Fresh Strawberry Cake
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
  • ½ lb ripe strawberries (about 12), hulled
  • 1 cup & 2 tbsp all-purpose flour, sifted
  • 2 tbsp cornstarch
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup granulated sugar
  • ¼ cup milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 6 tbsp unsalted butter, softened at room temperature
  1. Puree hulled strawberries in a blender or food processor, and add to a small saucepan with ¼ cup water and cornstarch (already stirred together) and simmer on low heat.
  2. Preheat oven to 350 degrees F.
  3. Grease one 8 inch cake pan with butter and shake flour around until all is dusted lightly with flour.
  4. In standalone mixer bowl, cream butter and sugar.
  5. Add flour, baking powder and salt and mix on medium until combined into a crumbly mixture.
  6. Add eggs and vanilla and beat at medium speed for about 1 minute or until full and evenly combined.
  7. Add milk and ½ cup strawberry puree and mix on low until just combined.
  8. Pour batter into cake pan and place in the oven.
  9. Bake for about 25 minutes. Toothpick in the center should come out clean.
  10. Remove from oven and cool 10 minutes, then transfer to a wire cooling rack. Allow cake to cool for 1-2 hours before frosting.
For the roses:
  1. Slice cake in half and frost top layer of the middle and add puree on top.
  2. Apply a thin layer of frosting on cake just to hide color, then put the rest of the frosting into a cake decorating bag with Wilton 2D tip (large open star).
  3. Start in the middle and circle around 1-2 times for each rose.
Makes 1 double layer 8-inch cake (1 pan only)
Recipe by My San Francisco Kitchen at