Strawberry Cake Recipe

Strawberry Cake Recipe: A Slice of Summer in Every Bite

Introduction

There are desserts that taste like treats, and then there are desserts that feel like home. This Strawberry Cake Recipe is the latter — a warm, pink-scented memory you can slice and share. Imagine pulling a soft, fruity cake from the oven while the kitchen fills with the sweet perfume of simmered strawberries and vanilla; family members drift in like moths to a porch light. This is a recipe that turns ordinary evenings into small celebrations, and if you love discovering simple classics, you might enjoy our cake recipes collection for more inspiration. The focus keyword — Strawberry Cake Recipe — is woven through this post so you can find this comfort quickly and save it for the next cozy night in.

Why You’ll Love This Recipe

• It tastes like summer no matter the season — bright, sweet, and slightly tangy.
• Easy recipe with pantry-friendly ingredients; great for beginner bakers.
• Versatile: make it as an indulgent dessert or a festive meal centerpiece.
• Family favorite — kids and grandparents both ask for seconds.
• Healthier option tweaks available so you can enjoy it guilt-free.
• Quick payoff: prep and bake in less time than pick-up from a bakery.

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Ingredients for Strawberry Cake Recipe

• 2 1/2 cups all-purpose flour — provides a tender crumb; use cake flour for even softer texture.
• 2 teaspoons baking powder — gives a gentle lift.
• 1/2 teaspoon baking soda — balances acidity.
• 1/2 teaspoon salt — enhances flavors.
• 1 cup unsalted butter, softened — for richness; coconut oil works as a dairy-free substitute.
• 1 1/2 cups granulated sugar — cut to 1 cup for a less sweet, more fruity cake.
• 3 large eggs, at room temperature — bind and add structure.
• 1 teaspoon vanilla extract — deepens aroma.
• 1/2 cup buttermilk — makes the cake tender; plain yogurt thinned with milk is a good substitute.
• 1 cup pureed fresh strawberries — the cake’s star; for a healthier option, use unsweetened puree.
• 1/2 cup chopped fresh strawberries — fold in for bursts of texture.
• Optional: a few drops of natural pink food coloring for a vibrant layer.

Substitutions and tips:

• For a gluten-free cake, use a 1-to-1 gluten-free flour blend.
• If strawberries are out of season, use thawed frozen strawberries drained well.
• To reduce sugar, swap half the sugar for a granulated sweetener suitable for baking.

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Timing

• Prep time: 20 minutes (plus 10 minutes to bring eggs and butter to room temperature if needed)
• Cook time: 30–35 minutes
• Total time: about 55–60 minutes

Ready faster than takeout, but with the payoff of something lovingly homemade — this cake rewards patience and smells like celebration while it bakes.

Step-by-Step Instructions for Strawberry Cake Recipe

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and line the bottom with parchment for easy release.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. The dry mix should look light and airy.
3. In a stand mixer or with a hand mixer, cream the softened butter and sugar until pale and fluffy — about 3 to 4 minutes. This is where the cake begins to feel like a promise.
4. Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract.
5. Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; overmixing steals tenderness.
6. Fold in the pureed strawberries and the chopped pieces gently. The batter will blush pink and smell like summer.
7. Pour into the prepared pan, smooth the top, and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
8. Let the cake cool in the pan for 10 minutes, then invert onto a rack to cool completely before frosting.

As the cake bakes, your kitchen will smell amazing — a warm, fruity scent that invites conversation and nostalgia.

Tips and Variations

• Strawberry Glaze: Heat 1/2 cup strawberry puree with 1/2 cup powdered sugar until slightly thickened, then brush over the warm cake for an extra burst.
• Layer Cake: Double the recipe for a dreamy two-layer cake with strawberry buttercream.
• Festive twist: Add a splash of lemon juice to the frosting for brightness or a spoonful of balsamic reduction for grown-up depth.
• Healthier alternative: Use Greek yogurt instead of butter for a denser, tangy loaf-style cake.
• Encourage personalization: top with toasted almonds, white chocolate shavings, or quick-macerated berries.

For a crunchy, fresh contrast, consider a light salad on the side such as this delightful apple walnut salad recipe.

