Nothing says “summer dessert” like a homemade strawberry cake recipe. With its vibrant pink hue and fresh berry flavor, it’s the perfect treat for any occasion. Whether you’re celebrating a birthday, hosting a summer picnic, or simply craving something sweet, this strawberry cake recipe is your go-to. Made with fresh strawberries and topped with a luscious strawberry frosting, this cake is not only delicious but also easy to make.
Why This Strawberry Cake Recipe Stands Out
A strawberry cake recipe is a delightful dessert made from fresh strawberries, where the essence of the fruit is infused into both the cake batter and frosting. Unlike cakes that rely on artificial flavorings or gelatin, a high-quality strawberry cake harnesses the natural sweetness and vibrant color of real strawberries. The key to achieving a rich strawberry flavor lies in reducing fresh strawberry puree, which concentrates the taste without adding excess moisture.
This puree is then blended into a moist, white cake batter, often enhanced with a touch of strawberry extract to elevate the fruitiness. The frosting, typically a buttercream or cream cheese base, also incorporates this strawberry reduction, ensuring every bite bursts with fresh strawberry flavor. The result is a beautifully pink cake and fragrant cake that showcases the best of the berry season, perfect for any occasion.
If you’re a fan of strawberry cake, you should definitely check out my strawberry-filled cake, funnel cake, Dr Pepper Cake and Italian hangover cake.
Strawberry Cake Recipe Ingredients
For the Cake
- 1 1/2 cups all-purpose flour: This is the core ingredient that gives your cake its structure.
- 1 1/2 tsp baking powder: Ensures the cake rises well and achieves a fluffy texture.
- 1/4 tsp salt: Enhances the overall flavor by balancing the sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and keeps the cake moist.
- 1 cup granulated sugar: Adds the perfect level of sweetness..
- 2 large eggs: Contributes to the cake’s stability and texture.
- 1/2 cup milk: Adds moisture and helps blend the batter ingredients smoothly.
- 1 tsp vanilla extract: Boosts the natural flavor of the strawberries.
- 1 1/2 cups fresh strawberries, hulled and sliced: Delivers a fresh, fruity taste to the cake.
For the Frosting
- 1/2 cup unsalted butter, softened: Acts as the creamy base for the frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 1/4 cup fresh strawberries, pureed: Adds a natural strawberry flavor and a lovely pink color.
- 1 tsp vanilla extract: Complements and enhances the strawberry flavor.
How to Make Strawberry Cake Recipe
Preheat the Oven
Begin by heating your oven to 350°F (175°C). This ensures an even baking process. Prepare an 8-inch round cake pan by either greasing and flouring it or lining it with parchment paper for easy removal.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step helps distribute the leavening agents evenly, which prevents any dense areas in the cake.
Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar until the mixture becomes light and fluffy. This process incorporates air into the batter, aiding in the cake’s rise. Add the eggs one at a time, beating well after each addition. Next, mix in the vanilla extract to enhance the flavor.
Mix Wet and Dry Ingredients
Slowly incorporate the dry ingredients into the butter mixture, alternating with the milk. Start and end with the dry ingredients. This technique helps create a smooth batter without lumps. Be cautious not to overmix—combine just until everything is blended.
Fold in the Strawberries
Gently fold the sliced strawberries into the batter using a spatula. Aim to distribute the strawberries evenly without breaking them down too much, so each slice of cake is studded with fruit.
Bake the Cake
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Strawberry Frosting
While the cake is cooling, make the frosting. Beat the softened butter in a medium bowl until it becomes creamy. Gradually add the powdered sugar, mixing well between additions. Stir in the pureed strawberries and vanilla extract. Continue to beat until the frosting is smooth and airy.
Apply the Frosting
Once the cake is fully cooled, spread the strawberry frosting evenly over the top and sides. Use an offset spatula for a smooth finish or to create decorative patterns. You can also garnish with additional fresh strawberries, either whole or sliced.
Serve and Enjoy
Cut the cake into slices and serve. This strawberry cake is delightful on its own but also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy every delicious bite!
Tips for the Best Strawberry Cake Recipe
- Use Fresh Strawberries: Fresh, ripe strawberries give the best flavor and texture. If you’re using frozen strawberries, be sure to thaw them completely and drain off any excess liquid.
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before you start. This ensures the batter mixes more uniformly
- Don’t Overmix: Overmixing can cause the cake to become dense. Mix just until the ingredients are combined.
Moist Strawberry Cake Recipe Variations
If you want to put a twist on this classic strawberry cake recipe, here are a few ideas:
- Strawberry Shortcake Version: Instead of making a layered cake, bake the cake batter in a sheet pan. Cut into squares and top with fresh strawberries and whipped cream for a strawberry shortcake-inspired dessert.
- Chocolate-Covered Strawberry Cake: Layer chocolate ganache between the cake layers or drizzle it on top for a luxurious, decadent touch.
