Ingredients:
For the cake:
- 3 1/4 cups (390g) all-purpose flour
- 2 1/2 cups (315g) granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (235ml) whole milk, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (250g) sliced strawberries
For the strawberry buttercream frosting:
- 2 cups (400g) unsalted butter, softened
- 4 cups (400g) powdered sugar
- 2 teaspoons strawberry extract
- 2 tablespoons strawberry puree
- 2 tablespoons whole milk
Instructions:
Cake:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, and vanilla.
4. Add softened butter to dry ingredients; mix until just combined.
5. Gradually pour in milk mixture; mix until smooth.
6. Fold in sliced strawberries.
7. Divide batter evenly between prepared pans.
8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Strawberry Buttercream Frosting:
1. Beat butter until creamy.
2. Gradually add powdered sugar; beat until smooth.
3. Beat in strawberry extract and puree.
4. Add milk, 1 tablespoon at a time, until frosting reaches desired consistency.
Assembly:
1. Place one cake layer on a serving plate.
2. Spread a thick layer of frosting on top.
3. Place second cake layer on top.
4. Frost entire cake with remaining frosting.
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