Fresh Strawberry Cake
A tender cake layered with fresh strawberry flavor and topped with creamy frosting, perfect for any celebration.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour Substitute half with whole-wheat pastry flour for a nuttier flavor.
- 2 teaspoons baking powder Helps your layers lift beautifully.
- 1/2 teaspoon fine sea salt Balances sweetness.
- 1 cup unsalted butter, softened For richness; swap with vegan butter for a dairy-free option.
- 1 3/4 cups granulated sugar Adds brightness from fresh strawberries.
- 4 large eggs, at room temperature Adds structure and silkiness.
- 1 tablespoon pure vanilla extract Elevates berry notes.
- 1 cup whole milk, room temperature Use buttermilk for extra tenderness.
- 1 cup strawberry puree About 12–14 fresh strawberries, blended and strained.
Frosting Ingredients
- 1 1/2 cups unsalted butter, softened
- 6 cups powdered sugar
- 1/4 cup strawberry puree
- 1 pinch salt
- 1 teaspoon vanilla
Garnish
- Fresh strawberries Halved or sliced for decoration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, 3–4 minutes. Add the eggs one at a time, beating after each addition, then stir in the vanilla.
- Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Fold in the strawberry puree until swirls of pink appear.
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then invert onto racks to cool completely.
Frosting
- Beat the butter until creamy, then gradually add powdered sugar, alternating with strawberry puree, until fluffy and spreadable.
- Add a pinch of salt and vanilla to brighten flavors.
Assembly
- Place one layer on a cake board, spread frosting, top with the second layer, and apply a thin crumb coat.
- Chill for 15 minutes, then finish with a final frosting layer and decorate with fresh strawberry halves.
Notes
For a festive twist, swirl a ribbon of lemon curd between the layers or make cupcakes instead, baking for 16–18 minutes.