Description
Homemade Strawberry Cake with Strawberry Frosting is a delightful dessert featuring fresh strawberries in the cake and frosting.
Ingredients
Scale
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries finely chopped
- ½ cup strawberry puree blend fresh strawberries until smooth
- 1 cup unsalted butter softened (for frosting)
- 4 cups powdered sugar
- ¼ cup strawberry puree (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons heavy cream or milk (for frosting)
- Pinch of salt (for frosting)
Instructions
- 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.
- In a large mixing bowl, beat the butter and sugar together 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 in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the strawberry puree and finely chopped fresh strawberries until evenly distributed in the batter.
- Divide the batter evenly between the prepared cake 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 to a wire rack to cool completely before frosting.
- To make the 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 and beat until fully combined.
- If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar.
- Add a pinch of salt and beat the frosting on high for 2 minutes to make it fluffy.
- 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 icing.
- Garnish with fresh strawberries if desired.
- Slice and serve immediately or store in the refrigerator for up to 3 days.
Notes
- Use fresh strawberries for the best flavor.
- Store leftovers in the refrigerator.
- Allow the cake to cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: Homemade Strawberry Cake, Strawberry Frosting, Dessert Recipe