Description
A bright and tender strawberry cake that is soaked with real strawberry flavor and topped with a luscious strawberry buttercream.
Ingredients
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries, finely chopped
- ½ cup strawberry puree
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- ¼ cup strawberry puree (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons heavy cream (or milk, if needed)
- Pinch of salt (for frosting)
- Fresh strawberries for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.
- Whisk together cake flour, baking powder, and salt in a bowl. Set aside.
- Cream the softened unsalted butter with granulated sugar until light and fluffy, then add eggs one at a time and stir in vanilla extract.
- Add milk and sour cream until combined, then alternate adding dry ingredients and wet mixture, mixing until just combined.
- Fold in chopped strawberries and strawberry puree, then divide the batter between the prepared pans and smooth tops.
- Bake for 25–30 minutes or until toothpick inserted comes out clean.
- Beat the softened unsalted butter until smooth, then gradually add powdered sugar. Mix in strawberry puree, vanilla extract, and a pinch of salt.
- Cool the cake layers completely before frosting, then assemble with frosting between layers and on the top.
- Garnish with fresh strawberries if desired.
Notes
For a neater look, level cake layers with a serrated knife before stacking. Use fresh strawberries for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American