Fresh Strawberry Cake


  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon red food color
  • 3 large eggs
  • 1 quart strawberries, hulled and mashed
  • Whole Strawberries, if desired
  • White Chocolate Frosting


  1. Heat oven to 350°F. Spray bottom and sides of two 9-inch baking pans and line bottoms with parchment paper. Dust sides with flour.
  2. In a small bowl, stir together flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixer bowl, beat butter until creamy. Add sugar, vanilla and food color beating about 2 minutes until well blended.
  4. Beat in eggs, one at a time until blended. Gradually add flour mixture and strawberries on LOW speed beating for 1 minute or until blended.
  5. Pour mixture evenly between prepared pans.
  6. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
  7. Remove from pans; cool completely on wire racks.
  8. Place one cake layer on cake plate; spread top of layer with 1 cup White Chocolate Frosting. Top with remaining layer; frost side of top of cake. Garnish with whole strawberries, if desired. Refrigerate until ready to serve.

Serves: 16



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