Description
This Fresh Strawberry Cake All Natural is a celebration of seasonal strawberries, featuring a moist, tender crumb and creamy strawberry frosting. Made with real ingredients, it’s perfect for birthdays, spring gatherings, or any occasion that calls for a homemade touch.
Ingredients
Scale
For the Cake:
- 2½ cups all-purpose flour (organic preferred)
- 2 cups granulated cane sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened (room temperature)
- 4 large eggs (free-range preferred)
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
- 2 cups fresh strawberries, puréed (about 1 pound)
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar (organic if possible)
- 1 teaspoon pure vanilla extract
- ¼ cup fresh strawberry purée
- Fresh whole strawberries for decoration
Instructions
- Prepare Your Ingredients: Bring the butter, eggs, and cream cheese to room temperature. Wash and hull the strawberries, removing the green tops. Pulse the strawberries in a food processor until smooth. Measure out 2 cups for the cake and set aside ¼ cup for the frosting.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
- Alternate Dry Ingredients and Liquids: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and strawberry purée, beginning and ending with the dry ingredients. Mix just until combined after each addition.
- Bake to Perfection: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the Frosting: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing at low speed until incorporated. Beat in vanilla and strawberry purée until combined.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Position the second layer and frost the top and sides of the cake. For a professional finish, apply a thin ‘crumb coat,’ chill for 15 minutes, then add the final layer of frosting.
- Decorate and Serve: Garnish with fresh whole strawberries or slices. Allow the cake to stand at room temperature for 20 minutes before serving.
Notes
For an even lighter texture, replace ½ cup of all-purpose flour with cornstarch. To enhance the natural pink hue, add 1-2 tablespoons of freeze-dried strawberry powder to the batter and/or frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: fresh strawberry cake, natural strawberry cake, homemade cake, strawberry dessert