Strawberry Cake with Strawberry Frosting

Introduction

This delightful cake combines the tangy sweetness of fresh strawberries with a light and fluffy texture that’s sure to impress. Each bite is tender and moist, and the homemade strawberry frosting adds a vibrant burst of fruity flavor and a stunning pink finish—perfect for spring celebrations, birthdays, or anytime you’re craving something sweet and refreshing.

---

Ingredients

For the Strawberry Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk
• 3/4 cup strawberry purée (from fresh or frozen strawberries)

For the Strawberry Frosting:

• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar (to desired consistency)
• 1/2 cup strawberry purée, reduced to about 1/4 cup
• 1 teaspoon vanilla extract
• Pinch of salt

---

Instructions

Make the Strawberry Purée (for cake and frosting):

1. Blend 1 1/2–2 cups of fresh or thawed frozen strawberries until smooth.
2. Place in a small saucepan and simmer over medium heat until reduced by half (about 10–15 minutes). Let cool completely before using.

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter, oil, and sugar: In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy (about 3–4 minutes).
4. Add eggs and flavoring: Beat in the eggs one at a time, followed by vanilla extract and sour cream.
5. Add strawberry purée and milk: Mix in the strawberry purée. Then alternate adding the dry ingredients and milk, mixing just until combined.
6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Strawberry Frosting:

1. Beat the softened butter until creamy and smooth.
2. Add the reduced strawberry purée and vanilla extract. Mix well.
3. Gradually add powdered sugar and a pinch of salt. Beat until fluffy and spreadable. Add more sugar for thicker consistency.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
2. Add the second cake layer and frost the top and sides.
3. Decorate with fresh strawberries if desired.

---

Tips

• For extra strawberry flavor, add 1/2 teaspoon of strawberry extract to the cake or frosting.
• Store the cake in the fridge and bring to room temperature before serving.
• Leftovers stay fresh for up to 4 days in an airtight container.

Enjoy !!