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Strawberry Cake

Strawberry Cake Recipe

This Strawberry Cake Recipe is a soft, moist, and flavorful dessert made with real strawberry puree for a naturally sweet taste and beautiful pink hue. The cake is paired with a rich and creamy homemade strawberry frosting, making it perfect for birthdays, summer parties, or any special occasion. With simple ingredients and easy-to-follow steps, this cake delivers fresh, fruity goodness in every bite. Garnish with fresh strawberries for a stunning presentation and enjoy a homemade treat that’s sure to impress!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American, European
Servings 12 People
Calories 430 kcal

Equipment

  • Mixing Bowls – For combining dry and wet ingredients separately.
  • Electric Mixer (Hand or Stand Mixer) – For creaming butter and sugar and mixing the batter.
  • Blender or Food Processor – To puree the strawberries.
  • Measuring Cups and Spoons – For accurate ingredient measurements.
  • Sifter – To sift flour for a lighter texture (optional but recommended).
  • Spatula or Wooden Spoon – For folding in ingredients and scraping the bowl.
  • Cake Pans (8-inch or 9-inch round pans) – To bake the cake layers.
  • Parchment Paper – For lining the cake pans to prevent sticking.
  • Wire Rack – To cool the cake layers evenly.
  • Serrated Knife – To level the cake layers if needed.
  • Offset Spatula or Cake Spreader – For frosting the cake smoothly.
  • Cake Turntable (Optional) – For easy and even frosting application.

Ingredients
  

For the Cake:

  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, at room temperature
  • ½ cup (120ml) whole milk, at room temperature
  • ½ cup (120ml) sour cream or buttermilk, at room temperature
  • 1 cup (240ml) fresh strawberry puree (made from about 1 ½ cups fresh strawberries)
  • 1 teaspoon vanilla extract
  • ½ teaspoon strawberry extract (optional, for extra strawberry flavor)
  • A few drops of pink or red food coloring (optional)

For the Strawberry Frosting:

  • cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • ½ cup (120ml) strawberry puree (reduced for thicker consistency)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2–3 tablespoons (30–45ml) heavy cream or milk (adjust for desired consistency)

For Garnish (Optional):

  • Fresh strawberry slices
  • White chocolate shavings
  • Whipped cream

Instructions
 

  • Prepare the Strawberry Puree
    Wash and hull fresh strawberries, then blend them into a smooth puree.
    Transfer 1 ½ cups of puree to a saucepan and simmer over medium heat, stirring occasionally, until reduced to about 1 cup. This intensifies the flavor.
    Let the puree cool completely before using.
  • Prepare the Cake Batter
    Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
    In a bowl, whisk together flour, baking powder, baking soda, and salt.
    In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
    Stir in the cooled strawberry puree, vanilla extract, and strawberry extract (if using).
    Alternate adding the dry ingredients and milk + sour cream, mixing until just combined. Do not overmix.
  • Bake the Cake
    Divide the batter evenly between the prepared cake pans and smooth the tops.
    Bake for 30–35 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.
  • Make the Strawberry Frosting
    Beat butter in a bowl until creamy.
    Gradually add powdered sugar, followed by the reduced strawberry puree, vanilla extract, and salt.
    Add heavy cream (1 tablespoon at a time) and mix until smooth and fluffy.
  • Assemble and Decorate
    If needed, trim the cake layers for an even surface.
    Spread a layer of frosting on the first cake layer, then place the second cake on top.
    Cover the cake with the remaining frosting and smooth it out with a spatula.
    Garnish with fresh strawberries, white chocolate shavings, or whipped cream.
    Chill for 30 minutes before serving for the best texture.

Notes

  1. Use Fresh Strawberries:
    • Fresh strawberries give the best natural flavor. If using frozen, thaw and drain excess liquid before blending.
  2. Reducing the Strawberry Puree is Essential:
    • Simmering the strawberry puree concentrates the flavor and prevents excess moisture in the cake.
  3. Room Temperature Ingredients:
    • Butter, eggs, milk, and sour cream should be at room temperature for a smooth, even batter.
  4. Do Not Overmix the Batter:
    • Overmixing can make the cake dense instead of light and fluffy. Mix until just combined.
  5. Chill the Cake Before Slicing:
    • Refrigerate the cake for at least 30 minutes before cutting to help the frosting set and improve texture.
  6. Storage Tips:
    • Store in an airtight container at room temperature for 1 day or refrigerate for up to 5 days.
    • For longer storage, freeze the unfrosted cake layers wrapped in plastic wrap for up to 3 months.
Keyword Strawberry Cake Recipe