Fresh Strawberry Cake
A delightful and visually stunning cake made with fresh strawberries, perfect for summer occasions and gatherings.
Ingredients
For the Cake
- 2 cups all-purpose flour Sifted for best results
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Should be at room temperature
- 1 cup fresh strawberries, pureed Fresh is best, use frozen if needed, thawed and drained
- 1 cup buttermilk Can substitute with milk and vinegar/lemon juice
- 3 large eggs At room temperature
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
For the Icing
- 8 oz cream cheese Softened for easy mixing
- 0.5 cups unsalted butter Softened
- 2 cups powdered sugar
- 0.25 cups strawberry puree For flavor in icing
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a sheet cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the strawberry puree and vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the icing, beat together cream cheese, butter, powdered sugar, and a bit of strawberry puree until smooth and spreadable.
- Frost the cooled cake with the strawberry cream cheese icing and garnish with fresh strawberries if desired.
Notes
Best served chilled or at room temperature. Pair with vanilla ice cream or whipped cream for an extra treat. Store in an airtight container for up to 3 days.