Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup buttermilk, room temperature
– 3 large eggs, room temperature
– 1 tablespoon vanilla extract
– 1 tablespoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup fresh strawberries, pureed (plus extra for decoration)
– 2 cups powdered sugar (for icing)
– ½ cup unsalted butter, softened (for icing)
– 2 tablespoons heavy cream (for icing)
– 1 teaspoon vanilla extract (for icing)
Equipment Needed
– 2 round 9-inch cake pans
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
– Parchment paper
Step-by-Step Instructions
Let’s get started! Preheat your oven to 350°F (175°C). First, I greased the cake pans with a little butter and lined the bottoms with parchment paper to ensure a smooth release after baking. Then, in my mixing bowl, I creamed the softened butter and granulated sugar until it was light and fluffy. It’s a wonderful stage where the mixture starts to look like clouds! I then added in the eggs, buttermilk, and vanilla extract, mixing until everything was well incorporated. (See the next page below to continue steps…)
