Description

Fresh Strawberry Cake is a moist, tender, and fruity dessert made with real strawberries in both the cake and the frosting. Naturally pink and bursting with berry flavor, it’s perfect for spring, summer, birthdays, or any festive occasion.

Ingredients

1 1/2 cups fresh strawberries, hulled and pureed (plus more for garnish)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional)
1/2 cup milk or buttermilk
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/3 cup strawberry puree or reduced strawberry sauce, cooled
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment.
Puree strawberries in a blender or food processor. If using for frosting, reduce 1/2 cup in a saucepan over medium heat until thickened, then cool completely.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla and lemon juice (if using).
Mix in the strawberry puree.
Alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined.
Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
To make frosting: Beat butter until smooth. Gradually add powdered sugar, then mix in cooled strawberry reduction, vanilla, and salt. Beat until fluffy. Adjust consistency with more powdered sugar if needed.
Assemble cake by layering frosting between cake layers, then frosting the top and sides. Garnish with fresh strawberries if desired.

Notes

Reducing strawberry puree enhances flavor and prevents a runny frosting.Use buttermilk for extra tenderness and richness.Optional: add a drop of natural food coloring for a deeper pink color.For a lighter option, frost with whipped cream instead of buttercream.Can be made into cupcakes or a 9×13-inch sheet cake.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 4g
Cholesterol: 100mg