Strawberry Cake: just the name conjures up images of sunshine, picnics, and pure, unadulterated joy, doesn't it? Imagine sinking your fork into a slice of moist, tender cake, bursting with the sweet and slightly tart flavor of fresh strawberries. It's a taste of summer in every bite, and I'm thrilled to share my absolute favorite recipe with you.
While the exact origins of strawberry cake are a bit hazy, fruit-studded cakes have been enjoyed for centuries. Strawberries themselves have a rich history, cultivated since Roman times and prized for their delicate flavor and vibrant color. In America, strawberry cake became particularly popular in the South, where strawberries thrive and baking is a cherished tradition. It's often associated with celebrations, family gatherings, and that warm, comforting feeling of home.
What makes strawberry cake so irresistible? It's the perfect balance of flavors and textures. The sweetness of the cake is beautifully complemented by the slight acidity of the strawberries, creating a taste sensation that's both refreshing and satisfying. Plus, the moist crumb and the juicy bursts of fruit make each bite a delightful experience. Whether you're looking for a show-stopping dessert for a special occasion or simply want to brighten up a weekday afternoon, this cake is guaranteed to be a crowd-pleaser. And the best part? It's surprisingly easy to make! So, let's get baking!
Ingredients:
- For the Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup (about 225g) fresh strawberries, pureed
- Optional: A few drops of red food coloring (gel is best)
- For the Strawberry Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, softened
- ½ cup (1 stick or 113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- ½ teaspoon vanilla extract
- ½ cup (about 110g) fresh strawberries, pureed
- Optional: A few drops of red food coloring (gel is best)
- For Decoration (Optional):
- Fresh strawberries, sliced or whole
- Strawberry jam or preserves, warmed slightly
Preparing the Cake Batter:
- Preheat and Prep: First things first, let's get that oven ready! Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance against sticking. I find this step really helps ensure the cakes release cleanly.
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is key here to evenly distribute the leavening agents. This will help your cake rise beautifully.
- Cream Butter and Sugar: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don't rush this step! The creaming process incorporates air, which is essential for a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, then the remaining buttermilk, and finally the remaining dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake.
- Add Strawberry Puree and Food Coloring (Optional): Gently fold in the strawberry puree. If you're using food coloring, add it now and stir until the batter is evenly colored. Remember, a little food coloring goes a long way!
- Divide Batter: Divide the batter evenly between the prepared cake pans. I like to use a kitchen scale to ensure the layers are the same thickness. This helps them bake evenly.
Baking the Cake:
- Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them, as baking times can vary depending on your oven.
- Cool in Pans: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting! Warm cakes will melt the frosting.
Preparing the Strawberry Cream Cheese Frosting:
- Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), beat the softened cream cheese and butter together until smooth and creamy. This is another step where it's important to make sure your ingredients are properly softened. Lumpy frosting is no fun!
- Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until combined. Sifting the powdered sugar helps prevent lumps in your frosting.
- Add Vanilla and Strawberry Puree: Stir in the vanilla extract and strawberry puree.
- Adjust Consistency: If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency. If it's too thin, add a little more powdered sugar.
- Add Food Coloring (Optional): If you're using food coloring, add it now and stir until the frosting is evenly colored.
Assembling the Cake:
- Level the Cakes (Optional): If your cakes have a slight dome on top, use a serrated knife to carefully level them. This will help your cake sit flat and prevent it from wobbling.
- First Layer: Place one cake layer on a serving plate or cake stand.
- Frosting: Spread a generous layer of frosting over the first cake layer.
- Second Layer: Carefully place the second cake layer on top of the frosting.
- Frost the Cake: Frost the top and sides of the cake with the remaining frosting. You can create a smooth finish or a more rustic, textured look, depending on your preference. I personally love a slightly messy, rustic look!
Decorating the Cake (Optional):
- Strawberry Decoration: Arrange fresh strawberry slices or whole strawberries on top of the cake. You can create a simple border or a more elaborate design.
- Strawberry Jam Glaze (Optional): Warm the strawberry jam or preserves slightly in the microwave or on the stovetop. Brush a thin layer over the strawberries to give them a glossy finish and help them stay fresh.
- Chill: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will make it easier to slice and serve.
Tips and Tricks for the Perfect Strawberry Cake:
- Use Room Temperature Ingredients: This is crucial for a smooth batter and even baking. Make sure your butter, eggs, and buttermilk are all at room temperature.
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Measure Accurately: Baking is a science! Use measuring cups and spoons to ensure accurate measurements. For best results, use a kitchen scale to weigh your ingredients.
- Cool Completely: Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- Chill Before Serving: Chilling the cake for at least 30 minutes before serving allows the frosting to set and makes it easier to slice.
- Strawberry Puree Consistency: When pureeing the strawberries, don't add any extra liquid. You want a thick puree, not a watery one. If your strawberries are very juicy, you can strain the puree through a fine-mesh sieve to remove some of the excess liquid.
- Adjust Sweetness: If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter or frosting.
- Variations: Feel free to experiment with different variations of this recipe. You can add other berries, such as raspberries or blueberries, to the cake batter or frosting. You can also add a layer of strawberry jam or preserves between the cake layers.
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the cake layers (unfrosted) for up to 2 months. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw them completely before frosting. You can also freeze the frosted cake, but the frosting may become slightly less smooth after thawing.
Troubleshooting:
- Cake is Dry: This could be due to overbaking, using too much flour, or not enough liquid. Make sure to measure your ingredients accurately and don't overbake the cake.
- Cake is Dense: This could be due to overmixing, not enough leavening, or using cold ingredients. Make sure to cream the butter and sugar properly and use room temperature ingredients.
- Cake is Sinking: This could be due to underbaking, too much leavening, or opening the oven door too frequently during baking. Make sure to bake the cake until a
Conclusion:
This Strawberry Cake isn't just a dessert; it's a celebration of flavor, a burst of sunshine on a plate, and a guaranteed crowd-pleaser. From the moist, tender crumb infused with real strawberry puree to the luscious, creamy frosting, every bite is an experience. I truly believe this recipe is a must-try for anyone who loves the taste of fresh strawberries and appreciates a beautifully baked cake. It's the kind of cake that evokes memories of summer picnics, birthday parties, and simple moments of joy. But what truly sets this cake apart is its versatility. While I've shared my go-to recipe, feel free to experiment and make it your own! For a more intense strawberry flavor, consider adding a layer of strawberry jam between the cake layers. Or, if you're feeling adventurous, try incorporating a hint of lemon zest into the batter to brighten the flavors even more. Serving Suggestions: * A simple dusting of powdered sugar is always a classic and elegant choice. * For a more decadent treat, serve each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream. * Garnish with fresh strawberries, of course! A few sprigs of mint can also add a touch of freshness and visual appeal. * Pair it with a glass of chilled rosé or a sparkling wine for a truly special occasion. * For a lighter option, consider making individual strawberry cupcakes using the same batter. Variations to Explore: * Strawberry Shortcake Cake: Soak the cake layers in a strawberry syrup and top with whipped cream and sliced strawberries for a delightful twist on a classic. * Chocolate-Covered Strawberry Cake: Drizzle melted dark chocolate over the frosted cake for a rich and indulgent treat. * Strawberry Lemonade Cake: Add lemon zest to the batter and frosting for a tangy and refreshing flavor combination. * Vegan Strawberry Cake: With a few simple substitutions (like using plant-based milk and oil instead of butter), you can easily adapt this recipe to be vegan-friendly. * Gluten-Free Strawberry Cake: Use a gluten-free flour blend to enjoy this delicious cake even if you have gluten sensitivities. I've poured my heart into perfecting this Strawberry Cake recipe, and I'm confident that you'll love it as much as I do. It's surprisingly easy to make, even for beginner bakers, and the results are simply stunning. The aroma that fills your kitchen as it bakes is enough to make anyone's mouth water! So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake a cake that will impress your friends and family. I can't wait to hear about your baking adventures! Once you've tried this recipe, please come back and share your experience in the comments below. Did you make any modifications? What did your family think? I'm always eager to learn from your feedback and see your creative variations. Happy baking! I hope this Strawberry Cake becomes a new favorite in your home, just as it is in mine. Don't forget to snap a picture of your creation and tag me on social media – I'd love to see your beautiful cakes!
Strawberry Cake: The Ultimate Recipe for a Delicious Dessert
A moist and tender strawberry cake with a luscious strawberry cream cheese frosting. Perfect for birthdays, celebrations, or any time you crave a fruity, delicious dessert!
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup (about 225g) fresh strawberries, pureed
- Optional: A few drops of red food coloring (gel is best)
- 8 ounces (226g) cream cheese, softened
- ½ cup (1 stick or 113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- ½ teaspoon vanilla extract
- ½ cup (about 110g) fresh strawberries, pureed
- Optional: A few drops of red food coloring (gel is best)
- Fresh strawberries, sliced or whole
- Strawberry jam or preserves, warmed slightly
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper rounds.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl (or stand mixer), cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in strawberry puree. If using food coloring, add it now and stir until evenly colored.
- Divide batter evenly between prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- In a large bowl (or stand mixer), beat softened cream cheese and butter together until smooth and creamy.
- Gradually add sifted powdered sugar, beating on low speed until combined.
- Stir in vanilla extract and strawberry puree.
- If frosting is too thick, add milk or cream, 1 tablespoon at a time. If too thin, add more powdered sugar.
- If using food coloring, add it now and stir until evenly colored.
- If cakes have a dome, level them with a serrated knife.
- Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of frosting over the first cake layer.
- Carefully place the second cake layer on top of the frosting.
- Frost the top and sides of the cake with the remaining frosting.
- Arrange fresh strawberry slices or whole strawberries on top of the cake.
- Warm strawberry jam or preserves slightly. Brush a thin layer over the strawberries.
- Refrigerate the cake for at least 30 minutes before serving.
Notes
- Use room temperature ingredients for a smooth batter and even baking.
- Don't overmix the batter.
- Measure ingredients accurately.
- Cool cakes completely before frosting.
- Chill before serving.
- Strawberry Puree Consistency: Use a thick puree, not a watery one.
- Adjust Sweetness: Reduce sugar if desired.
- Variations: Add other berries or strawberry jam between layers.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted cake layers for up to 2 months.
