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Strawberry Punch Cake

Strawberry Punch Cake

A light and fluffy strawberry punch cake bursting with fresh strawberry flavor and topped with whipped cream frosting, perfect for any celebration.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups All-purpose flour
  • 1.5 cups Granulated sugar
  • 1 cup Strawberry puree fresh or thawed
  • 0.5 cup Unsalted butter softened
  • 3 large Eggs
  • 1.5 teaspoons Baking powder
  • 0.5 teaspoons Salt
  • 0.5 cup Milk whole milk
  • 1 teaspoon Vanilla extract

Instructions

Preparation Steps

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, cream the softened butter and sugar until light and fluffy.
  • Add eggs one at a time to the butter and sugar mixture, beating well after each addition.
  • Mix in the strawberry puree and vanilla extract until combined.
  • Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Stir until just combined.
  • Pour the batter into the prepared baking pan and smooth the top.
  • Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.