Strawberry Cake Recipe

There’s something irresistibly joyful about a slice of strawberry cake. The sweet scent of ripe berries, the soft layers of fluffy sponge, and the cool whipped cream melting on your tongue — it’s comfort, celebration, and nostalgia all at once. Whether you’re baking it for a summer gathering or just because you need a little sweetness in your life, this strawberry cake is a treat worth every bite.

Behind the Recipe

I remember my grandmother making strawberry cake every spring, right when the berries were at their peak. She’d pile them high on layers of golden sponge and cover everything with clouds of whipped cream. The kitchen would fill with the scent of vanilla and fruit, and the first bite always felt like sunshine. This recipe brings back all those memories, but with just the right updates for modern kitchens and busy lives.

Recipe Origin or Trivia

Strawberry cake has a long-standing place in home kitchens, especially across the Southern United States. Traditionally made with fresh or preserved berries, it became wildly popular in the 1950s when boxed cake mixes were paired with strawberry gelatin and frosting. But we’re taking it back to its roots — using real strawberries, fluffy vanilla sponge, and light cream for a dessert that tastes like pure strawberry bliss.

Why You’ll Love Strawberry Cake

This cake is more than just pretty. It’s got layers of flavor and texture that make it truly unforgettable.

Versatile: Perfect for birthdays, brunches, showers, or a casual weekend dessert.

Budget-Friendly: Made with pantry staples and seasonal berries, it won’t break the bank.

Quick and Easy: The batter comes together in minutes, and decorating is a breeze.

Customizable: Add a layer of strawberry jam, a hint of lemon zest, or even swap the cream for frosting.

Crowd-Pleasing: Its soft texture and sweet berry flavor are loved by kids and adults alike.

Make-Ahead Friendly: Bake the cake layers a day ahead and assemble when needed.

Great for Leftovers: Store slices in the fridge for a next-day treat that still tastes fresh.

Chef’s Pro Tips for Perfect Results

You’re going to want to make this cake again and again, so here’s how to nail it each time.

1. Room Temperature Ingredients: Let your eggs, milk, and butter sit out before baking. It helps everything mix more smoothly.
2. Don’t Overmix: Stir the batter just until combined to keep the cake light and airy.
3. Chill the Cream: For fluffiest whipped cream, keep your bowl and beaters cold.
4. Fresh Strawberries Are Key: Pick ripe, red berries for the best flavor and color.
5. Slice Before Serving: Cutting the cake in advance helps the whipped cream set just right and keeps the layers neat.

Kitchen Tools You’ll Need

You don’t need fancy gadgets, just a few kitchen basics.

Mixing Bowls: For combining dry and wet ingredients.

Electric Mixer or Whisk: To cream butter and whip the cream.

Cake Pans: Two 8-inch round pans work perfectly.

Cooling Rack: To cool your cakes evenly.

Spatula: For folding and spreading the batter and cream.

Serrated Knife: For slicing strawberries and trimming cake layers if needed.

Ingredients in Strawberry Cake

This cake brings together simple ingredients that create layers of texture and flavor. Here’s what you’ll need:

1. All-Purpose Flour: 2 ½ cups – Provides the structure for the cake, giving it that soft, tender crumb.
2. Granulated Sugar: 1 ¾ cups – Sweetens the cake and helps it brown beautifully.
3. Baking Powder: 2 ½ teaspoons – Gives the cake lift and lightness.
4. Salt: ½ teaspoon – Balances the sweetness and enhances flavor.
5. Unsalted Butter: ¾ cup (softened) – Adds richness and moistness.
6. Eggs: 4 large – Bind the ingredients together and add structure.
7. Whole Milk: 1 cup – Keeps the cake soft and moist.
8. Vanilla Extract: 1 ½ teaspoons – Infuses the cake with warm, sweet aroma.
9. Fresh Strawberries: 2 cups (sliced) – Juicy and sweet, they star in the filling and topping.
10. Heavy Cream: 2 cups – Whipped into soft peaks for a cloud-like finish.

Ingredient Substitutions

Sometimes you need to work with what you have. Here are some smart swaps:

All-Purpose Flour: Cake flour for a finer texture.

Granulated Sugar: Coconut sugar for a caramel note.

Whole Milk: Almond or oat milk for a dairy-free version.

Unsalted Butter: Neutral oil like canola or vegetable.

Vanilla Extract: Almond extract for a different twist.

Heavy Cream: Coconut cream for a dairy-free topping.

Ingredient Spotlight

Fresh Strawberries: These little red gems aren’t just pretty, they’re packed with sweetness and natural juices that infuse every bite of the cake with real berry flavor.

Heavy Cream: When whipped just right, it creates a pillowy soft topping that contrasts beautifully with the dense cake and fresh fruit.

