Strawberry Cake with Strawberry Cream Cheese Frosting
Indulge in the sweet, fruity decadence of this Strawberry Cake with Strawberry Cream Cheese Frosting—a luscious dessert bursting with natural strawberry flavor in every bite. Made with fresh strawberries blended into both the moist cake and the creamy frosting, this recipe celebrates the berry's vibrant taste and pink hue. The tender layers are balanced by the tangy richness of cream cheese frosting, with just the right sweetness from powdered sugar and a hint of vanilla. Perfect for special occasions or a delightful treat any time, this cake is topped with sliced fresh strawberries for an elegant finish. Easy to prepare in just over an hour, this recipe yields 12 servings of pure strawberry bliss, making it a must-try for berry lovers and cake enthusiasts alike!
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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 cups Whole milk
- 10 ounces Fresh strawberries (pureed, about 1 cup)
- 8 ounces Cream cheese (softened)
- 0.5 cups Unsalted butter (softened, for frosting)
- 4 cups Powdered sugar
- 4 tablespoons Strawberry puree (for frosting)
- 8 pieces Fresh strawberries (sliced, for decoration)
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 all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
In a blender or food processor, puree the fresh strawberries until smooth to make 1 cup of puree.
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk and strawberry puree. Start and end with the dry ingredients, mixing just until combined after each addition.
Divide the batter evenly between the prepared cake pans. 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.
Let the cakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the cream cheese and softened butter together in a large bowl until smooth and creamy (about 2-3 minutes).
Gradually add the powdered sugar, one cup at a time, and continue beating until fully incorporated. Then add the strawberry puree and mix until the frosting is light and fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of the first layer, then place the second cake on top. Frost the entire outside of the cake with the remaining frosting.
Decorate the top of the cake with the sliced fresh strawberries. Slice and serve!
Nutrition Facts
Calories |
7835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.2 g | 450% | |
| Saturated Fat | 210.8 g | 1054% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1670 mg | 557% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 1129.2 g | 411% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 864.4 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 815 mg | 63% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1910 mg | 41% | |
*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.
