Fresh Strawberry Cake
A delightful cake bursting with the fresh flavors of ripe strawberries, perfect for special moments or a warm summer day.
Ingredients
For the cake
- 2 cups fresh strawberries, pureed Use ripe strawberries for the best flavor.
- 2.5 cups all-purpose flour Can substitute half with almond flour for a nutty twist.
- 2 cups granulated sugar
- 1 cup unsalted butter, softened Alternatively, use coconut oil for a dairy-free option.
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the pureed strawberries and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk until just combined.
- Divide the batter evenly among the prepared pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
Serving Suggestions
- For a beautiful presentation, serve slices of cake with a dollop of whipped cream and a strawberry on top.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a glass of cold milk.
- For a festive touch, sprinkle a few mint leaves around the plate.
Notes
To keep the cake fresh, store leftovers covered at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in fridge overnight before serving.