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1 Fresh Strawberry Cake: A Light and Joyful Summer Slice

Fresh Strawberry Cake: A Light and Joyful Summer Slice

Name: Fresh Strawberry Cake
Prep time: 20 min
Cook time: 28 min
Total time: 50 min
Ingredients: 1.5 cups all-purpose flour (The structure for a tender crumb.); 1 cup granulated sugar (Balances the strawberry’s brightness.); 0.5 cups unsalted butter, softened (Adds richness and moistness.); 2 large eggs, room temperature (For lift and stability.); 0.5 cups whole milk, warm (Helps the batter come together smoothly.); 2 teaspoons baking powder (Gives a light, airy cake.); 0.25 teaspoon salt (Lifts the flavors.); 1 cup fresh strawberries, pureed (The heart of the cake, sweet and fragrant.); 1 teaspoon vanilla extract (Rounds the flavor.); 1 cup unsalted butter, softened; 3 cups powdered sugar; 0.5 cups fresh strawberry puree; pinch salt

Introduction

There is a moment each spring when the first baskets of ripe berries arrive at the market and my kitchen fills with that sweet, green-sugary scent — that is the birth of this Fresh Strawberry Cake. It’s the kind of dessert that makes you slow down, take a deep breath, and remember family picnics and birthday candles. This Fresh Strawberry Cake is an easy recipe that turns simple ingredients into an indulgent dessert that feels like a warm hug.

If you love layered cakes with fresh fruit, you might also enjoy a rich chocolate layer for a different celebration — I often pair this lighter, fruity cake with inspiration from a decadent chocolate bake like a Baileys Chocolate Cake for alternating holidays.

Why You’ll Love This Fresh Strawberry Cake

Comforting and bright: fresh strawberries bring a sunny tenderness that tastes like childhood summers.
Family favorite: moist layers and light strawberry buttercream mean kids and grandparents both ask for seconds.
Versatile: serve as a festive meal finale or a quiet afternoon treat.
Quick-ish payoff: prep and assembly are straightforward — a perfect compromise between simple and special.
Healthy option tweaks available: swap part of the sugar or use yogurt to lighten the crumb without losing flavor.

Ingredients for Fresh Strawberry Cake

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1 1/2 cups all-purpose flour — the structure for a tender crumb.
1 cup granulated sugar — balances the strawberry’s brightness.
1/2 cup unsalted butter, softened — adds richness and moistness.
2 large eggs, room temperature — for lift and stability.
1/2 cup whole milk, warm — helps the batter come together smoothly.
2 teaspoons baking powder — gives a light, airy cake.
1/4 teaspoon salt — lifts the flavors.
1 cup fresh strawberries, pureed — the heart of the cake, sweet and fragrant.
1 teaspoon vanilla extract — rounds the flavor.
For the frosting: 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/2 cup fresh strawberry puree; pinch of salt.

Substitutions: use Greek yogurt or buttermilk instead of milk for tang and tenderness; swap half the butter for applesauce to reduce fat; use gluten-free flour blend if needed. For a dairy-free option, replace butter with a plant-based spread and use almond milk.

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I also like to keep a running list of cake ideas, so I often browse my cake collection for inspiration like this collection of cake recipes when planning themes.

Timing

Prep time: 20 minutes
Cook time: 22–28 minutes
Total time: about 50 minutes

This Fresh Strawberry Cake comes together faster than a lot of takeout desserts and has a payoff that feels worth every minute — the aroma alone is worth the bake.

Step-by-Step Instructions for Fresh Strawberry Cake

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. As the oven warms, your kitchen will begin to smell faintly of sugar and comfort.
In a bowl, whisk flour, baking powder, and salt. Set aside.
In a mixer, cream the softened butter and sugar until pale and fluffy — about 3 minutes. You’ll see the mixture lighten and hear the promise of a tender cake.
Add eggs one at a time, mixing well after each, then stir in vanilla and the fresh strawberry puree. The batter should blush pink and smell delightfully fruity.
With the mixer on low, add the dry ingredients alternately with warm milk, starting and ending with flour. Mix until just combined; a few streaks are okay.
Pour into the prepared pan and smooth the top. Bake for 22–28 minutes, or until a toothpick comes out clean and the cake springs back when lightly pressed.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting: beat butter until creamy, then slowly add powdered sugar alternately with strawberry puree until you reach a spreadable consistency. Frost the cooled cake and garnish with thin strawberry slices.

For a layered look, double the recipe, bake in two pans, and stack with a thin smear of frosting and fresh strawberries between layers.

I like to nudge readers toward friendly variations — for a festive twist, dot each slice with toasted almonds or a drizzle of dark chocolate.

In case you want to experiment with other tropical sweet options, I sometimes reference a tropical-inspired treat like a creamy pineapple pecan cake for contrast and pairing ideas.

Tips and Variations

Make it lighter: replace half the butter with Greek yogurt for a tangy, moist crumb.
Festive meal twist: add a splash of lemon zest to the batter for brightness and serve with whipped cream for a more indulgent dessert.
Healthy option: reduce sugar by 1/4 cup and increase vanilla and fresh strawberry puree to enhance natural sweetness.
Strawberry swap: macerate slices with a teaspoon of sugar and a squeeze of lemon if your berries aren’t fully sweet.
Add texture: fold in 1/2 cup finely chopped toasted almonds for a nutty crunch.

Serving Suggestions

Serve this Fresh Strawberry Cake with a hot pot of Earl Grey tea or a chilled glass of sparkling rosé to make it feel celebratory. It’s perfect for afternoon tea with friends, as a family favorite for birthdays, or as a cozy dessert after a quick dinner. Picture a sunlit kitchen, a stack of plates, laughter at the table, and the sweet smell of berries bringing everyone close.

Storage and Make-Ahead Tips

Refrigerator: Store frosted cake in an airtight cake carrier for up to 4 days.
Freezing: Freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before frosting.
Make-ahead: Bake layers a day early and keep wrapped at room temperature; prepare the frosting the morning you assemble for the freshest flavor.

Pro Tips from the Kitchen

Use room-temperature eggs for a smoother, more emulsified batter.
Puree strawberries in a blender, then strain if you want a velvety frosting without seeds.
Don’t overmix: stop when the flour is just incorporated to avoid a tough cake.
Measure flour with a spoon and level method to keep the cake light.
Test for doneness at the earliest time listed to prevent overbaking — a gently browned top and a clean toothpick are your friends.

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FAQs

Q: Can I use frozen strawberries?
A: Yes—thaw and drain them first, then simmer briefly to reduce excess moisture before pureeing so the batter does not become too wet.

Q: Is this recipe suitable for kids’ parties?
A: Absolutely. The gentle sweetness and soft texture make it a hit with kids, and you can decorate with colorful berries or sprinkles for a fun touch.

Q: How do I prevent the frosting from sliding?
A: Chill the cake layers for 20–30 minutes before applying a crumb coat, then chill again for 10 minutes before adding the final layer of frosting.

Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it; keep an eye on baking time as it may vary slightly.

Conclusion

There is something quietly powerful about a Fresh Strawberry Cake: it gathers people, marks moments, and turns ordinary days into small celebrations. If you want a trusted guide with a slightly different technique or no gelatin in the frosting, check out this detailed Fresh Strawberry Cake Recipe (No Gelatin) for more tips and variations. Try it this weekend, invite someone over, and let the simple sweetness of strawberries make a memory.