What are some recipes that just feel like a warm hug? I want something special, but don’t want to spend hours fussing over it. It’s the one I pull out when I have no idea what to do with it and I need to be able to get it done. In the kitchen. When I first made this post, it was an accident. I had a surplus of strawberries and sucked it up. It turned into something sweet. Is there any magic in the world? What is the perfect balance of a moist, tender cake and berry flavor that just sings? Is it overly complicated? Sweet tooth strikes hard. What are some good store-bought cakes? Is this strawberry cake the real deal, and it’s surprisingly simple to achieve that bakery-quality cake? How do I make a taste at home? What’s better than a simple vanilla cake with jam? What is the best way to incorporate strawberry goodness into a recipe?
What is the best strawberry cake?
What makes this strawberry cake so delicious? What is a vanilla cake? What is the taste of fresh strawberries? What is the use of freeze-dried powder? Is it true that strawberries are puréed right in the batter? Pink hue and an unforgettable fruity punch. Is it like a sunshine-filled cake? This isn’t your typical dense pound cake or a light, airy chiffon. It sits somewhere perfectly in the middle – it’s wonderfully tender, with a crumb that just melts in your mouth. What is the name of a company? It’s a celebration of strawberries, made into Ice Cream cake that’s approachable enough for casual use. Why is afternoon tea so elegant? What is sunshine and happiness in this delicious treat?
Why you’ll love this recipe?
Honestly, there are so many reasons why I’m completely smitten with this strawberry cake, and I just know you will be too! First off, the flavor is absolutely divine. We’re talking about a bright, sweet strawberry taste that isn’t artificial or cloying. It’s fresh, it’s vibrant, and it’s wonderfully balanced by the subtle sweetness of the cake itself. It’s like tasting summer, even in the middle of winter. Then there’s the simplicity – and I can’t stress this enough. I’ve tested this recipe so many times, and it consistently turns out perfectly. You don’t need any fancy equipment or intimidating techniques. If you can measure ingredients and stir a bowl, you can make this cake. It’s a lifesaver when you need a crowd-pleaser without the stress. It’s also surprisingly budget-friendly. Most of the ingredients are pantry staples, and while fresh strawberries are key, they’re usually quite affordable when in season. Plus, the texture is just heavenly. It’s incredibly moist and tender, thanks to a few little tricks I’ve learned over the years. It’s not dense; it’s not crumbly; it’s just pure, soft cake perfection. I’ve made this for potlucks, family gatherings, and just because, and it always disappears faster than you can say “more please.” It’s definitely a step up from a basic Strawberry Shortcake, offering a more integrated and nuanced flavor profile. What I love most is that it feels sophisticated without being fussy, making it my go-to for those moments when I want to impress without breaking a sweat. It’s a true gem in my recipe collection!
How do you make a delicious strawberry cake?
Quick Overview
How do you make a strawberry cake? You’ll whisk together your dry ingredients, combine your wet ingredients (including that lovely delicious orange juice) and mix well. What is strawberry purée ), then gently bring them together. What is the best way to make a delicious cake? How do I make a sweet glaze for my pancakes? Is it a process that’s both satisfying to do and incredibly rewarding when you see the finished product? What’s the best part? Minimal fuss, maximum flavor. You’ll have a showstopper cake with hardly any effort.
Ingredients
For the Main Batter:
How do I make a cake base? I always try to use ripe, sweet strawberries for purée. It makes a huge difference in flavor. If your strawberries aren’t super sweet, you might want to add a tiny bit more sugar to the purée. For the flour, all-purpose is perfect, but I’ve also had success with a good quality gluten-free flour. Is it safe to use xanthan gum? Is buttermilk a lifesaver? If you don’t have buttermilk, you can easily make your own by adding a tablespoon of white vinegar. If you have lemon juice, add it to regular milk and let it sit for 5-10 minutes.
- 2 12 cups all purpose flour.
- 1 12 cups granulated sugar. 1 cup white
- 2 12 teaspoons baking powder for baking.
- 12 teaspoon salt. 1
- 12 cup (1 stick) unsalted butter, softened.
- 2 large eggs, room temperature.
- 1 teaspoon vanilla extract. 1 cup water.
- 1 cup buttermilk, room temperature, 1 teaspoon salt.
- 1 cup fresh strawberry purée (from about 1 12 cups fresh strawberries, purées until smooth)
For the Filling:
What makes a dish over the top? It’s simple but adds another layer of that gorgeous strawberry flavor. I usually make this while the cake is baking, so it’s ready to go. How do you make a fruit compote? How do you dice strawberries so that they are evenly distributed? If you like chunkier filling, feel free to leave them a bit larger, but I find smaller pieces meld well. What is better in a cake?
