This Classic Strawberry Cake is a beautiful celebration of fresh strawberry flavor, with tender pink cake layers filled and covered with creamy strawberry frosting. The fresh strawberries throughout the cake add little bursts of fruity sweetness, while the soft crumb makes every bite wonderfully delicate and moist.
What’s more, this pretty homemade cake is perfect for birthdays, Mother’s Day, spring and summer gatherings, afternoon tea, or simply treating the family to something special. Finished with fresh strawberries and silky pink frosting, it makes an eye-catching dessert that tastes just as delightful as it looks.
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup strawberry puree
1/2 cup finely chopped fresh strawberries
1/4 cup sour cream
2-3 drops pink food coloring, optional
For the Strawberry Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup strawberry puree
1 teaspoon vanilla extract
1-2 tablespoons heavy cream, as needed
1/4 cup finely chopped fresh strawberries
Directions:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and granulated sugar for 2-3 minutes, or until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, combine the strawberry puree, milk, sour cream, and chopped strawberries.
Gradually add the dry ingredients to the butter mixture, alternating with the strawberry mixture. Mix just until combined. Do not overmix the batter.
Add a few drops of pink food coloring if desired and gently fold until the batter has an even color.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, mixing until fluffy.
Add the strawberry puree and vanilla extract. Beat until smooth, adding heavy cream one tablespoon at a time if needed to reach a spreadable consistency.
Fold the finely chopped strawberries into the frosting.
Place one cooled cake layer on a serving plate and spread a generous layer of strawberry frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake.
Garnish with fresh strawberries and a few decorative swirls of frosting if desired.
Refrigerate the cake for 30-60 minutes before slicing to help the frosting set.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes
Kcal: 520 kcal | Servings: 10 servings
