Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
½ cup whole milk
½ cup sour cream
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, puréed (about 1 pint)
For the Strawberry Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup strawberry purée
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Prep the Oven and Ingredients:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Make the Cake Batter:
In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a small bowl, combine the milk and sour cream.
Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the strawberry purée gently to incorporate.
3. Bake the Cake:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
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 transfer to a wire rack to cool completely.
4. Prepare the Frosting:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing well between each addition.
Mix in the strawberry purée, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
5. Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
Add the second cake layer and frost the top and sides of the cake.
Decorate with fresh strawberries or a drizzle of strawberry purée, if desired.