Strawberry Cake

Why Make This Recipe

Strawberry cake is a delightful dessert that brings the sweet taste of fresh strawberries to every bite. It’s soft, moist, and perfect for any occasion, whether it’s a birthday party, a family gathering, or just a treat for yourself. Making this cake is simple, and it fills your kitchen with the lovely aroma of baking strawberries. Plus, the vibrant pink color makes it visually appealing.

How to Make Strawberry Cake

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup fresh strawberries, pureed
• 1 cup fresh strawberries, sliced for garnish
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened (for frosting)
• 2 tablespoons heavy cream

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In another bowl, mix the flour, baking powder, and salt together.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
6. Fold in the pureed strawberries gently.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
10. For the frosting, beat together the softened butter and powdered sugar, adding heavy cream until the desired consistency is reached.
11. Once the cakes are cooled, frost the top of one layer, place the other layer on top, and then frost the top and sides.
12. Garnish with sliced strawberries on top and serve.

How to Serve Strawberry Cake

Cut the strawberry cake into slices and serve it on a plate. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. A few extra strawberry slices on the side can make the serving even more attractive.

How to Store Strawberry Cake

To store your strawberry cake, keep it in an airtight container at room temperature for up to 3 days. If you live in a hot and humid environment, it’s better to store it in the refrigerator to keep it fresh. You can also freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

Tips to Make Strawberry Cake

• Use fresh, ripe strawberries for the best flavor.
• Make sure your butter is softened to room temperature for easy mixing.
• Don’t overmix the batter after adding the flour to keep the cake light and fluffy.
• Feel free to add some lemon zest to the batter for a touch of brightness.

Variation

For a different flavor, you can substitute half of the pureed strawberries with mashed bananas or diced peaches. You can also add a layer of strawberry jam in between the cake layers for extra sweetness.

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture in the cake.

2. How can I tell if my cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, your cake is done baking.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two before serving. Just frost it closer to the time you plan to serve it to keep the frosting fresh.

Strawberry Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A soft and moist strawberry cake brought to life with fresh strawberries, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup fresh strawberries, pureed
• 1 cup fresh strawberries, sliced for garnish
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened (for frosting)
• 2 tablespoons heavy cream

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Mix the flour, baking powder, and salt in another bowl.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
6. Fold in the pureed strawberries gently.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
10. Beat together the softened butter and powdered sugar for the frosting, adding heavy cream until desired consistency is reached.
11. Once the cakes are cooled, frost the top of one layer, place the other layer on top, and then frost the top and sides.
12. Garnish with sliced strawberries on top and serve.

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Notes

For a richer taste, serve with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to 3 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg