Strawberry Birthday Cake
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Ingredients
- All-purpose flour: 2 ½ cups 300g
- Baking powder: 2 tsp
- Salt: ½ tsp
- Unsalted butter: ¾ cup 170g, softened
- Granulated sugar: 1 ⅔ cups 335g
- Large eggs: 3 room temperature
- Pure vanilla extract: 1 tsp
- Fresh strawberry puree: ¾ cup 180ml, from 1 ½ cups fresh strawberries
- Whole milk: ½ cup 120ml, room temperature
- Pink gel food coloring: ½ tsp optional
- For Strawberry Buttercream Frosting:
- Unsalted butter: 1 cup 225g, softened
- Powdered sugar: 4 cups 480g
- Fresh strawberry puree: ¼ cup
- Vanilla extract: 1 tsp
- Milk: 1-2 tbsp
Instructions
- Preheat oven to 350°F (175°C); grease and line two 8-inch pans.
- Puree and strain 1 ½ cups fresh strawberries; measure ¾ cup for batter, ¼ cup for frosting.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Add eggs, vanilla, and strawberry puree (plus coloring if using).
- Alternate dry ingredients and milk, mixing until just combined.
- Divide batter; bake 28-32 minutes until toothpick clean.
- Cool 10 minutes in pans, then on rack.
- For frosting: Beat butter, add powdered sugar, strawberry puree, vanilla, milk; frost and garnish.
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowl
- Electric mixer or whisk
- Rubber spatula
- Cooling rack
- Cake leveler (optional)
- Blender or food processor
- Fine mesh strainer (optional)