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The Best Homemade Strawberry Cake From Scratch

A close-up of a moist slice of three-layer strawberry cake with white and pink frosting, next to a fresh strawberry.
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Make this moist strawberry cake from scratch using fresh strawberries and top it with creamy strawberry cream cheese frosting. This recipe delivers superior flavor for your next celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/2 cup fresh strawberry puree (from about 1 cup fresh strawberries)
  • 1 cup fresh strawberries, finely diced
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup fresh strawberry puree
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, vanilla extract, milk, and 1/2 cup of strawberry puree until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the finely diced fresh strawberries using a spatula.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the sifted powdered sugar, mixing until incorporated.
  12. Beat in the 1/4 cup of strawberry puree, vanilla extract, and salt until the frosting is light and fluffy.
  13. Once the cakes are completely cool, frost and stack the layers.

Notes

  • For the best flavor, use fresh, ripe strawberries for both the cake batter and the puree.
  • To make the puree, blend fresh strawberries until smooth, then strain through a fine-mesh sieve to remove seeds if desired.
  • If you want a deeper pink color, add a drop or two of red food coloring to the frosting.

Nutrition

Find it online: https://tastethisplate.com/best-homemade-strawberry-cake-from-scratch/