Homemade Strawberry Cake
A soft, fluffy cake bursting with the flavor of ripe strawberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1.75 cups granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk at room temperature
- 1.5 cups puréed fresh strawberries fresh strawberries are recommended
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing
- In a large bowl, beat the softened butter and sugar together for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternate adding the dry ingredients and milk in three parts, beginning and ending with the dry ingredients. Stir until just combined.
- Gently fold in the strawberry puree.
Baking
- Evenly divide the batter between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Notes
Serve at room temperature with a dollop of fresh whipped cream and mint sprigs. Store in the fridge for up to 3-4 days or freeze for longer storage.