Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (240ml) milk, room temperature
  • 3 large eggs, room temperature
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup (150g) fresh strawberries, pureed
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line the baking pans with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Add in eggs, one at a time, mixing well after each addition. Blend in vanilla extract.
  5. Gradually mix in the dry ingredient mixture with the butter mixture, alternating with milk and strawberry puree until fully incorporated.
  6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  7. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream, until desired consistency.
  9. Mix in vanilla extract and salt.
  10. Once cooled, place one cake layer on a serving plate and spread frosting on top. Place the second cake layer on top and frost the top and sides.