Description
A moist and fluffy strawberry cake bursting with fresh strawberry flavor, topped with creamy strawberry frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh strawberries, pureed
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened for frosting
- 2–3 tablespoons milk (for frosting)
- 1/2 cup fresh strawberries, diced (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk.
- Fold in the pureed strawberries gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar and milk until smooth.
- Stir in the diced strawberries.
- Once the cakes are cooled, frost one cake and place the second on top, then frost the top and sides with the remaining frosting.
- Decorate with whole strawberries if desired and serve.
Notes
Use fresh strawberries for the best flavor, and do not overmix the batter to keep the cake light.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg