Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Grease and flour two 8-inch cake pans (or line bottoms with parchment). Whisk together 2½ cups all-purpose flour, 2½ teaspoons baking powder, and ½ teaspoon salt.

2. 2

   Cream 1 cup softened unsalted butter with 1¾ cups sugar until light and fluffy, 3–4 minutes. Beat in 4 large eggs one at a time, then 2 teaspoons vanilla. Alternate adding the flour mixture and ½ cup milk in 3 additions, mixing just until combined — stop when no dry flour remains.

3. 3

   Fold in 1 cup finely chopped fresh strawberries that you've patted dry (wet berries make gummy pockets). Add 2–3 drops red food color if you want a pinker crumb. Divide batter evenly between the pans and smooth the tops.

4. 4

   Bake 30–35 minutes until a toothpick in the center comes out clean or with a few moist crumbs and the tops spring back lightly. Cool in pans 10 minutes, then turn out onto racks to cool completely. Beat frosting: 8 oz cream cheese, ½ cup butter, 3 cups powdered sugar, 1 tsp vanilla, and 2 Tbsp strawberry puree until smooth; frost cooled layers. You want tender pink crumb studded with strawberry under creamy frosting — not dense dry cake or a gummy wet center.