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Delicious homemade strawberry cake topped with fresh strawberries and cream

Homemade Strawberry Cake

A delightful and fluffy strawberry cake perfect for celebrations or as a sweet treat, made with fresh strawberry puree and topped with creamy frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Baking, Dessert
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cups unsalted butter, softened Room temperature for easy creaming
  • 1 cup fresh strawberry puree Use frozen strawberries if fresh ones aren't available
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
Frosting Ingredients
  • 1 cup unsalted butter, softened Room temperature for easy mixing
  • 4 cups powdered sugar
  • 0.5 cup strawberry puree

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and sugar until it’s light and fluffy—this usually takes about 3-4 minutes.
  3. Add the eggs one at a time, beating well after each addition to ensure everything’s well mixed.
  4. Gently fold in the fresh strawberry puree and your vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter-sugar blend, mixing just until combined.
  6. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Frosting
  1. For the frosting, beat the softened butter until creamy, then gradually add in the powdered sugar and strawberry puree, mixing until it’s smooth and fluffy.
  2. Once your cakes are completely cooled, frost the top of one layer, place the second layer on top, and finish frosting the top and sides of the cake.
Serving
  1. Serve and enjoy every delicious bite!

Notes

This cake pairs beautifully with vanilla ice cream or a side of fresh whipped cream and sliced strawberries. For an extra touch, consider drizzling chocolate sauce over the top. Store leftovers in the fridge for up to 3 days or freeze individual slices for up to a month.