I bought these absolutely delicious, incredibly sweet strawberries at the store the other day, and they were so yummy that I decided we needed to enjoy them at least one other way before they were all gone.

That’s how the idea of this cake came about. I have never made a strawberry cake before, because, to be honest, I’ve never really craved one, but something about these strawberries was telling me to make one. Urging me, even. In short: I had no choice.

A moist, melt-in-your-mouth strawberry cake simply had to be made.

And I am so glad I did!! This cake is so good, y’all. It’s the perfect amount of sweet and savory, and the amount of strawberries in it is just right. Even though the flavor is strong, it still feels like a light an airy dessert. We served it after our dinner party with friends Saturday night and it was a hit!

The recipe I used is from FreshAprilFlours.com. Lynn made a yummy looking strawberry buttercream icing to go with it, but we didn’t have any freeze-dried strawberries, so I just decided to make an easy homemade buttercream instead, and it felt like the perfect compliment for the cake.

Here’s how you make it:

Strawberry Cake

Ingredients:

3 and ¼ cups all-purpose flour
4 teaspoonsbaking powder
1 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
1 and ½ teaspoons vanilla extract
3 large eggs
1 large egg white
1 cup milk, any
2 cups finely chopped strawberries, approximately 16 large strawberries

Directions

Place oven rack on the middle setting and preheat the oven to 350ºF. Grease and flour two 8" or 9" round cake pans.
In a medium size bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until pale (approximately 3 minutes). Add the eggs and egg white one at a time, allowing each to incorporate before adding the next one and scraping the. Scrape down the sides of the bowl when necessary.
Reduce the mixer speed to low and add the flour mixture in 2 parts, alternating with the milk.
Blot the strawberries dry (you don't need to wring them out, just blot them), then gently fold in strawberries by hand.
Divide batter evenly between the two prepared cake pans. Bake cakes for about 40-44 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool completely in the pans on a wire rack before removing and assembling.