Description
A moist, tender strawberry cake layered with fresh fruit, perfect for birthdays, holidays, or a special treat. This easy-to-bake dessert features ripe strawberries pureed into the batter, offering a vibrant, homemade flavor ideal for summer.
Ingredients
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
2 large eggs
1 tsp baking powder
1 tsp vanilla extract
1 cup buttermilk
2 cups fresh strawberries, washed, hulled, and pureed
1/4 cup granulated sugar (for strawberries)
1/2 tsp salt (optional, for balance)
1/2 tsp baking soda (optional, for extra fluff)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch cake pan.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
In a separate container, blend 2 cups fresh strawberries with 1/4 cup sugar until smooth.
In a separate bowl, combine flour, baking powder, 1/2 tsp salt, and 1/2 tsp baking soda (if using). Gradually add the dry ingredients to the butter mixture, alternating with 1 cup buttermilk.
Fold in the strawberry puree into the batter until fully incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before slicing. Garnish with additional fresh strawberries.
Notes
Use very ripe strawberries for maximum sweetness and flavor.
For best results, use a stand mixer for mixing the batter.
To preserve moisture, avoid overbaking.
Cake can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 25
- Cook Time: 40
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg