Ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup strawberry puree (fresh or frozen strawberries blended until smooth)
- 1/2 cup finely chopped fresh strawberries
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the strawberry puree and chopped strawberries.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Beat in the strawberry puree and vanilla extract until the frosting is smooth and spreadable.
- Frost the cooled cakes as desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 12 servings