Ingredients
For the Strawberry Puree:
- 1½ cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (optional)
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- ⅔ cup sour cream
- ½ cup whole milk
- 1 tablespoon vanilla extract
- ½ cup strawberry puree (from above)
- A few drops of red or pink food coloring (optional)
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Strawberry Puree:
- Place strawberries and sugar (if using) in a blender or food processor.
- Blend until smooth. Set aside ½ cup for the cake and ¼ cup for the frosting.
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, milk, vanilla extract, and strawberry puree. Add food coloring if using.
- Gradually mix in dry ingredients until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
- Beat the butter until creamy.
- Gradually add powdered sugar, one cup at a time.
- Mix in strawberry puree, vanilla extract, and salt. Beat until fluffy.
- Adjust the consistency with more powdered sugar if needed.
Assemble the Cake:
- Spread frosting on top of one cake layer.
- Place the second layer on top and frost the entire cake.
- Decorate with fresh strawberries if desired.
Let me know if you’d like a one-layer version, a gluten-free adaptation, or a printable layout!