Strawberry Cake with Strawberry Frosting
Bright, tender, and bursting with fresh berry flavor, this Strawberry Cake with Strawberry Frosting is perfect for birthdays and picnics. The cake stays moist and slices beautifully, making it ideal for sharing.
Ingredients
Dry Ingredients
- 2 ½ cups cake flour
- 2 ½ tsp baking powder
- ½ tsp salt
Cake Batter (Wet)
- 1 cup unsalted butter room temperature
- 1 ¾ cups granulated sugar
- 4 Large eggs room temperature
- 2 tsp vanilla extract
- ½ cup whole milk room temperature
- ½ cup sour cream room temperature
Fruit
- 1 cup fresh strawberries (chopped)
- ½ cup strawberry puree
Frosting
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 tsp vanilla extract
- 2 tbsp heavy cream as needed for consistency
- Pinch salt
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Whisk together cake flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat butter and sugar on high speed for 3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Mix milk and sour cream in a small bowl. Alternate adding dry ingredients and milk mixture to the batter, starting and ending with dry, mixing until just combined.
- Gently fold in strawberry puree and chopped strawberries, divide batter between prepared pans, and bake 25–30 minutes until a toothpick comes out clean; cool in pans 10 minutes, then transfer to a wire rack.
Frosting and Assembly
- For the frosting, beat butter until creamy, gradually add powdered sugar, then strawberry puree and vanilla, adjusting consistency with heavy cream as needed; beat until light and fluffy.
- Assemble by placing one layer on a plate, spread frosting, top with second layer, frost the entire cake, and garnish with fresh strawberries.
Serving Suggestions
- Serve immediately or store in the fridge for up to 3 days.
Notes
Use room-temperature eggs and butter for a smooth batter. Avoid overmixing to keep the cake tender. Chill layers briefly before frosting. Store leftovers tightly wrapped or in an airtight container to preserve freshness.