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Double Strawberry Cake
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Double Strawberry Cake

Double Strawberry Cake is the ultimate dessert for strawberry lovers! Made with fresh strawberries in both the cake and frosting, this moist and flavorful treat bursts with fruity goodness. Whether for a birthday, special occasion, or just because, this cake is a must-try for anyone who loves the sweet and tangy taste of strawberries.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup fresh strawberry purée
  • ½ cup unsalted butter softened
  • ½ cup vegetable oil
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • Frosting:
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • ½ cup fresh strawberry purée
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans. In a large bowl, beat butter, sugar, and oil until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract and strawberry purée.
  2. In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
  3. Divide the batter evenly between the cake pans. Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
  4. Beat butter until creamy, then gradually add powdered sugar. Pour in strawberry purée and vanilla extract, mixing until smooth and fluffy. Adjust consistency by adding more sugar if needed.
  5. Spread a layer of frosting on one cake layer, place the second layer on top, and frost the entire cake. Garnish with fresh strawberries, slice, and enjoy!

Notes

  • Make-Ahead: Bake the cake layers a day ahead and wrap them tightly in plastic wrap.
  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw before assembling.
Reheating: Let the cake come to room temperature before serving.