My EASIEST Blue Ribbon Strawberry Cake — NO Reduction, MOIST & FULL of Flavor!

Learn how to make my easiest Blue Ribbon Strawberry Cake! This award-winning strawberry cake is perfectly moist, packed with real strawberry flavor, and made with a simple one-bowl method. No strawberry reduction, no complicated creaming, and no unnecessary steps. If you're looking for the best homemade strawberry cake recipe with fresh strawberries and incredible strawberry frosting, this is it! Let's make baking easier! ----------------------------------------------------------------------- ALL ITEMS USED in the recipe (Amazon links below). Buying anything from this link won't cost you anything extra but it helps supporting the channel. Thanks so much! Tools for CAKE: https://amzn.to/4a2ZCf0 INGREDIENTS: https://amzn.to/4pU1xqz Strawberry powder https://amzn.to/4urXMLV Strawberry extract https://amzn.to/49Bo0TZ ------------------------------------------------------------------------ Looking for EASY DINNER? My Cooking Channel is here    / @easycookingwithlandon   ------------------------------------------------------------------------ Downloadable RECIPE is here https://drive.google.com/file/d/16lsX... ------------------------------------------------------------------------- Blue Ribbon Fresh Strawberry Cake (Moist, max Flavor) o Serving: 16 o Time: active: 30 minutes; inactive: 2 hours o Cost: $0.85/serving o Calorie: 615/serving o Pan: 3 8-inch (20cm) OR 2 9-inch (23cm) cake pans For the cake: • 2 cups (400g) white granulated sugar • 2 TBS (15g) milk powder, optional • ½ cup (8 TBS/113g) unsalted butter, melted • ½ cup (120ml) vegetable oil • ¼ cup (60g) sour cream • 3 large eggs • 1 tsp (6g) salt • 1 ½ tsp (6g) baking powder • 2/3 tsp (3.5g) baking soda • 3 tsp (9g) strawberry powder • 1 tsp (5ml) strawberry extract • 2 tsp (10ml) vanilla extract • Few drops of red food coloring, optional • 3 cups (375g) all-purpose flour • 1 ½ TBS (22ml) lemon juice (+ zest if fresh) • 16 oz (454g) fresh strawberries, pureed, DIVIDED Instructions: 1. Preheat oven to 340F (170C); grease, line and flour 3 8-inch cake pans 2. In a mixing bowl, beat (on medium) sugar, milk powder, melted butter, oil, sour cream, eggs, salt, baking powder, baking soda, strawberry powder, strawberry extract, vanilla extract and red food coloring if using for 30 seconds. Scrape the bowl. 3. Add flour, lemon juice (+zest). Reserve 1/3 cup from the strawberry puree for the frosting later and add the rest of the puree to the cake batter (about 1 2/3 cups). Beat on low for 15-20 seconds. Scrape and beat for another 15-20 seconds. Scrape and stir. 4. Divide the batter to the prepared pans. Tap on counter a few times to pop large bubbles. 5. Bake for 30-35 minutes (about 5 minutes more for 2 9-inch pans) until toothpick test comes out clean. Remove from the oven 6. Let cool in pans to touch (10 minutes) then remove & transfer the cakes to a cooling rack to cool completely before frosting. Trim off domes (easier when still warm) if desired. For the strawberry frosting: • 2 ½ sticks (20 TBS/283g) unsalted butter, softened in room temperature • ½ block (4 oz/113g) cream cheese, softened • 5 to 5 ½ cups (600-660g) powdered sugar • 1/3 tsp (2g) fine salt • 2 tsp (6g) strawberry powder • 1 ½ tsp (8ml) strawberry extract • 2 tsp (10 ml) vanilla extract • ¼ to 1/3 cup (60-78ml) strawberry puree • ½ to 1 TBS (7-15ml) lemon juice Instructions: 1. Make sure to softened butter and cream cheese in room temperature. Beat butter for 15 seconds. 2. Add 2 cups of sugar, beat on high for 30 seconds. 3. Add the rest of sugar and ingredients. Beat until light, and creamy (about 2 minutes). 4. Frost in between cake layer and on the outside of the cake. Enough for piping