If strawberries and mint leaves are used as decorations, this strawberry cake with fresh strawberry puree looks fantastic.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups all-purpose flour
- 1 cup cane sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 4 eggs
- 1 cup fresh strawberries, pureed
- ½ cup unsalted butter, melted
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 (16 ounce) package confectioners’ sugar
- 4 tablespoons fresh strawberries, pureed, or more as needed
- 1 cup fresh strawberries
- 8 leaves fresh mint leaves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
- Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners’ sugar. Add enough pureed strawberries to make a spreadable frosting.
- Frost the cooled cakes and garnish with fresh strawberries and mint.
- You can also use frozen, thawed strawberries if desired.
- If you aren’t serving immediately, make the frosting thicker in consistency and be sure to refrigerate. If your frosting lumps, microwave it for roughly 30 seconds on medium power, then stir.
- This cake can also be baked in a 9×13-inch baking pan.
Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 261 mg |
| Sugars | 55 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe for a birthday party. It was delicious, but the cake wasn’t fluffy like a birthday cake ought to be. It turned out to be a moist pound cake. I wonder if the recipe left out an ingredient? If I were to make it again, I would add baking soda. I was disappointed with the cake’s density and texture.
This is my go to strawberry cake recipe! I’ve made it a few times in the last 2-3 months. I always make it with einkorn flour 1:1. One time I made this cake using regular white table sugar. Twice I’ve made this cake using GentleSweet. It is by Trim Healthy Mama and is a sugar free alternative. I use 2/3 cup of GentleSweet per 1 cup of regular sugar. I normally halve the sugar in all recipes I make but not with this cake recipe. The recipe is spot on with the amount of sweetness it calls for. The recipe as is makes a cake about an inch to an inch and a half tall and it bakes in about 30 minutes. I just doubled the recipe to bake in one 9×13” pan. It finished baking in about 45 minutes.
I made this cake batter a total of three times. I followed the recipe exactly. The first cake batter the melted butter became chunky when I added the strawberry purée. I threw it out and decided to try again, but this time I warmed the purée to room temperature over warm water before adding it. I finished the batter and cooked the cake. The cake didn’t rise at all! I looked at the dates of my ingredients and they were all in date. I figured I messed up somehow so I made the cake again exactly as the recipe says. This cake didn’t rise at all either. I tasted it and it was bland. I found another strawberry cake recipe on this site and made that instead. It turned out perfect! I will never make this cake again.
I love this cake. Its not super sweet and the strawberry flavor is wonderful. Thanks for posting.
Omg this is very,very delicious. I made this for me and my husband.I will make this again. Thanks for the recipe. My husband and I loved it.