Serving Suggestions

• Serve slices with a dollop of whipped cream, a drizzle of strawberry sauce, and a few fresh berries for a picture-perfect dessert.
• Pair with a lightly brewed tea or a chilled glass of prosecco for celebrations.
• Turn it into a brunch star with a side of Greek yogurt and honey.
• Imagine candlelit birthdays, picnic blankets, and lazy weekend breakfasts — that’s the mood this cake creates.
• If you want a chocolate companion, try serving alongside a slice of Baileys Chocolate Cake for a decadent duet at dessert parties.

Storage and Make-Ahead Tips

• Store cooled cake, wrapped in plastic wrap, at room temperature for up to 2 days.
• Refrigerate frosted cake for up to 4 days in an airtight container.
• To freeze: wrap whole cake or slices tightly in plastic, then foil; freeze up to 3 months. Thaw overnight in the fridge before serving.
• Make the strawberry puree ahead and refrigerate for 2 days; it intensifies in flavor and makes assembly faster.

Pro Tips from the Kitchen

• Use ripe, fragrant strawberries for the best flavor — they make a noticeable difference.
• Do not skip the room-temperature eggs and butter; they emulsify better and give a smoother batter.
• If using frozen strawberries, thaw and drain to avoid excess moisture that can weigh the cake down.
• A toothpick with a few moist crumbs is better than a dry toothpick; slight moisture means the cake will stay tender.
• For extra shine, brush the top with warmed strawberry glaze when the cake is still slightly warm.

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FAQs

Q: Can I make this recipe with frozen strawberries?
A: Yes. Thaw and drain frozen strawberries well, then puree. Excess liquid can make the batter too wet, so pat solids dry if needed.

Q: Can I make this dairy-free?
A: Substitute butter with coconut oil or a dairy-free spread and use a plant-based milk plus a teaspoon of lemon juice as the buttermilk replacement.

Q: How do I prevent a soggy bottom from the strawberry puree?
A: Fold puree gently into the batter and avoid overloading with liquid; if necessary, reduce puree by simmering briefly to thicken.

Q: Can I use this batter for cupcakes?
A: Absolutely — bake at 350°F for 18–22 minutes in lined muffin tins.

Conclusion

This Strawberry Cake Recipe is more than a dessert; it is a small ritual of joy you can create again and again. Whether you bake it for a birthday, a quiet Sunday, or to turn everyday into something special, its warm aroma and rosy crumb will make people smile. If you want to compare techniques or try another fresh approach, this Fresh Strawberry Cake Recipe – Sugar Geek Show is a lovely companion resource to explore.

Happy baking—may your kitchen always smell like strawberries and good memories.

Contents

• 1 Strawberry Cake
  • 1.1 Ingredients  
  • 1.2 Method 
  • 1.3 Notes

Strawberry Cake

This Strawberry Cake Recipe captures the essence of summer in every delicious slice, making it a favorite among family and friends. With its fruity flavor and tender texture, it's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2.5 cups all-purpose flour Use cake flour for an even softer texture.
• 2 teaspoons baking powder Gives a gentle lift.
• 0.5 teaspoon baking soda Balances acidity.
• 0.5 teaspoon salt Enhances flavors.

Wet Ingredients

• 1 cup unsalted butter, softened Coconut oil works as a dairy-free substitute.
• 1.5 cups granulated sugar Cut to 1 cup for a less sweet, more fruity cake.
• 3 large eggs, at room temperature Bind and add structure.
• 1 teaspoon vanilla extract Deepens aroma.
• 0.5 cup buttermilk Plain yogurt thinned with milk is a good substitute.
• 1 cup pureed fresh strawberries The cake’s star; for a healthier option, use unsweetened puree.
• 0.5 cup chopped fresh strawberries Fold in for bursts of texture.
• a few drops natural pink food coloring Optional for a vibrant layer.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and line the bottom with parchment for easy release.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. The dry mix should look light and airy.
3. In a stand mixer or with a hand mixer, cream the softened butter and sugar until pale and fluffy — about 3 to 4 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract.

Mixing

1. Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; overmixing steals tenderness.
2. Fold in the pureed strawberries and the chopped pieces gently.

Baking

1. Pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
2. Let the cake cool in the pan for 10 minutes, then invert onto a rack to cool completely before frosting.

Notes

For a gluten-free version, use a 1-to-1 gluten-free flour blend. You can also double the recipe for a two-layer cake with strawberry buttercream.

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