Ingredients:

  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup (240ml) whole milk
  • 1 ½ cups (225g) fresh strawberries, pureed (plus extra for garnish)
  • 1 cup (240g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp milk (to achieve desired consistency)

Instructions:

  1. Preheat the Oven: Heat to 350°F (175°C).
  2. Prepare Cake Pans: Grease and flour two 9-inch round cake pans.
  3. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt; set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, beat together softened butter and sugar until light and fluffy.
  5. Incorporate Eggs: Add eggs one at a time, mixing in thoroughly after each addition. Stir in vanilla extract.
  6. Alternate Mixing: Gradually add dry ingredients and milk, beginning and ending with dry; mix until just combined.
  7. Add Strawberry Puree: Gently fold in strawberry puree until evenly distributed.
  8. Bake: Divide batter between prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Cool Cakes: Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Prepare Frosting: Beat cream cheese and butter until smooth; slowly add powdered sugar and vanilla, adjusting with milk for desired texture.
  11. Assemble Cake: Place one layer on a serving plate, spread a layer of frosting, then top with the second layer and frost the top and sides.
  12. Garnish: Decorate with fresh strawberry slices and serve.