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Strawberry Cake: A Soft, Moist Dessert Bursting with Fresh Berry Flavor

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Strawberry Cake is a moist and tender dessert made with real strawberries, delivering a naturally sweet berry flavor perfect for spring celebrations or everyday indulgence.

Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups fresh strawberry purée (from about 1 1/2 cups strawberries)
  • 1/2 cup sour cream or plain yogurt
  • 1/2 cup milk or buttermilk
  • Optional: 1-2 drops red or pink food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan.
  2. In a blender or food processor, purée strawberries until smooth. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream together the butter and sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and strawberry purée.
  6. Stir in sour cream and milk until well combined.
  7. Gradually add dry ingredients to the wet mixture, stirring just until incorporated. Add food coloring if using.
  8. Divide the batter evenly between the prepared pans and smooth the tops.
  9. Bake for 25–30 minutes (round pans) or 35–40 minutes (sheet pan), or until a toothpick inserted in the center comes out clean.
  10. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

  • Use thawed frozen strawberries if fresh aren’t available—drain excess liquid before puréeing.
  • Add diced strawberries to the batter for extra texture.
  • Try lemon zest or a bit of strawberry extract for enhanced flavor.
  • This cake pairs well with cream cheese frosting, vanilla buttercream, or whipped cream.
  • Wrap and freeze unfrosted cake layers for up to 2 months.

Nutrition

Find it online: https://tastyera.com/strawberry-cake-a-soft-moist-dessert-bursting-with-fresh-berry-flavor/