Edgar’s Strawberry Cake (Bakery-Style Copycat)
Ingredients
- For the Strawberry Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- ½ cup whole milk
- ½ cup strawberry puree fresh or frozen strawberries, blended smooth
- 1 teaspoon vanilla extract
- Optional: a few drops pink food coloring
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: 2–3 tablespoons strawberry puree
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans; line bottoms with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Gently mix in strawberry puree.
- Add dry ingredients in three additions, alternating with milk.
- Begin and end with dry ingredients; mix just until combined.
- Add food coloring if using.
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and mix well.
- Mix in vanilla extract and optional strawberry puree.
- Level cake layers if needed.
- Spread frosting between layers, then frost top and sides evenly.
- Decorate with fresh strawberries if desired.
Notes
Use room-temperature butter and eggs for best texture.
Fresh strawberries give the strongest flavor; frozen work well when drained.
Do not overmix the batter to keep the cake light and fluffy.
Chill cake briefly before frosting for cleaner layers.
Sift powdered sugar to prevent lumpy frosting.
Cupcake version: bake 18–20 minutes.
Sheet cake version: use a 9×13 pan and bake 35–40 minutes.
Lighter option: use whipped cream frosting instead of cream cheese frosting.
Store cake covered in the refrigerator for up to 4 days.
Bring to room temperature before serving.
Cake layers can be frozen up to 2 months before frosting.