There’s nothing better than a homemade strawberry cake made with real strawberries! This easy and delicious recipe is moist, fluffy, and packed with fresh strawberry flavor. Whether you’re baking for a birthday, a family gathering, or just craving something sweet, this homemade strawberry cake will be a hit. With a fresh strawberry puree base and a creamy strawberry frosting, this cake is the ultimate treat!
Ingredients Required
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup sour cream (for extra moisture)
- 1 cup fresh strawberry puree (see instructions below)
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup strawberry puree
- 1 teaspoon vanilla extract
- A pinch of salt
Optional Add-ons:
- 1 teaspoon lemon zest (enhances strawberry flavor)
- ½ teaspoon almond extract (adds a unique depth of flavor)
- Fresh sliced strawberries for garnish
Step-by-Step Baking Instructions
Step 1: Preparing the Strawberry Puree
- Wash and hull 1 ½ cups of fresh strawberries.
- Blend the strawberries in a food processor or blender until smooth.
- Pour the puree into a saucepan and cook over medium-low heat, stirring occasionally, until reduced to 1 cup (about 10-15 minutes). Let it cool before using.
Tip: Reducing the puree intensifies the strawberry flavor and prevents excess moisture in the cake.
Step 2: Mixing the Cake Batter
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing 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, milk, and sour cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 3: Baking the Cake to Perfection
- 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, then transfer to a wire rack to cool completely.
Step 4: Making the Strawberry Frosting
- In a mixing bowl, beat the butter until smooth and creamy.
- Add the powdered sugar, one cup at a time, mixing well after each addition.
- Pour in the strawberry puree and vanilla extract, then beat until the frosting is smooth and fluffy.
Decorating & Serving Suggestions
- Spread a thick layer of frosting between the cake layers and over the top.
- Decorate with fresh sliced strawberries and a light dusting of powdered sugar.
- Serve with a scoop of vanilla ice cream for an extra indulgent treat!
Tips for the Best Strawberry Cake
- Use fresh, ripe strawberries for the best flavor.
- Don’t overmix the batter—this keeps the cake light and fluffy.
- For a stronger strawberry flavor, add a teaspoon of strawberry extract.
Healthier Variations of the Recipe
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Lower-Sugar: Reduce sugar by ½ cup and use a natural sweetener like honey.
- Dairy-Free: Substitute coconut milk and vegan butter.
Storing and Freezing Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap cake layers in plastic wrap and freeze for up to 2 months.
Frequently Asked Questions (FAQs)
1. Can I use strawberry jam instead of puree?
Yes! If you don’t have fresh strawberries, use ½ cup of strawberry jam as a substitute.
2. What’s the best flour for this cake?
All-purpose flour works best, but you can use cake flour for a softer texture.
3. Can I make this cake ahead of time?
Absolutely! Bake the cake layers a day ahead and store them wrapped in the fridge.
4. How do I get a stronger strawberry flavor?
Use strawberry extract or a small amount of freeze-dried strawberry powder in the batter.
5. Can I turn this into cupcakes?
Yes! Pour the batter into lined muffin tins and bake for 18-20 minutes at 350°F.