Ingredients

For the Cake:

• 1 cup fresh strawberries, pureed
• 2 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• Red or pink food coloring (optional)

For the Strawberry Frosting:

• 1/2 cup fresh strawberries, pureed and reduced
• 1 cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream (as needed)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
3. Cream butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla and strawberry puree.
4. Alternate adding dry ingredients with milk, mixing until just combined. Add food coloring if desired.
5. Divide batter between pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
6. For frosting: Reduce strawberry puree by simmering until thickened, then cool. Beat butter until creamy, add powdered sugar, strawberry reduction, vanilla, and cream until fluffy.
7. Frost cooled cakes and decorate with fresh strawberries if desired.