Go Back

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
Cook Time 35 minutes
Total Time 1 hour
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.