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Strawberry Cake with Strawberry Frosting

A delightful strawberry cake with a creamy strawberry frosting that brings summer flavors to your table, perfect for celebrations and family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Substitute half with whole wheat pastry flour for a nuttier option.
  • 1.5 cups granulated sugar Coconut sugar can be used for a deeper flavor.
  • 2 teaspoons baking powder For fluffy layers.
  • 0.5 teaspoon salt Enhances the strawberry brightness.
  • 0.5 cups unsalted butter, softened Use dairy-free butter for a vegan version.
  • 2 pieces eggs, room temperature Flax eggs can be used for a vegan option.
  • 2 teaspoons vanilla extract Fresh vanilla is best.
  • 0.5 cups milk Almond or oat milk for dairy-free choices.
  • 0.5 cups fresh strawberries, hulled and pureed Frozen strawberries can be used if thawed and drained.
  • 3 cups powdered sugar Reduce for less sweetness.
  • 0.5 cups cream cheese (optional) Makes the frosting tangy.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round pans, or line with parchment.
  2. In a bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, cream the softened butter until light, then add the eggs one at a time, beating after each addition. Stir in the vanilla.
  4. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  5. Fold in the fresh strawberry puree and save some for the frosting.
  6. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a tester comes out clean. Let cool for 10 minutes, then turn out onto racks to cool completely.
Frosting
  1. Beat the softened butter and cream cheese until smooth. Gradually add the powdered sugar and reserved strawberry puree, beating until silky.
Assembly
  1. Place the first layer on a cake stand, spread a layer of frosting, add the top layer, and cover the entire cake with frosting. Garnish with sliced strawberries.

Notes

For lighter frosting, swap half the butter for whipped cream. This recipe can be adapted into cupcakes or made healthier with Greek yogurt.