Sour Cream Vanilla Cake with Fresh Strawberry Frosting

Ingredients:

• Sour Cream Vanilla Cake
• Sheet Pan (18 × 13-inch):
• 2 1/4 sticks (18 tbsp) butter, room temperature
• 2 1/2 cups sugar
• 3 large eggs
• 2 1/2 tsp vanilla extract
• 3/4 cup milk
• 1 cup sour cream
• 3 cups all-purpose flour
• 3 tsp baking powder
• 1 tsp sea or kosher salt
• 9×13 Pan or Two 8-inch Rounds:
• 1 1/2 sticks (12 tbsp) butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1/2 cup milk
• 3/4 cup sour cream
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp sea or kosher salt
• Fresh Strawberry Frosting
• Sheet Pan:
• 1 cup frozen strawberries, thawed
• 3 sticks (1 1/2 cups) butter, room temperature
• 1/2 tsp sea or kosher salt
• 6–7 cups powdered sugar
• 1 tsp vanilla extract
• 9×13 Pan:
• 1/2 cup frozen strawberries, thawed
• 2 sticks (1 cup) butter, room temperature
• 1/2 tsp sea or kosher salt
• 3 1/2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease your baking pan.
2. Beat butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each.
4. Mix in vanilla, milk, and sour cream (mixture may look curdled).
5. Add flour, baking powder, and salt. Mix just until combined.
6. Pour batter into pan and bake:
7. Sheet pan: 18–25 minutes
8. 9×13 or rounds: 25–30 minutes
9. Cool completely before frosting.
10. Frosting
11. Blend thawed strawberries into a smooth purée.
12. Beat butter and salt until fluffy.
13. Gradually mix in powdered sugar.
14. Add vanilla, then slowly beat in strawberry purée until smooth and spreadable.
15. Frost cooled cake, slice, and serve.