Indulge in the delightful flavors of fresh strawberries with this moist and tender strawberry cake topped with a luscious cream cheese frosting. Perfect for any special occasion or just to satisfy your sweet cravings!
Author:nadia
Prep Time:25 minutes
Cook Time:28 minutes
Total Time:53 minutes
Yield:12 slices 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
UnitsScale
For the cake:
1 3/4cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2cup unsalted butter, softened
1cup granulated sugar
2 large eggs
1/3cup sour cream
1/2cup whole milk
1 teaspoon vanilla extract
1/2cup pureed fresh strawberries
1/4cup finely diced fresh strawberries
Pink gel food coloring (optional)
For the frosting:
1/2cup unsalted butter, softened
4oz cream cheese, softened
2 1/2cups powdered sugar
1/4cup pureed fresh strawberries
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat the oven and prepare the pans: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
Add wet ingredients: Add the eggs one at a time, then mix in the sour cream, milk, vanilla extract, and strawberry puree.
Combine wet and dry mixtures: Add the dry ingredients to the wet mixture and mix just until combined. Fold in diced strawberries and food coloring.
Bake the cakes: Divide the batter between the pans, smooth the tops, and bake for 25–28 minutes. Cool on a wire rack.
Make the frosting: Beat butter and cream cheese until smooth. Add powdered sugar, strawberry puree, vanilla, and salt. Beat until fluffy.
Frost the cake: Frost the cooled cake layers and decorate as desired.
Notes
For best results, use fresh strawberries and strain the puree if too watery.
Store the cake in the fridge but let it come to room temperature before serving.