- 1 cup fresh strawberries, finely diced.
- 14 cup granulated sugar. 1
- 1 tablespoon cornstarch per 1 cup
For the Glaze:
This glaze is super easy and adds a lovely sheen and extra sweetness. You want it thick enough to coat but thin enough for it to drizzle. If it’s too thick, a tiny splash of water will loosen it up. If it’s too thin, a bit more powdered sugar will thicken it. I sometimes add a drop of red food coloring to make it even more vibrant, but it’s totally optional!
- 1 12 cups powdered sugar. 1 ts
- 2-3 tablespoons of milk or heavy cream.
- 12 teaspoon vanilla extract.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, let’s get the oven nice and hot. Preheat it to 350°F (175°C). I use two 8-inch round cake pans for this. I like to use them for baking. Grease them really well with butter or baking spray, and then dust them with a little flour. Tap out any excess flour. How do I remove cake layers? I like to line the bottoms with parchment paper too, which is an extra layer of security. I find a well-greased and floured pan does the trick perfectly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside. What is the importance of whisking these dry ingredients together? It ensures that the leavening agents (baking powder) and salt are evenly distributed throughout the cooking process. How do you make a cake that rises evenly? You want a nice, uniform mixture before we add the wet ingredients.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the butter and sugar until it’s smooth. How do I beat eggs in a bowl until well combined? Stir in the vanilla extract and the beautiful strawberry purée. Make sure everything is thoroughly incorporated. The butter needs to be soft but not melted. How do you make a smooth batter? The room temperature eggs and buttermilk also emulsify better, leading to a smoother, more tender meat.
Step 4: Combine
What is the best way to bring it all together? Is it safe to pour the wet ingredients into a bowl with the dry ingredients? Mix on low speed with an electric mixer, or stir with a whisk or spatula, until just combined. What should I do if I overmix? Overmixing can develop the gluten in the flour too much, resulting in a tougher cake. If you don’t see any streaks of dry flour, mix until you no longer see them. The batter will be thick and gorgeous with that lovely pink hue.
Step 5: Prepare Filling
While the cake batter is resting briefly (or while the oven preheats), let’s quickly make that batter. Simple filling. In a small saucepan, combine the finely diced strawberries, 14 cup granulated sugar, and cornstarch. Set aside. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften, about 5 minutes. Remove from heat. About 5-7 minutes. What is cornstarch and why is it so good? Remove from heat and let it cool completely. How do you spoon jammy filling into a batter?
Step 6: Layer & Swirl
How do you divide the strawberry cake batter evenly between your prepared pans? What is the best strawberry filling recipe? Spread it evenly over the top of each pan. Then, gently spoon the remaining batter over the filling, covering it completely. If you want swirled effect, you can run a knife or skewer through the batter to create swirls. Pretty patterns. Don’t over-swirl, or the colors will just blend into one. Just a few gentle swirls are perfect.
Step 7: Bake
Place the pans in the preheated oven. Bake for 25-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. What is the best way to come out How long does it take to bake a cake? The cakes should be lightly golden around the edges and spring back when lightly touched.
Step 8: Cool & Glaze
Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. If you remove a piece of plastic, it will not fall apart. Then you can remove the piece. Then, carefully invert the cakes onto the wire rack to cool completely. While they’re cooling, whisk together the powdered sugar, 2 tablespoons of milk or cream. Vanilla extract for glaze. Add more liquid if needed to reach desired drizzling consistency. Once the cakes are completely cool, drizzle this glaze generously over the tops.
Step 9: Slice & Serve
Once the glaze has set, it’s time to slice and enjoy! I love to use a sharp knife to cut through layers. The contrast of the pink cake, the ruby-red filling, and the white glaze is just stunning. This cake is delicious at room temperature, or even slightly chilled if you prefer. Is it a beautiful sight and smells absolutely amazing?
What should I serve it with?
What is a strawberry cake? I love pairing a slice of bread with sourdough or coffee. For an enticing breakfast treat, I like to serve it alone. What is the best way to enjoy iced tea The sweetness of the cake is a lovely contrast to the bitterness of coffee. For an elegant brunch spread, I usually serve it on a pretty pedestal with fresh fruit. Serve with whipped cream or a spoonful of crème fraîche. What are some extra fresh berries scattered around the plate just elevate the presentation beautifully. As a dessert, it’s simply perfect on its own, but if you’re feeling decadent, sneezing into some good chocolate is the best thing to do. What is better, vanilla bean Ice Cream or raspberry sorbet? Is there any texture or flavor that is more irresistible? What are some of the best spontaneous snack moments? Is it good with a glass of milk or herbal tea? My kids love it with a glass of cold milk after school. We also have a family tradition of having this for our “summer celebration” dessert, even if it’s ice cream. Just a Tuesday! What makes a day feel special?
