Description

This Strawberry Cake is a delightful treat bursting with fresh strawberry flavor. It’s simple to make and perfect for gatherings or a sweet treat at home. You’ll love the combination of strawberries, creamy frosting, and moist cake in this easy homemade dessert.

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 ⅔ cup))
¼ cup sour cream ((room temperature))
¼ cup whole milk ((room temperature))
2 eggs ((room temperature))
1 teaspoon pure vanilla extract

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Instructions

Make the Strawberry Reduction: Hull and halve strawberries; blend with 1 Tablespoon sugar until smooth.
Transfer puree to a saucepan; cook over medium heat until thickened, about 25-45 minutes.
Store cooled reduction in a glass jar in the refrigerator.
Preheat oven to 350°F (177°C).
Prepare a 9” round or 9×9” square pan with parchment and grease.
In a bowl, mix flour, baking soda, baking powder, and sea salt; set aside.
Beat butter and sugar together for 1 minute.
Add eggs and vanilla; mix for another minute.
Incorporate sour cream, milk, and strawberry reduction until smooth.
Fold dry ingredients into wet until just combined; spread batter in the prepared pan.
Bake for 35-40 minutes until set and a toothpick comes out clean.
Cool cake on a wire rack before transferring to a plate for frosting.

Notes

Make the strawberry reduction a day ahead for better flavor.
For a brighter cake, add a drop of pink gel food coloring to the batter.
Ensure the cake is completely cooled before frosting to avoid melting.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 150mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg