Strawberry Cake with Peanut Butter Frosting

Strawberry Cake with Peanut Butter Frosting

Piled high with a pillowy Peanut Butter Frosting and topped with fresh strawberries and strawberry preserves, this cake is an ode to the satisfying combination of strawberries and peanut butter. It’s like the PB & J sandwiches of your childhood, now in cake form.

Strawberry Cake with Peanut Butter Frosting
Makes 1 (9-inch) cake
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¾ cup (180 grams) whole milk, room temperature
  • ½ cup (113 grams) unsalted butter, melted
  • 1 teaspoon (4 grams) vanilla extract
  • 2 large eggs (100 grams), room temperature
  • ¾ cup (240 grams) plus 2 tablespoons (40 grams) strawberry preserves,* divided
  • Peanut Butter Frosting (recipe follows)
  • 2 cups (340 grams) fresh strawberries, halved
  1. Preheat oven to 325°F (170°C). Butter and flour a 9x2-inch round cake pan. Line bottom of pan with parchment paper; butter and flour again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, sugar, baking powder, and salt by hand; make a well in center of flour mixture. With mixer on low speed, add milk, melted butter, and vanilla, beating until almost smooth, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in ¾ cup (240 grams) preserves. Spoon batter into prepared pan. Tap pan on counter twice to release air bubbles.
  3. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely. Spread Peanut Butter Frosting over top of cake.
  4. Wash bowl, and dry well. Add strawberries and remaining 2 tablespoons (40 grams) preserves, and toss together. Spoon over frosting.
*We used Bonne Maman Strawberry Preserves.

Peanut Butter Frosting
Makes about 1¼ cups
  • ½ cup (128 grams) creamy peanut butter
  • ¼ cup (57 grams) unsalted butter, softened
  • 1 cup (120 grams) confectioners’ sugar
  • 3 to 4 teaspoons (15 to 20 grams) whole milk, room temperature
  • ¼ teaspoon kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter at medium speed until creamy. Gradually add confectioners’ sugar, milk, and salt, beating until smooth.


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