Description
Indulge in the freshness of ripe strawberries with this delightful Fresh Strawberry Cake. Moist layers of strawberry-infused cake are sandwiched together with a luscious Strawberry Buttercream frosting, creating a perfect dessert for any occasion.
Ingredients
Scale
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large eggs
- ½ cup sour cream
- ⅓ cup whole milk
- 2 teaspoons vanilla extract
- 1½ cups fresh strawberries (pureed and reduced to ¾ cup)
For the Strawberry Buttercream:
- 1 cup unsalted butter (softened)
- 3½–4 cups powdered sugar
- ½ cup fresh strawberry puree (reduced)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Make the Strawberry Reduction: Puree fresh strawberries and simmer in a saucepan until reduced and thickened. Cool.
- Make the Cake: Preheat oven. Prepare pans. Whisk dry ingredients. Cream butter and sugar. Add eggs, vanilla, sour cream, and strawberry reduction. Alternate dry ingredients and milk. Bake.
- Make the Strawberry Buttercream: Cream butter, add sugar, strawberry reduction, vanilla, and salt. Beat until fluffy. Frost the cake.
Notes
- Ensure strawberry puree is cooled before use.
- Use ripe, in-season strawberries for best flavor.
- Cake can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
