Easy Strawberry Dream Cake Recipe
Indulge in a slice of nostalgia with this easy strawberry dream cake recipe, a delightful dessert that combines the sweetness of strawberries with the creaminess of rich frosting. Perfect for any occasion, this cake is bound to become a family favorite, effortlessly bringing smiles with every bite.
As a child, I remember the aroma of fresh strawberries wafting through our kitchen every spring. My grandmother would lovingly prepare this cake, and it was the highlight of our family gatherings. Each bite was like a warm embrace, a perfect blend of tradition and taste. I’ve continued this tradition in my own home, and it never fails to evoke fond memories and create new, cherished ones.
Why You’ll Love This Recipe
This recipe is perfect for both novice and seasoned bakers. The simplicity of the method, combined with the luxurious end result, makes it a go-to dessert. The freshness of the strawberries pairs beautifully with the creamy frosting, making every bite a delightful experience. Additionally, this cake requires minimal ingredients and preparation time, yet delivers a show-stopping centerpiece for any table.
Ingredients Notes
The key to this cake is selecting fresh, ripe strawberries to ensure the best flavor. If strawberries are out of season, frozen strawberries can be used as a substitute, ensuring they are properly thawed and drained. For the frosting, opt for high-quality vanilla extract to enhance the flavor.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will prevent sticking and ensure an even bake.
Step 2
In a large mixing bowl, combine your dry ingredients and whisk together until thoroughly blended.
Step 3
Beat the eggs and sugar in a separate bowl until fluffy. Gradually add in the softened butter, mixing until smooth.
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Step 4
Gently fold in the dry ingredients with the wet mixture, alternating with milk until everything is well combined. Stir in vanilla extract and chopped strawberries.
Step 5
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Storage Options
Leftover cake can be stored in an airtight container in the refrigerator for up to four days. To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, and store for up to three months. To reheat, thaw overnight in the refrigerator and allow to reach room temperature before serving.
Variations & Substitutions
For a dairy-free version, substitute milk with almond or oat milk, and use a vegan butter alternative. To add a chocolatey twist, try incorporating a layer of chocolate ganache between the cake layers.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It makes an excellent birthday cake, or a sweet ending to any meal when you want to impress your guests.
Frequently Asked Questions
Can I use a different fruit? Absolutely! While strawberries are classic, you can substitute them with raspberries or blueberries for a unique flavor profile. Just ensure the fruit is ripe and fresh to achieve the best results.
What if I don’t have cake pans? If you do not have round cake pans, a 9×13 inch baking dish will work. Increase the baking time slightly and check for doneness before removing from the oven.
How can I make the frosting thicker? To thicken the frosting, gradually add more powdered sugar until you reach your desired consistency. If you are aiming for a lighter texture, simply reduce the amount of sugar.
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Easy Strawberry Dream Cake Recipe
Ingredients
- For the Strawberry Purée:
- 1 lb fresh strawberries hulled and chopped
- 1 tablespoon sugar optional, if berries aren't very sweet
- For the Cake:
- 1/2 lb 2 sticks unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup cooled strawberry purée from above
- For the Strawberry Frosting:
- 1/2 lb 1 stick unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup strawberry purée
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Strawberry Purée:
- In a blender or food processor, purée the strawberries until smooth. Transfer to a saucepan and simmer over medium heat for 10–15 minutes until thickened and reduced by half. Cool completely.
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment.
- Cream Butter and Sugar:
- In a large bowl, beat the butter and sugar together until light and fluffy—about 3 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, followed by vanilla.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Mix Wet and Dry:
- Add the flour mixture in thirds, alternating with milk, beginning and ending with the dry ingredients. Stir in the cooled strawberry purée just until combined.
- Bake:
- Divide the batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Frosting:
- Beat the butter until creamy. Gradually add powdered sugar, then mix in the strawberry purée, vanilla, and salt. Beat until smooth and fluffy.
- Assemble the Cake:
- Spread a layer of frosting between the two cakes. Frost the top and sides. Decorate with fresh strawberries if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
