Description
A soft, moist strawberry cake bursting with flavor, layered with creamy frosting and fresh strawberries.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix the flour, baking powder, and salt in another bowl.
- Gradually add the flour mixture to the creamed mixture alternately with the milk, mixing until just combined.
- Fold in the pureed strawberries gently.
- Divide the batter evenly among the three prepared pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the heavy cream in a chilled bowl until it starts to thicken.
- Gradually add the powdered sugar and vanilla extract, continuing to whip until soft peaks form.
- Spread a layer of frosting between each cake layer and cover the top and sides of the cake with the remaining frosting.
- Decorate with fresh strawberries if desired.
- Slice, serve, and enjoy your delicious homemade strawberry cake!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American