Description

This vintage strawberry cake is a moist and flavorful dessert made with real strawberries and a classic buttery base. Perfectly nostalgic and ideal for spring or summer gatherings.

Ingredients

Units Scale

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 cup pureed fresh strawberries
Red food coloring (optional)
1/2 cup finely chopped fresh strawberries
For the frosting: 1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1/4 cup strawberry puree
1/2 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter, oil, and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Mix in sour cream, followed by milk and strawberry puree. Add a few drops of red food coloring if desired.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chopped strawberries.
Divide batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat butter and cream cheese until smooth. Add powdered sugar, strawberry puree, and vanilla extract. Beat until light and fluffy.
Frost the cooled cake layers and decorate with fresh strawberries if desired. Chill before serving for best results.

Notes

Use ripe, sweet strawberries for best flavor.
You can use frozen strawberries if fresh aren’t available, just thaw and drain before use.
For a firmer frosting, refrigerate it for 15–20 minutes before spreading.
Cake layers can be made ahead and frozen.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 38g
Sodium: 210mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg