For the Strawberry Cake
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1 cup fresh strawberry purée (or ½ cup freeze-dried strawberry powder)
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2 ½ cups all-purpose flour
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1 ½ cups granulated sugar
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½ cup unsalted butter, softened
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½ cup vegetable oil
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4 large eggs
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1 tablespoon vanilla extract
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1 tablespoon lemon juice
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1 teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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¾ cup buttermilk
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Pink food coloring (optional for a brighter color)
For the Strawberry Frosting
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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4 cups powdered sugar
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¼–½ cup strawberry purée or ¼ cup strawberry powder
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
Wash, stem, and slice fresh strawberries. Blend them into a smooth purée. For a stronger flavor, simmer the purée in a saucepan for 5–8 minutes until slightly thickened. This intensifies the berry taste and prevents excess moisture in the cake. Allow the purée to cool completely.
Step 2: Preheat Oven and Prep Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line them with parchment circles. This ensures the cakes release easily after baking.
Step 3: Cream the Butter, Oil, and Sugar
In a large bowl, beat softened butter, oil, and sugar until light, fluffy, and pale. This step builds the cake’s structure and ensures a moist, tender crumb.
Step 4: Add Eggs and Flavorings
Add eggs one at a time, mixing well after each addition. Then stir in vanilla extract and lemon juice. Lemon enhances the strawberry flavor without making the cake taste lemony.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Mixing dry ingredients separately prevents overmixing later, which could toughen the cake.
Step 6: Add Dry Ingredients Alternating with Buttermilk
Add half of the dry mixture into the butter mixture and stir gently. Pour in the buttermilk and the cooled strawberry purée. Then fold in the remaining dry ingredients. Mix until the batter is smooth but do not overmix. If you want a deeper pink color, add a few drops of food coloring.
Step 7: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with very moist crumbs. The cakes should be soft, fluffy, and lightly golden around the edges.
Step 8: Cool Completely
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting. Warm cake will melt frosting, so patience is key.
Step 9: Make the Strawberry Frosting
Beat cream cheese and butter until smooth. Add powdered sugar slowly, then mix in the strawberry purée or powder, vanilla extract, and salt. Beat until fluffy. Adjust consistency as needed—more sugar for thickness, more purée for flavor.
Step 10: Assemble the Cake
Place the first cake layer on a plate. Spread a thick layer of frosting. Add the second cake layer and cover the entire cake with frosting. Smooth it or leave rustic swoops—either way, it looks beautiful. Decorate with fresh strawberries if desired.
