Strawberry Cake Recipe

Prep

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment) and set aside. Bring eggs, milk, and butter to room temperature if not already.

Puree strawberries

Place 1 cup fresh hulled strawberries in a blender or food processor and puree until smooth. Strain through a fine-mesh sieve into a bowl to remove seeds and measure 1 cup of puree. If puree is very watery, simmer 2–3 minutes to reduce slightly and cool before using.

Dry ingredients

In a medium bowl whisk together 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt until evenly combined.

Cream butter and sugar

In a large bowl using an electric mixer, beat 1/2 cup softened butter with 1 1/4 cups granulated sugar on medium-high speed for 2–3 minutes until pale and fluffy.

Add eggs and vanilla

Add the eggs one at a time, beating 20–30 seconds after each addition until incorporated. Mix in 1 tsp vanilla extract.

Combine batter

With mixer on low, add one-third of the dry ingredients, then half of the milk (3/8 cup), then another third of dry, then the remaining milk, finishing with the last third of dry. Beat just until combined after each addition. Fold in 1 cup strawberry puree gently with a spatula until streaks are even; do not overmix.

Bake

Divide batter evenly between prepared pans and smooth tops. Bake 22–26 minutes, rotating pans halfway, until a toothpick inserted near center comes out with a few moist crumbs and the cakes spring back when touched.

Cool

Allow cakes to cool in pans on a wire rack for 10 minutes, then run a knife around edges, invert onto racks, remove parchment, and cool completely before frosting (about 1 hour).

Combine 1/2 cup chopped strawberries, 2 tbsp sugar, and 2 tbsp water in a small saucepan over medium heat. Cook, stirring, until sugar dissolves and strawberries break down, 4–5 minutes. Mash berries with a spoon, simmer 1–2 more minutes until slightly syrupy. Remove from heat and cool. Strain if you prefer a clear syrup. Brush or spoon 1–2 tbsp syrup over each cake layer before stacking to add moisture and strawberry flavor.

Reduce puree

Place 1/4 cup fresh strawberry puree in a small saucepan and simmer over medium-low heat 4–6 minutes until slightly reduced and thickened. Cool completely. This prevents the frosting from becoming too loose.

Beat butter

In a large bowl, beat 1 cup softened butter on medium speed until creamy, about 1–2 minutes.

Add powdered sugar

Gradually add 4 cups confectioners' sugar, 1 cup at a time, beating on low to combine and increasing speed to medium after each addition until light and fluffy. Scrape down bowl as needed.

Flavor and finish

Add the cooled reduced strawberry puree, 1 tsp vanilla extract, and 1/8 tsp salt. Beat on medium-high until the frosting is smooth and spreadable. If frosting is too soft, chill 10–15 minutes and rewhip; if too stiff, add 1–2 tsp milk.

If cake layers are domed, level them with a serrated knife so they stack evenly. Place one cake layer on a cake board or serving plate. Optional: brush the top lightly with 1–2 tbsp strawberry syrup.

Spread about one-third of the buttercream over the first layer in an even layer. Place second cake layer on top and apply a thin crumb coat of frosting over the whole cake. Chill 15–20 minutes to set the crumb coat.

Apply the remaining frosting in an even final coat. Use an offset spatula to smooth sides and top. Decorate with halved fresh strawberries around the top edge or in the center as desired.

Refrigerate for 30 minutes to set, then bring to room temperature about 20–30 minutes before serving for best texture.