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Vintage strawberry cake - Image 3

Vintage Strawberry Cake

A classic, from-scratch strawberry layer cake featuring a moist, tender crumb infused with real strawberry puree and topped with a silky strawberry cream cheese frosting. This vintage recipe delivers authentic flavor without artificial taste.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
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 salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1/2 cup sour cream full-fat, room temperature
  • 1 cup strawberry puree from about 1 1/2 cups fresh or frozen strawberries, see instructions
  • 1/2 cup whole milk room temperature
  • 1-2 drops red food coloring optional, for a pink hue

Equipment

  • Two 8-inch round cake pans
  • Stand mixer or hand mixer
  • Food processor or blender
  • Wire cooling racks
  • Parchment paper
  • Offset spatula for frosting

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper. To make the strawberry puree, blend 1 1/2 cups of hulled strawberries (fresh or thawed frozen) in a food processor or blender until completely smooth. You should have about 1 cup of puree. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Scrape down the bowl.
  3. With the mixer on low, add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. The mixture may look slightly curdled; this is normal. Add the sour cream and mix until just combined.
  4. Add the dry ingredients in three parts, alternating with the strawberry puree and milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix. If using, stir in 1-2 drops of red food coloring for a soft pink color.
  5. Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
  6. For the frosting, beat 1 cup (2 sticks) of room-temperature unsalted butter with 8 oz of room-temperature cream cheese until smooth. Gradually add 4 cups of sifted powdered sugar, 1 tsp of vanilla, and 1/4 cup of the reserved strawberry puree. Beat until light and fluffy. Frost the cooled cake layers.

Notes

Chef's Tips:
• For the best texture, ensure all refrigerated ingredients (eggs, butter, sour cream, milk) are truly at room temperature (about 70°F).
• Do not overmix the batter once the flour is added to avoid a tough, dense cake.
• Serve cake slices at room temperature for the softest texture and fullest flavor.
Food Safety:
• Cream cheese frosting must be refrigerated if the cake will be out for more than 2 hours.
• Store leftover cake in an airtight container in the refrigerator.