Summery Bliss: Homemade Strawberry Cake Delight

For the Cake:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh strawberries, hulled and finely chopped
For the Strawberry Frosting:
1 cup fresh strawberries, hulled and pureed
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

For the Garnish:
Fresh strawberry slices
Mint leaves (optional)


Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add the flour mixture to the creamed mixture alternately with milk, starting and ending with the flour mixture. Fold in the chopped strawberries.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the Strawberry Frosting:
7. In a large bowl, beat the butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in strawberry puree and vanilla extract until well combined.
Once the cakes are cool, spread frosting on the top of one cake layer. Place the second layer on top and spread frosting on the top and sides of the cake.
Garnish with fresh strawberry slices and mint leaves if desired.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour (plus cooling time)
Kcal: Approximately 450 kcal per serving | Servings: 12 servings


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