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Ingredients

2 cups all-purpose flour 1 cup cane sugar 1 tablespoon baking powder 1 teaspoon fine sea salt 4 eggs 1 cup fresh strawberries, pureed ½ cup unsalted butter, melted ½ cup milk ¼ cup unsalted butter, melted 1 (16 ounce) package confectioners' sugar 4 tablespoons fresh strawberries, pureed, or more as needed 1 cup fresh strawberries 8 leaves fresh mint leaves

Nutrition Info

459.8 calories carbohydrate: 72.8 g cholesterol: 103.5 mg fat: 17.5 g fiber: 1.1 g protein: 4.9 g saturatedFat: 10.4 g servingSize: - sodium: 261.2 mg sugar: 55.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Combine flour, sugar, baking powder, and salt in a large bowl.
Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture, whisk until combined. Pour batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.
Frost the cooled cakes and garnish with fresh strawberries and mint.

12 servings

This strawberry cake with fresh strawberry puree looks great if decorated with mint leaves and strawberries.