Ingredients
Scale
- 1½ pounds fresh strawberries
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup milk (room temperature)
- 1½ cups strawberry puree
- 1 cup unsalted butter (room temperature) for frosting
- 4-5 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract for frosting
- 1 pinch salt for frosting
- 1 cup strawberry puree for frosting
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Blend fresh strawberries into a smooth purée.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy; add eggs one by one, then sour cream and vanilla.
- Gradually incorporate dry ingredients with milk, alternating until just combined.
- Fold in strawberry purée gently.
- Divide batter between prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
- Cool cakes before frosting with strawberry buttercream made from whipped butter, powdered sugar, strawberry purée, salt, and vanilla.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 40g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg