Description
This Heavenly Strawberry Cake is a delightful and nostalgic treat featuring layers of moist strawberry-infused cake, whipped cream frosting, and fresh strawberries. Perfect for celebrations or a sweet indulgence, this recipe combines the freshness of pureed berries with a tender crumb and creamy topping.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, pureed
Frosting
- 1 cup heavy cream
- ½ cup powdered sugar
- Fresh sliced strawberries for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake evenly.
- Prepare Pans: Grease and flour two 9-inch round cake pans to prevent the cake from sticking and allow easy removal after baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter and sugar using an electric mixer or by hand until the mixture is light and fluffy, which helps incorporate air for a tender cake texture.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully integrate and create a smooth batter.
- Mix in Flavorings: Stir in the vanilla extract and pureed fresh strawberries to infuse the batter with natural strawberry flavor and aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder, ensuring even distribution of the leavening agent.
- Alternate Adding Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients alternately with the milk. Start and end with the dry ingredients, mixing gently to avoid overworking the batter which would make the cake dense.
- Fill Pans: Pour the prepared batter evenly into the two greased and floured cake pans and smooth the tops with a spatula to ensure uniform baking.
- Bake: Bake the cakes in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is fully baked.
- Cool Cakes: Let the cakes cool in their pans for about 10 minutes to firm up, then transfer them to wire racks to cool completely to prevent sogginess and prepare for frosting.
- Whip Cream: In a chilled bowl, whip the heavy cream together with the powdered sugar until stiff peaks form. This will be used as the frosting to complement the strawberry flavor.
- Assemble Cake: Once completely cooled, frost the top of one cake layer with the whipped cream, spread sliced fresh strawberries over it, then carefully place the second cake layer on top.
- Final Frosting: Frost the top and sides of the entire cake with the remaining whipped cream, smoothing it with a spatula for an elegant finish.
Notes
- Ensure strawberries are fresh and ripe for best flavor in the puree and garnish.
- Do not overmix the batter after adding the flour to keep the cake light and airy.
- Chilling the bowl and beaters before whipping cream helps achieve stiff peaks more effectively.
- The cake can be refrigerated for up to 2 days, covered to maintain moisture and freshness.
- For a more intense strawberry flavor, consider adding a light strawberry syrup between layers before frosting.
