Description
A heartwarming, soft strawberry cake that brings family together for celebrations and casual dinners alike.
Ingredients
Scale
- 1 cup fresh strawberries (pureed)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract (optional)
- 1 cup buttermilk (room temperature)
- For the Strawberry Frosting:
- 1 cup fresh strawberries (pureed)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy.
- Add the vegetable oil and beat until combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and strawberry extract if using.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the strawberry puree. Be kind with your folding so you keep the batter airy and don’t overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven 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 turn them out onto a cooling rack to cool completely.
- In a large mixing bowl, use an electric mixer to beat the butter until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Add the vanilla extract and salt, and beat until combined.
- Gradually add the strawberry puree, beating until the frosting is light and fluffy.
- Place one cake layer on a serving plate and spread a generous layer of frosting on top.
- Top with the second cake layer and frost the top and sides of the cake with the remaining frosting.
- Decorate with fresh strawberries if desired, and let the frosting set slightly before slicing.
Notes
For a lighter option, serve with a scoop of sorbet or lemon curd on the side. Store the cake at room temperature for up to a day or refrigerate for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg