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Pioneer Woman Strawberry Cake

Pioneer Woman Strawberry Cake - recipe card
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This moist, tender strawberry cake is bursting with fresh berry flavor and topped with a rich cream cheese frosting. Each slice is a perfect balance of sweet, tangy, and buttery, making it an irresistible dessert for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup full-fat sour cream
  • 1/3 cup whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup fresh strawberries, hulled and pureed (about 6 large strawberries)
  • For the frosting: 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Fresh strawberries for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (177°C). Grease and flour a 9-inch round cake pan or line a cupcake pan with liners. This ensures the cake releases easily.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisking aerates the flour and distributes the leavening agents evenly.
  3. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl to ensure even mixing.
  4. Add the egg and beat until fully incorporated, about 1 minute. The mixture should look creamy and smooth.
  5. Add the sour cream, milk, and vanilla extract, and beat until combined. The mixture may look slightly curdled, but that is fine.
  6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; overmixing develops gluten and makes the cake tough.
  7. Fold in the strawberry puree gently with a spatula until just distributed. The batter will turn a soft pink color.
  8. Pour the batter into the prepared pan(s). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top springs back to the touch. The cake should be golden around the edges.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting. This prevents the frosting from melting.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Add the vanilla and beat until combined.
  11. Once the cake is completely cool, spread the frosting over the top and sides. Garnish with fresh strawberry slices if desired.
  12. Slice and serve. Enjoy your homemade strawberry cake!

Notes

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. It can also be frozen (without frosting) for up to 3 months tightly wrapped in plastic wrap and foil. To thaw, place in the refrigerator overnight. Bring to room temperature before serving for best flavor.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-strawberry-cake/