- Strawberry Lemonade Cake: Add a tablespoon of lemon zest to the cake batter and a splash of lemon juice to the frosting for a refreshing, tangy flavor.
Frequently Asked Questions
Is the Strawberry Cake Recipe Adaptable for Cupcakes?
Absolutely, this strawberry cake recipe can be adapted for cupcakes with ease. Simply prepare the batter as directed, then line a muffin tin with cupcake liners and fill each about two-thirds full with the batter. Bake the cupcakes at 350°F (175°C) for approximately 18-22 minutes. Since cupcakes are smaller than a whole cake, they will bake faster, so keep an eye on them and test with a toothpick to ensure they come out clean.
What Kind of Strawberry Emulsion Is Best?
When selecting a strawberry emulsion, opt for a high-quality, concentrated product to achieve the best flavor. Look for emulsion brands known for their rich taste and reliability, such as LorAnn Oils. These emulsions provide a robust strawberry flavor without adding extra liquid, which is essential for maintaining the correct batter consistency. Avoid those with artificial flavorings, as they may impart an unpleasant chemical taste.
Can I Use Frozen Strawberries?
Yes, you can use frozen strawberries in strawberry cake recipe, but there are a few important steps to follow. Thaw the strawberries completely and make sure to drain any excess liquid to prevent the batter from becoming too wet. If the strawberries are large, chop them into smaller pieces to ensure they distribute evenly throughout the cake. This approach helps maintain the cake’s texture and flavor.
How Should I Store the Cake?
To keep your strawberry cake fresh, store it appropriately based on when you plan to eat it. If you’ll be enjoying it within 1-2 days, you can store the cake at room temperature. Cover it with a cake dome or plastic wrap to keep it from drying out. For longer storage, up to 3 days, place the cake in an airtight container or wrap it tightly in plastic wrap before refrigerating. This prevents the frosting from drying and keeps the cake from absorbing any unwanted odors.
Can I Make This Strawberry Cake Recipe Ahead of Time?
Yes! You can bake the cake layers a day in advance and frost them the next day. If you need to prepare it even earlier, you can freeze the unfrosted cake layers for up to a month. Just wrap them tightly in plastic wrap and then in aluminum foil before freezing.
Serving Suggestions
This strawberry cake recipe is versatile enough to be served on various occasions:
- For Birthdays: Decorate the cake with birthday candles and colorful sprinkles for a festive touch.
- At a Summer Picnic: Pair the cake with fresh lemonade or iced tea for a refreshing treat.
- As a Dessert for Special Dinners: Serve the cake with a glass of champagne or a light, fruity wine to complement the strawberry flavors.
This homemade strawberry cake recipe is more than just a dessert, it’s a delightful journey from beginning to end. With its blend of fresh strawberries, airy cake, and smooth frosting, it’s truly irresistible. Whether you’re celebrating a special occasion or simply indulging yourself, this recipe is destined to become a favorite. Give it a go and savor the fresh, natural strawberry flavor in every bite!
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Easy Homemade and Fresh Strawberry Cake Recipe
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries hulled and sliced
For the Frosting:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- ¼ cup fresh strawberries pureed
- 1 tsp vanilla extract
Instructions
Preheat the Oven
- Begin by heating your oven to 350°F (175°C). This ensures an even baking process. Prepare an 8-inch round cake pan by either greasing and flouring it or lining it with parchment paper for easy removal.
Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. This step helps distribute the leavening agents evenly, which prevents any dense areas in the cake.
Cream the Butter and Sugar
- In a large bowl, beat the softened butter and sugar until the mixture becomes light and fluffy. This process incorporates air into the batter, aiding in the cake’s rise. Add the eggs one at a time, beating well after each addition. Next, mix in the vanilla extract to enhance the flavor.
Mix Wet and Dry Ingredients
- Slowly incorporate the dry ingredients into the butter mixture, alternating with the milk. Start and end with the dry ingredients. This technique helps create a smooth batter without lumps. Be cautious not to overmix—combine just until everything is blended.
Fold in the Strawberries
- Gently fold the sliced strawberries into the batter using a spatula. Aim to distribute the strawberries evenly without breaking them down too much, so each slice of cake is studded with fruit.
Bake the Cake
- Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Strawberry Frosting
- While the cake is cooling, make the frosting. Beat the softened butter in a medium bowl until it becomes creamy. Gradually add the powdered sugar, mixing well between additions. Stir in the pureed strawberries and vanilla extract. Continue to beat until the frosting is smooth and airy.
Apply the Frosting
- Once the cake is fully cooled, spread the strawberry frosting evenly over the top and sides. Use an offset spatula for a smooth finish or to create decorative patterns. You can also garnish with additional fresh strawberries, either whole or sliced.
Serve and Enjoy
- Cut the cake into slices and serve. This strawberry cake is delightful on its own but also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy every delicious bite!
