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Strawberry Cake

Moist pink strawberry cake made with fresh strawberry puree and topped with tangy cream cheese frosting, perfect for celebrations.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Spring
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Cake
  • 2.5 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 eggs large, room temperature
  • 1 cup fresh strawberry puree from about 2 cups strawberries
  • 0.5 cup buttermilk room temperature
  • 2 tsp strawberry extract
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • pink or red food coloring optional
Cream Cheese Frosting
  • 16 oz cream cheese softened
  • 1 cup unsalted butter softened
  • 6 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 3 tbsp heavy cream
  • 1 pinch salt

Equipment

  • Three 8-inch round cake pans
  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Wire cooling racks
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line with parchment paper, and dust with flour.
  2. Blend fresh strawberries until smooth and strain to make 1 cup puree. Set aside.
  3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  4. Cream butter and sugar together for 4-5 minutes until light and fluffy.
  5. Add eggs one at a time, beating well after each addition. Mix in strawberry extract and puree.
  6. Alternately add flour mixture and buttermilk to the batter, beginning and ending with flour. Add food coloring if desired.
  7. Divide batter evenly among prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  8. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.
  9. Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla, cream, and salt. Beat until fluffy.
  10. Layer cakes with frosting between each layer, apply crumb coat, refrigerate 20 minutes, then finish frosting the cake.
  11. Refrigerate assembled cake for 1 hour before serving. Garnish with fresh strawberries if desired.

Notes

Store covered at room temperature for 2 days or refrigerate for up to 5 days. Cake layers can be frozen for up to 3 months. Bring to room temperature before serving for best flavor.