Easy Strawberry Cake Recipe

Few desserts capture the essence of summer like a homemade strawberry cake. This easy strawberry cake recipe is not only bursting with the freshness of strawberries but also incredibly simple to prepare, making it the perfect focus for your next baking adventure. With just a handful of ingredients and some love, you can create a dessert that’s sure to impress. Let’s dive into the delightful world of strawberry flavors and moist cake textures.

Growing up, our family gatherings were never complete without my grandmother’s famous strawberry cake. Each bite brings back memories of sunny afternoons spent in her garden, plucking ripe strawberries right off the vine. The anticipation of tasting her delicious confection was almost as sweet as the cake itself. Those cherished moments inspired me to recreate her masterpiece and share it with my own family.

Why You’ll Love This Recipe

This strawberry cake is a delightful mix of simplicity and rich flavor. It’s unique in that it uses both fresh strawberries and strawberry puree, enriching the cake with a deep, natural sweetness. Beyond its compelling flavor profile, it’s incredibly practical and can be prepared from start to finish in just under two hours. Perfect for both novice and experienced bakers, this recipe is versatile, catering to both casual brunches and more formal gatherings. You’ll love this cake’s balance of moistness, texture, and a delightful burst of strawberries in every bite.

Ingredients Notes

For this recipe, you’ll need fresh, ripe strawberries, all-purpose flour, baking powder, and eggs. Opt for organic strawberries if possible—they provide the best flavor. If fresh strawberries are not available, frozen ones can be a good substitute, just make sure to thaw and drain them first. For those avoiding gluten, a 1:1 gluten-free flour blend works perfectly here. Ensure all ingredients are at room temperature before starting for the best results.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This preparation step ensures your cake layers will not stick to the pans.

Step 2

In a blender, puree one cup of strawberries until smooth. This puree will be incorporated into both the cake batter and frosting for a consistent strawberry flavor throughout.

Step 3

In a large mixing bowl, combine the sugar and room temperature butter. Beat them together until light and fluffy. This step is crucial for a light cake texture.

Step 4

Add the eggs one at a time, mixing well after each addition. Then, blend in the vanilla extract and half the strawberry puree. This will infuse the batter with a rich strawberry essence.

Step 5

Divide the batter between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before frosting.

Storage Options

Store leftover strawberry cake in an airtight container in the refrigerator for up to three days. If you plan to keep it longer, portion and wrap tightly in plastic wrap, then place in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator before serving. To reheat, place slices in the microwave for about 10 seconds to soften without drying out.

Variations & Substitutions

For a dairy-free option, substitute the butter with a plant-based alternative and use almond milk in place of regular milk. You can also add a tablespoon of lemon zest to the batter for a tangy twist, or swirl in some cream cheese for a richer flavor. To reduce sugar, replace part of it with a natural substitute such as honey or agave syrup.

Serving Suggestions

This strawberry cake pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Serve it at summer picnics, birthday parties, or as a delightful dessert to end a family dinner. Garnish with fresh strawberries and mint leaves for an elegant presentation.

Frequently Asked Questions

Can I use pre-made strawberry puree? Yes, you can use store-bought strawberry puree if you’re short on time. However, freshly pureed strawberries will provide the most vibrant flavor and color for your cake, enhancing its overall appeal.

How do I prevent my cake from being too dense? Ensuring that your ingredients are at room temperature and thoroughly creaming the butter and sugar will help give your cake a light, airy texture. Avoid overmixing once you add the flour to prevent a dense cake.

What can I do if I don’t have two cake pans? If you only have one cake pan, you can bake the batter in two batches. Just be sure to cool the cake completely and clean the pan between bakes. Alternatively, use a larger pan and adjust baking time as needed—a single larger cake will take longer to cook through.

Easy Strawberry Cake Recipe

This easy strawberry cake is made with fresh strawberries and a touch of vanilla for a delightful summer treat that's as pretty as it is delicious.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.25 teaspoon salt
• ▢ 0.5 cup unsalted butter softened
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 cup buttermilk room temperature
• ▢ 1 cup fresh strawberries hulled and diced

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix well. Stir in the vanilla extract.
• Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Fold in the diced strawberries.
• Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack before serving.

Notes

For an extra touch, top the cooled cake with whipped cream and fresh strawberry slices.