ngredients
For the Cake3 cups cake flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (1.5 sticks) unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 eggs
- ½ cup sour cream
- 2 Tbsp vanilla extract
- ¾ cup milk
- For the Strawberry Frosting (See note below!)
- 3 cups heavy cream
- 1 (8 ounce) package cream cheese, softened
- ¾ cup granulated sugar
- 1 Tbsp vanilla extract
- 3 pints (~2 pounds) strawberries, stems and hulls removed
Instructions
- For the CakeGrease and flour 2 9” round cake pans; set aside. Preheat oven to 325°F.
- In a medium bowl, combine the cake flour, baking powder, and salt. Stir until well combined; set aside.
- Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Add about ½ of the flour mixture to the bowl; mix on low speed until well combined.
- Add the sour cream, vanilla, and approximately half of the milk to the bowl. Mix on low until well combined.
- Add the remaining flour mixture; mix on low until well combined.
- Add the remaining milk; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
- Divide the batter evenly between the 2 cake pans. Bake at 325°F for 34-36 minutes, or until a toothpick inserted into the center of the cake comes out clean.
