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Delicious homemade strawberry cake with fresh strawberries and frosting

Strawberry Cake

A delightful dessert that combines the sweetness of strawberries with a moist, fluffy cake, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup whole milk Can substitute with 2% or almond milk
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract Can substitute with almond extract for variation
  • 0.5 teaspoon salt
  • 3 large eggs
  • 2 cups fresh strawberries, pureed Fresh strawberries enhance flavor
Topping and Garnish
  • Whipped cream for topping
  • Fresh strawberries for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract and the strawberry puree.
Baking
  1. In another bowl, combine the flour, baking powder, and salt.
  2. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
  3. Divide the batter evenly between the prepared cake pans.
  4. Bake for 25-30 minutes or until a toothpick comes out clean.
Cooling and Assembling
  1. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  2. Once cooled, spread whipped cream between the cake layers and on top.
  3. Garnish with fresh strawberries and serve.

Notes

Store leftover cake covered in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for 2-3 months. Consider adding a splash of lemon juice for flavor enhancement.