Description
A soft and fluffy strawberry layer cake made with fresh strawberries and layered with a creamy strawberry frosting. Perfect for spring and summer celebrations.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/3 cup sour cream
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, pureed
- 1/2 cup diced fresh strawberries
- 3/4 cup unsalted butter (for frosting)
- 3 cups powdered sugar (for frosting)
- 1/3 cup strawberry puree (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, milk, vanilla extract, and strawberry puree until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in diced strawberries.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- For the frosting, beat butter until creamy, then gradually add powdered sugar, strawberry puree, and vanilla extract until fluffy and smooth.
- Spread frosting between layers, on top, and around the sides of the cooled cakes. Decorate with fresh strawberries if desired.
Notes
- Use ripe, sweet strawberries for the best flavor and color.
- Make sure cakes are fully cooled before frosting to prevent melting.
- Chill the frosted cake for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 42g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg