Strawberry cake is a delightful dessert that combines moist, fluffy cake layers with fresh, juicy strawberries and creamy frosting. Perfect for spring and summer gatherings, this recipe offers a balance of sweetness and tartness that appeals to all ages. Its vibrant color and fresh flavor make it a showstopper on any occasion, whether it’s a birthday, picnic, or casual weekend treat.
Ingredients
- 2 ½ cups (310 grams) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170 grams) unsalted butter, softened
- 1 ¾ cups (350 grams) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 ml) whole milk
- 1 pound (450 grams) fresh strawberries, hulled and sliced
- For the frosting:
- 1 cup (230 grams) unsalted butter, softened
- 4 cups (480 grams) powdered sugar, sifted
- ½ cup (120 ml) heavy cream or milk
- 1 teaspoon vanilla extract
- Additional strawberries for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, using an electric mixer, beat the softened butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, ensuring each is incorporated before adding the next. Mix in vanilla extract.
- Alternate dry and wet ingredients: Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix just until combined after each addition.
- Divide batter: Evenly distribute the batter between the prepared pans and smooth the tops with a spatula.
- Bake: Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway through baking for even cooking.
- Cool: Remove cakes from the oven and let them cool in the pans for 10 minutes. Then, turn out onto wire racks and cool completely before frosting.
- Prepare the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating on low speed. Add heavy cream and vanilla, then beat on high until fluffy, about 3-5 minutes. Adjust consistency with more cream or sugar as needed.
- Assemble the cake: Place one layer on a serving plate. Spread a layer of frosting on top, then arrange sliced strawberries over the frosting. Top with the second cake layer and apply a crumb coat of frosting around the cake. Chill for 20 minutes to set.
- Decorate: Finish frosting the cake with a smooth layer. Decorate the top with fresh strawberries or additional sliced strawberries for a vibrant look. Serve immediately or refrigerate until serving.
Tips
- Substitutions: You can substitute the heavy cream in the frosting with Greek yogurt for a tangy flavor or use dairy-free alternatives like coconut cream for a vegan version.
- Storage: Store the cake covered in the refrigerator for up to 2 days. Bring to room temperature before serving for optimal flavor and texture.
- Freshness matters: Use ripe, firm strawberries for the best flavor. Overripe berries may become mushy and affect the cake’s texture.
- Prevent sogginess: Make sure the cake layers are completely cooled before frosting. Excess moisture can make the cake soggy.
Serving Suggestions
Serve this strawberry cake chilled or at room temperature. It pairs beautifully with a dollop of whipped cream or a side of fresh fruit. For a more indulgent treat, add a drizzle of chocolate ganache over the top or sprinkle with chopped nuts for added crunch.
Variations
For a different twist, consider adding a layer of lemon curd or mascarpone cheese between the cake layers for extra richness. You can also incorporate chopped fresh mint into the frosting for a refreshing flavor. If strawberries are out of season, frozen berries can be used—just thaw and drain them thoroughly before adding to the cake.
Storage and Reheating
Leftover strawberry cake can be stored in an airtight container in the refrigerator for up to 48 hours. For best taste, consume within this period. To serve, bring the cake to room temperature for about 15-20 minutes before slicing. If you want to enjoy the cake over a longer period, it can be frozen—wrap it tightly in plastic wrap and foil, then store for up to 2 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I use frozen strawberries in this recipe?
Yes, frozen strawberries can be used. Thaw and drain them thoroughly to remove excess moisture before adding to the cake or decorating. Fresh strawberries are preferred for the best flavor and texture, but frozen berries are a good alternative when fresh are unavailable.
How do I prevent the cake from becoming soggy?
Ensure the cake layers are completely cooled before frosting and assembling. Applying a thin layer of frosting (crumb coat) helps seal in moisture. Additionally, avoid adding too many strawberries or liquids that can seep into the cake layers.
Can I make this cake ahead of time?
Yes, you can bake the cake layers and prepare the frosting a day in advance. Store the layers wrapped tightly in plastic wrap at room temperature or in the refrigerator. Assemble and decorate the day of serving for the freshest appearance and flavor.
What size cake pans should I use?
This recipe is designed for two 9-inch round cake pans. If you only have 8-inch pans, the baking time may increase slightly, and you may get a taller cake if you fill the pans adequately. Adjust baking time accordingly and check for doneness with a toothpick.
Is there a dairy-free version of this cake?
Yes, substitute dairy ingredients with plant-based alternatives such as almond milk or coconut milk, and use dairy-free butter and frosting options. Look for dairy-free powdered sugar and heavy cream substitutes to ensure the recipe remains vegan-friendly.
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