Description
This Strawberry Cake is bursting with real strawberry flavor, thanks to puréed berries baked right into the layers and swirled into a silky strawberry buttercream frosting. Light, fluffy, and fruity — it’s the perfect cake for spring, birthdays, baby showers, or Valentine’s Day.
Ingredients
For the Cake:
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2 1/2 cups (312 g) all-purpose flour
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1 1/2 cups (300 g) granulated sugar
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1 cup (225 g) unsalted butter, softened
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4 large eggs
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1/2 cup (120 ml) whole milk
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1/2 cup (120 ml) strawberry purée (fresh or thawed frozen berries blended)
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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Optional: few drops of pink or red food coloring for a vibrant hue
For the Strawberry Frosting:
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1 cup (225 g) unsalted butter, softened
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3 1/2 cups (440 g) powdered sugar, sifted
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1/4 cup (60 ml) thick strawberry purée (reduced if watery)
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1 teaspoon vanilla extract
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Pinch of salt
Notes
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Use fresh strawberries for the brightest flavor, but thawed frozen ones work too.
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Add 1–2 tablespoons of lemon juice to the purée for a tangy twist.
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Store cake in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 22–28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American