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Best Strawberry Cake from Scratch

This delightful strawberry cake is made from scratch using fresh strawberries, creating a light and moist dessert perfect for any occasion. Topped with a luscious strawberry frosting, it will satisfy any sweet tooth and impress guests at gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 8-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 cooling rack
  • 1 parchment paper
  • 1 sifter

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cup unsalted butter, softened (1 stick)
  • 1 cup whole milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 1 cup fresh strawberries, pureed
  • 1 cup unsalted butter, softened (2 sticks)
  • 4 cups powdered sugar
  • 0.25 cup fresh strawberries, pureed
  • 1 teaspoon vanilla extract
  • a pinch salt

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease the cake pans and line the bottoms with parchment paper.
  • In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
  • Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Mix using an electric mixer or whisk until you achieve a smooth batter.
  • Gently fold in the pureed strawberries until evenly distributed.
  • Divide the cake batter evenly between the two prepared pans.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Once done, remove the pans from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a cooling rack to cool completely.
  • While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, alternating with the pureed strawberries, mixing until smooth.
  • Add the vanilla extract and a pinch of salt to the frosting, mixing until combined.
  • Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the entire cake.
  • Decorate with additional fresh strawberries, if desired, and slice to serve.

Notes

For best flavor, use fresh, ripe strawberries.
This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
You can make the cake layers a day ahead and frost them before serving for convenience.