For a simple and delightful strawberry cake, you can follow this recipe.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup chopped strawberries
Strawberry Filling
- 2 cups strawberries, hulled and halved
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Frosting:
- 1 cup unsalted butter, at room temperature
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or heavy cream
- Additional chopped strawberries for decoration
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Make the cake: In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla, mixing well. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Fold in the chopped strawberries. Divide the batter between the prepared pans.
3. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
4. Make the strawberry filling: Combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries are soft and the sauce has thickened. Allow to cool completely.
5. Make the frosting: Beat the butter until creamy. Gradually add powdered sugar, 1 cup at a time, beating well. Mix in the vanilla and enough milk or cream to reach a spreadable consistency.
6. Assemble the cake: Place one cake layer on your serving plate. Spread with half of the strawberry filling. Top with the second cake layer. Spread the remaining strawberry filling over the top. Frost the sides and top of the cake with the frosting. Decorate with additional chopped strawberries.
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