Savor the last bit of summer with this Strawberry Cake. This from-scratch cake comes together easily using classic ingredients that you might already have in your pantry. The fresh strawberries are roasted to intensify their taste, and they flavor both the frosting and the cake itself. It’s sweet but not overly sweet, and it tastes like summer.
I sent my Windy City Blogger Collective partner home with a couple slices of this cake and she later admitted to me that her and her husband ate all of it before dinner. Even my husband who tends not to be too enthusiastic about desserts loved it. So apparently it is a crowd pleaser.
Just a heads up that this cake it a little bit short, it’s a smaller cake.
20 minPrep Time
25 minCook Time
45 minTotal Time
- 1 pound Fresh Strawberries
- 1 1/2 cups Flour
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2 large Eggs
- 2/3 cup plus 1 tablespoon Granulated Sugar
- 3/4 cup Unsalted Butter
- 2 teaspoons Vanilla
- 1/4 cup Milk
- 2 eight inch cake pans
- Parchment Paper
- 1 stick of Butter
- 1 teaspoon Vanilla
- 2 tablespoons Cream
- 5 cups of Powdered Sugar
- Line the cake pans with parchment and heat your oven to 350 degrees.
- The first step is to roast the strawberries. Slice the stems off the strawberries and cut them in half. Line a baking sheet with parchment, spread the strawberries out on top, and sprinkle one tablespoon of sugar over. Roast the berries for 10 minutes. Then put them in a blender and purée. Strain the strawberry purée to remove the seeds.
- Combine the flour, baking powder, and salt in a medium bowl.
- Use a microwave to carefully melt the butter so that it is melted by not hot.
- Use an electric mixer to combine the eggs and sugar on a medium speed. Mix for about 2 minutes until the eggs are light and foamy. Then, while mixing, add the vanilla and butter.
- Continue mixing on a medium low speed and add half of the flour mixture.
- Then add the milk and 3/4 cups of the strawberry purée. Mix to combine and then add the rest of the flour mixture and mix, scraping down the sides of the bowl if necessary.
- Divide that batter evenly between the cake pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- While the cake bakes, make the frosting. Clean out your mixer, and then whip the butter with the vanilla. Then add 2 cups of powdered sugar, one at a time. Then add the remaining strawberry purée. Continue adding the powdered sugar, one cup at a time. Last, add cream to get the frosting to a stiff but soft texture.
- Let the cake cool completely before frosting.