Fresh Strawberry Cake Recipe
Introduction
There is something about the first bite of a bright, juicy strawberry atop a soft, pillowy cake that makes time slow down and the world feel sweeter — that is exactly what this Fresh Strawberry Cake Recipe delivers. It started one summer evening when my grandmother brought a simple cake to our family dinner, and everyone fell quiet for that perfect, blissful moment. That memory is what I want to wrap up in every slice I bake for you today. If you love cakes made from real fruit and easy recipe ideas that feel both festive and homey, you might also enjoy exploring our cake recipes collection for more inspiration.
Why You’ll Love This Fresh Strawberry Cake Recipe
- Comforting food with a bright, summery twist — tender crumb and strawberry perfume.
- A family favorite that works for birthdays, cozy nights, or a quick celebration.
- Easy recipe that feels indulgent but is simple enough for weeknight baking.
- Versatile: make it lighter for a healthy option or richer for an indulgent dessert.
- Great payoff for the time — ready faster than you might expect and worth every minute.
Ingredients
- 2 cups all-purpose flour — gives the cake a tender crumb; substitute with gluten-free 1:1 flour if needed.
- 1 1/2 cups granulated sugar — balances the strawberries; reduce to 1 1/4 cups for a less sweet cake.
- 2 1/2 teaspoons baking powder — lifts the cake for a fluffy texture.
- 1/2 teaspoon salt — enhances flavor.
- 1/2 cup unsalted butter, softened — for richness; use vegan butter for dairy-free.
- 3 large eggs, at room temperature — help build structure and give moisture.
- 1 cup whole milk, warmed slightly — swap for almond or oat milk for a dairy-free option.
- 2 teaspoons pure vanilla extract — brings warmth and depth.
- 1 1/2 cups fresh strawberries, hulled and chopped — the star ingredient; mashed slightly for more strawberry flavor.
- Zest of 1 lemon — brightens the berry notes (optional).
For the frosting:
- 1 1/2 cups heavy cream — whipped for a light finish; use coconut cream for dairy-free.
- 1/4 cup powdered sugar — sweetens the whipped cream gently.
- Extra whole strawberries for garnish.
Substitutions: If fresh strawberries are out of season, use frozen berries thawed and drained, or try fresh raspberries for a tart variation. For a lighter cake, replace half the butter with unsweetened applesauce.
Timing
- Prep time: 20 minutes
- Cook time: 30–35 minutes
- Total time: 55–60 minutes
This recipe is a quick dinner idea turned dessert star — it comes together nearly as fast as a takeout run but tastes like a special, homemade treat.
Step-by-Step Instructions for Fresh Strawberry Cake Recipe
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Your dry mix is the foundation for a tender cake.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and lemon zest. Your kitchen will already smell amazing at this point.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry mix. Mix until just combined — do not overmix.
- Fold in the chopped strawberries gently so the batter keeps its light texture and flecks of red remain.
- Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean and the top is golden.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream with powdered sugar until soft peaks form and spread over the cooled cake. Garnish with whole strawberries and a light dusting of powdered sugar.
Tips and Variations
- Festive meal twist: add a layer of strawberry jam between two cake layers for extra fruitiness.
- Healthier alternative: swap half the sugar for coconut sugar and use oat milk.
- For an indulgent dessert, fold a little mascarpone into the whipped cream for a richer frosting.
- Make it gluten-free by using a certified 1:1 gluten-free flour blend.
- Want a lemon-strawberry version? Add lemon curd between layers and increase the zest.
One lovely inspiration I sometimes pair with this cake idea is a richer chocolate option; if you love that contrast, try a slice alongside a classic Baileys chocolate cake for a grown-up finish.
Serving Suggestions
Serve slices on a sunny porch or at a table filled with friends and laughter. Pair the cake with:
- A bright, crisp cup of green tea to balance the sweetness.
- A scoop of vanilla ice cream for an indulgent dessert experience.
- A crisp, fresh salad like an apple walnut salad for a light meal pairing that complements the cake’s fruity notes.
Picture your guests smiling as the cake is set down, strawberries glistening, and the scent of vanilla and lemon lifting the room — that is the moment this recipe is made for.
Storage and Make-Ahead Tips
- Store leftover cake covered in the refrigerator for up to 3 days. The whipped cream keeps best chilled.
- To freeze: wrap unfrosted layers tightly in plastic and freeze for up to 2 months; thaw overnight in the refrigerator before frosting.
- Make ahead: bake the cake layer a day ahead and frost it the morning you plan to serve for fresh presentation without last-minute rush.
Pro Tips from the Kitchen
- Use very fresh strawberries for the brightest flavor and best texture.
- Let your eggs and milk come to room temperature — they incorporate better for a smoother batter.
- Do not overmix once flour is added; overworking the batter makes the cake tough.
- If using frozen berries, toss them in a tablespoon of flour to prevent them from sinking.
- Chill the whipped cream before whipping for faster, more stable peaks.
FAQs
Q: Can I make this gluten-free?
A: Yes — use a 1:1 gluten-free flour blend and follow the recipe the same way; the texture will be slightly different but still delightful.
Q: Can I use frozen strawberries?
A: You can. Thaw and drain them first, then gently fold into the batter. Tossing them with a little flour helps prevent sinking.
Q: How do I keep the cake from getting soggy from the strawberries?
A: Pat very wet berries dry and fold them in gently. If layering with jam, spread a thin barrier of whipped cream or mascarpone to protect the cake layers.
Q: Will whipped cream frosting hold up on a warm day?
A: Whipped cream is best served chilled. If serving outdoors in heat, keep the cake refrigerated until the last possible moment.
Conclusion
If you are searching for a recipe that tastes like sunshine, connection, and comforting celebration, this Fresh Strawberry Cake Recipe is an invitation to slow down and savor simple joys. It’s an easy recipe that becomes a family favorite, whether you bake it for a weekday dessert or a festive meal. For another gorgeous take on strawberry cake inspiration and a detailed method, I recommend checking out this version of the Fresh Strawberry Cake Recipe – Sugar Geek Show to compare techniques and find ideas that speak to your kitchen style. Try it, share it, and let this cake become part of your warmest moments.
Fresh Strawberry Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and lemon zest.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry mix. Mix until just combined — do not overmix.
- Fold in the chopped strawberries gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick comes out clean and the top is golden.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream with powdered sugar until soft peaks form and spread over the cooled cake.
- Garnish with whole strawberries and a light dusting of powdered sugar.
