Strawberry Cake Recipe

There’s something undeniably charming about a strawberry cake. The fluffy layers, the delicate sweetness of vanilla, and the juicy bursts of fresh strawberries come together in a way that feels like sunshine in dessert form. Whether it’s for a birthday, a tea party, or just because, this cake always brings a smile. Trust me, this one’s a total game-changer.

Behind the Recipe

This recipe comes from one of those joyful kitchen moments where you have a basket of ripe strawberries, a craving for something sweet, and a little extra time to bake love into every bite. I remember baking a version of this cake with my grandmother every spring. We’d whip the cream by hand, sneaking tastes as we went, and pile the berries high until it barely balanced. This version keeps that spirit alive, with a few upgrades for simplicity and flavor.

Recipe Origin or Trivia

Strawberry cake has its roots in traditional American layer cakes but gained popularity in the South, where strawberries are celebrated in many spring and summer desserts. The classic version uses fresh berries rather than artificial flavoring, which gives the cake a light, refreshing taste that’s hard to beat. It’s also been a popular choice for baby showers, picnics, and family gatherings for generations.

Why You’ll Love Strawberry Cake

There are a hundred reasons to fall in love with this cake, but here’s the shortlist:

Versatile: Works perfectly for birthdays, brunches, or weekday treats.

Budget-Friendly: Uses simple ingredients that won’t break the bank.

Quick and Easy: Minimal prep with a big payoff in taste and presentation.

Customizable: Switch the cream for frosting, or add lemon zest for a twist.

Crowd-Pleasing: Everyone loves strawberries, and this cake never disappoints.

Make-Ahead Friendly: Bake the layers a day before and assemble when ready.

Great for Leftovers: Keeps well and tastes even better the next day.

Chef’s Pro Tips for Perfect Results

When it comes to making strawberry cake from scratch, a few tricks will elevate it from good to unforgettable.

• Use room temperature ingredients for a smoother batter and even baking.
• Macerate your strawberries with a bit of sugar if they’re not super ripe.
• Whip the cream until it just holds soft peaks to avoid over-beating.
• Let the cake layers cool completely before assembling to prevent sliding.
• Add a layer of strawberry jam for extra fruit flavor and moisture.

Kitchen Tools You’ll Need

You don’t need a fancy setup—just a few kitchen basics to make this strawberry dream come true.

Mixing Bowls: For dry and wet ingredients.

Electric Mixer: For whipping cream and creaming butter.

Cake Pans: Two 8-inch round pans for layering.

Spatula: To fold in ingredients and spread whipped cream evenly.

Wire Rack: For cooling your cake layers evenly.

Serrated Knife: To trim or level layers if needed.

Ingredients in Strawberry Cake

Every ingredient here has a purpose. Together, they create a harmony of soft cake, sweet cream, and juicy strawberries.

1. All-purpose flour: 2 ½ cups. Gives the cake structure and softness.
2. Granulated sugar: 1 ½ cups. Sweetens the batter and balances the berries.
3. Baking powder: 2 ½ teaspoons. Helps the cake rise and stay fluffy.
4. Salt: ½ teaspoon. Enhances the overall flavor.
5. Unsalted butter: ¾ cup (softened). Adds richness and buttery taste.
6. Eggs: 4 large. Provide structure and moisture.
7. Whole milk: 1 cup. Keeps the cake tender and light.
8. Vanilla extract: 2 teaspoons. Adds warm flavor and aroma.
9. Fresh strawberries: 2 cups (sliced). The star ingredient, juicy and sweet.
10. Powdered sugar: ½ cup. Sweetens the whipped cream topping.
11. Heavy cream: 2 cups. Whipped into soft peaks for the topping.

Ingredient Substitutions

Need to tweak the recipe? Here are some handy swaps.

All-purpose flour: Cake flour for a finer crumb.

Granulated sugar: Coconut sugar for a more caramel-like sweetness.

Whole milk: Buttermilk for a slight tang and extra moisture.

Unsalted butter: Margarine, if you’re avoiding dairy.

Heavy cream: Store-bought whipped topping in a pinch.

Ingredient Spotlight

Fresh Strawberries: Sweet, juicy, and slightly tart, strawberries bring natural flavor and beautiful color to the cake.

Heavy Cream: When whipped, it turns into a cloud-like topping that lightens the entire dessert and contrasts perfectly with the rich cake.

