Description
A delightful strawberry cake paired with creamy strawberry icing, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup pureed fresh strawberries
- 1/2 cup buttermilk
- 1/4 cup milk
- 2 tbsp strawberry jam or preserves (optional)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 cup pureed fresh strawberries for icing
- 2 cups powdered sugar for frosting
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat the oil and sugar until smooth. Add the eggs one at a time, followed by the vanilla.
- Mix in the strawberry puree, buttermilk, milk, and optional jam.
- Gradually add the dry ingredients, mixing gently.
- Divide the batter into prepared pans and bake for 25-30 minutes. Cool in the pans for 10 minutes, then transfer to racks.
- For the icing, whip the cream and powdered sugar to stiff peaks.
- Beat the cream cheese and butter until smooth; mix in pureed strawberries and vanilla.
- Gradually mix in powdered sugar until smooth.
- Fold in the whipped cream.
- Assemble the cake: layer icing between cooled cake layers, cover the outside, and decorate as desired.
Notes
Use fresh strawberries for optimal flavor and ensure eggs and butter are at room temperature for easier mixing.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: strawberry cake, dessert, cake recipe, summer dessert, birthday cake