Fresh Strawberry Cake

Why You’ll Love This Recipe

This Fresh Strawberry Cake is bursting with natural strawberry flavor and made with real strawberries. It’s light, moist, and perfect for spring and summer gatherings. Topped with a creamy strawberry frosting, this cake is both beautiful and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• Fresh strawberries, pureed
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk

For the Strawberry Frosting:

• Fresh strawberries, pureed and reduced
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• Heavy cream (as needed for consistency)

Directions

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
2. In a small saucepan, reduce the strawberry puree over medium heat until thickened. Let cool.
3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate bowl, beat the butter and sugar until light and fluffy.
5. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
6. Mix in the reduced strawberry puree.
7. Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Let cakes cool completely before frosting.

To Make the Frosting:

11. Reduce the strawberry puree in a saucepan and let cool completely.
12. Beat butter until creamy, then add powdered sugar gradually.
13. Mix in the cooled strawberry puree and vanilla extract.
14. Adjust consistency with heavy cream if needed.
15. Frost the cooled cake layers and enjoy!

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Lemon Twist: Add lemon zest to the batter for a citrusy touch.
• Chocolate Strawberry: Drizzle melted chocolate over the frosted cake.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend.
• Extra Berries: Layer with fresh strawberries between cake layers.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 4 days.
• Bring to room temperature before serving.
• Freeze unfrosted cake layers for up to 2 months; thaw before frosting.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain excess liquid before pureeing.

How do I ensure a moist cake?

Do not overbake, and use buttermilk for extra moisture.

Can I make this cake in advance?

Yes! Bake the cake layers a day ahead and store them in the fridge before frosting.

What frosting pairs well with this cake?

Cream cheese frosting or whipped cream frosting also complement it beautifully.

How do I make the frosting thicker?

Add more powdered sugar or chill the frosting before spreading.

Can I use a different pan size?

Yes, adjust baking time for different pan sizes.

How do I prevent the cake from sinking?

Make sure not to open the oven door too early and measure ingredients accurately.

Can I turn this into cupcakes?

Yes! Bake for 18-20 minutes in a lined muffin tin.

How do I get a stronger strawberry flavor?

Use reduced strawberry puree and avoid artificial flavors.

Can I decorate with fresh strawberries?

Absolutely! Add fresh strawberries on top for a stunning finish.

Conclusion

This Fresh Strawberry Cake is a show-stopping dessert that highlights the sweet, natural flavors of fresh strawberries. Perfect for any occasion, it’s a must-try recipe for strawberry lovers!

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