Description
This strawberry cake recipe is soft, moist, and bursting with real strawberry flavor. Made with fresh strawberry puree and topped with a creamy frosting, it’s the perfect homemade dessert for celebrations, birthdays, or a simple sweet treat.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 1 cup strawberry puree (reduced and cooled)
- 1/2 cup freeze-dried strawberry powder (optional)
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2–3 tablespoons strawberry puree (for frosting)
- Fresh strawberries, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Wash, hull, and blend the strawberries until smooth. Simmer the puree over low heat until slightly reduced, then let it cool completely.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients in batches, alternating with the milk. Mix just until combined.
- Gently fold in the cooled strawberry puree and optional freeze-dried strawberry powder.
- Divide the batter evenly between the prepared 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.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the strawberry puree until fluffy.
- Level the cake layers if needed. Spread frosting over one layer, place the second layer on top, and frost the top and sides.
- Garnish with fresh strawberries, slice, and serve.
Notes
- Use real strawberries for the best natural flavor and color
- Reduce the strawberry puree to avoid excess moisture and enhance flavor
- Do not overmix the batter to keep the cake light and fluffy
- Make sure cake layers are completely cool before frosting
- Use freeze-dried strawberry powder for a more intense strawberry taste (optional)
- Store the cake in an airtight container in the refrigerator for up to 4 days
- Let the cake sit at room temperature for 20–30 minutes before serving for best texture
- Freeze unfrosted cake layers for up to 2 months for make-ahead convenience
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 36g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg