Strawberry Cake Recipe
If you’ve been dreaming of a dessert that captures the essence of summer in every bite, this Strawberry Cake is exactly what you need. Soft and fluffy, bursting with real strawberry flavor thanks to fresh puree in both the batter and the dreamy strawberry buttercream, this cake isn’t just beautiful with its lovely pink hue, it’s downright irresistible. Whether it’s for a special occasion or just because, this Strawberry Cake brings sunshine and joy to any table, making it a cherished favorite in every bite.
Ingredients You’ll Need
The magic of this Strawberry Cake lies in its simple, fresh ingredients that each play a vital role in achieving its irresistible taste, texture, and color. From ripe strawberries that bring natural sweetness and vibrant color, to classic baking essentials that create a perfect fluffy crumb, every element is essential.
- Fresh strawberries (1½ pounds): The star ingredient providing juicy sweetness and gorgeous pink color.
- All-purpose flour (2 cups): Gives structure to the cake, ensuring a soft yet sturdy crumb.
- Baking soda (¼ teaspoon): Helps the cake rise evenly and stay tender.
- Baking powder (2½ teaspoons): Adds lift for that perfect fluffy texture.
- Salt (½ teaspoon): Balances sweetness and enhances overall flavor.
- Unsalted butter (½ cup, room temperature): Adds richness and moisture for a tender crumb.
- Granulated sugar (1 cup): Sweetens the cake while helping create a light texture.
- Large eggs (4): Bind ingredients and add structure and richness.
- Sour cream (½ cup): Keeps the cake moist and adds a subtle tanginess.
- Vanilla extract (1 teaspoon): Enhances flavor with warm, sweet notes.
- Milk (¾ cup, room temperature): Adds moisture and helps with batter consistency.
- Strawberry puree (about 2½ cups total): The heart of the cake and buttercream, fresh and luscious.
- Powdered sugar (4–5 cups, sifted): Essential for a smooth, fluffy buttercream.
- Pinch of salt: Balances the buttercream’s sweetness beautifully.
How to Make Strawberry Cake
Step 1: Prepare Your Pans and Puree the Strawberries
Start by preheating your oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans to ensure your cake layers come out clean and perfect. Then, blitz your fresh strawberries in a blender until silky smooth—this puree will bring the vibrant strawberry flavor and color to both the cake and buttercream. You’ll want about 2½ cups total.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This blend is the foundation of your cake’s structure, and keeping it well combined makes sure your cake rises evenly and maintains the perfect texture.
Step 3: Cream Butter and Sugar
In a large bowl, beat your unsalted butter and granulated sugar until light and fluffy—this usually takes about 3 to 4 minutes. This step is crucial because the air you whip in here sets the stage for a soft, airy cake that melts in your mouth.
Step 4: Add Eggs, Sour Cream, and Vanilla
Beat in the eggs one at a time so they fold smoothly into your batter. Then stir in the sour cream, which keeps the cake moist, and the vanilla extract, gently enhancing the aroma and flavor.
Step 5: Combine Wet and Dry Ingredients
Now alternate mixing in the flour mixture and milk, starting and ending with the flour. This method keeps your batter smooth and well balanced, avoiding a dense cake. Gently fold in 1½ cups of the luscious strawberry puree for that unforgettable fruity punch.
Step 6: Bake and Cool Your Cake Layers
Divide your batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Don’t rush this part because your frosting will glide on best when the cake is fully cool.
Step 7: Whip Up the Strawberry Buttercream
Beat your butter until smooth in a large bowl, then gradually add powdered sugar one cup at a time, alternating with the remaining 1 cup strawberry puree. Add in vanilla and a pinch of salt, then adjust consistency by adding more powdered sugar or puree as needed. This buttercream is not only creamy but vibrantly flavored and beautifully pink.
Step 8: Assemble and Frost Your Strawberry Cake
If the tops of your cakes have domes, level them with a knife to ensure even layers. Spread a generous layer of strawberry buttercream on one cake layer, sandwich the second layer on top, and then cover the entire cake with the remaining frosting. Your Strawberry Cake is now ready to impress!
How to Serve Strawberry Cake
Garnishes
A few fresh strawberries on top make a picture-perfect garnish and add a little textural contrast that is as pleasing to the eye as it is to the palate. You can also sprinkle some edible flowers or gently dust with powdered sugar for a delicate finish.
Side Dishes
Serve your Strawberry Cake alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent treat. A light mixed berry salad or a refreshing mint tea also pairs beautifully to balance the sugar and keep things fresh.
Creative Ways to Present Strawberry Cake
Try serving individual slices with a drizzle of warm chocolate sauce or a splash of champagne for a celebratory touch. You can also cut the cake into cubes to create charming strawberry cake parfaits layered in glasses with extra buttercream and berries.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Cake refrigerated in an airtight container to preserve the freshness and prevent the delicate buttercream from melting. Stored properly, it will stay delicious for up to 3 days.
Freezing
If you want to save your Strawberry Cake for later, wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 2 months. When ready, thaw overnight in the fridge to keep its moisture and texture intact.
Reheating
Because this cake is best served chilled or at room temperature, avoid microwaving. Instead, let frozen slices defrost gently in the refrigerator or on the counter to keep the strawberry buttercream smooth and creamy.
FAQs
Can I use frozen strawberries for the Strawberry Cake?
Fresh strawberries are ideal for this recipe to capture that vibrant flavor and bright color, but if fresh aren’t available, thaw and drain frozen strawberries well before pureeing to avoid excess moisture that can affect the texture.
How do I prevent the cake from being dense?
Be careful not to overmix the batter once you add the flour. Mix just until combined for a light and fluffy result. Also, using room temperature ingredients helps everything combine more evenly.
Can I make the strawberry buttercream without fresh puree?
While fresh puree is best for authentic strawberry flavor and color, you can substitute strawberry jam or a high-quality strawberry concentrate, but the taste and texture might be slightly different.
What is the best way to level cake layers?
Use a serrated knife or a cake leveler to carefully slice off the dome on the top of each cake layer. This creates a flat surface for frosting and stacking, keeping your cake stable and looking polished.
Is this Strawberry Cake suitable for a birthday?
Absolutely! Its beautiful pink color and delicious strawberry buttercream make it a fantastic centerpiece for any birthday celebration. It feels special without being too heavy, pleasing both kids and adults.
Final Thoughts
Now that you know all the secrets to making this luscious Strawberry Cake, it’s time to whip up your own slice of sunshine. With every bite full of fresh strawberries and velvety buttercream, this cake will quickly become a beloved favorite you’ll want to make again and again. So grab those berries and bake away — you’re in for a truly sweet treat!
