Strawberry First Birthday Cake
A delightful and charming strawberry cake perfect for celebrating a baby girl's first birthday with sweet, fruity flavors and a lovely pink hue.
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 1/4 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 tsp strawberry extract
- 1/2 cup milk
- 1 cup fresh strawberries finely chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter and lightly dusting with flour.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later.
- Using an electric mixer, beat the unsalted butter and granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla and strawberry extracts until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the finely chopped fresh strawberries, ensuring an even distribution throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, frost the cake with pink buttercream icing and decorate with fresh strawberries and edible decorations of your choice.
- Slice the cake into 8 generous slices and serve at room temperature. Enjoy with family and friends during the celebration.
Notes
Pro Tips: Ensure the butter is at room temperature for easy mixing. Ingredient Substitutions: Use gluten-free flour for a gluten-free cake. How to Serve: Serve with a scoop of vanilla ice cream or a dollop of whipped cream. Storage & Freshness: Store in an airtight container at room temperature for up to two days or refrigerate for longer. Make-Ahead Tips: Bake cake layers a day ahead and store wrapped in plastic wrap until ready to decorate.