Strawberry Cake W Creamy Strawberry Icing
Indulge in the sweet, fruity bliss of this Strawberry Cake with Creamy Strawberry Icing—a showstopping dessert perfect for any occasion. Made with fresh strawberry puree, this moist and tender cake boasts a naturally vibrant flavor that’s perfectly complemented by a luscious cream cheese and strawberry frosting. Layers of fluffy cake are stacked high and smothered in icing infused with more real strawberries, creating a delightful burst of berry goodness in every bite. The recipe is simple to prepare with pantry staples and comes together in just an hour, making it ideal for birthdays, showers, or as a stunning centerpiece for your dessert table. Garnish with fresh strawberries for a picture-perfect finish that’s as beautiful as it is delicious. Perfect for strawberry lovers, this homemade dessert is the ultimate celebration of summer’s favorite fruit!
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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 large eggs
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, pureed (or thawed frozen strawberries)
- 0.5 cups whole milk
- 4 cups powdered sugar
- 0.5 cups unsalted butter, softened (for icing)
- 8 ounces cream cheese, softened
- 0.5 cups fresh strawberry puree (for icing)
- 1 teaspoons vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the strawberry puree. The mixture may look slightly curdled—this is normal.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the icing: In a large mixing bowl, beat the softened butter, cream cheese, and vanilla extract together until smooth.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Stir in the strawberry puree until the icing is smooth and spreadable.
Once the cake layers are completely cool, place one cake layer on a serving plate. Spread a generous layer of icing on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining icing.
Decorate with fresh strawberries if desired. Slice and serve!
Nutrition Facts
Calories |
7774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.7 g | 444% | |
| Saturated Fat | 208.6 g | 1043% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1656 mg | 552% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 1119.0 g | 407% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 858.5 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 655 mg | 50% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1643 mg | 35% | |
*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.
