Strawberry Cake
Indulge in the luscious sweetness of homemade strawberry cake, a perfect celebration of fresh fruit and irresistible flavor. This moist and tender cake is infused with the vibrant essence of one cup of pureed fresh strawberries, lending a naturally fruity aroma and a soft pink hue to every slice. Crafted with pantry staples like all-purpose flour, unsalted butter, and granulated sugar, this recipe strikes the perfect balance of simple ingredients and stunning results. The batter comes together with alternating layers of dry ingredients and creamy milk to ensure a smooth, velvety texture, while the gentle folding of strawberry puree keeps the cake light and airy. Ideal for birthdays, holidays, or anytime dessert cravings strike, this delightful treat is baked to perfection in under 35 minutes and can be dressed up with a frosting of your choice or a dainty dusting of powdered sugar. Easy to prepare and sure to impress, this strawberry cake is a showstopper your family and friends will savor.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Fresh strawberries, pureed
- 0.5 cups Milk
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl or stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with the flour mixture. Mix just until combined. Do not overmix.
Gently fold in the strawberry puree using a spatula until evenly distributed in the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
Optional: Dust the top of the cakes with powdered sugar or add your favorite frosting for extra sweetness.
Slice, serve, and enjoy your homemade strawberry cake!
Nutrition Facts
Calories |
4237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1142 mg | 381% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 633.2 g | 230% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 387.5 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 382 mg | 29% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
