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Best Ever Strawberry Cake

A vibrant celebration of fresh strawberries in a fluffy cake, topped with creamy frosting that embodies the essence of summer.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup fresh strawberries (pureed)
  • 2.5 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter (softened)
  • 1.5 cups granulated sugar
  • 0.5 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon strawberry extract (optional) Optional but enhances the flavor
  • 1 cup buttermilk (room temperature)
For the Frosting
  • 1 cup fresh strawberries (pureed)
  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting
  • 0.25 teaspoon salt for frosting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In another bowl, use an electric mixer to cream the butter and sugar until light and fluffy.
  5. Add the vegetable oil and mix until combined.
  6. Beat in the eggs one at a time, ensuring you mix well after each addition.
  7. Add the vanilla and (if using) strawberry extracts.
  8. Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  9. Gently fold in the strawberry puree.
Baking
  1. Divide the batter evenly between the prepared pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  3. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
Frosting and Assembly
  1. For the frosting, beat the butter until smooth and creamy.
  2. Gradually add the powdered sugar one cup at a time, mixing well.
  3. Add vanilla and salt, mixing until combined.
  4. Slowly mix in the strawberry puree until fluffy.
  5. Assemble the cake by placing one layer on a serving plate and spreading frosting on top.
  6. Top with the second layer and frost the top and sides with the remaining frosting.
  7. Decorate with fresh strawberries if desired.

Notes

Use room temperature ingredients for best results, and consider serving with whipped cream or vanilla ice cream for extra indulgence. The cake lasts 3-4 days in the fridge and can be frozen for 2-3 months.