Strawberry Cake Recipe

Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract and ½ cup of strawberry puree.
Combine and Bake:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
- In a bowl, beat the butter until creamy.
- Gradually add the powdered sugar, alternating with the strawberry puree, until the frosting is smooth.
- Mix in the vanilla extract.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
- Place the second layer on top and frost the entire cake.
- Decorate with fresh strawberries on top and along the sides.
Chill and Serve:
- Refrigerate the cake for 30 minutes to set the frosting.
- Slice and enjoy!

For a more intense strawberry flavor, add a drop of strawberry extract to the batter.
Use freeze-dried strawberry powder in the frosting for a richer color and flavor.