Description
This Easy Strawberry Cake is a moist, flavorful dessert featuring fresh strawberry puree both in the cake batter and the frosting. Perfect for celebrations or a sweet treat, it incorporates wholesome ingredients like Greek yogurt and avocado oil for added richness and moisture, topped with a smooth strawberry-infused buttercream frosting.
Ingredients
For the Cake
- 1 lb fresh strawberries (washed and hulled)
- 2 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs (at room temperature)
- ½ cup granulated sugar or pure maple syrup
- 1 cup strawberry puree
- ½ cup plain full fat Greek yogurt
- ¼ cup avocado oil
- 1 teaspoon vanilla extract
- Fresh strawberries for topping (optional)
For the Frosting
- 1 cup butter (softened to room temperature; vegan butter works)
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Make Strawberry Puree: If you haven’t already made the strawberry puree, wash and hull 1 lb fresh strawberries and blend them in a blender until smooth with no chunks. You should get about 1 ¼ cups of puree. Set aside.
- Preheat Oven and Prepare Pans: Preheat your oven to 350ºF (175ºC). Spray three 6-inch cake pans or two 8-inch cake pans with cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, combine 2 ½ cups cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Mix well and set aside.
- Whisk Wet Ingredients: In a large bowl, add 3 large eggs, ½ cup granulated sugar or maple syrup, 1 cup strawberry puree, ½ cup Greek yogurt, ¼ cup avocado oil, and 1 teaspoon vanilla extract. Using a hand mixer on medium-high speed, whisk until fully combined and smooth.
- Combine Wet and Dry Ingredients: With the hand mixer running on low speed, slowly add the dry ingredients to the wet mixture. Mix until the batter is just combined and smooth, being careful not to overmix to keep the cake tender.
- Pour Batter and Bake: Divide the batter evenly into the prepared cake pans. Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cakes to cool in the pans for 5-10 minutes. Then remove the cakes from the pans and transfer them onto wire racks to cool completely.
- Make Frosting: While the cakes cool, prepare the frosting by whipping 1 cup softened butter, ¼ cup strawberry puree, and 1 teaspoon vanilla extract on medium speed using a hand mixer. Gradually add 3 ½ cups powdered sugar, one cup at a time, continuing to whip on medium speed until fluffy and fully combined.
- Frost the Cake: Once the cakes have cooled to room temperature, spread the strawberry frosting evenly between layers and over the top and sides of the cake. Optional fresh strawberries can be added as decoration on top.
- Serve and Store: Slice and serve the cake. Store any leftovers in an airtight container at room temperature for 1-2 days or refrigerate for up to 5 days.
Notes
- Ensure eggs are at room temperature for better batter consistency.
- Do not overmix the batter to keep the cake light and fluffy.
- The strawberry puree can be made ahead and stored in the refrigerator for up to 2 days.
- You can substitute vegan butter in the frosting to make it dairy-free.
- Use cooking spray or grease pans well to prevent sticking.
- Allow cakes to cool completely before frosting for best results.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
