Easy & Delicious Strawberry Cake Recipe – Try Now!

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

  1. Wash and hull 1 ½ cups of fresh strawberries.
  2. Blend the strawberries in a food processor or blender until smooth.
  3. 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

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the strawberry puree, milk, and sour cream until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Step 3: Baking the Cake to Perfection

  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. 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

  1. In a mixing bowl, beat the butter until smooth and creamy.
  2. Add the powdered sugar, one cup at a time, mixing well after each addition.
  3. 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.

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