Why You’ll Love This Recipe
This strawberry cake is bursting with fresh strawberry flavor and has the perfect balance of sweetness and moisture. Unlike artificially flavored cakes, this recipe uses real strawberries for an authentic taste. It’s ideal for birthdays, special occasions, or whenever you’re craving a delicious homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh strawberries, pureed
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- Strawberry jam (optional, for extra flavor)
- Pink food coloring (optional, for a more vibrant look)
For the Strawberry Frosting:
- Unsalted butter, softened
- Powdered sugar
- Fresh strawberry puree
- Vanilla extract
- Heavy cream (as needed for consistency)
Directions
- Preheat the oven to 350°F and grease two 8-inch cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the strawberry puree and optional strawberry jam for extra flavor.
- Alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients.
- If using, add a few drops of pink food coloring to enhance the cake’s 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 before transferring them to a wire rack to cool completely.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar.
- Mix in the strawberry puree and vanilla extract, adding heavy cream as needed to reach the desired consistency.
- Once the cakes are fully cooled, frost and assemble the layers.
- Slice and enjoy!
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Cooling Time: 30 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
- Dairy-Free: Substitute butter and buttermilk with plant-based alternatives.
- Extra Strawberry Flavor: Add diced strawberries between the cake layers.
- Chocolate Strawberry Cake: Add chocolate chips to the batter or drizzle melted chocolate on top.
- Lighter Option: Reduce the sugar and replace half the butter with applesauce.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individual slices wrapped in plastic wrap for up to 2 months.
- Reheating: Let the cake sit at room temperature for about 30 minutes before serving.
FAQs
Can I use frozen strawberries?
Yes! Thaw them first and drain excess liquid before pureeing.
How do I make my cake extra moist?
Use buttermilk and ensure you don’t overbake the cake.
Can I use strawberry extract instead of fresh strawberries?
Yes, but fresh strawberries provide a more natural flavor.
Why is my cake dense?
Overmixing the batter can cause a dense texture. Mix just until combined.
Can I use a different frosting?
Absolutely! Cream cheese frosting or whipped cream frosting pairs well with this cake.
Can I make this cake ahead of time?
Yes, bake the cake layers a day in advance and frost them just before serving.
How do I keep the frosting from being too runny?
Gradually add the strawberry puree and powdered sugar until you reach the right consistency.
Can I turn this into cupcakes?
Yes! Adjust the baking time to about 18-20 minutes.
What can I serve with strawberry cake?
Fresh strawberries, whipped cream, or a scoop of vanilla ice cream complement this cake beautifully.
Can I make this cake without food coloring?
Yes, the strawberry puree naturally adds some color, but it may be lighter.
Conclusion
This is truly the best strawberry cake ever, with its rich, real-strawberry flavor and soft, moist texture. Whether for a celebration or just a sweet treat, this cake is sure to impress. Try it out and enjoy a homemade delight!
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The Best Strawberry Cake Ever
Description
Here’s a delightful Strawberry Cake recipe that uses real strawberries to infuse natural flavor into both the cake and the frosting. This recipe ensures a moist, tender crumb bursting with authentic strawberry taste. Sally’s Baking Addiction simplyrecipes.com
Ingredients
Units
Scale
- :
- For the Strawberry Reduction:
- 1 pound (450g) fresh or frozen strawberries, hulled
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- For the Cake:
- 2 1/2 cups (320g) all-purpose flour
- simplyrecipes.com
- 2 1/2 teaspoons baking powder
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- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, room temperature
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- 1 3/4 cups (350g) granulated sugar
- 4 large egg whites, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup strawberry reduction (from above)
- Allrecipes
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- Sally’s Baking Addiction
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- 1 teaspoon pure vanilla extract
- Optional: A few drops of pink or red food coloring for a more vibrant color
- Sally’s Baking Addiction
- For the Strawberry Cream Cheese Frosting:
- 1 cup (10g) freeze-dried strawberries
- Allrecipes
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- Sally’s Baking Addiction
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- southernhospitalityblog.com
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- 1 cup (2 sticks or 226g) unsalted butter, room temperature
- simplyrecipes.com
- 8 ounces (226g) cream cheese, room temperature
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- 4 cups (480g) powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
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Instructions
- :
- Prepare the Strawberry Reduction:
- Puree the strawberries using a blender or food processor until smooth.
- Transfer the puree to a medium saucepan and stir in the sugar and lemon juice.
- Cook over medium heat, stirring occasionally, until the mixture reduces to about half its original volume and thickens to a sauce-like consistency, approximately 20-25 minutes.
- Let the reduction cool completely before using.
- Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add the egg whites one at a time, beating well after each addition.
- Mix in the sour cream, milk, cooled strawberry reduction, vanilla extract, and food coloring (if using) until well combined.
- sugargeekshow.com
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare the Strawberry Cream Cheese Frosting:
- Using a blender or food processor, grind the freeze-dried strawberries into a fine powder.
- In a large bowl, beat the butter and cream cheese together until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, beating on low speed until incorporated.
- Add the strawberry powder, vanilla extract, and salt, and beat on high speed until the frosting is light and fluffy, about 3 minutes.
- Assemble the Cake:
- If necessary, level the tops of the cakes using a serrated knife.
- Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Place the second layer on top and apply a thin coat of frosting over the entire cake to create a crumb coat. Refrigerate for 15-20 minutes to set.
- Apply the remaining frosting evenly over the cake.
- Garnish with fresh strawberries if desired.
Notes
- :
- Ensure all refrigerated ingredients are at room temperature to achieve a smooth batter and frosting.
- The strawberry reduction can be made a day in advance and stored in the refrigerator.
- sugargeekshow.com
- Freeze-dried strawberries can be found in most grocery stores or online retailers.
- Nutrition Information (per serving):
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 520
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 75mg
- Sodium: 220mg
- Total Carbohydrates: 72g
- Dietary Fiber: 1g
- Sugars:
Nutrition
- Calories: 520
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 72g
- Fiber: 1g
- Cholesterol: 75mg
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