Strawberry Cake With Strawberry Buttercream


n. the realization that each random passerby is living a life as vivid and complex as your own—populated with their own ambitions, friends, routines, worries and inherited craziness—an epic story that continues invisibly around you like an anthill sprawling deep underground, with elaborate passageways to thousands of other lives that you’ll never know existed, in which you might appear only once, as an extra sipping coffee in the background, as a blur of traffic passing on the highway, as a lighted window at dusk.


Sometimes as I’m sitting passenger in someone’s car and stare out at other people going about their daily lives, I feel a bit of nostalgia. I live a completely new life now. I don’t drive much due to my anxiety nor do I go out as often as I use to. I miss my old life and the routine of it, but at the same time, I wouldn’t want to not know this life I have now. Looking out some more, I would ponder about sonder. I’d wonder where each person is going, what they are doing, who they are thinking about, or what kind of lives they have. It’s bizarre to think about how many billions of people are on this planet and how each and every single one of us has a unique story, isn’t it?


Well that’s enough rambling from me today, but if you’d like to pick my brain about it some more, you’re more than welcome to. I have a birthday cake request coming up, and strawberry is one of the requested flavors. If you’ve been following, I’ve recently made a strawberry cake with some fresh strawberries that didn’t turn out the way I’d like it to, so I tried something old/new. A long time ago I tested out Sprinkle’s Cupcakes (Candace Nelson) strawberry cupcake recipe and liked it enough to use it as a base for other fruit flavored cakes such as orange and raspberry. This recipe is adapted from hers because I’ve made a few changes since using it. Hope you all enjoy it! Oh! and this is my first “watercolor” cake, it reminds me of cotton candy and unicorns hehe.




for the strawberry cake 

  • 1/2 cup pureed strawberries (fresh or frozen, thawed)
  • 1/4 cup whole milk (room temp)
  • 1 vanilla bean
  • pinch of salt
  • 1 tsp baking powder
  • 1 1/2 cups flour
  • 1 stick unsalted butter (room temp)
  • 1 cup sugar
  • 1 large egg & 2 large egg whites (room temp)

for the strawberry buttercream

  • 1/4 cup pureed strawberries
  • 2 sticks unsalted butter
  • pinch of salt
  • 1 tsp vanilla extract
  • 3 cups powdered sugar




for the strawberry cake

  • Preheat oven 350°F
  • Butter and flour a 6×3 in pan.
  • In a medium bowl, beat butter and sugar till fluffy.
  • Scrape in vanilla bean and cream together with butter mixture.
  • Slowly add eggs and beat till just combined.
  • In a small bowl, stir together milk and strawberries & set aside.
  • In another small bowl, sift together dry ingredients.
  • Pour in half the flour and mix till just combined.
  • Add in the milk mixture till just combined.
  • Slowly add the rest of the flour mixture till just combined.
  • Pour into prepared pan and bake for ~1hr or until a toothpick comes out clean.
  • Let cool before frosting.

for the strawberry buttercream

  • Beat butter till fluffy.
  • Add salt & vanilla extract & mix.
  • Add one cup of powdered sugar at a time.
  • Slowly add in the pureed strawberries till desired texture & flavor.
  • Frost cake as desired.


“Be kinder to yourself. And then let your kindness flood the world.” -Pema Chodron

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