Fresh Strawberry Cake

Fresh Strawberry Cake

 Why You’ll Love It

Soft, moist cake layered with fresh strawberries and creamy frosting — this dessert is perfect for spring, summer, birthdays, or any time you want a fruity, refreshing treat.

Ingredients

• For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 ½ cups fresh strawberries, diced

• For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2–4 tbsp milk or cream
• Optional: ½ cup pureed strawberries for extra flavor and pink color

• For Decoration:

• Fresh strawberry slices

Instructions

1. Prepare the Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk flour, baking powder, and salt; set aside.

In a large bowl, beat butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each. Stir in vanilla.

Gradually add flour mixture alternating with milk, beginning and ending with flour. Mix until smooth.

Gently fold in diced strawberries.

2. Bake

Divide batter evenly between prepared pans.

Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Cool in pans 10 minutes, then transfer to a wire rack to cool completely.

3. Prepare the Frosting

Beat butter until creamy. Gradually add powdered sugar, mixing on low speed.

Add vanilla and 2 tbsp milk or cream. Beat until fluffy.

If desired, fold in pureed strawberries for a pink, fruity frosting. Adjust consistency with more milk if needed.

4. Assemble the Cake

Place one cake layer on a serving plate. Spread a layer of frosting on top.

Add the second cake layer and frost the top and sides.

Decorate with fresh strawberry slices.