The Ultimate Strawberry Cake Recipe: A Burst of Summer in Every Bite

There’s something truly magical about Strawberry Cake Recipe . They’re the quintessence of summer: juicy, vibrant, sweet, and fragrant. And when it comes to desserts, strawberry cake takes the cake (pun intended) for being the perfect treat, bursting with flavor and nostalgia. Whether you’re hosting a party, celebrating a special occasion, or just want to indulge in something delightful, a homemade strawberry cake is the way to go.

In this post, we’re going on a baking journey that involves not just a recipe, but also tips, tricks, and stories about the beloved strawberry cake. You’ll learn how to make a moist, flavorful cake with layers of real strawberries that make each bite more delicious than the last. So, let’s dive in!

Why Strawberry Cake Recipe?

Strawberry cakes have been a staple in homes for generations, but what makes them so irresistible? For one, strawberries are universally loved. Their natural sweetness and slight tartness create the perfect balance when incorporated into a cake. When paired with a fluffy, light cake base, they offer a dessert that’s both refreshing and indulgent.

Another reason why strawberry cakes are so popular is that they appeal to both adults and children. It’s a dessert that’s simple enough for kids to love, yet sophisticated enough for adults to appreciate with a glass of champagne or a cup of tea. Plus, the striking red of the strawberries, especially when paired with a creamy frosting, makes it visually stunning.

The Perfect Strawberry Cake Recipe

While many store-bought or pre-packaged strawberry cakes rely heavily on artificial flavorings or gelatin mixes, nothing beats the taste of a cake made with fresh strawberries. The sweetness, tang, and texture of fresh strawberries are key to creating a cake that is not only delicious but feels homemade and authentic.

Here’s a recipe for a homemade strawberry cake that is guaranteed to make any occasion extra special.

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Ingredients:

For the cake:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• ½ cup strawberry puree (from fresh strawberries)
• ½ cup diced fresh strawberries

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup strawberry puree (strained to remove seeds)
• 1 teaspoon vanilla extract
• Pinch of salt

For garnish:

• Fresh strawberries, sliced or halved

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Step-by-Step Directions:

1. Preparing the Strawberry Puree

The first step in making the cake is preparing the strawberry puree. You’ll need fresh strawberries for this. Wash and hull about 1½ cups of strawberries, then place them in a blender or food processor. Blend until smooth. If you prefer a smoother puree, you can strain the mixture to remove the seeds. Set this aside for later use in both the cake and the frosting.

2. Mixing the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that your dry ingredients are evenly distributed and that your cake will rise properly without any clumps. Set the dry mixture aside.

3. Creaming the Butter and Sugar

In a large mixing bowl, cream together the butter and sugar using a hand mixer or stand mixer. Beat them together on medium speed for about 3 to 4 minutes, or until the mixture becomes light and fluffy. This is an important step because creaming the butter and sugar properly will give your cake a light and airy texture.

4. Adding Eggs and Vanilla

Once the butter and sugar are creamed, add in the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and that your batter stays smooth. After the eggs are mixed in, add the vanilla extract and continue to beat for another minute.

5. Incorporating the Strawberry Puree and Milk

Now it’s time to add some real strawberry flavor! Add the ½ cup of strawberry puree to the batter and mix until it’s fully incorporated. The batter will turn a light pink color, which is a great natural hue without the need for food coloring.

After the puree is mixed in, alternate adding the dry ingredient mixture and the milk to the batter, start with a third of the dry ingredients, mix until just combined, then add half of the milk. Repeat this process until all the dry ingredients and milk are mixed into the batter. Be careful not to overmix, as this can result in a dense cake.

6. Fold in Fresh Strawberries

Gently fold in the diced fresh strawberries. This adds texture and bursts of juicy strawberry flavor to the cake. When baking, the strawberries will soften and release their juices, giving the cake extra moisture and flavor.

7. Baking the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Divide the batter evenly between the two pans and smooth the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. When finished, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, move them to a wire rack and cool completely.

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Making the Strawberry Frosting

While your cake is cooling, it’s time to prepare the frosting. A strawberry cake calls for a strawberry-infused buttercream frosting that’s creamy, sweet, and bursting with strawberry flavor.

1. Cream the Butter: In a large mixing bowl, beat the softened butter on medium speed until it becomes creamy and smooth, about 2 minutes.
2. Add the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
3. Incorporate the Strawberry Puree: Add the remaining ½ cup of strawberry puree and the vanilla extract. Beat on medium speed for about 2 to 3 minutes, until the frosting is fluffy and light. If the frosting is too thick, you can add a tablespoon or two of milk to reach your desired consistency.
4. Add a Pinch of Salt: A tiny pinch of salt helps balance the sweetness of the frosting and brings out the natural flavors of the strawberries.

