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Moist strawberry cake recipe - Image 3

Ultimate Moist Strawberry Cake

This supremely moist strawberry cake uses fresh puree and a unique mixing method for an intense berry flavor and tender, pink-speckled crumb. It's a foolproof, crowd-pleasing dessert perfect for any occasion.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter room temperature, plus more for pans
  • 1 3/4 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1/2 cup sour cream full-fat, room temperature
  • 1 1/2 cups fresh strawberry puree from about 1 lb fresh strawberries, divided
  • 1/4 cup whole milk room temperature
  • 2-3 drops red food coloring optional, for enhanced pink color

Equipment

  • Two 9-inch round cake pans
  • Stand mixer or hand mixer
  • Parchment paper
  • Fine mesh sieve
  • Rubber spatula
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Generously butter two 9-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium-high speed for 1 minute until creamy. Gradually add the sugar and beat for 3-4 minutes until very light and fluffy. Scrape down the bowl. Add eggs one at a time, beating well after each. Beat in the vanilla.
  3. With the mixer on low, add one-third of the dry ingredients, mixing just until combined. Add half of the sour cream and half of the milk, mixing until incorporated. Repeat with another third of flour, the remaining sour cream and milk, and finally the last of the flour. Do not overmix.
  4. Fold in 1 1/4 cups of the strawberry puree and the optional food coloring with a spatula until the batter is uniformly pink. The batter will be thick. Divide evenly between the prepared pans and smooth the tops.
  5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched. Let cakes cool in pans on a wire rack for 15 minutes, then turn out onto the rack to cool completely before frosting.
  6. For the frosting, beat 1 cup room-temperature butter until smooth. Gradually add 4 cups sifted powdered sugar, the remaining 1/4 cup strawberry puree, and a pinch of salt. Beat on high for 3 minutes until fluffy. Frost cooled cake layers.

Notes

Chef's Tips:
• Room temperature ingredients are non-negotiable for a smooth, emulsified batter that bakes evenly.
• Do not overmix the batter after adding the flour to avoid a tough, dense cake.
• For a stunning presentation, garnish with fresh, halved strawberries and mint leaves.
Food Safety:
• Cake with fresh fruit puree should be refrigerated if not consumed within 2 days.
• Ensure all dairy ingredients (butter, eggs, sour cream, milk) are at room temperature for proper emulsion.