This light and fluffy strawberry cake is perfect for any occasion. With fresh strawberry flavor infused into both the cake and frosting, it’s a delightful treat for strawberry lovers. It’s easy to make and perfect for spring or summer gatherings.
Ingredients:
- 1 ½ cups fresh strawberries (puréed)
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ¾ cup whole milk
- Pink food coloring (optional)
For the Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ½ cup fresh strawberries (puréed)
- 1 tsp vanilla extract
Instructions:
- Prepare the Strawberries: Purée 1 ½ cups of fresh strawberries and set aside.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix in the strawberry purée and food coloring (if using) until well combined.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
- Prepare the Frosting: In a large bowl, beat the butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add the strawberry purée and vanilla extract, beating until smooth and fluffy.
- Assemble the Cake: Spread a layer of frosting on top of one cake. Place the second cake on top and frost the entire cake with the remaining frosting. Decorate with fresh strawberries if desired.
- Serve and Enjoy!