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A moist and airy strawberry cake with a light pink hue, dotted with small pieces of fresh strawberries throughout the layers. The cake features rich cream cheese frosting and swirls of strawberry buttercream between the layers, with a cut slice revealing its soft and delicate crumb. Fresh strawberries are artfully arranged on top, with a drizzle of chocolate cascading down the sides. The edges of the cake have a slight golden tint, showcasing its homemade freshness. The cake sits on a rustic wooden table with a bowl of whipped cream frosting beside it, creating a warm, inviting atmosphere. The background is soft and natural, highlighting the vibrant pinks and reds of the cake and strawberries.

Homemade Strawberry Cake

InsiderMama.com
This homemade strawberry cake recipe combines fresh strawberry puree with a light, airy batter, resulting in a moist and flavorful cake. It's topped with rich cream cheese frosting and can be garnished with fresh strawberries for a beautiful finish.
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Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup whole milk
  • 1 ½ cups puréed fresh strawberries

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together for 3-4 minutes until light and fluffy.
  • Add eggs: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  • Mix in dry ingredients and milk: Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Fold in strawberry puree: Gently fold in the strawberry puree, being careful not to overmix.
  • Divide batter into pans: Evenly divide the batter between the two prepared cake pans and smooth the tops.
  • Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool cakes: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.