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Assembling the Cake

Once your cakes have completely cooled, it’s time to assemble!

1. Level the Cakes: Using a serrated knife, carefully level the tops of each cake layer if they’ve domed during baking. This will ensure that your cake has a smooth, even appearance.
2. Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top, using a spatula to make it even.
3. Add the Second Layer: Place the second cake layer on top of the first. Apply a thin “crumb coat” of frosting all over the cake to lock in any loose crumbs. This is especially helpful with strawberry cakes, as the fruit can sometimes make crumbs more noticeable.
4. Final Frosting Coat: Once the crumb coat is set, spread the remaining frosting all over the cake. Make it as smooth or as textured as you like! You can also use a piping bag to add decorative swirls or patterns on the top and sides.
5. Garnish: For the final touch, garnish the cake with fresh strawberry slices or halved strawberries arranged on top. This not only makes the cake look stunning but also adds a fresh burst of flavor with every bite.

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Tips for the Best Strawberry Cake

1. Use Fresh Strawberries: Fresh strawberries will give your cake the best flavor. Frozen strawberries can be used in a pinch, but make sure to thaw and drain them well to avoid adding excess moisture to the cake.
2. Strain the Puree: If you prefer a smoother frosting, strain the strawberry puree before adding it to the frosting. This removes the seeds and gives the frosting a more refined texture.
3. Chill the Cake: For easier frosting, chill the cake layers in the fridge for about 30 minutes before frosting. This helps the frosting adhere better and makes the cake easier to work with.
4. Don’t Overbake: Keep a close eye on the cakes as they bake. Overbaking can result in a dry cake, which is the last thing you want! Start checking for doneness around the 25-minute mark.

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A Cake to Celebrate Any Occasion

There’s something so special about making a strawberry cake from scratch. The process of blending fresh strawberries into the batter, whipping up a luscious buttercream, and garnishing with vibrant red fruit creates a dessert that’s as enjoyable to make as it is to eat. This strawberry cake is perfect for birthdays, summer barbecues, anniversaries, or simply when you need a little pick-me-up.

And don’t be afraid to make it your own! Whether you want to add a layer of strawberry jam, swap out the buttercream for cream cheese frosting, or top the cake with whipped cream, the possibilities are endless.

Conclusion

A homemade strawberry cake offers more than just a dessert—it’s an experience of joy, nostalgia, and pure summer indulgence. With its vibrant color, rich strawberry flavor, and tender crumb, this cake is the perfect treat for any occasion, whether casual or celebratory. By using fresh strawberries in both the batter and the frosting, you ensure each bite is packed with authentic taste, leaving behind the artificial flavors often found in store-bought cakes.

As you bake and savor this strawberry cake, remember that it’s a recipe you can personalize and adapt over time. Experiment with different garnishes, and layer fillings, or pair them with a favorite beverage to create a unique cake every time. Baking this cake from scratch allows you to experience the satisfaction of creating something delicious and memorable for your loved ones.

So go ahead, gather your ingredients, and embark on the sweet adventure of making this strawberry cake. With every slice, you’ll capture the essence of summer and the joy of homemade baking.

FAQ’s

Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the cake.

How do I store a strawberry cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.

Can I make this cake in advance?
Yes, you can bake the cake layers a day or two ahead. Wrap them tightly in plastic wrap and store in the fridge. Frost before serving.

Can I use strawberry jam instead of puree?
While fresh strawberry puree gives the best flavor, you can substitute strawberry jam in the frosting, but the texture and taste will be slightly different.

How do I prevent the cake from being too dense?
Avoid overmixing the batter and make sure all ingredients, especially butter and eggs, are at room temperature for a light and fluffy cake.

Can I substitute whole milk with another type of milk?
Yes, you can use other types of milk, such as almond milk or oat milk, but the texture may vary slightly.

What can I use instead of butter for a dairy-free version?
You can use a dairy-free margarine or plant-based butter for a dairy-free alternative.

Can I freeze the cake?
Yes, the unfrosted cake layers can be frozen for up to 2 months. Wrap them well in plastic wrap and foil before freezing. Thaw before frosting.

What kind of frosting works best with strawberry cake?
Strawberry buttercream or cream cheese frosting pairs beautifully with the fresh strawberry flavor of the cake.

How can I make the cake more moist?
Adding sour cream, yogurt, or a bit of oil to the batter can enhance the moisture content of the cake.