Pin it
This soft and fluffy homemade strawberry cake is made with fresh strawberries and topped with a creamy strawberry buttercream. With more than 150 five-star reviews since its publication in 2017, this cake is sure to be a favorite in your kitchen too.
I first made this strawberry cake for my daughter's birthday three years ago, and it's now become our family's most requested celebration dessert. The natural pink color never fails to bring smiles to everyone's face.
Ingredients
- All purpose flour: Provides the perfect structure for a tender crumb cake
- Baking powder: Gives this cake its impressive rise and fluffy texture
- Unsalted butter: Creates that rich buttery flavor that makes homemade cakes special
- Granulated sugar: Balances the natural tartness of the strawberries
- Fresh strawberries: The star ingredient that infuses every bite with real berry flavor
- Freeze dried strawberries: Secret weapon for intense strawberry flavor in the frosting without adding moisture
- Powdered sugar: Creates that silky smooth buttercream texture
- Vanilla extract: Enhances the strawberry flavor with its complementary notes
Step-by-Step Instructions
- Prepare the pans:
- Place oven rack in the middle position and preheat to 350°F. Properly grease and flour two 8 or 9-inch round cake pans for easy release after baking.
- Mix dry ingredients:
- Whisk together flour, baking powder, and salt in a medium bowl. This step ensures even distribution of leavening agents throughout the batter.
- Cream butter and sugar:
- Beat butter and sugar for a full 2-3 minutes until noticeably lighter in both color and texture. This incorporates air into the batter which is crucial for a light cake.
- Add eggs:
- Incorporate eggs one at a time, allowing each to fully blend before adding the next. This prevents the batter from breaking and maintains that smooth texture.
- Combine wet and dry ingredients:
- Alternate adding the flour mixture and milk, beginning and ending with flour. This method prevents overmixing which would develop too much gluten.
- Fold in strawberries:
- Gently fold in the patted dry strawberries by hand using a spatula, not the mixer. This preserves their texture and prevents crushing them into the batter.
- Bake until golden:
- Divide batter between pans and bake for 40-44 minutes until a toothpick comes out clean and tops are lightly browned. Allow to cool completely in pans.
- Make strawberry buttercream:
- Process freeze-dried strawberries into powder, then beat with butter, powdered sugar, vanilla, milk, and salt until completely smooth and fluffy.
- Assemble the cake:
- Level cake layers, then stack with buttercream between layers and covering the outside. The frosting seals in moisture while adding that beautiful strawberry flavor.
Pin it
The freeze-dried strawberries in the frosting transformed this cake from good to spectacular. I discovered this technique after years of struggling with watery strawberry frostings, and now I use this method for all my berry buttercreams.
Storage Tips
This strawberry cake stays remarkably fresh at room temperature for up to 5 days when stored properly in an airtight container. The moisture from the fresh strawberries actually helps prevent the cake from drying out too quickly. For longer storage, refrigeration extends freshness to a full week, though I recommend bringing slices to room temperature before serving for the best flavor and texture.
Make Ahead Options
The beauty of this cake lies in its versatility for advance preparation. You can make the cake layers up to a month ahead and freeze them tightly wrapped. The buttercream can be prepared 3 days in advance and refrigerated, though you'll need to bring it to room temperature and rewhip it before frosting. For maximum convenience, you can even freeze the fully assembled cake for up to 2 months—just thaw overnight in the refrigerator before serving.
Strawberry Selection Tips
For the most flavorful cake, choose strawberries that are fully ripe but still firm. Deep red berries with minimal white around the stem area will provide the strongest strawberry flavor. When strawberries aren't in season, frozen berries work surprisingly well—just be sure to thaw and drain them thoroughly to remove excess moisture. For special occasions, consider seeking out specialty varieties like Seascape or Alpine strawberries, which offer more concentrated flavor than standard supermarket varieties.
Serving Suggestions
This strawberry cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For an extra special presentation, garnish each slice with fresh strawberry halves and a sprig of mint. When serving for a celebratory occasion, consider decorating the top with white chocolate covered strawberries arranged in a circle for an elegant finishing touch.
Pin it
Frequently Asked Questions
- → Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Be sure to thaw them and blot or squeeze out any excess liquid before adding them to the batter.
- → How do I make the frosting smoother?
If your frosting is too stiff, add more milk or cream. If it's too thin, add additional powdered sugar and blend until smooth.
- → Can I bake this as a sheet cake?
Yes, this recipe works perfectly for a 9" x 13" sheet cake. Bake it for about 40-42 minutes or until a toothpick comes out clean.
- → How should I store leftover cake?
Leftover cake stays fresh covered tightly at room temperature for up to 5 days, or in the refrigerator for up to 1 week. You can also freeze the cake for up to 2 months.
- → Can I use this recipe for cupcakes?
Absolutely! This recipe makes about 24 delicious cupcakes. Adjust the bake time to approximately 18-22 minutes.
- → What is the best way to get flat cake layers?
To create flat layers, trim the domed tops of the cakes with a serrated knife or use a cake leveler before assembling.