Strawberry Cake with Cream Cheese Frosting
A light and fluffy strawberry cake topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups all-purpose flour Substitutable with gluten-free blend.
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened At room temperature.
- 2 large eggs
- 0.5 cups milk
- 1 cup fresh strawberries, pureed Use ripe strawberries for best flavor.
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
For the Frosting
- 8 oz cream cheese, softened Use full-fat for creaminess.
- 0.25 cups unsalted butter, softened At room temperature.
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- Fresh strawberries for garnish. For a stunning presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the fresh strawberry puree and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- For the frosting, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract; mix until creamy.
Assembly
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Garnish with fresh strawberries on top. Serve and enjoy!
Notes
Ensure your butter and cream cheese are at room temperature. Store leftover cake in an airtight container in the fridge for up to four days.