Strawberry cake is a delightful dessert that’s perfect for any occasion. Made with real strawberries and a tender, moist cake base, this recipe is full of natural sweetness and vibrant flavor. Topped with a creamy strawberry frosting, it’s a showstopper that’s as delicious as it is beautiful.
Equipment:
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Spatula
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- ½ cup whole milk
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup pureed fresh strawberries (about 1 ½ cups whole strawberries)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup pureed fresh strawberries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix in the sour cream and milk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the strawberry puree gently to ensure an even distribution.
- Bake the Cakes:
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- Prepare the Frosting:
- In a large mixing bowl, beat the butter until creamy.
- Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
- Add the strawberry puree, vanilla extract, and salt, and beat until smooth and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of frosting on top.
- Place the second layer on top and frost the top and sides of the cake.
- Decorate with fresh strawberries if desired.
Tips:
- Use ripe, fresh strawberries for the best flavor.
- If the frosting is too thin, add more powdered sugar; if too thick, add a splash of milk.
- Store the cake in the refrigerator for up to 3 days, but bring it to room temperature before serving.
This strawberry cake is a perfect celebration of the sweet and juicy flavor of fresh strawberries. Its moist layers and creamy frosting make it an irresistible treat that will delight everyone at your table. Enjoy this simple yet stunning dessert for birthdays, holidays, or just because!
Strawberry Cake Recipe
This homemade strawberry cake recipe is bursting with fresh strawberry flavor in every bite. Perfect for celebrations or an everyday treat, it’s topped with a luscious strawberry frosting for the ultimate dessert.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Spatula
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- ½ cup whole milk
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup pureed fresh strawberries about 1 ½ cups whole strawberries
- For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup pureed fresh strawberries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix in the sour cream and milk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the strawberry puree gently to ensure an even distribution.
- Bake the Cakes:
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- Prepare the Frosting:
- In a large mixing bowl, beat the butter until creamy.
- Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
- Add the strawberry puree, vanilla extract, and salt, and beat until smooth and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of frosting on top.
- Place the second layer on top and frost the top and sides of the cake.
- Decorate with fresh strawberries if desired.
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