Strawberry Cake

Why Make This Recipe

Strawberry Cake is a delightful dessert perfect for any occasion. The sweet and fruity flavor from fresh strawberries makes this cake a favorite among many. It’s not just delicious; it’s also visually appealing, with its pinkish hue and fresh strawberry garnish. Making this cake from scratch is straightforward, and it leaves your kitchen smelling wonderful.

How to Make Strawberry Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup fresh strawberries, pureed
• 1 cup fresh strawberries, chopped (for frosting)
• 1 cup heavy whipping cream
• 2 cups powdered sugar

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the milk and vanilla extract until smooth.
5. In another bowl, mix together the flour, baking powder, and salt. Gradually add this to the creamed mixture, mixing until just combined.
6. Fold in the pureed strawberries to add flavor and moisture.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted in the center.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. For the frosting, beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and the chopped strawberries until well combined.
11. Once the cake is completely cool, frost it with the strawberry whipped cream frosting.
12. Garnish with additional strawberries if you like for an extra touch.

How to Serve Strawberry Cake

Serve the Strawberry Cake chilled or at room temperature. Slice it into pieces and enjoy it on its own or with a scoop of vanilla ice cream. This cake pairs well with a cup of tea or coffee, making it a great treat for afternoon gatherings.

How to Store Strawberry Cake

Store the Strawberry Cake in an airtight container in the fridge if you have leftovers. It remains fresh for up to 3-5 days. If you want to keep it longer, you can freeze it. Wrap it tightly in plastic wrap, and then in aluminum foil, before placing it in the freezer. It will stay good for about a month.

Tips to Make Strawberry Cake

• Use fresh strawberries for the best flavor.
• Make sure your butter is softened to room temperature before mixing for a smoother texture.
• Do not overmix the batter; mixing until just combined helps keep the cake tender.
• Adjust the amount of powdered sugar in the frosting according to your sweetness preference.

Variations

For a twist on the classic Strawberry Cake, you can add lemon zest to the batter for a citrus kick. Alternatively, try replacing some of the flour with almond flour for a nuttier flavor and slightly different texture.

FAQs

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

2. Can I make this cake ahead of time?
Absolutely! You can bake and frost the cake a day in advance. Just store it in the refrigerator until you’re ready to serve.

3. Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the blend’s instructions, as you may need to adjust the liquid ingredients.

Strawberry Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful dessert featuring sweet fresh strawberries, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup fresh strawberries, pureed
• 1 cup fresh strawberries, chopped (for frosting)
• 1 cup heavy whipping cream
• 2 cups powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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.
4. Stir in the milk and vanilla extract until smooth.
5. Mix together the flour, baking powder, and salt in another bowl. Gradually add this to the creamed mixture.
6. Fold in the pureed strawberries.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted in the center.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Beat the heavy whipping cream until soft peaks form, then gradually add powdered sugar and chopped strawberries until combined.
11. Frost the cooled cake with the strawberry whipped cream frosting.
12. Garnish with additional strawberries if desired.

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Notes

Use fresh strawberries for the best flavor. Store any leftovers in an airtight container in the fridge for 3-5 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg