Description
A soft, tender strawberry cake bursting with fresh strawberry flavor, perfect for any occasion. The sponge is light and airy, layered with creamy frosting, and decorated with juicy strawberries for a dessert that’s as beautiful as it is delicious. This cake is approachable for home bakers but impressive enough for celebrations.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 ½ cups all-purpose flour, sifted
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
- ½ cup strawberry puree (optional)
2. For frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare cake pans with butter and parchment.
- Sift flour, baking powder, and salt; set aside.
- Beat butter and sugar until fluffy, then add eggs and vanilla.
- Alternately add dry ingredients and milk, beginning and ending with dry. Fold in strawberry puree.
- Divide batter into pans, smooth tops, and bake 25–30 minutes. Cool 10 minutes in pans, then transfer to wire racks.
- Beat cream cheese and butter for frosting, add powdered sugar and vanilla until smooth.
- Frost cooled layers and decorate with fresh strawberries.
Notes
- Use ripe, sweet strawberries for best flavor.
- Chill cake slightly before final frosting to avoid crumbs.
- Use a warm knife for clean slices.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes per layer
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 360
- Sugar: 28g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg