Berry First Birthday Cake
A delightful berry first birthday cake with a sweet strawberry design, perfect for celebrating your baby's special day.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 tbsp lemon zest
- 1 cup fresh strawberries chopped
Frosting
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Whole strawberries for decoration
Instructions
Preparation
- Preheat your oven to 350°F and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
- Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Place one cake layer on a serving plate, spread a layer of frosting, then top with the second layer. Frost the top and sides of the cake.
- Arrange whole strawberries on top of the cake for decoration.
Serving and Storage
- Serve the cake at room temperature with a side of vanilla ice cream or extra whipped cream.
- Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze slices for up to one month.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Do not overmix to keep the cake light. Ingredient Substitutions: For gluten-free, use a gluten-free flour blend. For dairy-free, use plant-based butter and milk. How to Serve: Best served at room temperature with ice cream. Storage & Freshness: Store in the fridge for up to three days. Make-Ahead Tips: Bake the cake layers in advance and freeze them for up to a month.