Fresh Strawberry Cake

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

2. Combine flour, sugar, baking powder, and salt in a large bowl.

3. Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.

4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.

5. Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.

6. Frost the cooled cakes and garnish with fresh strawberries and mint.

Cook's Note:

You can also use frozen, thawed strawberries if desired.

If you aren't serving immediately, make the frosting thicker in consistency and be sure to refrigerate. If your frosting lumps, microwave it for roughly 30 seconds on medium power, then stir.

This cake can also be baked in a 9x13-inch baking pan.