Description
This Strawberry Cake is a delightful treat with its fresh strawberry flavor and moist texture. Perfect for celebrations or a sweet finish to any meal, it combines simple ingredients for a homemade delight everyone will love.
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 â…” cup))
- ¼ cup sour cream ((room temperature))
- ¼ cup whole milk ((room temperature))
- 2 eggs ((room temperature))
- 1 teaspoon pure vanilla extract
Instructions
- Make the strawberry reduction by hulling and halving the strawberries.
- Blend the strawberries with 1 Tablespoon of sugar until smooth in a high-powered blender.
- Transfer the puree to a saucepan and cook over medium heat until thickened, stirring constantly.
- Store the thickened reduction in the refrigerator to cool.
- Preheat the oven to 350°F (177°C) and prepare a cake pan with parchment paper.
- Mix the dry ingredients: flour, baking soda, baking powder, and sea salt in a bowl.
- In a large bowl or mixer, beat the softened butter and sugar for 1 minute.
- Add eggs and vanilla, mixing for an additional minute.
- Stir in sour cream, milk, and the cooled strawberry reduction until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Spread the batter evenly into the prepared pan and bake for 35-40 minutes until set.
- Allow the cake to cool on a wire rack before removing from the pan.
- Prepare the strawberry buttercream frosting and spread it over the cooled cake before serving.
Notes
For a vivid pink color, add a few drops of pink gel food coloring to the batter before baking.
The strawberry reduction can be made ahead of time and stored in the refrigerator for convenience.
Ensure the cake is well-cooled before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 21g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg