Strawberry Cake with Cream Cheese Frosting and a Strawberry Glaze

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter, eggs, and milk to the dry ingredients. Beat on medium speed until the batter is smooth.
Stir in the strawberry puree, vanilla extract, and if using, a few drops of red food coloring to achieve your desired color.
Divide the batter evenly between the two prepared cake pans and smooth the tops.
Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
2. Make the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
Add the vanilla extract and salt, and continue to beat until the frosting is light and fluffy.
3. Prepare the Strawberry Glaze:
In a small saucepan, combine the strawberry puree, sugar, cornstarch, and water.
Bring to a simmer over medium heat, stirring constantly. Cook for 3-5 minutes until the glaze thickens. Remove from heat and let it cool before using.
4. Assemble the Cake:
Place one of the cooled cake layers onto a serving plate.
Spread a layer of cream cheese frosting over the top.
Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
Drizzle the strawberry glaze over the top of the cake, allowing it to drip down the sides.
Decorate the bottom edge of the cake with piped rosettes using the remaining frosting.
Garnish with fresh strawberry slices and pearl sprinkles for an extra touch of elegance.
Serving and Storage Tips