Here’s a soft, flavorful Strawberry Cake with Cream Cheese Frosting—perfectly moist with fresh strawberry flavor and a rich, tangy topping.
🍓 Ingredients
For the Strawberry Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1½ cups fresh strawberries (pureed or finely chopped)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
🍰 Instructions
1. Prepare the Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, and salt.
3. Make the Batter
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
- Alternate adding dry ingredients and milk, mixing gently.
- Fold in strawberry puree until evenly combined.
4. Bake
- Divide batter evenly into pans.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool completely before frosting.
5. Make Cream Cheese Frosting
- Beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, mixing until fluffy.
- Add vanilla and a pinch of salt; mix well.
6. Assemble the Cake
- Place one cake layer on a plate and spread frosting on top.
- Add the second layer and frost the top and sides.
- Garnish with fresh strawberries if desired.
💡 Tips for Best Results
- Use fresh, ripe strawberries for the best flavor.
- Chill the cake for 20–30 minutes after frosting for cleaner slices.
- Add a few drops of pink food coloring if you want a brighter color (optional).
If you want, I can also give you a quick “eggless” or “no-oven” version of this strawberry cake.
