Strawberry Cake
A soft, moist, and flavorful strawberry cake bursting with fresh strawberry flavor. Made with real strawberries, this cake is perfect for birthdays, celebrations, or just a delicious homemade treat!
Equipment
- Mixing bowls
- Hand or Stand Mixer
- Cake Pans
- Whisk
- Spatula
Ingredients
Cake Batter
- 2 ½ cups cake flour or all-purpose flour with 2 tbsp cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 3 large eggs room temperature
- ½ cup strawberry reduction see instructions
- ½ cup buttermilk or milk + 1 tbsp lemon juice
- ¼ cup vegetable oil
- 2 tsp pure vanilla extract
- 1 tbsp lemon zest
Strawberry Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 ½ cups powdered sugar
- ½ cup strawberry puree
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat butter and sugar on medium-high speed until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in strawberry reduction, oil, vanilla extract, and lemon zest.
- Gradually mix in the dry ingredients in three parts, alternating with buttermilk. Mix until just combined.
- Divide batter evenly between the cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes completely before frosting.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, strawberry puree, and vanilla extract. Mix until fluffy.
- Frost cooled cake layers and decorate with fresh strawberries.
Notes
For a stronger strawberry flavor, use freeze-dried strawberry powder in the frosting. Store the cake in the refrigerator for up to 3 days.