Moist Strawberry Cake

Here’s a delicious recipe for a Moist Strawberry Cake that’s perfect for any occasion!

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup buttermilk (or substitute with 1 cup milk + 1 tbsp lemon juice, let sit 5 mins)
1 cup fresh pureed strawberries (about 1 ½ cups strawberries blended)

For the Strawberry Frosting:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix dry ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat the 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. Mix in vanilla extract.
Combine wet and dry: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently.
Fold in strawberry puree: Carefully fold the strawberry puree into the batter until just combined.
Bake: Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.

Beat the butter until creamy.
Gradually add powdered sugar, beating on low until combined.
Add strawberry puree, vanilla, and salt. Beat on high until fluffy and smooth.
If frosting is too thin, add more powdered sugar; if too thick, add a bit more strawberry puree or milk.