Description
Indulge in the delightful freshness of this homemade Fresh Strawberry Cake with Strawberry Buttercream. Made with real strawberries in the cake batter and frosting, this dessert is a perfect way to celebrate the sweetness of summer.
Ingredients
Scale
Cake:
- 2 ½ cups fresh strawberries, hulled and halved
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- ⅓ cup sour cream
- 1 tablespoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat and Prep: Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
- Make Strawberry Puree: Puree the strawberries until smooth, then measure out 1 cup and set aside.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in eggs, sour cream, and vanilla extract.
- Combine Dry and Wet: Alternate adding flour mixture and milk to the wet ingredients.
- Add Strawberry Puree: Fold in strawberry puree.
- Bake: Divide batter, bake for 30–35 minutes, then cool before frosting.
Notes
- For stronger strawberry flavor, reduce the puree over low heat before adding to the batter.
- Use freeze-dried strawberries for enhanced flavor and color.
- Store the cake in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
