Description
A delightful strawberry cake topped with creamy lemon frosting, perfect for any celebration or cozy afternoon treat.
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). Prepare two 9-inch round cake pans by greasing and flouring them thoroughly.
- Cream the softened butter and granulated sugar in a large mixing bowl until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk.
- Fold in the puréed strawberries carefully using a spatula.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Beat softened butter with powdered sugar, lemon juice, and lemon zest until smooth for the frosting.
- Spread frosting between the cake layers and on top and around the sides once the cakes are completely cool.
Notes
For best results, use room temperature ingredients and consider prepping strawberries a day in advance for enhanced flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg