Description
Summertime sweetness meets pure bliss in this heavenly strawberry cake that dances with ripe, juicy flavors. Delicate layers of moist strawberry-infused cake combine with silky cream cheese frosting, promising pure delight that you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups fresh strawberries, pureed (or frozen, thawed)
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- ½ cup whole milk
- ½ cup sour cream (or Greek yogurt)
Leavening and Seasoning:
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- Few drops of red food coloring (optional, for a deeper pink color)
Frosting Ingredients:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup freeze-dried strawberry powder (or ¼ cup strawberry puree)
- 1 teaspoon vanilla extract
- 23 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Gently cook strawberries in a saucepan over medium heat for 10-15 minutes, allowing the liquid to reduce and concentrate flavors. Remove from heat and let the puree cool completely to room temperature.
- Warm the oven to 350F (175C). Thoroughly coat two 9-inch cake pans with butter and flour, ensuring even coverage to prevent sticking.
- Whisk together flour, baking powder, baking soda, and salt in a medium mixing bowl. Create a uniform dry ingredient mixture and set aside.
- Using an electric mixer, cream butter and sugar together until the mixture becomes light, airy, and significantly increases in volume, approximately 2-3 minutes.
- Incorporate eggs individually into the butter mixture, blending thoroughly after each addition. Mix in vanilla extract until well combined.
- Fold the cooled strawberry puree into the wet ingredients. Gradually add half the flour mixture, then introduce milk and sour cream. Complete the batter by adding remaining flour, stirring until ingredients are just incorporated. Optional: enhance the color with a few drops of red food coloring for a vibrant pink hue.
- Distribute batter evenly between prepared cake pans, smoothing the surfaces. Bake in the preheated oven for 28-32 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to a wire cooling rack. Permit cakes to cool completely before applying frosting or decorating.
Notes
- Carefully reduce strawberry puree to concentrate flavor and avoid watery cake texture.
- Choose ripe, sweet strawberries for the most intense natural color and taste.
- Ensure ingredients like butter and eggs are at room temperature for smoother, more even mixing.
- Use an instant-read thermometer to check cake doneness for perfectly moist results.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 37 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg