Homemade Strawberry Cake with Strawberry Frosting
There’s nothing quite like a slice of homemade strawberry cake to bring a smile to your face. This delightful dessert is bursting with the fresh flavor of strawberries, combined with a soft and moist cake texture that’s simply irresistible. The sweet and tangy strawberry frosting adds an extra layer of deliciousness, making it perfect for any occasion. Whether you’re celebrating a birthday, hosting a summer picnic, or just needing a sweet treat, this cake is sure to impress!
The beauty of homemade strawberry cake lies in its simplicity. It’s not just a treat for your taste buds; it’s also a feast for the eyes with its vibrant pink frosting and fresh strawberry garnishes. This cake can be enjoyed at any time of day, making it versatile enough for breakfast, dessert, or even as a sweet afternoon snack!
Prep Time, Cook Time, Total Time:
Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min
How to Make Homemade Strawberry Cake with Strawberry Frosting
Ingredients:
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries (finely chopped)
- ½ cup strawberry puree (blend fresh strawberries until smooth)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk, if needed)
- Pinch of salt
Step-by-Step Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. This creates the dry mix; set it aside for later.
- In a large mixing bowl, beat the softened butter and granulated sugar together on high speed until the mixture is light and fluffy, about 3 minutes. This step is crucial for incorporating air, which helps the cake rise.
- Add the eggs one at a time, ensuring to beat well after each addition. Stir in the vanilla extract for a warm flavor profile.
- In a small bowl, combine the whole milk and sour cream. This mixture adds moisture and richness to the cake.
- Gradually add the dry mix to the butter mixture in three parts, alternating with the milk mixture, starting and ending with the dry ingredients. Mix just until combined; overmixing can lead to a dense cake.
- Gently fold in the strawberry puree and finely chopped fresh strawberries until they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on the time to avoid overbaking.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before frosting.
- For the frosting, beat the softened butter on high speed until it’s smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition until fully incorporated.
- Pour in the strawberry puree and vanilla extract, mixing until well combined. If the frosting is too thick, gradually add the heavy cream, one tablespoon at a time, until you achieve the desired consistency. If it’s too thin, add more powdered sugar.
- Add a pinch of salt and beat the frosting on high for another 2 minutes to make it fluffy.
- Place one cake layer on a serving plate, spreading a generous amount of frosting on top before adding the second layer. Frost the entire cake with the remaining icing.
- Garnish with fresh strawberries if desired. Slice and serve immediately or store in the refrigerator for up to 3 days.
Pro Tips
- Butter Temperature: Ensure your butter is softened to room temperature, which means it should be pliable but not melting. This will help you achieve the best texture in both the cake and frosting.
- Eggs at Room Temperature: For a fluffier cake, use eggs at room temperature. This allows them to incorporate more easily into the batter.
- Sifting Flour: Sifting your cake flour can prevent lumps and make for a lighter cake. It also aerates the flour, which is great for the cake’s texture.
- Fresh Strawberries: Always use fresh, ripe strawberries for both the batter and the frosting. Frozen strawberries can add extra moisture which may alter the texture of your cake.
- Frosting Consistency: If your frosting seems too runny, don’t rush to add more powdered sugar without measuring. Gradually add the cream until you reach the preferred thickness.
- Cooling Time: Be patient and allow the cake layers to cool completely before frosting; otherwise, the warm cake could melt the frosting.
Why You’ll Love This Recipe
This homemade strawberry cake will enchant you with its bright flavors and lovely texture. The sweetness of the strawberries shines through, making each bite refreshing and light. Plus, it’s an easy recipe that even novice bakers can master, allowing you to create a beautiful dessert without a lot of fuss.
It also accommodates special occasions nicely. Whether it’s a festive birthday party or a summer picnic, this cake fits right in. The natural sweetness means it can appeal to a variety of dietary needs, especially when modified slightly for those watching their sugar intake.
How to Serve Homemade Strawberry Cake
Presentation plays a big role in serving desserts. When it comes to homemade strawberry cake, consider using a cake stand to elevate its look. You could garnish the cake with sprigs of mint and extra sliced strawberries on top.
Pair this delicious cake with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. It also pairs wonderfully with a refreshing glass of lemonade or iced tea for a summer barbecue.
How to Store Homemade Strawberry Cake
For refrigeration, wrap the cake tightly in plastic wrap or aluminum foil. This keeps it fresh for up to 3 days in the fridge. If you want to store it for a longer period, freeze individual slices by wrapping them in plastic wrap, then placing them in a freezer bag. It can last in the freezer for up to 2 months.
