Strawberry Cake from Scratch

Strawberry Cake from Scratch

Strawberry cake from scratch is truly a delight for the senses. This delightful dessert combines the bright sweetness of fresh strawberries with a light and fluffy cake that’s perfect for any occasion. The juicy strawberries not only provide a visually stunning appeal but also infuse a luscious flavor that dances on your palate. Each slice promises a perfect balance of sweetness and richness, leaving you wanting more.

This cake is a fantastic choice for summer gatherings, birthday parties, or even a cozy family dinner. The vibrant color and wonderful taste make it an excellent centerpiece, inviting everyone to indulge. Whether you’re celebrating a special moment or simply enjoying a slice with your morning coffee, this strawberry cake shines in flavor and texture.

Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min

How to Make Strawberry Cake from Scratch

Ingredients:

• 3 and ¼ cups (390g) all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (227g) unsalted butter (softened to room temperature)
• 2 cups (400g) granulated sugar
• 1 and ½ teaspoons vanilla extract
• 3 large eggs (room temperature)
• 1 large egg white (room temperature)
• 1 cup (240g) milk (any though I prefer whole cow; room temperature)
• 2 cups finely chopped strawberries (approximately 16 large strawberries)
• 1 cup (20g) freeze-dried strawberries
• 1 cup (227g) unsalted butter (softened to room temperature) for buttercream frosting
• 4 to 5 cups (480-600g) powdered sugar
• ¼ to ⅓ cup (60-80mL) milk or cream
• 2 teaspoons vanilla extract for buttercream frosting
• ¼ teaspoon salt for buttercream frosting

Step-by-Step Instructions

Strawberry Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until creamy and light in color, about 3-5 minutes.
4. Add in the vanilla extract, eggs, and egg white, mixing well.
5. Gradually mix in the dry ingredients, alternating with milk until everything is well combined.
6. Gently fold in the chopped strawberries and freeze-dried strawberries.
7. Divide the batter among the prepared pans and smooth out the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Strawberry Buttercream:

1. In a mixing bowl, beat butter until creamy.
2. Gradually add powdered sugar, mixing well until you reach a desired consistency.
3. Incorporate milk or cream a bit at a time, along with vanilla extract and salt, mixing until smooth and fluffy.

Assemble the Cake:

1. Place one cake layer on a serving platter, and spread a layer of strawberry buttercream on top. Repeat with the second layer.
2. Place the final layer on top and frost the entire cake with the remaining buttercream. Decorate with extra strawberries if desired.
3. Enjoy your beautifully layered strawberry cake!

Pro Tips

• Room Temperature Ingredients: Ensure your butter, milk, and eggs are at room temperature; this helps create a smooth batter which leads to a fluffier cake. Cold ingredients might cause the batter to curdle.

• Strawberry Handling: Use fresh strawberries for the best taste! When chopping, try to get an even size so they mix uniformly into the batter. Freeze-dried strawberries add an intense flavor, perfect for the frosting.

• Don’t Overmix: Once you incorporate the dry ingredients, mix just until everything is combined. Overmixing can lead to a dense cake.

• Cooling Is Key: Let the cakes cool completely before frosting; otherwise, the buttercream can melt, leading to a messy finish.

Why You’ll Love This Recipe

This strawberry cake recipe is a wonderful combination of flavors and textures that will surely win over any crowd. The freshness of the strawberries complements the softness of the cake, creating a delicious experience in every bite. Plus, the strawberry buttercream adds the perfect sweet touch to top it all off.

Convenience is another perk; you can whip up this cake relatively quickly and easily without special kitchen equipment. Whether you’re a seasoned baker or just starting, this recipe guides you through every step, making it approachable.

Moreover, this cake can be tailored to fit various dietary needs, like using gluten-free flour or plant-based butter, making it inclusive for all your friends and family.

How to Serve Strawberry Cake from Scratch

Serving is all about presentation! Consider plating each slice with a sprig of mint or a drizzle of strawberry sauce to elevate the look. Pairing it with whipped cream or a scoop of vanilla ice cream can take the indulgence to the next level.

For drinks, a glass of chilled lemonade or iced tea works beautifully, offering a refreshing counter to the sweetness of the cake.

If you’re serving at a party, consider creating a dessert table with other fruits or light pastries to complement the flavors of the strawberry cake.

How to Store Strawberry Cake from Scratch

To keep your strawberry cake fresh, store it in the refrigerator, tightly covered. It will last about 3 to 5 days. If you want to store it longer, you can freeze it! Wrap pieces tightly in plastic wrap and then place them in a freezer-safe bag or container. It can last up to 2-3 months in the freezer!

To enjoy it later, simply let the cake thaw in the refrigerator overnight. If you want a fresh bite, you can also warm a piece in the microwave for 10-15 seconds to regain that just-baked softness.

Tips to Make Strawberry Cake from Scratch

• Use Fresh Strawberries: Always opt for fresh, ripe strawberries for the best flavor. Slightly underripe strawberries can add unwanted tartness.

• Flavor Variations: If you enjoy a twist, consider adding a hint of citrus zest, like lemon or orange, to the batter for a refreshing twist.

