Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Combine the flour, sugar, softened butter, milk, eggs, baking powder, salt, vanilla extract, and strawberry puree in a large mixing bowl and beat until well combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Cream the softened butter and powdered sugar together until smooth, then mix in the vanilla extract and enough cream or milk to reach the desired consistency.
- Place one cooled cake layer on a serving plate, frost the top, and add the second layer, then frost the top and sides of the entire cake.
- Decorate the cake with fresh strawberries and serve.
Nutrition
Notes
Puree Perfection: I always blend my strawberries until they are completely smooth because large chunks can create heavy pockets that might cause the cake to sink in the center.
Ingredient Temperature: I