Hello there, my sweet kitchen companions! Today, we’re whipping up something that’s sweeter than a hug from your dear ol’ grandma—yes, it’s the Strawberry Cake that’ll make you swoon! Now, tie on that apron (the one that’s seen better days, but we love it), and let’s get bakin’!
Ingredients:
- 1 1/2 cups fresh strawberries (or the ones you managed to hide from the snack-happy kids)
- 2 1/2 cups all-purpose flour (the magic dust of the baking world)
- 2 1/2 tsp baking powder (not to be confused with baking soda, trust me on this)
- 1/2 tsp salt (a pinch or a dash, however you measure it)
- 1/2 cup unsalted butter, room temperature (soft like a kitten’s paw)
- 1 1/2 cups granulated sugar (sweet as a summer kiss)
- 2 large eggs (think of them as the glue that holds this love together)
- 2 tsp vanilla extract (the secret sauce, shh…)
- 1/2 cup whole milk (or as close as you can get)
- 1/2 cup sour cream (for that tangy twist)
For the Frosting:
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar (snowy peaks of sweetness)
- 1/2 cup fresh strawberry puree (like a berry hug in a cup)
- 1 tsp vanilla extract
- A pinch of salt
Directions:
- Prep and Preheat: First things first, preheat that oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. If you’ve got parchment paper, line the bottoms of the pans. Trust me, it makes life easier.
- Strawberry Magic: Hull and mash those strawberries until they look like they’ve been through a good summer festival. Set them aside to mingle and make friends with the sugar.
- Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Don’t worry about the flour clouds, they’re like little kitchen fairies.
- Creamy Dream: In another bowl, beat the butter and sugar until they’re fluffy like a springtime cloud. Add the eggs one at a time, then the vanilla extract. Make sure it’s all smooth—smooth like your best dance moves.
- Mix and Match: Gradually add the dry ingredients to the creamy mixture, alternating with the milk and sour cream. Start and end with the dry ingredients. Stir in the mashed strawberries. It’s okay if you sneak a taste—it’s a perk of being the chef!
- Bake Away: Divide the batter evenly between the two pans and smooth the tops. Pop them in the oven and bake for 25-30 minutes. They’re done when a toothpick inserted in the center comes out clean, or when they smell so good that you can’t wait any longer.
- Cool Down: Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely. Patience, my dear—good things come to those who wait (or so they say).
- Frosting Fun: Beat the butter until creamy. Gradually add the powdered sugar, strawberry puree, vanilla extract, and salt. Mix until you have a lovely pink frosting that looks good enough to eat (and you will, don’t worry).
- Layer and Frost: Place one cake layer on a plate, spread a thick layer of frosting on top. Place the second layer on top and frost the whole cake. Go wild with the frosting—you’re the boss here!
- Decorate: Garnish with fresh strawberries if you like. They’re like the cherry on top, only better.
Anecdotes from Grandma’s Kitchen:
- “One time, your uncle thought the baking powder was powdered sugar. Let’s just say, the cake was fluffier than his dreams!”
- “If you can’t find the vanilla extract, don’t panic. Just add a splash of whatever you’ve got, but maybe skip the hot sauce.”
There you have it, my lovelies! A strawberry cake that’s full of love, laughter, and a bit of kitchen magic. Now, go on, share a slice (or two) and enjoy the sweet moments.