Strawberry Cake Recipe
If you adore strawberries and crave cake, you are in for a true treat with this Strawberry Cake Recipe! Imagine tender layers flecked and swirled with fresh fruit, frosted with clouds of naturally pink, strawberry-infused icing. Every bite is bursting with sweet, tangy berry flavor, making it utterly irresistible for birthdays, spring celebrations, or when you just want to impress. This recipe combines freshness, nostalgia, and simple steps to create a homemade masterpiece that genuinely tastes like summer.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Strawberry Cake Recipe is in its simplicity—no strange cake mixes or elaborate techniques, just a handful of wholesome, essential ingredients that let the strawberries shine. Each ingredient plays a role in giving the cake its soft crumb, rich flavor, and picture-perfect pink color.
- Cake Flour: Yields a soft, tender crumb that makes the cake light; sifted all-purpose flour works too!
- Baking Powder: Helps the layers rise beautifully for that bakery-style height.
- Salt: Enhances the sweetness and brings all the flavors together.
- Unsalted Butter (cake & icing): Adds luscious richness and the perfect creamy base for both cake and icing.
- Granulated Sugar: Sweetens the cake and balances the tang of strawberries.
- Eggs: Bind everything together and ensure the cake is fluffy, not dense.
- Vanilla Extract (cake & icing): A splash rounds out the strawberry and buttery notes.
- Whole Milk: Keeps the cake moist without making it heavy.
- Sour Cream: Adds a slight tang and extra moisture, resulting in a plush crumb.
- Fresh Strawberries (chopped): Tiny strawberry pieces spread through the batter deliver bursts of fruity juiciness.
- Strawberry Puree (cake & icing): Intensifies color and flavor—so easy to make by blending fresh berries!
- Powdered Sugar (icing): The secret to that smooth, classic buttercream texture.
- Heavy Cream (or milk, for icing): Adjusts the icing’s texture, making it ultra-velvety.
- Pinch of Salt (icing): Takes the edge off the sweetness and makes every flavor pop.
How to Make Strawberry Cake Recipe
Step 1: Prep the Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy release—trust me, this tiny step ensures your finished Strawberry Cake Recipe comes out effortlessly and beautifully.
Step 2: Combine the Dry Ingredients
Whisk together the cake flour, baking powder, and salt. This quick mix gets rid of any lumps and helps the cake rise evenly. Whenever I do this first, I end up with a super-consistent crumb every single time!
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat your softened butter and sugar together until the mixture looks fluffy and pale—about three minutes. Proper creaming aerates the batter, giving the finished cake its lightness.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, beating well after each and scraping down the bowl as needed. Stir in the vanilla extract—your kitchen will already start to smell delicious.
Step 5: Incorporate Milk and Sour Cream
Combine the whole milk and sour cream in a separate bowl. Alternately add the dry flour mixture and the milk mixture to your creamed butter, starting and ending with the dry mix. Mix gently—just enough to bring everything together, so you keep the cake fluffy rather than dense.
Step 6: Add Strawberries and Puree
Fold in the strawberry puree and the finely chopped strawberries. This is where the magic happens—the batter develops a blush-pink color flecked with real fruit. If you love an even pinker cake, feel free to add a dash of food coloring, but honestly, the natural hue is stunning!
Step 7: Bake the Layers
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The aroma at this point is unbeatable—so tempting!
Step 8: Cool the Cakes
Let the cakes cool in their pans for about 10 minutes, then transfer to a wire rack to finish cooling. This patience pays off—cool cakes mean your strawberry icing will go on smooth and won’t melt into the crumb.
Step 9: Make the Strawberry Icing
For the icing, beat softened butter until creamy, then add powdered sugar a cup at a time. Pour in the strawberry puree and vanilla, beating until light and fluffy. If the frosting feels too thick, drizzle in heavy cream; if too thin, just add a little more powdered sugar. Add a pinch of salt to pull it all together.
Step 10: Assemble & Frost
Place one cake layer on a serving plate. Spread a generous blanket of strawberry icing on top, then add the second layer. Frost the outside and decorate with swirls or swoops. For a finishing touch, pile on fresh strawberries or sliced berries—now your Strawberry Cake Recipe is a showstopper!
How to Serve Strawberry Cake Recipe
Garnishes
The most classic finishing touch is a scatter of fresh strawberries—whole, halved, or artfully fanned on top. You can also add a sprinkle of powdered sugar or a drizzle of extra strawberry puree for extra color and drama. If you’re feeling fancy, edible flowers look absolutely stunning!
