Description

This Strawberry Cake combines fresh strawberries and a creamy frosting for an irresistible dessert. Its simple prep makes it perfect for any occasion. Enjoy a slice of homemade goodness with every bite!

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

Cook Mode Prevent your screen from going dark

Instructions

Make the Strawberry Reduction: Hull the strawberries and cut them in half.
Blend the strawberries with 1 Tablespoon sugar until smooth in a blender.
Transfer the puree to a saucepan and cook over medium heat until thickened for 25-45 minutes, stirring constantly.
Transfer the thickened reduction to a jar and refrigerate until cooled.
Preheat oven to 350°F (177°C) and prepare a cake pan with parchment paper and grease.
Combine flour, baking soda, baking powder, and sea salt in a bowl and set aside.
In a mixer, beat butter and sugar for 1 minute. Add eggs and vanilla and mix for another minute.
Mix in sour cream, milk, and strawberry reduction until smooth. (Add food coloring for a pink cake if desired.)
Incorporate dry ingredients into the wet until just mixed. Spread batter into the prepared pan.
Bake for 35-40 minutes until set. Allow to cool completely on a wire rack before removing from pan.
Once cooled, prepare the strawberry buttercream frosting and spread it on top of the cake. Let it set before serving.

Notes

Make the strawberry reduction a day in advance for best results.
If you want a bright pink cake, add food coloring while mixing wet ingredients.
Cake can be served at room temperature or slightly chilled.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 23g
Sodium: 190mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg