Ingredients
For the Strawberry Cake:
- 2 ½ cups fresh strawberries (hulled and pureed, about 1 ½ cups puree)
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 4 large eggs
- ⅓ cup sour cream
- 1 tsp vanilla extract
- Optional: a few drops of red food coloring (for deeper color)
For the Strawberry Frosting:
- 1 cup unsalted butter (room temperature)
- 3–3½ cups powdered sugar
- ⅓ cup strawberry puree (or freeze-dried strawberry powder for stronger flavor)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Prepare the Strawberries:
- Puree the strawberries in a blender or food processor until smooth. Simmer in a saucepan over medium heat until reduced to about 1 cup. Cool completely.
2. Make the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in sour cream and vanilla extract.
- Mix in the cooled strawberry puree.
- Gradually add dry ingredients to the wet mixture. Mix until just combined. Add food coloring if using.
3. Bake the Cake:
- Divide the batter evenly between the pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
4. Make the Frosting:
- Beat butter until creamy. Add powdered sugar 1 cup at a time, mixing well.
- Add strawberry puree, vanilla, and a pinch of salt. Beat until fluffy. Adjust consistency with more sugar if needed.
5. Assemble the Cake:
- Place one cake layer on a serving plate. Spread frosting on top.
- Add the second layer and frost the top and sides.
- Decorate with fresh strawberries if desired.
Would you like a simpler version or tips for making it with boxed mix too?