Side Dishes
Pairing your Strawberry Cake Recipe with lightly sweet accompaniments can really impress. A scoop of homemade vanilla ice cream, a fluffy dollop of whipped cream, or a fizzy citrusy beverage will play off the tangy-sweet notes and make each slice taste even brighter.
Creative Ways to Present
For parties, serve the cake plated with fresh berries on the side and a swirl of strawberry sauce. For brunch, slice it into cubes and layer with whipped cream and strawberries for a stunning trifle. And if you want a bakery vibe, decorate with piped rosettes for eye-catching charm.
Make Ahead and Storage
Storing Leftovers
If you have leftover Strawberry Cake Recipe (lucky you!), store slices in an airtight container at room temperature for up to one day, or in the fridge for up to four days. Chilling does firm up the cake and frosting a bit, so let it come to room temp for best texture and flavor before serving.
Freezing
You can freeze both the cake layers and the frosted cake. Wrap un-frosted layers tightly in plastic wrap and foil, then freeze up to two months. Fully assembled cake can be frozen too—just chill until the icing is firm, wrap well, and freeze. Thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
For the freshest-tasting Strawberry Cake Recipe after chilling or freezing, let slices sit at room temperature for 30-60 minutes to take the chill off. Avoid microwaving, as it can make the icing runny and compromise the cake’s texture.
FAQs
Can I use frozen strawberries in the cake?
Yes, frozen strawberries work well for both the puree and the chopped pieces! Just thaw them completely and drain off excess liquid before blending or chopping, which helps keep the cake from getting soggy.
How can I make this Strawberry Cake Recipe gluten-free?
Swap the regular cake flour for a good-quality 1:1 gluten-free baking blend. Make sure to check that all other ingredients, especially baking powder, are gluten-free too. The cake will still turn out wonderfully soft and berry-filled!
Why did my cake turn out dense?
Most often, a dense cake comes from overmixing the batter or using too much flour. To prevent this, mix just until the ingredients are combined and use the spoon-and-level method when measuring your flour. Room temp ingredients also help produce a light, fluffy crumb.
Can I make this Strawberry Cake Recipe as cupcakes?
Absolutely! Divide the batter into cupcake tins lined with papers and bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean. Top with strawberry icing, and you have delightful, portable treats for any celebration.
What’s the best way to get a strong pink color?
The natural color from the fresh strawberries and puree is beautiful and subtle, but if you want a more vibrant pink, add a few drops of pink or red food coloring to the batter. A little goes a long way for that classic strawberry cake look!
Final Thoughts
If you’re searching for a dessert that celebrates strawberries in every bite, this Strawberry Cake Recipe is the one to try. It’s brimming with fresh fruit, easy enough for a weekend bake, and stunning enough for any special moment. Whip it up, share it with friends, and get ready for rave reviews!
Print
Strawberry Cake Recipe
- Total Time: 1 hour
- Yield: 1 9-inch cake 1x
- Diet: Vegetarian
Description
Indulge in the delightful sweetness of this Strawberry Cake, a moist and flavorful dessert that perfectly captures the essence of fresh strawberries in every bite. Topped with a luscious strawberry icing, this cake is a true treat for any occasion.
Ingredients
For the Cake:
- 2 ½ cups cake flour (or all-purpose flour sifted)
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries, finely chopped
- ½ cup strawberry puree (blend fresh strawberries until smooth)
For the Strawberry Icing:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 tsp vanilla extract
- 2 tbsp heavy cream (or milk, if needed)
- Pinch of salt
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
In a separate bowl, combine the milk and sour cream.
Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture. Mix just until combined—don’t overmix!
Gently fold in the strawberry puree and chopped fresh strawberries. The batter will be slightly pink, but you can add a drop of food coloring if you want a stronger color.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Strawberry Icing: In a large bowl, beat the butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Pour in the strawberry puree and vanilla extract, and continue beating until smooth.
If the frosting is too thick, add heavy cream (one tablespoon at a time) until you reach the right consistency. If it’s too thin, add more powdered sugar.
Add a pinch of salt to balance the sweetness, then beat the frosting on high for 2 minutes to make it fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of strawberry icing on top.
Place the second cake layer on top and frost the entire cake with the remaining icing.
Garnish with extra fresh strawberries if desired.
Slice and enjoy!
Notes
- You can refrigerate the cake for up to 3 days in an airtight container.
- For a stronger strawberry flavor, add a little strawberry extract to the cake batter.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
Keywords: strawberry cake, dessert, cake recipe, strawberry icing
