Vintage Strawberry Cake

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/2 cup mashed strawberries
• 1/2 teaspoon vanilla extract

For the frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup mashed strawberries
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk. Stir in the mashed strawberries and vanilla extract.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow the cakes to cool completely before frosting.
7. To make the frosting, beat the butter until light and fluffy. Gradually add the powdered sugar, mixing until well combined. Beat in the mashed strawberries and vanilla extract.
8. Place one cake layer on a cake plate or stand. Spread a layer of frosting on top of the cake. Place the second cake layer on top of the frosting. Spread the remaining frosting on top and around the sides of the cake.
9. Decorate with fresh strawberries, if desired.
10. Serve and enjoy your delicious vintage strawberry cake!

Note: This cake can be stored in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best taste and texture.