Description

This vintage strawberry cake is a moist, flavorful dessert made with real strawberries and a hint of nostalgia. Perfect for spring and summer gatherings, it’s topped with a rich strawberry cream cheese frosting.

Ingredients

Units Scale

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1/2 cup sour cream
1/2 cup whole milk
1 tsp vanilla extract
1 1/2 cups fresh strawberries, finely chopped
Red food coloring (optional)
8 oz cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
1/2 cup strawberry puree (for frosting)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Fold in chopped strawberries. Add a few drops of red food coloring if desired for a pink hue.
Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in strawberry puree until creamy.
Frost the cooled cakes, stacking one layer over the other, and spread frosting evenly over the top and sides.

Notes

Use ripe strawberries for best flavor.
You can substitute frozen strawberries if fresh aren’t available—just thaw and drain first.
Chilling the cake for 30 minutes before serving helps set the frosting.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 210mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg