Description
A soft, buttery layer cake swirled with fresh strawberries and strawberry puree, perfect for spring picnics and celebrations.
Ingredients
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries, finely chopped
- ½ cup strawberry puree
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round pans, line bottoms with parchment, then grease the parchment.
- Whisk together cake flour, baking powder, and salt in a bowl. Set aside.
- In a large bowl, beat softened butter and granulated sugar on high until very light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a small bowl, combine whole milk and sour cream.
- Add dry ingredients to the wet in three additions, alternating with the milk mixture. Mix until just combined.
- Gently fold in strawberry puree and chopped strawberries until evenly distributed.
- Divide batter between the prepared pans. Bake for 25-30 minutes until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- To make the frosting, beat softened butter until smooth, then gradually add powdered sugar, mixing until combined. Add strawberry puree, vanilla, and salt. Adjust consistency with heavy cream.
- Place one cake layer on a serving plate, spread a generous layer of frosting, top with the second layer, then frost the top and sides.
- Garnish with fresh strawberry halves if desired.
Notes
Serve slightly chilled for the best flavor. For clean slices, cut with a hot knife.