Description
This delicious homemade Strawberry Cake with Frosting is a perfect dessert for any occasion! Bursting with the sweet and fresh flavors of strawberries, this cake is moist, fluffy, and topped with a creamy, decadent strawberry frosting. Whether for birthdays, celebrations, or just a sweet treat, this cake will be a hit!
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed (about 6–8 medium strawberries)
- 1/2 cup whole milk (or buttermilk for a richer flavor)
- 1/4 cup vegetable oil
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons fresh strawberry puree (or more, depending on your desired flavor)
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons heavy cream (for consistency, if needed)
Instructions
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Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
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Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
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Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy (about 3 minutes).
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Add the Eggs and Flavorings:
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and continue mixing until combined.
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Add the Wet Ingredients:
- In a separate small bowl, combine the fresh strawberry puree, milk, and vegetable oil. Slowly add this mixture into the butter and sugar mixture, beating until combined.
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Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
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Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
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Make the Strawberry Frosting:
- While the cake is cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, 1 cup at a time, until smooth and fluffy.
- Add the fresh strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and creamy.
- If the frosting is too thick, add heavy cream 1 tablespoon at a time until it reaches your desired consistency.
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Frost the Cake:
- Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous amount of frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining strawberry frosting.
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Serve and Enjoy:
- Slice and serve the cake! Garnish with fresh strawberries or extra frosting if desired. Enjoy your fresh, homemade strawberry cake!
Notes
- For extra flavor, you can add a tablespoon of strawberry jam to the frosting for a richer strawberry taste.
- If you prefer a lighter frosting, you can use whipped cream cheese mixed with whipped cream for a tangy twist.
- To store the cake, cover with plastic wrap or place it in an airtight container. It will stay fresh for 3-4 days at room temperature or up to a week in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg