Double Strawberry Cake
A moist, vibrant cake layered with real strawberries in both the batter and the frosting, this Double Strawberry Cake delivers fruity flavor in every bite. It's perfect for spring celebrations, birthdays, or any occasion where a refreshing, berry-rich dessert is welcome.
Ingredients
- 2 1/2 cups all-purpose flour sifted
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 2/3 cup strawberry puree made from fresh strawberries
- 1/2 cup milk room temperature
- 1 tsp vanilla extract
- 1 cup unsalted butter softened, for frosting
- 3 cups powdered sugar sifted, for frosting
- 1/3 cup strawberry puree for frosting
- 1/2 tsp vanilla extract for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in the strawberry puree, milk, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat softened butter until creamy. Add powdered sugar gradually, then mix in strawberry puree and vanilla. Beat until fluffy.
- Frost the cooled cake layers and decorate with fresh strawberries if desired.
Notes
For a richer berry flavor, add finely chopped freeze-dried strawberries to the frosting or batter.
Nutrition
Calories: 410kcal
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