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Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, beat the butter, oil, and sugar together on medium speed until light and fluffy, about 3-4 minutes. Add the vanilla extract and mix until combined.
Add Eggs:
Add the eggs one at a time, mixing well after each addition.
Add Sour Cream and Milk:
Mix in the sour cream until well combined. Gradually add the milk, mixing on low speed until just incorporated.
Incorporate the Dry Ingredients and Strawberries:
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Gently fold in the pureed strawberries until the batter is smooth and evenly pink.
Bake the Cake:
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Frosting:
In a large mixing bowl, beat the butter on medium speed until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the pureed strawberries, vanilla extract, and a pinch of salt.
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