Description
A moist, flavorful strawberry layer cake made entirely from scratch using fresh strawberries, topped with cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup pureed fresh strawberries (strained)
- 1 cup fresh strawberries, finely chopped
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon milk (or more, for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a small bowl, combine the milk and strained strawberry puree.
- Alternate adding the dry ingredients and the milk/puree mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the finely chopped fresh strawberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar, mixing until incorporated. Add the vanilla extract and 1 tablespoon of milk. Beat until light and fluffy, adding more milk if needed to reach a spreadable consistency.
- Once the cakes are completely cool, frost and stack the layers. Decorate with fresh strawberry slices if desired.
Notes
- For the best color and flavor, use ripe, fresh strawberries for both the puree and the chopped pieces.
- If you want a slightly tangier frosting, substitute 1 tablespoon of the milk with fresh lemon juice.
- To ensure a very moist cake, do not overbake; check for doneness early.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg