Ingredients:

  • 1 ½ cups Fresh Strawberries (hulling and pureeing)
  • ¼ cup Granulated Sugar (for macerating strawberries)
  • 2 ¼ cups All-Purpose Flour (sifted)
  • 1 ½ cups Granulated Sugar (for cake)
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt (fine sea salt preferred)
  • ½ cup Unsalted Butter (room temperature, cubed)
  • 3 Large Eggs (room temperature)
  • ¾ cup Whole Milk or Buttermilk (room temperature)
  • 1 teaspoon Vanilla Extract
  • ½ cup Unsalted Butter (for frosting, softened)
  • 8 ounces Full-Fat Cream Cheese (cold)
  • 3 ½ cups Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract (for frosting)
  • ⅛ teaspoon Pinch of Salt (for frosting)
  • Fresh Strawberries (for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans; line the bottoms with parchment paper circles.
  2. Make Puree: Roughly chop strawberries, toss with ¼ cup sugar, and let sit for 10 minutes (macerate). Blend until smooth. Measure out ½ cup of this puree; set the rest aside.
  3. Whisk together the flour, 1 ½ cups sugar, baking powder, and salt in a large bowl.
  4. Add the room temperature butter cubes to the dry ingredients. Mix on low speed until the mixture resembles coarse sand.
  5. Whisk the eggs, milk, and vanilla together in a separate jug.
  6. Gradually add about two-thirds of the wet mixture to the dry ingredients, mixing until just combined.
  7. Gently fold in the reserved ½ cup of strawberry puree until the batter is uniform in colour. Do not overmix!
  8. Divide batter evenly between the prepared pans.
  9. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean or with only a few moist crumbs attached.
  10. Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
  11. Make the Frosting: Beat the softened butter until creamy. Add the cold cream cheese and beat until just combined and smooth.
  12. Gradually add the sifted powdered sugar and vanilla. Beat on low, then increase speed until light and fluffy. Add salt.
  13. Assemble: Place the first cooled cake layer on a serving plate. Spread a generous layer of frosting. Top with the second layer.
  14. Frost the top and sides smoothly or in a rustic swirl. Decorate with fresh sliced strawberries before serving.