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Homemade Strawberry Cake

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A deliciously moist strawberry cake made with real strawberries and creamy frosting, perfect for any occasion.

Ingredients

Scale
  • 3 cups (400g) quartered strawberries
  • 3/4 cup (173g) sour cream
  • 1/4 cup (60ml) milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups (325g) all purpose flour
  • 1 1/2 cups (310g) sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 7–9 drops pink food color, optional
  • 2 cups (46g) freeze dried strawberries
  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) unsalted butter, room temperature (for frosting)
  • 10 cups (1150g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3/4 cup chopped strawberries (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour pans or line with parchment.
  2. In a bowl whisk eggs and sugar until pale.
  3. Add sour cream, milk, and vanilla. Mix.
  4. In another bowl sift or stir flour, baking powder, baking soda, and salt.
  5. Fold dry mix into wet mix until just combined.
  6. Fold in melted butter and quartered strawberries gently.
  7. Add pink food color if using and stir lightly.
  8. Divide batter into pans and bake 25 to 35 minutes or until a toothpick comes out clean.
  9. Cool in pans for 10 minutes, then turn out to cool completely on a rack.
  10. Beat cream cheese and butter until smooth and lump free.
  11. Add vanilla and a pinch of salt.
  12. Gradually add powdered sugar and beat until smooth and spreadable.
  13. Fold in freeze dried strawberry powder or finely crushed freeze dried strawberries for extra flavor.
  14. Chill briefly if frosting is too soft before spreading.

Notes

Store leftover cake in an airtight container in the refrigerator for up to two to three days. If you have a large cake, cover it with plastic wrap or place it in a cake carrier to protect the frosting.

Nutrition

Find it online: https://voxrecipes.com/homemade-strawberry-cake/