Have you ever stumbled upon a dish that instantly evokes memories of sun-soaked summers and laughter-filled picnics? For me, that dish is undoubtedly the homemade strawberry cake with strawberry frosting. I still remember the first time I made it for my daughter’s birthday party—her cheeks flushed with excitement as she rushed to cut the cake! This luscious cake, bursting with fresh strawberries, not only captures the essence of seasonal fruit but also wraps you in a soft, velvety embrace with every bite. So, let’s roll up our sleeves and dive into this delightful recipe that’s bound to become a cherished staple in your home.
Reasons to try it
Why should you treat yourself to this homemade strawberry cake? For starters, it’s not just a dessert; it’s a celebration of flavor. The sweet, juicy strawberries meld beautifully with the soft cake, creating a flavor profile that’s both refreshing and indulgent. Plus, with that dreamy strawberry frosting, you’ll be forced to practice patience while waiting for it to set (trust me, it’s worth it!).
And let’s talk about the visual appeal—layered cakes with vibrant colors always draw attention! Whether it’s a birthday party, a summer barbecue, or just a casual afternoon treat, this cake is your go-to way of impressing friends and family. Even better? The ingredients come together easily, so you can whip it up on a whim. There’s something so rewarding about baking with fresh ingredients, and this recipe channels the very essence of summer in every slice. What’s not to love?
Gather these ingredients
Now, let’s get our kitchen prepped with some fabulous ingredients that will transform mere butter and flour into strawberry heaven:
Cake Flour (2 ½ cups): This gives the cake that soft, tender texture we all crave. All-purpose flour can be used in a pinch, but cake flour is your friend here.
Baking Powder (2 ½ teaspoons): The magic leavening agent that gives our cake its fluffy rise. Make sure it’s fresh—expired baking powder can stall our lofty ambitions!
Salt (½ teaspoon): Just a pinch to enhance all those sugary notes and balance the sweetness.
Unsalted Butter (1 cup, softened for cake and another cup for frosting): The star of the show! Softened butter yields a beautifully creamy batter and frosting. (Remember to take it out of the fridge!)
Granulated Sugar (1 ¾ cups): We’re creating a cake worthy of celebration, so we need that sweetness!
Large Eggs (4): They add moisture and structure. Room temperature eggs mix more easily, so keep that in mind!
Vanilla Extract (2 teaspoons for the cake and 1 teaspoon for the frosting): Lots of flavor. It’s like an aromatic hug for our sweet creation.
Whole Milk (½ cup): For that luscious moisture in the cake. Can’t go wrong here!
Sour Cream (½ cup): This ingredient brings in a little richness and tang, rounding out the flavors. Greek yogurt can make a great swap if you’re out of sour cream.
Fresh Strawberries (1 cup, finely chopped and another for garnish): The hero ingredient that brings this cake to life. Make sure they’re ripe for the sweetest flavor.
Strawberry Puree (½ cup + ¼ cup for frosting): Blend up those strawberries into a smooth dreaminess that will infuse our cake with even more luscious strawberry goodness.
Powdered Sugar (4 cups): This will give our frosting that velvety, melt-in-your-mouth texture.
Heavy Cream (2 tablespoons, or milk, if needed): This is your backup for making the frosting luxuriously creamy.
Pinch of Salt: Just a pinch to elevate the sweetness in the frosting.
How this recipe comes together
Let’s embark on this sweet journey—grab your favorite mixing bowl and let’s get to baking!
Preheat your oven to 350°F (175°C) and let it warm up while we prepare our batter. Grease and line two 9-inch round cake pans with parchment paper. This ensures your cake comes out beautifully—just like a dream!
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set that aside. We want it to mingle quietly before it joins the party.
Grab a large mixing bowl and beat the softened butter and sugar on high speed for about 3 minutes. You’re aiming for that light, fluffy perfection.
Add the eggs one at a time, beating well after each addition. This step is crucial—don’t rush the love!
In a small bowl, combine the milk and sour cream. Set this aside for our next stage—trust me, it melds beautifully!
Now for the fun part! Gradually add the dry flour mixture to the butter mixture in three additions, alternating with your milk mixture. Start and end with dry ingredients. Mix just until combined—overmixing here can lead to a dense cake, and we don’t want that!
Gently fold in the strawberry puree and finely chopped strawberries until evenly distributed in the batter. Feel free to taste—it’s a rite of passage!
Divide the batter evenly between your prepared pans and smooth the tops. Now, it’s time to bake for 25-30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean.
Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Patience is key!
Let’s move on to the frosting! Beat the softened butter on high speed until smooth and creamy—about 2 minutes.
Gradually add the powdered sugar, one cup at a time, ensuring a well-mixed atmosphere with every addition.
Pour in the strawberry puree and vanilla extract, mixing until fully combined. If the frosting is too thick, add heavy cream, a tablespoon at a time, until it reaches that dreamy consistency you desire. If it’s too thin, simply add more powdered sugar.
Don’t forget the pinch of salt! Beat the frosting on high for about 2 minutes until it’s fluffy.
Now, it’s time to assemble! Place one cake layer on a serving plate and spread a generous amount of frosting on top. Carefully place the second cake layer on top and then frost the entire cake with the remaining icing.
Want to make it extra pretty? Garnish with fresh strawberries!
And voila! Slice it up, serve, and wait for those smiles to grace the room!
