This strawberry cake takes me right back to my daughter’s 8th birthday. I remember staying up late, folding fresh berries into the batter and sneaking little spoonfuls of the tangy cream cheese frosting. When we cut the first slice, the whole kitchen smelled like summer. Ever since, this has been our family’s “special occasion” cake… although sometimes, we make it just because a Tuesday feels like a celebration.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, softened

• ½ cup vegetable oil

• 1 ¾ cups granulated sugar

• 4 large eggs

• ⅔ cup sour cream

• 2 tsp vanilla extract

• ½ cup milk

• 1 ½ cups finely chopped fresh strawberries

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 ½ cups powdered sugar

• 2 tsp vanilla extract

• Pinch of salt

• Optional: fresh strawberries for topping

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and vanilla.

4. Gradually add the dry ingredients, alternating with milk. Stir in chopped strawberries.

5. Divide batter between the pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.

6. While cakes cool, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy.

7. Frost cooled cake layers, spreading frosting between layers and over the top and sides. Garnish with fresh strawberries if desired.

Sarah’s Tips

• For a burst of berry flavor, add a few teaspoons of strawberry jam between the layers.

• Want a pink hue? Stir in a drop or two of natural beet or strawberry food coloring.

• Store in the fridge and bring to room temp before serving — the frosting gets soft and dreamy.

• This cake also makes amazing cupcakes!

Nutrition (Per Serving):

• Calories: 480

• Protein: 5g

• Carbs: 56g

• Fat: 26g

• Fiber: 1g

• Sugar: 38g