• Frosting Consistency: Adjust the milk in your buttercream to make it thicker or thinner depending on your preference for spreading or piping.

• Mix Up Your Layers: Experiment with different flavor layers, like chocolate or vanilla, to create a beautiful tiered cake presentation.

Variation Ideas

• Vegan Strawberry Cake: Substitute eggs with flaxseed meal mixed with water, use plant-based milk, and opt for vegan butter.

• Gluten-free Version: Use gluten-free flour blends available in stores. Associating it with xanthan gum can help mimic the texture of regular flour.

• Low-carb Cherry Bake: Replace sugar with alternative sweeteners like stevia or erythritol, but check sweetness levels since they can vary.

Nutrition Information

( Serving Size: 1 slice | Calories: 350 | Protein: 3g | Carbs: 50g | Fat: 16g | Fiber: 1g | Sugar: 30g )
This cake is rich in carbohydrates mainly from sugar and flour, along with a good amount of fat from the butter. Enjoy moderation as an occasional treat!

Storage and Reheating

To reheat leftovers, place individual slices on a microwave-safe plate. Heat for 10-15 seconds, but ensure not to overdo it—you want it warm, not hot! Alternatively, you could use an oven: preheat to 350°F (175°C), wrap the cake in foil, and bake it for about 10-15 minutes.

Customization Ideas

You can adjust the flavors by adding different fruits like raspberries or peaches, or play around with nuts for added crunch. Top it with chocolate ganache or a tangy cream cheese frosting for different textures.

Common Mistakes to Avoid

• Not Measuring Correctly: Use a kitchen scale if possible; it’s more accurate for baked goods.
• Not Prepping Pans: Neglecting to grease and flour your pans can lead to sticking, ruining the presentation.
• Skipping Cooling Time: Don’t frost when warm; allow your cakes to cool entirely.
• Overbaking: Keep an eye on the cake towards the end of baking time.

Serving Occasions

This strawberry cake is perfect for family gatherings, birthdays, summer picnics, or even as a sweet treat for holiday celebrations. It adds a color and joy to any event, making people smile with every slice.

Why Make This Recipe

What sets this strawberry cake apart is its freshness and homemade touch. Unlike store-bought cakes, where flavors can be artificial or overly sweet, every component of this cake is made with real ingredients, ensuring a more wholesome taste. Additionally, the versatility in serving and decorating allows it to fit into so many occasions from casual to formal.

FAQs

1. Can I make this cake ahead of time?
   Absolutely! You can bake the cake layers a day or two in advance and store them wrapped in the fridge. Frost the cake closer to your serving time to ensure freshness.

2. What can I substitute for strawberries?
   You can use other fruits like blueberries, raspberries, or even a mix to create a berry cake.

3. Do I need to use freeze-dried strawberries?
   Not mandatory! Fresh strawberries work beautifully as a substitute, but freeze-dried can intensify the flavor in the buttercream.

4. Can I add nuts to the cake?
   Certainly, adding chopped almonds or walnuts can provide a fun texture contrast to the soft cake.

5. How can I prevent my cake from sinking?
   Make sure to properly measure your ingredients and avoid overmixing the batter, as this can cause it to collapse.

Disclaimer: Nutritional information is approximate and can vary based on ingredient brands and measurements. Adjust according to personal dietary needs and preferences.

Strawberry Cake from Scratch

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• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A delightful strawberry cake featuring a light and fluffy texture combined with fresh strawberries, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 3 and ¼ cups (390g) all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (227g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 1 and ½ teaspoons vanilla extract
• 3 large eggs, room temperature
• 1 large egg white, room temperature
• 1 cup (240g) milk, room temperature
• 2 cups finely chopped strawberries
• 1 cup (20g) freeze-dried strawberries
• 1 cup (227g) unsalted butter for frosting, softened
• 4 to 5 cups (480-600g) powdered sugar
• ¼ to ⅓ cup (60-80mL) milk or cream
• 2 teaspoons vanilla extract for frosting
• ¼ teaspoon salt for frosting

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
2. Whisk together the flour, baking powder, and salt in a bowl. Set aside.
3. Beat the softened butter and sugar together until creamy and light in color, about 3-5 minutes.
4. Add in the vanilla extract, eggs, and egg white, mixing well.
5. Gradually mix in the dry ingredients, alternating with milk until everything is well combined.
6. Fold in the chopped strawberries and freeze-dried strawberries gently.
7. Divide the batter among the prepared pans and smooth out the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. Beat butter in a mixing bowl until creamy for the buttercream.
10. Add powdered sugar gradually, mixing well until reaching the desired consistency.
11. Incorporate milk or cream a bit at a time, along with vanilla extract and salt, mixing until smooth and fluffy.
12. Layer one cake layer on a platter, spreading a layer of buttercream on top. Repeat with the second layer.
13. Place the final layer on top and frost the entire cake with the remaining buttercream.
14. Decorate with extra strawberries if desired.

Notes

Use fresh strawberries for the best flavor. Make sure all ingredients are at room temperature for optimal results.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 400mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg