Description
This homemade Strawberry Cake is soft, moist, and full of fresh strawberry flavor. No artificial mixes here—just real strawberries baked into a fluffy cake and topped with a creamy strawberry frosting. It’s a showstopper dessert that’s as beautiful as it is delicious.
Ingredients
For the strawberry puree:
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1 1/2 cups fresh strawberries, hulled and chopped
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1 tablespoon sugar (optional)
For the cake:
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2 1/2 cups all-purpose flour
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2 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup unsalted butter, softened
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1 3/4 cups granulated sugar
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4 large eggs
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1/3 cup sour cream or Greek yogurt
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1/2 cup whole milk
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2 teaspoons vanilla extract
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2/3 cup strawberry puree (from above)
For the strawberry frosting:
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1 cup unsalted butter, softened
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3-4 cups powdered sugar
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1/3 cup strawberry puree (well reduced and cooled)
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1/2 teaspoon vanilla extract
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Pinch of salt
Instructions
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Make the strawberry puree:
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Blend chopped strawberries until smooth. Pour into a saucepan and simmer over medium heat for 10–15 minutes, stirring often, until reduced by half. Let cool completely.
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Preheat oven:
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Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
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Make the cake batter:
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Mix in sour cream, vanilla, and cooled strawberry puree.
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Add dry ingredients in batches, alternating with the milk, beginning and ending with flour. Mix until just combined.
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Bake:
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Divide batter evenly between prepared pans and smooth the tops.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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Make the frosting:
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Beat butter until creamy. Add powdered sugar 1 cup at a time, mixing well. Add in cooled strawberry puree, vanilla, and a pinch of salt. Beat until fluffy.
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Assemble the cake:
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Spread frosting between cake layers, then cover the top and sides. Garnish with fresh strawberries if desired.
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Notes
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You can make the strawberry puree a day ahead and store it in the fridge.
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For extra strawberry flavor, add a bit of strawberry extract to the cake or frosting.
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This cake also works well as cupcakes—just reduce the bake time to 18–20 minutes.