Description

A nostalgic and moist strawberry cake made from scratch with real strawberries, offering a sweet and fruity flavor perfect for celebrations or a springtime treat.

Ingredients

Units Scale

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/2 cup sour cream
1/2 cup whole milk
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1 cup fresh strawberries, pureed
Red food coloring (optional)
For the frosting: 1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1/2 cup strawberry puree (strained)
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, milk, vanilla extract, and almond extract.
Stir in strawberry puree and add a few drops of red food coloring if desired.
Gradually add dry ingredients to the wet ingredients, mixing just until combined.
Divide batter evenly between prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
For the frosting, beat butter and cream cheese until creamy. Add powdered sugar gradually.
Mix in strawberry puree and vanilla until smooth and spreadable.
Frost cooled cakes and assemble. Decorate with fresh strawberries if desired.

Notes

Ensure strawberries are ripe for the best flavor.
Strain puree for the frosting to prevent it from becoming too runny.
Store leftovers in the refrigerator for up to 3 days.
You can freeze cake layers in advance and thaw before frosting.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 42g
Sodium: 210mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg