Homemade Strawberry Cake
Two tender strawberry layers made with real berry puree, finished with whipped cream and fresh strawberries.
Equipment
- Two 9 inch round cake pans
- Blender
- Electric mixer
- Wire rack
- Mixing bowls
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 1 ½ cup granulated sugar
- ½ cup unsalted butter softened
- 1 cup strawberry puree from about 2 cups hulled berries
- 4 large eggs room temperature
- ½ cup milk
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1 ½ cup cold heavy cream for the frosting
- ½ cup powdered sugar for the frosting
- 1 cup fresh strawberries chopped and patted dry, for filling and topping
Instructions
Cooking
- Prep and puree. Heat the oven to 350 degrees F. Grease and flour two 9 inch pans. Blend the berries until smooth.
- Cream. Beat the butter and sugar 3 to 4 minutes until pale and fluffy.
- Add eggs and fruit. Beat in the eggs one at a time, then the puree and vanilla.
- Add the dry mix. Whisk the flour, baking powder, and salt, then add in three parts, alternating with the milk, until just combined.
- Bake. Divide between the pans and bake 25 to 30 minutes until a toothpick comes out clean.
- Cool. Rest 10 minutes in the pans, turn out onto racks, and cool completely.
- Frost. Whip the cream and powdered sugar to soft peaks. Layer with half the berries, then frost the top and sides and decorate with the rest.
Notes
Substitutions: Thawed and drained frozen berries work for the puree. Use whipped topping if you want a more stable frosting.
Tips: Use room temperature ingredients and check the baking powder date. Pat the berries dry so the cream stays thick.
Storage: Refrigerate frosted cake for 3 to 4 days. Freeze unfrosted layers wrapped in plastic wrap and foil for 2 to 3 months.