How do I make a perfect strawberry cake?
I’ve tinkered with this recipe quite a bit over the years, and a few little tricks have really helped me achieve that perfect strawberry cake every single time. First, when you’re preparing your strawberries for the purée, make sure they’re well-rinsed and hulled. For the cake batter, I always use fresh strawberries for the purée. If you’re using frozen strawberries, make sure they are completely thawed and drained very well before puréeing, as excess water can affect the cake’s texture. Also, ensure your butter, eggs, and buttermilk are at room temperature. This helps them emulsify properly, creating a smoother batter and a finer crumb. I learned this the hard way after a few denser cakes – room temp ingredients are key! When it comes to mixing the batter, remember my rule: mix *just* until combined. Overmixing is the enemy of tender cakes; it develops the gluten too much. You want to see a few tiny lumps; that’s perfectly fine! For the filling, don’t skip the cornstarch; it’s what gives it that lovely, thick, jam-like consistency so it doesn’t just run out of the cake. You can also experiment with the swirl – some people like a more marbled effect, others prefer distinct layers. Just a gentle swirl with a knife is usually enough. And for baking, every oven is different! Get to know yours. If your cakes are browning too quickly on top before the center is cooked, loosely tent them with foil. Also, the toothpick test is your best friend for checking doneness – a few moist crumbs attached to the toothpick mean it’s perfect, but a wet batter means it needs more time. Lastly, don’t rush the cooling process before glazing; a warm cake will melt the glaze into a puddle!
Storing and Reheating Tips
Storing this delicious strawberry cake is pretty simple, though I rarely have leftovers! If you find yourself with any, you can keep it at room temperature for up to two days. Just make sure it’s covered tightly with plastic wrap or in an airtight container. This prevents it from drying out. If you’ve got more than two days’ worth, or if your kitchen is particularly warm, it’s best to refrigerate it. Wrap it well in plastic wrap, and then place it in an airtight container. It should stay fresh in the refrigerator for about 4-5 days. When you want to serve it from the fridge, I always recommend letting it sit out at room temperature for about 30 minutes to an hour before slicing. This helps the cake regain its lovely tender texture. As for freezing, this cake freezes beautifully, though I usually freeze the unfrosted cake layers before glazing them. Wrap each unfrosted layer tightly in a double layer of plastic wrap, then a layer of aluminum foil. It can be frozen for up to 2-3 months. To thaw, unwrap the layers and let them come to room temperature on a wire rack. Then, you can glaze them as usual. If you’ve already glazed it, it can still be frozen, but the glaze might get a little sticky upon thawing. When reheating a slice that’s been refrigerated, a few seconds in the microwave (on low power) can help warm it up, but be careful not to overheat it, as it can dry out quickly. Mostly, it’s best enjoyed at room temperature.
Frequently Asked Questions
Final Thoughts
I truly hope you give this strawberry cake a try. It’s become a staple in my kitchen for so many good reasons – it’s reliably delicious, brings so much joy with its bright flavor, and honestly, it just makes people happy. It’s the kind of cake that feels like a special occasion, but is so easy to make that you can enjoy it whenever the mood strikes. The way the strawberry flavor is infused throughout the tender crumb, with that little burst of jamminess in the center, is just pure bliss. If you love this recipe, I think you might also enjoy my Lemon Raspberry Loaf or my Easy Blueberry Crumble Bars – they have that same wonderful balance of fruit and comforting cake. I can’t wait to hear how yours turns out, so please leave a comment below and let me know your thoughts, or share any variations you tried! Happy baking, everyone!
Strawberry Cake
Ingredients
Cake Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
Strawberry Filling
- 4 cups Fresh strawberries, sliced
- 0.75 cup Granulated sugar
- 2 tablespoons Cornstarch
- 0.25 cup Water
Frosting
- 1 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Cake Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Strawberry Filling
- In a saucepan, combine strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften. Remove from heat and let cool.
Frosting
- In a large bowl, beat butter until smooth. Gradually add powdered sugar, beating until combined. Stir in heavy cream and vanilla extract until frosting is smooth and creamy.
Assembly
- Place one cake layer on a serving plate. Spread with a layer of strawberry filling, then top with a layer of frosting. Repeat with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Garnish with fresh strawberries, if desired.
