Homemade Strawberry Cake
A delightful and refreshing cake made with fresh strawberry puree, perfect for celebrations or casual get-togethers.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened Use at room temperature.
- 1 cup fresh strawberry puree Pulsed from ripe strawberries.
- 3 pieces eggs Use room temperature.
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup milk
Frosting Ingredients
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons milk (for frosting) Add until desired consistency is reached.
- Fresh strawberries for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the strawberry puree and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture into the wet mixture, alternating with the milk, starting and ending with the flour mix.
- Divide the batter evenly between the cake pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out to cool completely on wire racks.
Frosting and Serving
- Beat the cream cheese and powdered sugar together until smooth, adding milk until you reach your desired consistency.
- Once the cakes are cool, spread the cream cheese frosting between the layers and around the outside of the cake.
- Garnish with fresh strawberries, slice, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. Slice and wrap individual pieces for freezing, lasting up to three months.