Description
A delightful strawberry cake that brings a burst of summer flavor. Perfect for any special occasion or as a simple afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups fresh strawberries, pureed
- Heavy whipping cream for frosting
- Additional strawberries for decoration
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lightly flouring them.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Mix in the milk and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined.
- Carefully fold in the fresh strawberry puree, ensuring it is evenly distributed in the batter.
- Divide the batter between the two cake pans, smoothing the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Once cooled, whip the heavy cream to stiff peaks and generously frost the cake layers.
- Top with additional fresh strawberries for decoration and serve up this delightful treat!
Notes
Store in an airtight container at room temperature for up to three days or freeze un-frosted cakes for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American