Supreme Strawberry Cake
Indulge in the heavenly sweetness of our **Supreme Strawberry Cake**, a show-stopping dessert bursting with fresh, fruity flavor! This moist, tender cake is made with pureed and diced strawberries folded right into the batter for a double dose of berry goodness. Delicately flavored with vanilla and layers of rich, creamy strawberry cream cheese frosting, this cake is as beautiful as it is delicious. Perfect for spring celebrations, birthdays, or any occasion that calls for a touch of elegance, this recipe combines a soft and fluffy texture with the natural sweetness of ripe strawberries. Garnished with fresh berries on top, it’s a decadent treat that’s almost too gorgeous to eat—almost. With just 25 minutes of prep time, it’s a surprisingly easy dessert to make that will leave everyone asking for seconds! **Keywords:** strawberry cake, homemade strawberry cake, cream cheese frosting, fresh strawberry dessert, easy cake recipe, celebration cake.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.75 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Fresh strawberries (pureed)
- 0.75 cup Whole milk
- 0.5 cup Fresh strawberries (diced)
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened, for frosting)
- 4 cups Powdered sugar
- 0.25 cup Fresh strawberries (pureed, for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk. Begin and end with the flour mixture.
Gently fold in the strawberry puree and diced strawberries, ensuring they are evenly distributed in the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake 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 transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the strawberry puree and vanilla extract until the frosting is smooth and a light pink color.
Once the cakes are completely cooled, level the tops if necessary, then place one cake layer on a serving plate.
Spread a layer of frosting evenly over the top of the first cake layer. Place the second cake layer on top and spread frosting over the entire cake.
Decorate the cake with fresh strawberries if desired. Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
5938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.1 g | 399% | |
| Saturated Fat | 189.1 g | 946% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1519 mg | 506% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 742.8 g | 270% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 492.3 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 292 mg | 22% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1252 mg | 27% | |
*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.
