Homemade Strawberry Cake with Strawberry Frosting
A delightful cake that combines fluffy layers with fresh strawberries and creamy strawberry frosting, perfect for any occasion.
Ingredients
For the cake
- 2.5 cups cake flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 0.5 cup sour cream
- 1 cup strawberry puree
- 1 cup finely chopped fresh strawberries
For the frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.5 cup strawberry puree
- 1 teaspoon vanilla extract
- 1 pinch salt
- as needed tablespoons heavy cream for consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
- In a larger bowl, beat softened butter and granulated sugar until light and fluffy, about three minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- In a separate bowl, combine milk and sour cream until smooth.
- Gradually add flour mixture to the butter mixture, alternating with the milk mixture, starting and ending with dry ingredients.
- Fold in strawberry puree and finely chopped strawberries.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to a wire rack.
Frosting
- Beat softened butter until smooth and creamy for about two minutes.
- Gradually add powdered sugar one cup at a time, mixing well after each addition.
- Add strawberry puree and vanilla extract until combined.
- Adjust consistency with heavy cream and add a pinch of salt, beating for another two minutes.
Assembly
- Place one cake layer on a plate and spread frosting on top. Add the second layer and frost the top and sides.
- Garnish with fresh strawberries if desired.
- Slice, serve, and enjoy!
Notes
Use room temperature ingredients for smoother batter. Check cakes towards the end of baking time, and allow layers to cool completely before frosting. You can freeze the layers for up to three months.