Fresh Strawberry Cake
Bright, tender, and full of real strawberry flavor, this cake is perfect for any occasion and easy to make with pantry-friendly ingredients.
Ingredients
Fruit
- 2 cups fresh strawberries, pureed Puree the strawberries until smooth for best results.
Dry Ingredients
- 2 cups all-purpose flour
- 3.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
Dairy & Fats
- 0.5 cups unsalted butter, softened Room-temperature butter blends more smoothly.
- 1 cup milk Can be substituted with almond or oat milk for a dairy-free version.
Eggs & Flavor
- 3 large eggs Use room-temperature eggs for better mixing.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each, then stir in the pureed strawberries and vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter evenly between the prepared pans and bake 25 to 30 minutes or until a toothpick comes out clean.
Cooling
- Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Frost if desired and serve.
Notes
Store cooled cake in an airtight container in the fridge for up to 3 days. For serving, top with whipped cream, sliced strawberries, or serve with ice cream.