Instructions for Making Strawberry Cake

This cake is as fun to make as it is to eat. Let’s walk through it step by step.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Combine Ingredients:
   In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet, alternating with the milk until fully combined.
3. Prepare Your Cooking Vessel:
   Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula.
4. Assemble the Dish:
   Bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
5. Cook to Perfection:
   While the cake cools, whip the heavy cream with powdered sugar until soft peaks form.
6. Finishing Touches:
   Slice the strawberries and set aside. Once the cake layers are cool, spread whipped cream over the first layer, top with sliced strawberries, then place the second layer on top and repeat. Decorate the top with extra berries.
7. Serve and Enjoy:
   Slice generously and serve chilled or at room temperature. Every bite is a burst of creamy, fruity delight.

Texture & Flavor Secrets

This cake is all about contrast. The sponge is light and fluffy with just a hint of vanilla. The whipped cream is airy and slightly sweet. The strawberries add brightness and a bit of tartness that balances everything out. Each bite is soft, juicy, and refreshing with layers of smooth, tender, and fruity textures.

Cooking Tips & Tricks

A little help goes a long way in the kitchen. Keep these in mind:

• Let your cake layers cool fully to prevent melting the whipped cream.
• Use ripe strawberries for the best natural sweetness.
• Chill your mixing bowl before whipping cream for faster, fluffier results.

What to Avoid

Here are common missteps and how to steer clear of them:

• Overmixing the batter: This can make the cake dense. Mix just until combined.
• Using warm ingredients for whipped cream: It won’t whip properly unless cold.
• Skipping the parchment paper: Makes it harder to remove the cake cleanly.

Nutrition Facts

Servings: 10
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

This cake holds up beautifully when prepped ahead. You can bake the cake layers the night before and store them tightly wrapped at room temperature. Assemble with whipped cream and berries right before serving. Leftovers can be stored in the fridge for up to 3 days. You can also freeze the cake layers for up to 2 months.

How to Serve Strawberry Cake

Serve with a dollop of whipped cream and a few extra strawberry slices on the side. For an extra pop of flavor, drizzle with a little strawberry syrup or a touch of lemon zest. It pairs wonderfully with tea, lemonade, or even iced coffee.

Creative Leftover Transformations

Give those leftovers a second life:

• Strawberry Trifle: Layer cake cubes with yogurt and berries in a glass.
• Cake Milkshake: Blend with vanilla ice cream for a dessert drink.
• Berry Shortcake Jars: Repackage in small jars for on-the-go treats.

Additional Tips

• Use a cake leveler if your layers dome while baking.
• Add a spoonful of strawberry jam between layers for a sweet surprise.
• Decorate with mint leaves for a fresh and vibrant finish.

Make It a Showstopper

Presentation is key! Try serving on a white cake stand with a fresh strawberry crown on top. A dusting of powdered sugar just before serving gives it that dreamy, bakery-style look. Add a ribbon around the base for extra charm if serving at a party.

Variations to Try

• Lemon Strawberry Cake: Add lemon zest to the batter and whipped cream.
• Chocolate Strawberry Cake: Swap a third of the flour with cocoa powder.
• Mini Strawberry Cakes: Use muffin tins to create individual portions.
• Gluten-Free Version: Use a gluten-free flour blend.
• Strawberry Cream Cheese Frosting: Replace whipped cream with sweetened cream cheese frosting for richness.

FAQ’s

Q1: Can I use frozen strawberries?

A1: Yes, just make sure to thaw and drain them well to avoid excess moisture.

Q2: Can I make this cake without eggs?

A2: Absolutely. You can substitute ¼ cup of plain yogurt per egg or use a commercial egg replacer.

Q3: Can I use almond milk instead of whole milk?

A3: Yes, but the texture may be slightly lighter. Go for unsweetened almond milk.

Q4: How long will this cake stay fresh?

A4: Up to 3 days in the fridge, covered.

Q5: Can I freeze the assembled cake?

A5: It’s best to freeze the layers only. Whipped cream doesn’t hold up well to freezing.

Q6: Is this cake overly sweet?

A6: Not at all. The natural strawberries and lightly sweetened cream balance the flavors.

Q7: Can I add strawberry jam?

A7: Definitely! Spread a thin layer between the cake layers for extra fruitiness.

Q8: Can I use a 9×13 pan?

A8: Yes, just adjust baking time and skip the layering.

Q9: Should I refrigerate the whipped cream before using?

A9: Keep it chilled and use immediately after whipping for best results.

Q10: Can I bake the cake layers ahead of time?

A10: Yes, bake and wrap tightly once cooled. Store at room temp or freeze.

Conclusion

There you have it. A strawberry cake that brings sunshine to your plate and joy to your kitchen. It’s simple, beautiful, and full of love in every slice. Whether you’re serving guests or sneaking a forkful at midnight, it’s worth every bite. Go ahead, bake it, share it, and let this sweet moment become a new favorite.

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