Description: Indulge in the sweet, fruity goodness of Double Strawberry Cake—a deliciously moist and flavorful cake that brings the taste of fresh strawberries in every bite. With strawberry puree baked right into the cake and a creamy strawberry frosting, this cake is a strawberry lover’s dream. Perfect for birthdays, celebrations, or just because, this cake is as beautiful as it is tasty. Whether you’re enjoying it with a cup of tea or as the centerpiece for a special event, this Double Strawberry Cake will surely steal the show.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1 tablespoon vinegar)
- 1/2 cup sour cream
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup strawberry puree (from fresh strawberries)
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (if needed to adjust consistency)
- Fresh strawberries, chopped (for garnish)
Instructions:
For the Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Make the Cake Batter:
- In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Add the flour mixture in three additions, alternating with the buttermilk and sour cream, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the strawberry puree until the batter is smooth and evenly colored.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to wire racks to cool completely.
For the Frosting:
- Prepare the Frosting:
- In a large bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the strawberry puree and vanilla extract. Continue to beat until the frosting is smooth and fluffy.
- If the frosting is too thick, add a tablespoon of heavy cream at a time until you reach your desired consistency.
- Assemble the Cake:
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread a layer of strawberry frosting over the top of the first cake layer.
- Place the second cake layer on top and frost the top and sides of the entire cake.
- Garnish and Serve:
- Garnish with fresh chopped strawberries on top of the cake.
- Slice and serve chilled or at room temperature.
Variations and Substitutions:
- Strawberry Jam Filling: For an added burst of strawberry flavor, you can add a layer of strawberry jam or preserves between the cake layers before frosting.
- Whipped Cream: For a lighter, less sweet option, top the cake with fresh whipped cream instead of frosting.
- Dairy-Free Option: Substitute the butter with dairy-free butter and the buttermilk with a non-dairy milk like almond or oat milk mixed with a teaspoon of vinegar.
Nutrition (Approximate per slice, serves 12):
- Calories: 400-450 kcal
- Carbs: 60g
- Protein: 3g
- Fat: 18g
- Fiber: 1g
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