Homemade Strawberry Cake with Strawberry Frosting

Directions

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to avoid sticking.

2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set this mixture aside for later use.

3. In a large mixing bowl, beat the softened butter and granulated sugar together on high speed until they become light and fluffy, which should take about 3 minutes.

4. Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Incorporate the vanilla extract into the mix.

5. In a separate small bowl, combine the whole milk and sour cream until blended together smoothly.

6. Gradually add the dry flour mixture to the butter mixture in three additions, alternating it with the milk mixture. Begin and end with the dry ingredients. Mix just until combined; over-mixing can lead to a dense cake.

7. Gently fold in the strawberry puree and finely chopped fresh strawberries until they are evenly distributed throughout the batter.

8. Divide the batter equally between the prepared cake pans, smoothing the tops for an even bake.

9. Bake in the preheated oven for 25-30 minutes. A toothpick inserted in the center should come out clean when the cakes are done.

10. Once baked, let the cakes cool in the pans for 10 minutes. Afterward, transfer them to a wire rack to cool completely before proceeding with the frosting.

11. To create the strawberry frosting, beat the softened butter on high speed until smooth and creamy, approximately 2 minutes.

12. Gradually add the powdered sugar, one cup at a time, beating well after each addition to ensure it mixes thoroughly.

13. Pour in the strawberry puree and vanilla extract, beating the mixture until fully combined.

14. If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is achieved. Conversely, if it’s too thin, incorporate more powdered sugar until it thickens up nicely.

15. Add a pinch of salt and beat the frosting on high speed for about 2 minutes to make it wonderfully fluffy.

16. Place one layer of cake on a serving plate and spread a generous amount of frosting on the top.

17. Position the second cake layer atop the frosted cake and cover the entire cake with the remaining icing, creating a beautiful, smooth finish.

18. For an extra touch, garnish with fresh strawberries on top.

19. Slice and serve immediately, or store in the refrigerator for up to 3 days.

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