Strawberry cake, a delightful dessert capturing the essence of fresh strawberries, is a moist and tender treat perfect for any occasion. With its vibrant pink hue and luscious strawberry cream cheese frosting, this cake is a feast for the eyes and the taste buds. Each bite offers a burst of fruity sweetness, making it a beloved choice for strawberry enthusiasts and dessert lovers alike. Whether enjoyed during spring celebrations or as a delightful year-round indulgence, strawberry cake brings the irresistible flavours of the season to your plate.
EASY STRAWBERRY CAKE RECIPECourse: DessertCuisine: AmericanDifficulty: Easy
Strawberry cake is a delightful dessert that captures the sweet and tangy flavours of fresh strawberries. It is a moist and tender cake that is perfect for spring and summer celebrations or anytime you’re craving a burst of fruity goodness.
The cake itself is made with a combination of all-purpose flour, sugar, baking powder, baking soda, salt, butter, buttermilk, eggs, vanilla extract, and chopped fresh strawberries. These ingredients come together to create a soft and fluffy cake with a subtle strawberry flavour throughout.
To enhance the strawberry essence, the cake is filled and frosted with a luscious strawberry cream cheese frosting. This creamy and tangy frosting is made with cream cheese, butter, powdered sugar, vanilla extract, and fresh strawberry puree. The pureed strawberries add a vibrant pink colour and intensify the strawberry taste, creating a delectable combination with the cake layers.
When sliced, the strawberry cake showcases its beautiful pink hue and is often garnished with additional fresh strawberry slices on top. It is a visually appealing dessert that is sure to impress your family and friends.
Whether you’re celebrating a special occasion or simply indulging in a sweet treat, a strawberry cake is a delightful choice that brings the flavours of the season to your plate. Each bite is a burst of fruity freshness, making it a beloved dessert option for strawberry lovers and anyone with a sweet tooth.
- For The Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter softened
1 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, chopped
- For The Strawberry Cream Cheese Frosting
8 ounces of cream cheese, softened
½ cup unsalted butter softened
4 cups powdered sugar
1 teaspoon vanilla extract
½ cup fresh strawberries, pureed
- For Garnish (Optional)
Fresh strawberries, sliced
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients while mixing on low speed. Mix until just combined.
- Gently fold the chopped strawberries into the batter.
- Divide the batter equally between the prepared cake pans.
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the centre of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- Meanwhile, prepare the strawberry cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and continue beating until well combined.
- Stir in the vanilla extract and the pureed strawberries. Mix until the frosting is smooth and fluffy.
- Once the cakes are completely cooled, spread a layer of the strawberry cream cheese frosting on top of one cake layer.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- If desired, garnish the cake with sliced fresh strawberries.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Slice and serve your delicious homemade strawberry cake!
- Enjoy your homemade strawberry cake!
- Here are some additional notes to keep in mind while preparing this strawberry cake recipe:
- Fresh strawberries: It is recommended to use fresh strawberries for the best flavour and texture in the cake. Make sure to wash, hull (remove the stems), and chop them before incorporating them into the batter.
- Buttermilk substitute: If you don’t have buttermilk on hand, you can make a DIY substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes before using in the recipe.
- Mixing the batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense cake, so it’s important to avoid overworking the batter.
- Greasing and flouring cake pans: Grease the pans with butter or cooking spray, then dust them with flour. This helps prevent the cake from sticking to the pans, making it easier to remove them after baking.
- Cooling the cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart when removed from the pans.
- Pureeing strawberries: To make the strawberry puree for the frosting, blend fresh strawberries in a food processor or blender until smooth. If desired, you can strain the puree to remove any seeds before adding them to the frosting.
- Refrigeration: Refrigerating the assembled cake for at least 1 hour before serving helps the flavours meld together and makes the cake easier to slice and serve. It also enhances the texture of the frosting.
- Serving suggestions: This strawberry cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Enjoy baking and savouring this delightful strawberry cake!
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries if fresh ones are not available. Thaw the strawberries before chopping or pureeing them, and make sure to drain off any excess liquid.
Can I use a different type of frosting?
Absolutely! While the strawberry cream cheese frosting complements the cake well, you can use other frostings like vanilla buttercream or whipped cream if you prefer.
How should I store the cake?
Store the cake in an airtight container or cover it tightly with plastic wrap and refrigerate. It will stay fresh for about 3-4 days.
Can I make the cake layers in advance?
Yes, you can bake the cake layers in advance. Once they have cooled completely, wrap them in plastic wrap and store them at room temperature for up to 1 day, or refrigerate for up to 3 days. Before frosting and serving, allow the cake layers to come to room temperature.
Can I substitute buttermilk with regular milk?
While buttermilk provides a tangy flavour and moist texture, you can substitute it with regular milk. Simply add one tablespoon of lemon juice or white vinegar to 1 cup of milk, let it sit for 5 minutes, and then use it in the recipe.
Can I make cupcakes instead of a cake?
Absolutely! You can easily adapt this recipe to make strawberry cupcakes. Fill lined cupcake pans with the batter and bake them at the same temperature for about 15-20 minutes, or until a toothpick inserted in the centre comes out clean.
Can I use a different type of flour, such as whole wheat flour or gluten-free flour?
While the recipe calls for all-purpose flour, you can experiment with different flours. Whole wheat flour may result in a denser texture, while gluten-free flour blends might require additional adjustments to the recipe.
Can I add additional flavours or ingredients to the cake batter?
Certainly! You can customize the cake by adding ingredients like lemon zest, almond extract, or even chocolate chips to the batter for added flavour and texture.
Remember to adjust the measurements accordingly and always taste the batter to ensure the desired flavour balance.