Edgar's Strawberry Cake Recipe
Edgar’s Strawberry Cake Recipe with real strawberry puree, vanilla, flour, and sugar — an easy, moist cake that’s bright, sweet, and beginner-friendly
Equipment
- Mixing bowls (one large, one medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale (optional but helpful)
- Rubber spatula
- Whisk
- 2 round cake pans (8 or 9 inch)
- Parchment paper
- Cooling rack
- Knife or offset spatula for frosting
- Blender or fork for mashing strawberries
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- 1 cup fresh strawberries pureed or finely mashed
For the Strawberry Frosting
- 1 cup unsalted butter softened
- 3 –4 cups powdered sugar
- ½ cup strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnish
- Fresh sliced strawberries
- Crumbs or sprinkles
- Whipped cream
Instructions
Step 1 — Prepare Your Space
- Preheat your oven to 175°C (350°F). Grease and line your cake pans with parchment paper.
- This step might sound routine, but preparation sets the tone. I find that starting calmly and organized helps me enjoy baking instead of rushing.
Step 2 — Mix Dry Ingredients
- In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
- This distributes the leavening evenly so the cake rises uniformly.
Step 3 — Cream Butter and Sugar
- In a large bowl, beat softened butter and sugar until light and fluffy.
- This usually takes about 3–4 minutes. Don’t rush it — creaming introduces air, which creates that soft texture we love.
Step 4 — Add Eggs and Vanilla
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- The batter should look smooth and slightly glossy at this stage.
Step 5 — Combine Wet and Dry
- Alternate adding dry ingredients and milk to the butter mixture:
- Dry ingredients
- Milk
- Repeat
- Mix gently to avoid overworking the batter.
Step 6 — Fold in Strawberries
- Stir in the strawberry puree until evenly blended.
- This is my favorite moment — watching the batter turn pale pink always feels exciting.
Step 7 — Bake
- Divide batter evenly into pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
Step 8 — Make Frosting
- Beat butter until creamy. Gradually add powdered sugar, then mix in strawberry puree, vanilla, and salt.
- Adjust sugar for thickness.
Step 9 — Assemble
- Place one layer down, spread frosting, add a second layer, and frost the entire cake. Decorate as desired.