Description

This delightful strawberry cake combines fresh strawberries, a touch of butter, and creamy frosting. Ideal for gatherings, it’s easy to prepare and delivers a burst of flavor that everyone will love.

Ingredients

Scale

1 pound strawberries ((1 pint, 2 cups))
1 Tablespoon granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup salted butter ((softened))
1 ¼ cup granulated sugar
strawberry reduction ((about ⅔ cup))
¼ cup sour cream ((room temperature))
¼ cup whole milk ((room temperature))
2 eggs ((room temperature))
1 teaspoon pure vanilla extract

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Instructions

Make the strawberry reduction by hulling and halving the strawberries.
Blend the strawberries with 1 Tablespoon sugar until smooth (30-60 seconds).
Transfer the puree to a saucepan and cook over medium heat for 25-45 minutes until it thickens and reduces to about ⅔ cup, stirring constantly.
Cool the reduction in a refrigerator until room temperature.
Preheat the oven to 350°F (177°C).
Prepare a 9” round or 9×9” square cake pan with parchment paper and grease lightly.
Mix the flour, baking soda, baking powder, and sea salt in a bowl and set aside.
In a mixer, beat the softened butter and sugar for 1 minute.
Add the eggs and vanilla, beating for another minute.
Stir in the sour cream, milk, and strawberry reduction until smooth (add food coloring if desired).
Combine the dry ingredients with the wet ingredients until just incorporated, avoiding lumps.
Spread the batter evenly into the prepared pan.
Bake for 35-40 minutes until set; a toothpick should come out clean or with a few crumbs.
Cool the cake on a wire rack completely before lifting it out to a cake plate.
Prepare strawberry buttercream frosting, then frost the cooled cake.
Let the frosting set before slicing and serving at room temperature or slightly chilled.

Notes

Make the strawberry reduction a day in advance for better flavor.
Ensure all ingredients, particularly eggs and dairy, are at room temperature before baking.
Avoid disturbing the cake while baking to prevent sinking.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 250mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg