Moist squares with strawberry milkshake flavor, creamy icing, and a soft, tender crumb.
# What You Need:
→ Cake Base
01 - 2 cups all-purpose flour
02 - 1 and 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3/4 cup unsalted butter, softened
06 - 1 and 1/4 cups granulated sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
09 - 1/2 cup whole milk
10 - 1/2 cup strawberry puree
→ Strawberry Frosting
11 - 1/2 cup unsalted butter, softened
12 - 3 cups powdered sugar
13 - 1/4 cup strawberry puree
14 - 1/4 cup whole milk
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
→ Garnish
17 - Fresh sliced strawberries
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with butter or nonstick spray.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
03 - Using an electric mixer, beat softened butter and granulated sugar in a large bowl until pale and fluffy, about 2 minutes.
04 - Blend in eggs one at a time, mixing well after each addition. Stir in vanilla extract until smooth.
05 - Alternate adding dry mixture and whole milk to the creamed butter, starting and ending with dry ingredients. Mix on low speed just until combined. Fold in strawberry puree.
06 - Pour batter into prepared pan. Smooth top with a spatula. Bake for 25–30 minutes or until a toothpick inserted in the center emerges clean.
07 - Remove pan from oven and set on a wire rack. Allow cake to cool completely before frosting.
08 - In a separate bowl, beat butter until creamy. Gradually add powdered sugar, strawberry puree, whole milk, vanilla extract, and salt. Mix until smooth and fluffy.
09 - Spread frosting evenly over cooled cake. Slice into squares and top with fresh sliced strawberries before serving.
