Description
A delightful homemade strawberry cake layered with creamy lemon frosting, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1/2 cup unsalted butter, softened for frosting
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Follow with vanilla extract and pureed strawberries.
- Whisk together flour and baking powder in a separate bowl.
- Gradually add the dry mixture to the strawberry mix, alternating with the milk. Stir gently until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Beat softened butter in a bowl until creamy, then gradually add powdered sugar, lemon juice, and lemon zest, beating until fluffy.
- Spread frosting between layers and on top of the cooled cake. Decorate with fresh strawberries.
Notes
For make-ahead, bake cakes a day in advance and wrap tightly in plastic wrap. Use room temperature ingredients for better mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: strawberry cake, lemon frosting, dessert, summer cake, homemade