Description
A recipe for a moist, from-scratch strawberry layer cake featuring fresh strawberry puree for intense flavor, topped with a rich cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup fresh strawberry puree (strained)
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, finely chopped (for batter)
- 1 pound cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (optional, for consistency)
- 1 cup fresh strawberries, sliced (for garnish)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, cream together the 1 cup of softened butter until light. Beat in the eggs one at a time, mixing well after each addition.
- Combine the buttermilk, strawberry puree, and vanilla extract. Mix this wet mixture into the dry ingredients in three additions, alternating with the dry ingredients, beginning and ending with the wet mixture. Mix until just combined.
- Gently fold in the 1/2 cup of finely chopped fresh strawberries.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the frosting: Beat the cream cheese and 1/2 cup butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed. Add vanilla and heavy cream if using. Beat until light and fluffy.
- Once cakes are completely cool, frost the first layer, top with the second layer, and cover the top and sides of the cake with the remaining frosting.
- Garnish the top with sliced fresh strawberries before serving.
Notes
- For the best flavor, use ripe, fresh strawberries for the puree. Strain the puree through a fine-mesh sieve to remove seeds before adding to the batter.
- Buttermilk helps create a tender crumb; if you do not have buttermilk, add 1 teaspoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes.
- Chill the cake briefly before slicing for cleaner cuts.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg