Homemade Strawberry Cake with Strawberry Frosting
Ingredients
For the Cake
- 2.5 cups cake flour Sifted if using all-purpose flour.
- 2.5 teaspoons baking powder Ensure freshness for best results.
- 0.5 teaspoon salt Use unsalted butter and adjust if needed.
- 1 cup unsalted butter, softened Ensure it is at room temperature.
- 1.75 cups granulated sugar
- 4 large eggs At room temperature.
- 2 teaspoons vanilla extract
- 0.5 cup whole milk Can be substituted with 2% milk.
- 0.5 cup sour cream Plain Greek yogurt can be used as a substitute.
- 1 cup fresh strawberries, finely chopped For best flavor, use ripe strawberries.
- 0.5 cup strawberry puree Blend fresh strawberries until smooth.
For the Strawberry Frosting
- 1 cup unsalted butter, softened At room temperature.
- 4 cups powdered sugar Sifted if lumpy.
- 0.25 cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream Can substitute with milk if needed.
- 1 pinch salt
For Serving (optional)
- Fresh strawberries for garnish Adds a nice touch for presentation.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Batter Assembly
- In a large mixing bowl, beat the softened butter and granulated sugar on high speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a small bowl, combine the milk and sour cream. Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, mixing just until combined.
- Gently fold in the strawberry puree and chopped strawberries until evenly distributed.
Baking
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Frosting
- Beat the softened butter on high speed until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Pour in the strawberry puree and vanilla extract, then beat until fully combined. Adjust the frosting consistency as needed with cream or powdered sugar.
Assembly
- Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Place the second cake layer on top and frost the entire cake with the remaining frosting. Garnish with fresh strawberries if desired.
- Slice and serve immediately or store in the refrigerator for up to 3 days.
Notes
For best flavor and texture, ensure all ingredients are at room temperature before starting. Use ripe strawberries for the best results during preparation.