Tips to Make Homemade Strawberry Cake
To enhance your cake, consider adding a splash of lemon juice to the batter for a slight citrus tang that complements the strawberries. Additionally, you can use almond extract in place of vanilla for a different flavor profile.
Watch your bake time closely; every oven varies, and after the 25-minute mark, start checking for doneness to avoid a dry cake.
Variations
- Gluten-Free: Substitute cake flour with a gluten-free flour blend for those with dietary restrictions.
- Vegan: Replace eggs with flaxseed meal and the butter with coconut oil or a vegan butter substitute.
- Chocolate Strawberry Cake: Add cocoa powder to the batter for a chocolate twist, and pair it with the strawberry frosting for a delightful flavor combination.
Nutrition Information
- Serving Size: 1 slice
- Calories: 450
- Protein: 4g
- Carbs: 65g
- Fat: 22g
- Fiber: 1g
- Sugar: 35g
The cake is relatively high in sugar due to the frosting but provides a decent source of carbohydrates for energy. Be mindful of portion sizes if you are watching your sugar intake.
Storage and Reheating
To reheat, simply microwave a slice for 15-20 seconds for warm, tender cake. If you prefer using the oven, place it in a preheated oven at 350°F (175°C) for about 10 minutes, just until warm. Always cover the cake with aluminum foil to prevent it from drying out.
Customization Ideas
Feel free to switch up the frosting flavors. You could make a cream cheese frosting to give a tangy contrast to the sweetness of the cake. Chopped nuts like walnuts or pecans can be mixed into the batter for added texture, and a sprinkle of shredded coconut can bring a tropical flair!
Common Mistakes to Avoid
- Overmixing the Batter: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake because it develops the gluten too much.
- Not Measuring Ingredients Accurately: Baking is a science, so be precise in your measurements for the best results.
- Skipping Cooling Time: Frosting a warm cake can cause the frosting to melt and slide off. Allow the cake to cool completely before frosting.
Serving Occasions
This homemade strawberry cake is the life of any gathering, be it a birthday party, bridal shower, or a casual family dinner. It’s also excellent for summer potlucks, as it brings a refreshing touch to hot days. Its vibrant colors make it a showstopper at any dessert table!
Why Make This Recipe
This cake stands out from typical dessert offerings by combining the brightness of fresh strawberries with a soft, moist cake base. It embraces the best aspects of summer flavors while being adaptable to different dietary needs. Moreover, the joy it brings in creating something special with fresh ingredients is unmatched.
FAQs
Can I use frozen strawberries?
While fresh strawberries are ideal, frozen strawberries can be used. Just ensure to drain any excess liquid and adjust the consistency of your batter.
Can I make this cake in advance?
Absolutely! You can bake the cake layers a day or two in advance and frost right before serving to keep the cake fresh.
How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with just a few crumbs attached. If it comes out wet with batter, give it a few more minutes.
What can I use instead of sour cream?
Greek yogurt is a fantastic substitute, adding similar creaminess and tang to the cake.
How can I make the frosting less sweet?
Consider adding a bit of cream cheese to the buttercream frosting to cut down the sweetness while adding a rich flavor.
Disclaimer:
Please note that nutrition information is approximate and may vary based on specific ingredients used. Always check products for their accurate nutritional content.
Homemade Strawberry Cake with Strawberry Frosting
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This delightful homemade strawberry cake is bursting with fresh strawberry flavor and a soft, moist texture, topped with sweet and tangy strawberry frosting.
Ingredients
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries (finely chopped)
- ½ cup strawberry puree (blend fresh strawberries until smooth)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk, if needed)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- Whisk together the cake flour, baking powder, and salt in a medium bowl; set aside.
- Beat the softened butter and granulated sugar together on high speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- Combine the whole milk and sour cream in a small bowl, then add it to the butter mixture.
- Add the dry mix to the butter mixture in three parts, alternating with the milk mixture, and mix just until combined.
- Fold in the strawberry puree and finely chopped strawberries until evenly distributed.
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the softened butter on high speed until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, mixing well after each addition until fully incorporated.
- Pour in the strawberry puree and vanilla extract, mixing until well combined.
- Add heavy cream as needed for desired consistency and a pinch of salt, mixing on high for another 2 minutes.
- Place one cake layer on a serving plate, spread frosting on top, then add the second layer and frost the entire cake.
- Garnish with fresh strawberries if desired and serve immediately.
Notes
Use fresh strawberries for the best flavor and texture. Allow the cake to cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg