Homemade Strawberry Cake
A light and fluffy cake made with fresh strawberries, topped with a creamy whipped frosting and more strawberries, perfect for any occasion.
Ingredients
For the Cake
- 1 cup pureed strawberries Fresh strawberries pureed until smooth
- 0.5 cup unsalted butter Softened to room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup milk Whole milk preferred
For the Frosting
- 2 cups whipped cream Soft peaks formed
- 1 cup chopped strawberries Fresh strawberries chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and pureed strawberries.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before removing them to cool completely on wire racks.
Frosting
- Whip the cream until soft peaks form, then gently fold in the chopped strawberries.
- Once the cakes are completely cool, place one layer on a serving plate and frost with the strawberry cream.
- Layer the second cake on top and frost the top and sides.
Notes
Serve chilled with a scoop of vanilla ice cream or extra whipped cream for an indulgent touch. This cake is a delightful experience perfect for birthdays, anniversaries, or any sweet occasion.