Strawberry Cake Recipe

If you’re looking for a stunning dessert that screams summer in every bite, this Strawberry Cake is your dream come true. With tender layers infused with vibrant strawberry puree and cloud-like strawberry buttercream, it captures the pure, sunny flavor of fresh berries in a way that’s delightfully nostalgic but also irresistible to anyone who loves homemade cake. This recipe is as much about the celebration of strawberries as it is about creating joyful moments around the table—simple to follow, yet impressive enough to wow a crowd.

Ingredients You’ll Need

The magic of this Strawberry Cake comes from using only the essentials—and letting luscious strawberries be the star! Each ingredient brings something special, whether it’s flavor, structure, or a beautiful rosy hue.

• Fresh Strawberries: Use ripe, vibrant berries for the puree; they infuse the cake and buttercream with natural color and flavor.
• All-Purpose Flour: The foundation of a light, tender crumb that holds every moist bite together.
• Baking Soda & Baking Powder: These are your cake’s leavening heroes for perfect rise and fluffiness.
• Salt: Just half a teaspoon to balance and heighten all the flavors.
• Unsalted Butter: Used in both cake and buttercream, it adds richness and helps everything stay moist.
• Granulated Sugar: Sweetens the cake without overpowering the strawberries’ natural taste.
• Eggs: Four large eggs create structure and richness for an enviably tender crumb.
• Sour Cream: This surprise ingredient adds moisture and a slight tang to the cake for extra depth.
• Vanilla Extract: Rounds out the strawberry flavor; a single teaspoon is all you need.
• Milk: Room temperature milk ensures your batter mixes smoothly.
• Strawberry Puree: Divided between the cake and the frosting, it gives every layer an irresistible blast of berry.
• Powdered Sugar: Sifted for ultra-smooth, fluffy strawberry buttercream.
• Pinch of Salt (for Buttercream): Just a pinch makes the frosting pop without becoming too sweet.

How to Make Strawberry Cake

Step 1: Prep Your Pans and Puree the Strawberries

Start by preheating your oven to 350°F (175°C) and prepping two 9-inch round cake pans with a generous layer of grease and flour. This step is key for fluffy layers that pop right out of the pans—no sticking here! Then, blend your fresh strawberries until completely smooth; you’ll need about 2½ cups. This puree will bring the magic to both the cake and the buttercream.

Step 2: Mix the Dry Ingredients

Add flour, baking soda, baking powder, and salt to a medium mixing bowl. Whisk them together to combine evenly. Getting this mixture ready beforehand is your secret weapon for a cake that bakes evenly and rises beautifully every single time.

Step 3: Cream the Butter and Sugar

In a large bowl, beat your butter and granulated sugar together for about 3 to 4 minutes until it’s light, fluffy, and pale. Don’t rush this step—the extra air you whip in now makes for a beautifully soft cake later.

Step 4: Add Eggs, Sour Cream, and Vanilla

Crack in the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract. The combination keeps the crumb delicate, moist, and just a touch tangy—absolutely irresistible.

Step 5: Combine Wet and Dry, Then Add Milk

Now, gently add your dry ingredients to the butter mixture. Alternate with the milk, starting and ending with the dry ingredients. Take care not to overmix; you want just-combined for the best texture.

Step 6: Fold in the Strawberry Puree

Using a spatula, gently fold 1½ cups of your strawberry puree into the batter. This is where the color blooms and the flavor intensifies. The batter should look lightly pink and smell like strawberry fields!

Step 7: Bake

Split the batter evenly into your prepared pans. Bake for about 30 minutes, or until a toothpick poked in the middle comes out clean. Let the cakes cool in their pans for 10 minutes before turning out onto a wire rack to cool completely. This ensures a perfect, tender crumb.

Step 8: Make the Strawberry Buttercream

Beat the room-temperature butter until silky smooth, then alternate adding powdered sugar (1 cup at a time) with spoonfuls of the reserved strawberry puree. Add vanilla and a pinch of salt at the end. Adjust the consistency until it’s spreadable, dreamy, and bursting with fresh berry flavor. This frosting is the strawberry crown your cake deserves.

Step 9: Assemble and Frost

If the cakes have domed tops, gently trim them for a flat, even stack. Spread a thick layer of strawberry buttercream on one cake, lap on the second layer, and cover the entire cake with the remaining frosting. Swirl, swoop, or smooth—the finish is up to you! For extra flair, top with fresh strawberry halves.

How to Serve Strawberry Cake

Garnishes

The best Strawberry Cake presentation starts with a flurry of fresh strawberries, sliced or halved, artfully placed on top. Feel free to add sprigs of mint for a pop of green or a dusting of powdered sugar for extra elegance—you can even drizzle a little chocolate if you’re feeling truly indulgent.

Side Dishes

This cake shines on its own, but for an extra-special treat, serve with a dollop of whipped cream or a scoop of vanilla bean ice cream. Pairing it with a pitcher of lemonade or a glass of sparkling rosé makes for a delightful afternoon gathering that puts everyone in a good mood.

Creative Ways to Present

Try serving Strawberry Cake as individual mini-cakes or cupcakes for parties or showers—just bake the batter in cupcake tins and frost as usual. For picnics, cut slices and wrap them in parchment for a portable dessert that’s both pretty and practical. And don’t hesitate to go rustic with layers slightly askew or a naked-cake look that highlights those luscious strawberry streaks.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap slices or the whole cake tightly in plastic wrap and store in the refrigerator for up to 3 days. The flavors meld and intensify overnight, so a chilled piece the next day might be even more magical.

Freezing

Both the cake layers and frosted cake freeze beautifully. Wrap completely cooled cake (either whole or in slices) tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight to enjoy at a moment’s notice.

Reheating

While Strawberry Cake is always delicious straight from the fridge, you can let it sit at room temperature for 20 to 30 minutes before serving for the softest, most buttery crumb. If you like, very gently microwave a slice for 10 seconds to take off the chill—just enough to release all those strawberry aromas.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Thaw and drain frozen strawberries well before measuring and pureeing. They’ll still give your Strawberry Cake amazing flavor and color, though fresh berries do offer the brightest taste.

What’s the best way to get a strong strawberry flavor?

Using plenty of real strawberry puree in both the batter and buttercream makes all the difference. For extra punch, you can reduce the puree by simmering it to concentrate the flavor before adding it in.

Can I make this cake gluten-free?

Yes, you can swap in a cup-for-cup gluten-free flour blend. Some gluten-free mixes absorb more moisture, so you may want to add a tablespoon or two of extra milk if the batter seems thick.

How do I prevent my strawberry buttercream from becoming runny?

Ensure the butter is at room temperature but not overly soft, and add the strawberry puree gradually. If the frosting seems loose, a bit more sifted powdered sugar will thicken it right up for perfect spreading.

Can I make Strawberry Cake as cupcakes?

Definitely! This recipe makes lovely cupcakes—just fill the liners two-thirds full and bake for about 18-22 minutes. Frost with the same dreamy strawberry buttercream for a perfectly portioned treat.

Final Thoughts

There’s something magical about the aroma and flavor of a freshly baked Strawberry Cake. Whether you’re celebrating a special occasion or just want to add a burst of homemade joy to your week, this recipe delivers every time. I can’t wait for you to try it and fall in love with its sun-kissed charm. Happy baking!

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