Description
A delightful homemade strawberry cake with a tangy lemon frosting, bursting with summer flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, puréed
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1/4 cup unsalted butter, softened (for frosting)
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine the softened butter and granulated sugar in a large bowl. Beat until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually incorporate the dry ingredients into the wet mix, alternating with the milk.
- Fold in the freshly puréed strawberries gently.
- Divide the batter evenly between the prepared cake pans, smoothing the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks.
- Beat together the softened butter, powdered sugar, lemon juice, and zest for the frosting.
- Frost the completely cooled cakes generously between the layers and on top. Decorate with fresh strawberries if desired.
Notes
Use fresh strawberries for the best flavor; you can customize the cake with nuts or almond extract for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg