Description
A soft and tender Homemade Strawberry Cake made with fresh strawberries, layered with sweet strawberry jam, and topped with creamy strawberry frosting. Perfect for any celebration or a simple summer treat.
Ingredients
Scale
- 2 and 1/2 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 tablespoon pure vanilla extract
- 1 and 1/2 cups fresh strawberries, puréed and strained
- 1/2 cup strawberry jam
- 3 to 4 cups powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in sour cream, vanilla, strawberry purée, and jam.
- Gradually fold in dry ingredients alternately with milk until just combined.
- Divide batter evenly into the pans and smooth the tops.
- Bake for 28–32 minutes, or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to racks to cool completely.
- Frost with your favorite strawberry or cream cheese frosting before serving.
Notes
- Use fresh, ripe strawberries for the best flavor and color.
- Don’t overmix the batter to keep the cake light and fluffy.
- Chill cake layers before frosting to make decorating easier.