Description
This delicious Strawberry Cake with Strawberry Frosting is a moist, tender cake bursting with fresh strawberry flavor. Made with a luscious combination of cake flour, fresh strawberries, and strawberry puree, the cake is perfectly complemented by a creamy, sweet strawberry buttercream frosting. Ideal for celebrations or a delightful dessert, this cake offers a vibrant taste and eye-catching presentation.
Ingredients
Scale
Cake
- 2 ½ cups cake flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries, chopped
- ½ cup strawberry puree
Strawberry Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar on high speed using an electric mixer for about 3 minutes until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate them. Then stir in the vanilla extract for added flavor.
- Combine wet and dry ingredients: Mix together the whole milk and sour cream in a small bowl. Alternately add the dry ingredient mixture and the milk-sour cream mixture to the batter, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which could toughen the cake.
- Incorporate strawberries: Gently fold in the strawberry puree and chopped fresh strawberries, distributing them evenly throughout the batter while maintaining a light texture.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare the frosting: In a clean large bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing continuously. Then add the strawberry puree, vanilla extract, a pinch of salt, and heavy cream. Beat the frosting until it becomes light and fluffy, adjusting consistency as needed by adding a little more cream if too thick.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of the strawberry frosting over the top. Place the second layer on top, then frost the entire exterior of the cake evenly. Garnish with fresh strawberries for an appealing finish.
- Serve or store: Serve the cake immediately for best freshness or store it covered in the refrigerator for up to 3 days. Slice and enjoy this delightful strawberry treat with family and friends.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Do not overmix the batter to keep the cake light and tender.
- Use fresh, ripe strawberries for the best flavor in both the cake and frosting.
- The cake layers can be made a day ahead and refrigerated, wrapped tightly in plastic wrap.
- Adjust frosting consistency with additional cream or powdered sugar as needed depending on humidity and temperature.
- Bring the cake to room temperature before serving for optimum taste and texture.
