Description

This Strawberry Cake is a delightful option with its fresh strawberry flavor and creamy frosting. It’s easy to make, perfect for any gathering, and sure to impress lovers of homemade desserts.

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: Hull the strawberries and cut them in half. Blend strawberries with 1 Tablespoon of sugar until smooth.
Transfer strawberry puree to a saucepan and cook over medium heat until reduced to about ⅔ cup, stirring constantly.
Allow the reduction to cool and store in the refrigerator until room temperature.
Preheat the oven to 350°F (177°C). Line a baking pan with parchment paper and grease it.
Combine flour, baking powder, baking soda, and salt in a bowl and set aside.
In a mixer, beat butter and sugar for 1 minute, then add eggs and vanilla and beat for another minute.
Mix in sour cream, milk, and strawberry reduction until smooth. Optionally, add pink gel food coloring for a brighter cake.
Stir dry ingredients into the wet mixture until just combined, ensuring no lumps.
Spread the batter evenly into the lined pan and bake for 35-40 minutes until set.
Let the cake cool completely in the pan on a wire rack, then lift out using parchment paper and transfer to a plate.
Once cooled, prepare the strawberry frosting, spread it over the cake, and let it set. Slice and serve.

Notes

For better flavor, prepare the strawberry reduction a day in advance and refrigerate overnight.
Ensure all dairy ingredients are at room temperature for best results.
Variations include adding pink food coloring for a more vibrant cake.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 125mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg