Strawberry Cake with Strawberry Frosting
This Strawberry Cake with Strawberry Frosting is soft, moist, and bursting with real strawberry flavor. Made with fresh strawberries, strawberry puree, and a creamy homemade frosting, it’s a bakery-style dessert you can easily make at home. Perfect for birthdays, gatherings, or any sweet craving, this cake combines tender layers, luscious frosting, and natural fruit goodness in every bite.
Ingredients
For the Cake
- 2 ½ cup cake flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 4 Large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries
- ½ cup strawberry puree
For the Strawberry Frosting
- 1 cup unsalted butter,
- 4 cup powdered sugar
- ¼ cup strawberry puree
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Whisk together cake flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat butter and sugar on high speed for 3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Mix milk and sour cream in a small bowl. Alternate adding dry ingredients and milk mixture to the batter, starting and ending with dry. Mix until just combined.
- Gently fold in strawberry puree and chopped strawberries.
- Divide batter between prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- Beat butter until creamy. Gradually add powdered sugar, then strawberry puree and vanilla extract. Adjust consistency with milk/cream as needed. Beat until light and fluffy.
- Place one cake layer on a plate, spread frosting, top with second layer, and frost the entire cake. Garnish with fresh strawberries.
- Serve immediately or store in the fridge for up to 3 days. Slice, enjoy, and share!
Notes
- Room Temperature Ingredients: Always use butter, eggs, and sour cream at room temperature. This ensures even mixing and a smooth, tender batter.
- Fresh Strawberries: Ripe, in-season strawberries give the best flavor. If using frozen, thaw and drain excess liquid to avoid a watery batter.
- Avoid Overmixing: Once flour is added, gently fold the batter to prevent gluten overdevelopment, which can make the cake tough.
- Check for Doneness Early: Ovens vary; start checking your cake 2–3 minutes before the recommended bake time. Toothpick should come out clean with a few moist crumbs.
- Frosting Tips: If frosting is too soft, chill for 5–10 minutes. If too thick, add a teaspoon of milk or cream at a time until smooth.
-
Storage & Freezing:
- Room temperature: 3 days in airtight container
- Refrigerate: up to 5 days
- Freeze slices: up to 3 months (wrap individually)
- Presentation Tip: Garnish with fresh strawberry slices or a light dusting of powdered sugar for an extra bakery-style touch.