Optional : 1–2 drops red food coloring for a brighter pink hue
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) . Grease and lightly flour an 8×8-inch square baking pan or line it with parchment paper for easy removal.
Step 2: Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk (start and end with the dry ingredients). Mix just until combined—do not overmix.
Step 3: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25–30 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
Step 4: Make the Strawberry Glaze
In a blender or food processor, puree the chopped strawberries until smooth. Strain the puree through a fine-mesh sieve to remove seeds, if desired.
In a small bowl, whisk together the strawberry puree and powdered sugar. Add 1–2 tablespoons of milk (or cream) until the glaze reaches your desired consistency—it should be thick but pourable.
Optional: Add a drop or two of red food coloring for a more vibrant pink color.
Step 5: Glaze & Serve
Once the cake has cooled completely, pour the glaze evenly over the top, allowing it to drip slightly down the sides.
Let the glaze set for 10–15 minutes before slicing. Garnish with fresh strawberry slices or sprinkles, if desired.