Homemade Strawberry Cake from Scratch

Ingredients
For the Fresh Strawberry Cake:

3 cups cake flour, sifted (or 2 3/4 cups all-purpose flour + ¼ cup cornstarch)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 3/4 cups granulated sugar + 2 tablespoons

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

4 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons strawberry extract

3/4 cup fresh pureed strawberries (about 1 1/2 cups whole ripe berries) or sliced frozen strawberries in syrup

3/4 cup full fat buttermilk

4-8 drops red food coloring, optional (I used 4 drops)

For the Strawberry Cream Cheese Frosting:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

1/4 cup strawberry jam

1 teaspoon vanilla extract

4-6 cups powdered sugar

1 pinch of salt

3-5 drops red food coloring, optional

Instructions

Preheat the oven to 350 degrees F. Spray or grease two 9-inch round cake pans. Cut out 9-inch parchment paper circles, and press them down in the bottom of each pan. (Trace the pan for perfect circles.)

For the Strawberry Layer Cake: In the bowl on an electric stand mixer, cream the butter and 1 3/4 cups sugar together for 1 minute. Then add in the oil and beat until the mixture is very smooth. (Cream: Beat on high to break down the sugar crystals.)

In a separate bowl, mix the cake flour, baking powder, baking soda, and salt.

Place the ripened strawberries in the blender with 2 tablespoons sugar. Puree until smooth. (Or use an equal amount of thawed sliced strawberries in syrup. Drain and puree. No need to add sugar.)

Once the butter and sugar are well creamed. Scrape the mixing bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs, vanilla extract, strawberry extract, strawberry puree, and buttermilk.

Scrape the bowl again. Turn the mixer back on low and slowly add the flour mixture until well combined. Beat in the food coloring if desired, then turn off the mixer.

Pour the batter evenly into the two prepared pans. Bake on the middle rack, undisturbed for 30 minutes. If the center of the cakes are puffed up, check the cake by inserting a toothpick into the center. If it comes out clean, take them out of the oven. If the toothpick has batter on it, bake another 5-10 minutes and recheck.

Allow the cakes to cool 10 minutes in the pans. Then carefully flip them out on a cooling rack. Remove the parchment paper and cool completely.

For the Frosting: Once the cakes are room temperature, place the cream cheese and butter in a clean stand mixer bowl. Beat until fluffy. Then scrape the bowl and turn on low. Mix in the strawberry jam, vanilla extract, and salt. Then add the powdered sugar one cup at a time, beating to incorporate. After adding 4 cups of powdered sugar, turn the mixer up to beat out any clumps. Check the consistency of the frosting. If it is too loose, add another 1-2 cups of powdered sugar and beat until smooth. Add food coloring if desired

To Assemble: Move one cake to a cake stand or platter. Scoop about 2 cups frosting onto the cake. Use a large flat spatula to spread the frosting out evenly.

Set the second cake on top of the frosting, being careful to center the cake. Gently press the cake a little to level the top. Then scoop all remaining frosting on top of the cake. Use the spatula to work the frosting over the top and down the sides.

Turn the cake stand to smooth out the sides with the flat edge of the spatula. Once you are satisfied with the sides, use the spatula to make swooping marks on the top of the cake. Use a wet paper towel to clean up the cake stand. Top with whole fresh strawberries, or sliced strawberries if serving on the same day.

Cover and keep the cake at room temperature for up to 4 days, or refrigerate for up to a week. When ready to serve, make sure the cake is at room temperature… All classic layer cakes taste best at room temperature.

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