Strawberry Cake

Strawberry Cake

from preppykitchen.com
80 min
8 servings

This melt in your mouth strawberry cake filled with fresh strawberries and covered in a luscious buttercream is beyond easy to make and so delicious!

Ingredients

  • 2 ¾ cups all-purpose flour (330g)
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup unsalted butter (softened (227g))
  • 2 cups granulated sugar (400g)
  • 4 large egg whites (room temperature)
  • 2 teaspoons vanilla extract
  • ½ cup whole milk (120ml)
  • ½ cup fresh strawberry puree (reduced (see Notes) (120ml))
  • pink food coloring (optional)
  • 8 ounces cream cheese (room temperature (227g))
  • 1 cup unsalted butter (room temperature (227g))
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 6 to 7 cups powdered sugar (sifted (720g-840g))
  • ¼ cup fresh strawberry puree (reduced (see Notes))

Directions

  1. 1

    Preheat the oven to 350F. Butter 2 (9-inch) round cake pans, or spray with baking spray. Line the bottoms with parchment paper. (You can wrap the cake pans with soaked fabric baking strips if desired.)

  2. 2

    In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, and salt until smooth and fluffy, about 5 minutes.

  3. 3

    Place a cake layer on a cake stand. Spread about 1 cup of frosting on top of the cake. Top with the second layer. Spread the remaining frosting all over the outside of the cake and decorate as desired. The cake should be stored covered and will keep at room temperature for up to 5 days.