Strawberry Cake
A delightful and moist strawberry cake, perfect for birthdays and summer gatherings, made with fresh strawberry puree and topped with whipped cream and fresh strawberries.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Ensure it's at room temperature.
- 1 cup milk Regular or almond milk can be used.
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract Can be substituted with almond extract.
- 0.5 teaspoon salt
- 2 cups fresh strawberries, pureed Use ripe strawberries for the best flavor.
Frosting and Decoration
- 1 cup heavy whipping cream For frosting.
- 1 cup additional strawberries For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Pour in the milk and vanilla extract, mixing well to combine.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, stirring until just combined.
- Gently fold in the fresh strawberry puree until well incorporated.
- Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Frosting
- Once completely cooled, whip the heavy cream until stiff peaks form and frost the cake layers generously.
- Top with fresh strawberries for decoration, and enjoy!
Notes
Store frosted cake in the refrigerator for up to 3 days. Unfrosted cake can last for about a week at room temperature. Freeze slices for up to 3 months.