Description
This delightful Strawberry Cake with Frosting is a moist and flavorful dessert perfect for spring or any berry lover’s occasion. Made with fresh and pureed strawberries incorporated into the cake batter and topped with a creamy strawberry frosting made from freeze-dried strawberries, this layered cake combines a lovely pink hue with sweet, fruity notes. The balance of sour cream and milk ensures tenderness, while diced strawberries add bursts of fresh texture.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup fresh strawberries, pureed
- 1/2 cup finely diced strawberries
- Pink or red food coloring (optional)
Strawberry Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup freeze-dried strawberries, ground into powder
- 2–3 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined to ensure even leavening.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract.
- Incorporate Wet Ingredients: Add the pureed strawberries, whole milk, sour cream, and food coloring if using. Mix until just combined, careful not to overmix.
- Add Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently just until no streaks remain to avoid a dense cake.
- Fold in Diced Strawberries: Gently fold in the finely diced strawberries to distribute them evenly throughout the batter.
- Bake the Cake: Divide the batter evenly between the two prepared pans and bake for 28–32 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, which ensures easy frosting application.
- Make the Frosting: Beat softened butter until creamy using a mixer. Gradually add powdered sugar, strawberry powder, vanilla extract, and a pinch of salt, mixing on low speed.
- Add Cream and Mix: Increase mixer speed and slowly add heavy cream or milk until the frosting is smooth and spreadable.
- Assemble and Frost: Once the cakes have completely cooled, frost between the layers and over the top and sides evenly. Decorate as desired with extra strawberries or sprinkles.
Notes
- Use freeze-dried strawberries in the frosting for the best flavor intensity and natural color.
- This cake can be made a day ahead and stored covered at room temperature to enhance flavors.
- For a taller, more decadent layered cake, double the frosting recipe to ensure adequate coverage.
