Strawberry Cake with Cream Cheese Frosting – A Luscious, Berry-Infused Delight

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  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans (or one 9×13-inch pan).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Mix in sour cream and strawberry puree until combined.
  6. Gradually add the dry ingredients and milk, alternating between them until fully incorporated.
  7. Fold in the finely diced strawberries and add a few drops of food coloring if desired.

Step 2: Bake the Cake

  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Cream Cheese Frosting

  1. In a large bowl, beat cream cheese and butter until smooth and creamy.
  2. Gradually add powdered sugar, one cup at a time, until fluffy.
  3. Mix in vanilla extract and heavy cream, beating until smooth.

Step 4: Assemble the Cake

  1. Place one cooled cake layer on a serving plate and spread a generous layer of cream cheese frosting on top.
  2. Add the second cake layer and frost the entire cake.
  3. Garnish with fresh strawberries or a dusting of powdered sugar.

Serving and Storage Tips

Serving Suggestions:

  • Serve chilled or at room temperature.
  • Decorate with strawberry slices, white chocolate shavings, or mint leaves.

Storage & Freezing:

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze unfrosted cake layers for up to 3 months. Thaw and frost before serving.

Variants & Customization

  • Strawberry Shortcake Style: Add layers of whipped cream instead of frosting.
  • Extra Strawberry Flavor: Add 1 tbsp strawberry extract to the batter.
  • Chocolate Strawberry Cake: Add ½ cup mini chocolate chips to the batter for a chocolatey twist.
  • Gluten-Free Option: Use a 1:1 gluten-free flour blend.

FAQ

1. Can I use strawberry jam instead of fresh strawberries?

Yes! Substitute ½ cup strawberry puree with ½ cup strawberry jam for a stronger strawberry flavor.

2. How do I make the cake extra moist?

Using buttermilk and sour cream keeps it extra soft. You can also brush the layers with strawberry syrup before frosting.

3. Can I use frozen strawberries?

Yes! Just thaw and drain before pureeing to prevent excess moisture in the batter.

4. Can I make this into cupcakes?

Yes! Fill cupcake liners ⅔ full and bake at 350°F (175°C) for 18–20 minutes.

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