Best way to enjoy it
When your cake is ready to be devoured, serve it chilled or at room temperature—preferably with a dollop of whipped cream on the side (if you’re feeling extra indulgent). A refreshing cup of iced tea or a scoop of vanilla ice cream pairs beautifully with the sweet and tangy layers of flavor in every forkful. How about throwing in some mint leaves as a garnish? It’s like a little garnish party in your mouth!
Keeping leftovers fresh
You might be wondering how best to preserve those luscious slices. If you have any cake left (for some miracle), store it in an airtight container in the fridge for up to three days—but let’s be real; it probably won’t last that long!
To freeze, wrap your slices in plastic wrap and then place them in a freezer-safe container. They’ll be good for up to three months. Just ensure you let them thaw in the fridge overnight when you’re ready to enjoy them again.
Helpful cooking tips
Before we dash off to create this strawberry masterpiece, here are a few pro tips to elevate your baking game:
Use room temperature ingredients. It’s a simple step that makes a big difference in blending.
Don’t skip the lining step for your cake pans! Trust me, it saves a lot of tears down the line.
If you want a more intense strawberry flavor, you can reduce the fresh strawberries in a saucepan to concentrate their essence before adding them to your cake.
Always taste your frosting before spreading it on your cake—you can add more vanilla or even a splash of lemon juice for a unique twist.
Creative Twists
Now, once you’ve nailed the classic strawberry flavor, why not explore a few variations? Swap out the strawberries for raspberries or blueberries for a berry medley cake. You can even incorporate lemon zest or almond extract into the frosting for a refreshing new layer of flavor.
Want to go vegan? Substitute the eggs with flaxseed meal and the butter with coconut oil or vegan butter. The options are abundant; get creative and let your taste buds guide you.
Key ingredients
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries (finely chopped)
- ½ cup strawberry puree
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk, if needed)
- Pinch of salt
Directions to follow
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat softened butter and granulated sugar on high speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a small bowl, combine whole milk and sour cream.
- Gradually add dry ingredients to the butter mixture in three additions, alternating with the milk mixture. Begin and end with dry ingredients. Mix just until combined.
- Gently fold in strawberry puree and finely chopped strawberries until evenly distributed.
- Divide batter between prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter on high speed until smooth and creamy, about 2 minutes.
- Gradually add powdered sugar one cup at a time, beating well after each addition.
- Add strawberry puree and vanilla extract. Mix until fully combined. Adjust consistency with heavy cream or powdered sugar if needed.
- Add a pinch of salt and beat on high until fluffy, about 2 minutes.
- Spread frosting between cake layers and on top and sides of the cake. Garnish with fresh strawberries if desired.
- Slice and serve immediately or store in the refrigerator for up to 3 days.
FAQs
How do I know when my cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, it’s ready!Can I use frozen strawberries?
Fresh is best, but thawed, drained frozen strawberries can work in a pinch.What can I use instead of sour cream?
Greek yogurt or buttermilk can both be excellent substitutes!How long will this cake last?
Keep it in an airtight container in the fridge for up to 3 days.Can I bake this cake in advance?
Absolutely! You can freeze the layers and frost them the day you plan to serve.
There’s nothing quite like creating a homemade treat that brings smiles and joy to the faces around you. So, go ahead, gather your ingredients, and let the magic unfold in your kitchen. Don’t hesitate to try your own variations; it’s all part of the fun! Enjoy making this slice of heaven, and I’d love to hear about your experiences and any creative twists you try along the way! Happy baking, my friend!
Homemade Strawberry Cake with Strawberry Frosting
Description
This luscious homemade strawberry cake with strawberry frosting captures the essence of sun-soaked summers with its soft texture and vibrant flavors.Ingredients
For the Cake
For the Frosting
Instructions
Cake Preparation
Preheat Oven
Preheat your oven to 350°F (175°C) and line two 9-inch round cake pans with parchment paper.This ensures easy removal after baking.Mix Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar on high speed for about 3 minutes until light and fluffy.Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.Combine Wet Ingredients
In a small bowl, combine the milk and sour cream, and set aside.Combine Mixtures
Gradually add the dry mixture to the butter mixture in three additions, alternating with the milk mixture. Start and end with dry ingredients; mix until combined.Be careful not to overmix.Fold in Strawberries
Gently fold in the strawberry puree and finely chopped strawberries until evenly distributed in the batter.Bake the Cake
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
Frosting Preparation
Make the Frosting
Beat the softened butter on high speed until smooth and creamy.About 2 minutes.Add Powdered Sugar and Puree
Gradually add powdered sugar one cup at a time, mixing well. Then add the strawberry puree and vanilla extract, mixing until fully combined.Adjust consistency with heavy cream or more powdered sugar as needed.Final Whip
Add a pinch of salt and beat on high until fluffy.Around 2 minutes.
Assembly
Frost the Cake
Place one cake layer on a serving plate, spread frosting on top, and add the second layer. Frost the top and sides with the remaining frosting.Optional: Garnish with fresh strawberries.Serve and Enjoy
Slice and serve chilled or at room temperature.Pairs beautifully with whipped cream or ice cream.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 12g60%
- Trans Fat 0g
- Cholesterol 90mg30%
- Sodium 250mg11%
- Potassium 150mg5%
- Total Carbohydrate 40g14%
- Dietary Fiber 1g4%
- Sugars 25g
- Protein 4g8%
- Vitamin A 10 IU
- Vitamin C 15 mg
- Calcium 50 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
