Description
A fluffy, flavorful strawberry cake made with fresh pureed strawberries, perfect for spring and summer occasions.
Ingredients
1½ cups fresh strawberries (pureed and reduced)
2½ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract (alcohol-free)
1 tsp lemon zest
¾ cup whole milk or dairy-free milk alternative
Instructions
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
Puree fresh strawberries, then simmer for 10–15 minutes to reduce moisture.
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time.
Stir in vanilla, lemon zest, and the cooled strawberry reduction.
Separately whisk together flour, baking powder, and salt.
Add dry ingredients to the wet mixture, alternating with the milk.
Pour batter into prepared pans. Bake for 35–40 minutes until a toothpick comes out clean.
Cool completely before frosting and serving.
Notes
Use ripe strawberries for best flavor.
Roasting strawberries or adding lemon zest enhances brightness.
Frost only after the cake is fully cooled.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 310
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: strawberry cake, fresh strawberry dessert, summer baking, berry cake