Instructions for Making Strawberry Cake

Ready to whip up something unforgettable? Let’s bake this strawberry dream 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. Beat in the eggs one at a time, then stir in vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture alternately with the milk, mixing gently after each addition.
3. Prepare Your Cooking Vessel:
   Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
4. Assemble the Dish:
   Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
5. Cook to Perfection:
   While the cakes cool, whip the heavy cream until soft peaks form. Sweeten with a bit of sugar if desired.
6. Finishing Touches:
   Once cakes are cool, place one layer on a serving plate. Spread a thick layer of whipped cream and top with sliced strawberries. Add the second layer and repeat, finishing with a pretty crown of berries.
7. Serve and Enjoy:
   Chill for 30 minutes if you want cleaner slices. Slice, serve, and watch everyone’s eyes light up.

Texture & Flavor Secrets

The magic here lies in the contrast. You’ve got soft, buttery sponge layers paired with juicy berries and airy whipped cream. The cake is just sweet enough to complement the natural tartness of the strawberries, and every bite gives you a little crunch from the edges, softness from the cream, and bright bursts of berry.

Cooking Tips & Tricks

Let’s make sure your strawberry cake comes out bakery-worthy.

• Use parchment circles in your pans to prevent sticking.
• Whip the cream just until soft peaks form — overwhipping turns it grainy.
• Add a thin layer of jam between cakes if you want even more berry flavor.

What to Avoid

Mistakes happen, but you can skip these common ones.

• Overbaking: Check early and use a toothpick to avoid dry cake.
• Warm cakes + whipped cream: Always let cakes cool fully before assembling.
• Uneven layers: Use a scale to divide batter evenly between pans.

Nutrition Facts

Servings: 10
Calories per serving: 380

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

You can bake the cake layers a day in advance and keep them wrapped at room temperature. The assembled cake should be stored in the fridge, covered loosely with plastic wrap. It stays fresh for up to 3 days. If you want to freeze the cake, do so without the cream and strawberries, then decorate after thawing.

How to Serve Strawberry Cake

Serve chilled or at room temperature with a few extra berries on the side. Pair it with lemonade, a cup of tea, or even a scoop of vanilla ice cream for an extra treat.

Creative Leftover Transformations

Got leftovers? Here’s how to reimagine them.

• Make strawberry cake parfaits by layering crumbled cake with yogurt or more cream.
• Turn slices into a trifle with pudding and fruit.
• Toast it slightly and top with whipped cream for a warm twist.

Additional Tips

• Chill your mixing bowl before whipping cream for best results.
• Add a tiny pinch of salt to the whipped cream to deepen the flavor.
• Try brushing cake layers with strawberry juice for added moisture.

Make It a Showstopper

Presentation is everything. Arrange whole strawberries in concentric circles for a professional finish. Dust the top lightly with powdered sugar for a classic touch. Use a cake stand to elevate the look — literally and visually.

Variations to Try

• Strawberry Lemon Cake: Add lemon zest to the batter and whipped cream.
• Chocolate Strawberry Cake: Swap half the flour for cocoa powder.
• Mini Cakes: Bake in cupcake tins for individual servings.
• Jam-Filled Layers: Add a layer of strawberry preserves between cakes.
• Strawberry Shortcake Style: Use biscuit layers instead of sponge for a rustic twist.

FAQ’s

Q1: Can I use frozen strawberries?

A1: Yes, but thaw and drain them first to avoid extra moisture in the cake.

Q2: Can I make this cake dairy-free?

A2: Absolutely. Use plant-based milk and coconut cream instead of dairy.

Q3: What if I only have one cake pan?

A3: Bake in two batches or make a single-layer cake with toppings only.

Q4: Can I frost this instead of using whipped cream?

A4: Sure! A light cream cheese frosting pairs beautifully.

Q5: How do I know when the cake is done?

A5: Insert a toothpick in the center — it should come out clean.

Q6: Can I make it gluten-free?

A6: Yes, use a 1:1 gluten-free flour blend for best results.

Q7: Do I need to refrigerate the cake?

A7: Yes, especially after adding whipped cream and fruit.

Q8: What kind of vanilla works best?

A8: Pure vanilla extract or vanilla bean paste for rich flavor.

Q9: Can I add food coloring?

A9: If you want a pink hue, a drop of natural food coloring works.

Q10: Can kids help make this?

A10: Definitely! Let them help with mixing, layering, and decorating.

Conclusion

Strawberry cake is one of those desserts that never goes out of style. It’s light, fresh, sweet, and comforting — and every bite feels like a celebration. Whether you’re sharing it with loved ones or sneaking a slice for yourself, trust me, it’s worth every bite.

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