Strawberry cake brings joy with its fresh, fruity flavor and moist texture. This recipe guides you through every step. You will create a stunning cake perfect for birthdays, parties, or any day. Fresh strawberries make it special. Follow along for success.
Baking a strawberry cake starts with quality ingredients. Use ripe strawberries for the best taste. This from-scratch recipe skips box mixes. It yields a two-layer 9-inch cake that serves 12. Prep time is 30 minutes. Bake time is 30 minutes. Total time is about 2 hours, including cooling and frosting.
Gather your tools first. You need two 9-inch round cake pans. Line them with parchment paper. Grease the sides with butter or oil. Have a mixer ready. Cooling racks speed up the process. A serrated knife levels the cakes nicely.
Ingredients for the Cake
For the strawberry cake layers, collect these items:
Dry ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- ½ cup whole milk, room temperature
- ¼ cup strawberry puree (from fresh strawberries)
- 2 teaspoons vanilla extract
- Red food coloring (optional, for pink hue)
Puree about 1 cup of hulled strawberries in a blender. Strain for smoothness. This adds natural flavor without excess moisture.
Ingredients for the Strawberry Buttercream Frosting
Make a creamy frosting to pair perfectly:
- 1 ½ cups unsalted butter, softened
- 5 cups powdered sugar, sifted
- ½ cup strawberry puree (strained)
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh strawberries for garnish
This frosting pipes beautifully. It holds its shape on warm days.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Position racks in the center.
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Step 1: Prepare the dry ingredients.
Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside. This ensures even distribution.
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Step 2: Cream the butter and sugar.
In a large bowl, beat butter with a mixer on medium speed for 2 minutes. Add sugar gradually. Beat until light and fluffy, about 3-4 minutes. Scrape the bowl often.
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Step 3: Add eggs one by one.
Beat in eggs, one at a time. Mix well after each. This builds structure. Batter may look curdled—it’s normal.
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Step 4: Mix in wet ingredients.
Add sour cream, milk, strawberry puree, and vanilla. Beat on low until combined. Add food coloring if desired for a vibrant pink.
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Step 5: Incorporate dry ingredients.
Add dry mix in three parts. Mix on low speed just until no flour streaks remain. Overmixing toughens the cake.
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Step 6: Bake the layers.
Divide batter evenly between prepared pans. Smooth tops with a spatula. Bake for 28-32 minutes. Test with a toothpick—it should come out clean. Cool in pans for 10 minutes. Then transfer to racks. Cool completely, about 1 hour.
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Step 7: Make the frosting.
Beat butter until creamy, 2 minutes. Add powdered sugar one cup at a time. Mix on low, then medium. Add strawberry puree, vanilla, and salt. Beat until fluffy, 3-4 minutes. Taste and adjust sweetness.
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Step 8: Assemble the cake.
Level cooled cakes if domed. Place one layer on a serving plate. Spread 1 cup frosting evenly. Add second layer. Frost top and sides. Use an offset spatula for smooth edges. Garnish with halved strawberries.
Chill the cake for 30 minutes before slicing. This sets the frosting. Store leftovers in the fridge up to 4 days.
Tips for the Perfect Strawberry Cake
- Use room-temperature ingredients. Cold items cause lumps.
- Fresh strawberries beat frozen for puree. Blend them smooth to avoid chunks.
- Measure flour correctly. Spoon into the cup, then level with a knife. Packing it adds too much.
- For moist cake, do not overbake. Start checking at 28 minutes. Ovens vary.
- Make ahead. Bake layers a day early. Wrap tightly. Frost on serving day.
- For pure white frosting, skip puree in batter. Use extract only.
- Allergies? Swap dairy with plant-based alternatives. Gluten-free flour works with adjustments.
- Troubleshoot sinking centers. Ensure baking powder is fresh. Avoid opening the oven door early.
This cake impresses with its tender crumb and bold strawberry taste. It rivals bakery versions.
Why This Recipe Works
The sour cream tenderizes the crumb. It adds tang that balances sweetness. Strawberry puree infuses real fruit flavor. Butter provides richness. The combo creates a cake that stays moist for days.
Unlike some recipes, this one bakes evenly. No dense spots. Frosting uses puree for stability. It won’t weep or slide.
Variations to Try
- Chocolate Strawberry Cake: Add ½ cup cocoa powder to dry ingredients. Top with chocolate ganache.
- Strawberry Shortcake Style: Skip frosting. Layer with whipped cream and macerated strawberries.
- Vegan Version: Use flax eggs, vegan butter, and coconut yogurt. Almond milk substitutes well.
- Cupcakes: Fill liners ⅔ full. Bake 18-22 minutes. Yields 24.
These tweaks keep it exciting.
Storage and Freezing
Cover frosted cake with plastic wrap. Refrigerate up to 5 days. Bring to room temperature before serving.
Freeze unfrosted layers. Wrap individually in plastic, then foil. Freeze up to 2 months. Thaw overnight. Frost fresh.
Portion slices for freezing. They thaw quickly.
Nutrition Information (Per Slice)
Approximate values: 550 calories, 28g fat, 70g carbs, 5g protein. Varies by slice size. Use for guidance.
Enjoy your homemade strawberry cake. It captures summer in every bite.
Frequently Asked Questions (FAQs)
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1. Can I use frozen strawberries?
Yes, thaw and drain well. Pat dry to reduce moisture. Fresh works best for flavor.
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2. Why is my cake dense?
Likely overmixing or old leavening agents. Check expiration dates. Mix gently.
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3. How do I make strawberry puree?
Hull 1-2 cups strawberries. Blend until smooth. Strain seeds through a sieve.
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4. Can I make this without sour cream?
Substitute full-fat Greek yogurt or buttermilk. Adjust milk to ¾ cup.
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5. Does the cake need refrigeration?
Yes, due to fresh strawberries and buttercream. Store chilled for safety.