Strawberry Cake
A delightful cake layered with fresh strawberries and creamy frosting, perfect for celebrations and gatherings.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries, hulled and sliced Tossed with a sprinkle of sugar
Frosting Ingredients
- 1 cup softened butter
- 3 cups powdered sugar Adjust to taste
- 2 tablespoons heavy cream
- 1 pinch salt
Instructions
Preparation
- Gather all your ingredients.
- Preheat the oven to 350°F (175°C). Grease two round cake pans with butter and dust them with flour.
- In a large mixing bowl, cream together the softened butter and granulated sugar until pale yellow.
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in vanilla extract and milk until smooth.
- Gradually add flour and baking powder, mixing gently until just combined.
- Toss the sliced strawberries with sugar and fold into the batter.
- Divide the batter between prepared pans and smooth the tops.
Baking
- Bake for 25 to 30 minutes, checking for doneness with a toothpick.
- Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- Beat together softened butter and powdered sugar until fluffy.
- Add heavy cream and salt, mixing until smooth.
Assembly
- Once cakes are cool, place one layer on a serving platter and spread frosting on top.
- Layer with sliced strawberries, then place the second cake layer on top.
- Frost the top and sides of the cake, garnishing with additional strawberry slices.
Notes
Store in an airtight container at room temperature for up to 3 days. Frosted cake can be refrigerated for up to 1 week or frozen for 3 months, thaw before serving.