Description
Indulge in the delightful taste of Homemade Strawberry Cake, where fresh strawberries blend seamlessly with fluffy cake layers and a light, creamy frosting. This dessert is perfect for any occasion—from birthday celebrations to summer picnics—and will have everyone coming back for seconds. With its vibrant pink hue and irresistible aroma, this cake not only tastes fantastic but also looks stunning on any dessert table.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup milk
- 1 ½ cups fresh strawberries, chopped (reserve some for decoration)
- 1 cup heavy cream (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with milk until just combined.
- Gently fold in chopped strawberries into the batter.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While the cakes cool, whip the heavy cream until soft peaks form; gradually add powdered sugar until smooth.
- Once cooled, assemble the cake by placing one layer on a platter, spreading frosting on top, adding the second layer, and finishing with more frosting and reserved strawberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: For added flavor, consider incorporating lemon zest or almond flour into your recipe. Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.