Strawberry Cake with Strawberry Icing
This Strawberry Cake with Strawberry Icing is a sweet, moist, and fruity treat that perfectly combines the fresh flavor of strawberries with a light, fluffy cake. The strawberry icing adds an extra layer of sweetness, making this cake the ultimate dessert for any occasion!
Ingredients
For the Strawberry Cake:
2 ½ cups (310g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup (240ml) vegetable oil
1 ½ cups (300g) granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup (240ml) pureed fresh strawberries (or strawberry puree)
½ cup (120ml) buttermilk
¼ cup (60ml) milk
2 tbsp strawberry jam or preserves (optional, for extra flavor)
For the Strawberry Icing:
1 cup (240ml) heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 cup (250g) fresh strawberries, pureed
2 cups (250g) powdered sugar (for the frosting)
4 oz (115g) cream cheese, softened
½ cup (115g) unsalted butter, softened
Instructions
Prepare the Strawberry Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the oil and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the strawberry puree, buttermilk, milk, and optional strawberry jam or preserves, mixing until combined.
Gradually add the dry ingredients to the wet mixture, mixing gently until smooth and well combined.
Divide the batter evenly between the prepared cake pans.
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 before transferring them to wire racks to cool completely.