Ingredients
Strawberry Cake Layers
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2 ¾ cups all-purpose flour
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2 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¾ cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs, room temperature
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¾ cup strawberry purée (fresh strawberries blended smooth)
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½ cup buttermilk, room temperature
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1 teaspoon vanilla extract
Strawberry Frosting
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1 cup unsalted butter, softened
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4–5 cups powdered sugar
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½ cup strawberry purée or reduced strawberry purée
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1 teaspoon vanilla extract
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Pinch of salt
Optional Garnish
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Fresh strawberries
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Strawberry crumbs or sprinkles
Instructions
Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round cake pans with parchment paper. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well after each addition. Stir in strawberry purée and vanilla extract.
Add the dry ingredients to the batter alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined—do not overmix.
Divide batter evenly between prepared pans. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Notes
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Use ripe strawberries for the best flavor.
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Reducing the strawberry purée intensifies flavor and prevents excess moisture.
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Room-temperature ingredients ensure smooth batter and even baking.
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Level cake layers before frosting for a professional finish.