Strawberry Cake

Strawberry Cake 

Ingredients

For the cake:

 • 2½ cups (315g) all-purpose flour

 • 2½ tsp baking powder

 • ¼ tsp salt

 • 1 cup (230g) unsalted butter, softened

 • 1¾ cups (350g) sugar

 • 4 large eggs

 • 1 cup (240ml) buttermilk

 • ½ cup (120ml) strawberry purée (fresh or frozen strawberries blended smooth)

 • 1 tsp vanilla extract

 • Optional: a few drops of pink or red food coloring for a vibrant look

For the strawberry filling:

 • 1½ cups (250g) chopped strawberries

 • ¼ cup (50g) sugar

 • 1 tbsp lemon juice

 • 1 tbsp cornstarch mixed with 2 tbsp water

For the strawberry buttercream frosting:

 • 1 cup (230g) unsalted butter, softened

 • 3½ cups (420g) icing sugar

 • ¼ cup (60ml) strawberry purée or thick strawberry jam

 • 1 tsp vanilla extract

 • Pinch of salt

Instructions

Preheat oven to 180°C (350°F). Grease and line two 8-inch round cake pans.

In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and strawberry purée.

Add the dry ingredients alternately with buttermilk, mixing just until smooth. Add food coloring if desired.

Divide the batter evenly between the pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.

For the filling, cook strawberries, sugar, and lemon juice in a small pot over medium heat until juicy. Stir in cornstarch mixture and cook until thickened. Cool completely before using.

For the frosting, beat butter until creamy. Add icing sugar gradually, then mix in strawberry purée, vanilla, and salt. Beat until light and fluffy.

Place one cake layer on a board, spread a layer of strawberry filling, then add a thin layer of frosting on top of it. Place the second cake layer over it and cover the entire cake with the strawberry buttercream.

Decorate with fresh strawberries or swirls of frosting on top. Chill slightly before slicing for neater layers.