Homemade Strawberry Cake
A delightful dessert combining sweetness from fresh strawberries and a light, fluffy cake, perfect for any celebration.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Make sure it is at room temperature.
- 1 cup fresh strawberry puree Use ripe strawberries for the best flavor.
- 4 large eggs
- 0.5 cups milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
For the Frosting
- 1 cup heavy cream Can substitute with whipped topping if desired.
- 0.5 cup powdered sugar
- 0.5 cup fresh strawberries, diced For frosting decoration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the strawberry puree and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add it to the wet mixture, alternating with milk, until combined.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
- For the frosting, beat the heavy cream and powdered sugar together until soft peaks form.
- Frost the top of one cake layer, add the diced strawberries, then place the second cake layer on top and frost the top and sides.
- Decorate with additional strawberries if desired and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze wrapped in plastic wrap and aluminum foil for 2-3 months.