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Fresh Strawberry Cake

A light and joyful dessert that brings the taste of summer with fresh strawberries in a tender crumb cake, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups all-purpose flour The structure for a tender crumb.
  • 1 cup granulated sugar Balances the strawberry’s brightness.
  • 0.5 cups unsalted butter, softened Adds richness and moistness.
  • 2 large eggs, room temperature For lift and stability.
  • 0.5 cups whole milk, warm Helps the batter come together smoothly.
  • 2 teaspoons baking powder Gives a light, airy cake.
  • 0.25 teaspoon salt Lifts the flavors.
  • 1 cup fresh strawberries, pureed The heart of the cake, sweet and fragrant.
  • 1 teaspoon vanilla extract Rounds the flavor.
For the frosting
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 0.5 cups fresh strawberry puree
  • pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a bowl, whisk flour, baking powder, and salt. Set aside.
  3. In a mixer, cream the softened butter and sugar until pale and fluffy — about 3 minutes.
  4. Add eggs one at a time, mixing well after each, then stir in vanilla and the fresh strawberry puree.
  5. With the mixer on low, add the dry ingredients alternately with warm milk, starting and ending with flour.
Baking
  1. Pour into the prepared pan and smooth the top.
  2. Bake for 22–28 minutes, or until a toothpick comes out clean.
  3. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting Preparation
  1. Beat butter until creamy, then slowly add powdered sugar alternately with strawberry puree until you reach a spreadable consistency.
  2. Frost the cooled cake and garnish with thin strawberry slices.

Notes

For a layered look, double the recipe, bake in two pans, and stack with frosting and fresh strawberries between layers. Replace half the butter with Greek yogurt for a lighter option.