Strawberry cake – This cake is rich, moist, and infused with the sweet, fruity flavor of fresh strawberries. The combination of fluffy cake layers and creamy frosting, paired with fresh strawberries, creates a mouthwatering treat that everyone will love.
Why You’ll Love This Strawberry Cake
- Moist and Flavorful: Fresh strawberries provide a naturally sweet and tangy flavor that enhances the cake’s texture and moistness.
- Customizable: Whether you prefer a traditional vanilla frosting or something more decadent like whipped cream or cream cheese frosting, this cake can be adjusted to fit your tastes.
- Easy to Make: With simple ingredients and straightforward steps, you can easily bake this cake in your own kitchen without much hassle.
Tips and Tricks for the Perfect Strawberry Cake:
- Use Fresh Strawberries: Fresh strawberries will give the best flavor and texture. Avoid using frozen strawberries, as they can make the batter too wet and affect the cake’s texture.
- Don’t Overmix the Batter: Mixing the batter too much can cause the cake to become dense. Be gentle when combining the ingredients to ensure a light, fluffy result.
- Chill the Frosting: If you’re using cream cheese frosting, it can sometimes soften too much during the decorating process. If needed, chill the frosting for 10-15 minutes before applying it to the cake.
- For Extra Flavor: Add a little lemon zest or a teaspoon of almond extract to the batter to elevate the flavor profile of the cake.
- Use a Cake Tester: For a foolproof way to check if the cake is done, use a cake tester or toothpick. Insert it into the center; if it comes out clean, the cake is ready.
Variations of Strawberry Cake:
- Strawberry Shortcake Cake: For a twist on the traditional strawberry cake, use this recipe to create a strawberry shortcake-inspired version by layering the cake with whipped cream and fresh strawberries.
- Vegan Strawberry Cake: Substitute the eggs with flax eggs or another vegan alternative, and replace the dairy ingredients with plant-based options like almond milk and coconut oil.
- Gluten-Free Strawberry Cake: Use a gluten-free flour blend in place of all-purpose flour to make this cake gluten-free. Ensure the baking powder is also gluten-free.
- Strawberry and Chocolate Cake: Add some melted chocolate or cocoa powder to the batter for a delightful combination of strawberries and chocolate.
How to Serve Strawberry Cake:
Strawberry cake can be served in many ways to suit different occasions. Here are some ideas for serving:
- As a Birthday Cake: Perfect for a birthday celebration, this cake can be decorated with extra strawberries or even strawberry-flavored candies.
- For Afternoon Tea: Slice the cake into smaller pieces for a light, refreshing treat with a cup of tea or coffee.
- With Ice Cream: Serve slices of this cake with a scoop of vanilla or strawberry ice cream for a deliciously indulgent dessert.
How to Store Strawberry Cake:
- Room Temperature: If you plan to eat the cake within 2-3 days, you can store it at room temperature. Simply cover the cake with plastic wrap or place it in an airtight container.
- Refrigeration: For longer storage, refrigerate the cake for up to a week. The frosting can soften at room temperature, so keeping the cake chilled helps maintain its shape.
- Freezing: You can also freeze the cake for up to 3 months. Wrap the cake layers in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Recipe FAQs:
- Can I use frozen strawberries in this recipe? It’s best to use fresh strawberries, but if you must use frozen, be sure to thaw and drain them well to avoid excess moisture in the batter.
- Can I make the cake in advance? Yes, you can bake the cake layers in advance and store them in the refrigerator for up to 3 days before frosting and serving.
- How can I make the frosting less sweet? You can reduce the amount of powdered sugar and add a little more cream cheese or heavy cream to balance out the sweetness.
- Why did my cake sink in the middle? A cake sinking in the middle can be caused by overmixing the batter or opening the oven door too frequently while the cake is baking. Ensure the cake is properly cooled before removing it from the pan.
Yield: 24
Strawberry Cake
Strawberry cake - This cake is rich, moist, and infused with the sweet, fruity flavor of fresh strawberries. The combination of fluffy cake layers and creamy frosting, paired with fresh strawberries, creates a mouthwatering treat that everyone will love.
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Ingredients
For the Strawberry Reduction:
- 32 oz fresh or frozen strawberries (thawed)
- 4 oz sugar (optional)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 pinch salt
For the Strawberry Cake:
- 8 oz unsalted butter (room temperature)
- 10 oz granulated sugar
- 6 oz egg whites (room temperature)
- 4 oz whole milk (room temperature)
- 6 oz strawberry reduction (room temperature)
- 2 oz vegetable or canola oil
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 ½ tsp strawberry emulsion or extract (LorAnn Bakery Emulsion works great)
- 1 tsp vanilla extract
- ½ tsp pink food color (Americolor Electric Pink Gel)
- 14 oz all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
For the Strawberry Buttercream Frosting:
- 4 oz pasteurized egg whites
- 16 oz powdered sugar
- 16 oz unsalted butter (room temperature)
- ½ tsp salt
- 1 tsp vanilla extract
- 4 oz strawberry reduction (room temperature)
Instructions
Strawberry Reduction (Make Ahead!):
- Start by blending your thawed strawberries into a smooth puree. In a saucepan, combine the puree with sugar, lemon juice, and lemon zest.
- Bring it to a boil, then lower the heat and let it simmer until it thickens into a sauce-like consistency (about 40-60 minutes).
- You’ll need some for the cake, some for frosting, and the rest for extra moisture between the layers. Leftovers- Store in the fridge for up to a week or freeze for later!
Strawberry Cake:
- Preheat and Prep: Preheat your oven to 350°F (176°C) and grease two 8" cake pans with cake goop or your preferred pan release.
- Wet Ingredients: In a bowl, whisk together milk, oil, strawberry reduction, lemon juice, lemon zest, vanilla extract, strawberry emulsion, and pink food coloring.
- Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Beat softened butter and sugar in a stand mixer until light and fluffy (about 3-5 minutes).
- Add Egg Whites: Gradually add egg whites, one at a time, beating well after each addition. The batter should look cohesive.
- Mix Wet and Dry Ingredients: Slowly alternate adding the dry ingredients and the milk mixture to the batter, starting and ending with dry ingredients. Mix until just combined—no overmixing!
- Bake: Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Chill: Wrap the cooled cake layers in plastic wrap and refrigerate (or freeze) before assembling.
Strawberry Buttercream:
- Mix Egg Whites and Sugar: In a stand mixer, whisk together egg whites and powdered sugar on low, then whip on high for 5 minutes until thickened.
- Add Butter: Gradually add the softened butter in chunks, whipping on high for 8-10 minutes. The buttercream should be light, fluffy, and shiny.
- Add Strawberry Reduction: Mix in the strawberry reduction, vanilla extract, and salt. For an extra smooth finish, switch to a paddle attachment and mix on low for 15-20 minutes to remove any air bubbles.
Assemble the Cake:
- Once your cakes are chilled, spread a layer of strawberry buttercream between the layers and on top.
- Garnish with fresh strawberries for a gorgeous finish.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 436Total Fat 24gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 61mgSodium 213mgCarbohydrates 54gFiber 2gSugar 38gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts:
This strawberry cake recipe is the ultimate treat for anyone who loves fresh, fruity desserts. It’s perfect for any occasion and can be easily customized with different frosting, flavors, and decorations. Whether you’re enjoying it on a special day or just because, this cake is sure to delight everyone who tries it. So, get baking, and let the sweet aroma of strawberry cake fill your kitchen!
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