Strawberry Cake: The Ultimate Recipe for a Delicious Dessert

Strawberry Cake: Just the name conjures up images of sunshine, picnics, and pure, unadulterated joy, doesn’t it? I remember the first time I tasted a truly exceptional strawberry cake – it was at my grandmother’s, a towering confection layered with fresh berries and a cloud of whipped cream. One bite, and I was hooked! This isn’t just a cake; it’s a memory, a celebration, a taste of summer all year round.

The history of strawberry cake is as sweet as the dessert itself. While variations exist across cultures, the American South is often credited with perfecting this delightful treat. Strawberries, readily available and bursting with flavor, were a natural addition to cakes, creating a dessert that was both elegant and comforting. It quickly became a staple at gatherings, holidays, and any occasion that called for a little bit of sweetness.

But what is it about strawberry cake that makes it so universally loved? Is it the vibrant color, the delicate crumb, or the irresistible combination of sweet and tart? I think it’s all of the above! The moist texture, the burst of fresh strawberry flavor in every bite, and the creamy frosting create a symphony of sensations that’s simply divine. Plus, with my easy-to-follow recipe, you can bake this crowd-pleaser with minimal fuss. Get ready to experience the magic of homemade strawberry cake – your taste buds will thank you!

Ingredients:

• For the Cake:
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup fresh strawberries, pureed
• Optional: A few drops of red food coloring (for a more vibrant color)
• For the Strawberry Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• ½ cup fresh strawberries, pureed
• 1 teaspoon vanilla extract
• Optional: A pinch of salt
• For Decoration (Optional):
• Fresh strawberries, sliced
• Strawberry jam or preserves
• Sprinkles

Preparing the Cake Batter:

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease and flour two 9-inch round cake pans. I like to use baking spray with flour already in it for extra insurance against sticking, but the traditional method works just fine too. Make sure you get into all the nooks and crannies!
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important here to ensure everything is evenly distributed. This helps the cake rise properly and have a consistent texture. Set this bowl aside for later.
3. Cream Butter and Sugar: In a large mixing bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. The mixture should be noticeably lighter in color and have a smooth, almost whipped texture. This step is crucial for incorporating air into the batter, which contributes to a tender crumb.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. Don’t overmix at this stage, just enough to combine everything.
5. Alternate Wet and Dry Ingredients: This is where the magic happens! Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. I usually add about one-third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
6. Incorporate Strawberry Puree: Gently fold in the strawberry puree until just combined. If you’re using food coloring, add it now and stir until the batter is evenly colored. Remember, a little food coloring goes a long way!
7. Divide Batter: Divide the batter evenly between the prepared cake pans. I like to use a kitchen scale to ensure the pans are filled with the same amount of batter, which helps the cakes bake evenly.

Baking the Cakes:

1. Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should also be lightly golden brown on top and spring back slightly when gently pressed.
2. Cool in Pans: Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Cooling them in the pans prevents them from sticking and breaking.
3. Level the Cakes (Optional): Once the cakes are completely cool, you can use a serrated knife to level the tops if they are uneven. This will make stacking and frosting the cake much easier.

Preparing the Strawberry Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large mixing bowl (or the bowl of your stand mixer), beat together the softened cream cheese and butter until smooth and creamy. Make sure both the cream cheese and butter are at room temperature to avoid lumps in the frosting.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Once all the powdered sugar is added, increase the speed to medium and beat until the frosting is light and fluffy.
3. Incorporate Strawberry Puree and Vanilla: Stir in the strawberry puree and vanilla extract until well combined. If the frosting is too thick, you can add a tablespoon or two of milk or cream to thin it out. If it’s too thin, add a little more powdered sugar.
4. Adjust Sweetness (Optional): Taste the frosting and adjust the sweetness as needed. If you prefer a less sweet frosting, you can add a pinch of salt to balance the flavors.

Assembling and Decorating the Cake:

1. First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of strawberry cream cheese frosting evenly over the top.
2. Second Layer: Carefully place the second cake layer on top of the frosting.
3. Frost the Cake: Frost the entire cake with the remaining strawberry cream cheese frosting. You can create a smooth finish or add swirls and textures with a spatula or piping bag.
4. Decorate (Optional): Decorate the cake with fresh strawberry slices, a drizzle of strawberry jam or preserves, and/or sprinkles. Get creative and have fun with it!
5. Chill (Optional): For best results, chill the cake in the refrigerator for at least 30 minutes before serving. This will help the frosting set and make the cake easier to slice.
6. Serve: Slice and serve your delicious homemade strawberry cake! Enjoy!

Conclusion:

This isn’t just another cake recipe; it’s an invitation to experience pure, unadulterated joy in every bite. The vibrant flavor of fresh strawberries, combined with the light and airy texture, makes this Strawberry Cake a guaranteed crowd-pleaser. I truly believe this recipe is a must-try for anyone who appreciates a delicious and beautiful dessert. It’s perfect for birthdays, holidays, or simply a special treat on a sunny afternoon. But the best part? It’s incredibly versatile! While I adore this cake exactly as written, there are so many ways to make it your own. For a richer flavor, consider using browned butter in the cake batter. It adds a nutty depth that complements the sweetness of the strawberries beautifully. If you’re feeling adventurous, try adding a hint of lemon zest to the batter for a bright, citrusy twist. A splash of almond extract can also elevate the flavor profile, creating a sophisticated and unforgettable taste. As for serving suggestions, the possibilities are endless. A simple dusting of powdered sugar is always a classic and elegant choice. But for a truly decadent experience, I highly recommend pairing it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. You could also create a strawberry compote to drizzle over each slice, adding even more intense strawberry flavor. For a more sophisticated presentation, consider layering the cake with a light and airy mascarpone cream. And don’t forget about variations! If you’re short on time, you can easily adapt this recipe into cupcakes. Simply adjust the baking time accordingly. Or, for a truly show-stopping dessert, consider making a layered strawberry trifle. Alternate layers of cake, whipped cream, and fresh strawberries in a large glass bowl for a visually stunning and incredibly delicious treat. You could even use different types of strawberries – like wild strawberries or alpine strawberries – for a unique and complex flavor. I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s more than just a cake; it’s a celebration of summer, a testament to the power of simple ingredients, and a reminder to savor the sweet moments in life. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious Strawberry Cake you’ve ever tasted. I promise, you won’t regret it! And most importantly, I want to hear about your experience! Did you try any of the variations I suggested? Did you add your own special touch? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy baking! I am eager to see your take on this classic dessert. Let me know how it turns out! Print