Homemade Strawberry Cake
Bright, tender layers infused with fresh strawberry puree make this Homemade Strawberry Cake a perfect treat for birthdays or sunny weekends.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 cups sugar
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pureed fresh strawberries
Frosting
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.25 cups pureed fresh strawberries
Toppings (optional)
- to taste Fresh strawberries for garnish
Instructions
Preparation
- Preheat oven to 350°F and grease and flour two 9-inch round cake pans. Line bottoms with parchment if you like.
- In a large bowl, cream together softened butter and sugar until light and fluffy, then add the eggs one at a time, beating well after each.
- Stir in milk and vanilla extract until combined.
- In a separate bowl, whisk together flour and baking powder, then gradually add to the wet mixture and mix until just combined.
- Fold in pureed strawberries gently, divide batter between pans, and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
- For frosting, beat softened cream cheese and butter until smooth; slowly add powdered sugar, then stir in vanilla and strawberry puree.
- Spread frosting between layers and over the cake; top with fresh strawberries if desired.
Notes
Use ripe strawberries for puree to maximize natural sweetness and color. Room-temperature ingredients mix more evenly for a fluffier crumb. Don't overmix once flour is added; stop when just combined. Chill the frosting slightly if it's too soft before spreading. Pair it with a light carrot pineapple cake for variety.