The scent of fresh strawberries fills my kitchen as I whisk together the ingredients for my Homemade Strawberry Cake, a seasonal delight that brings sunshine to any table. This cake is not just a dessert; it’s a beautiful centerpiece for celebrations and a way to indulge in the vibrant taste of summer. With layers of tender cake complemented by a luscious strawberry jam filling and airy cream cheese frosting, this recipe promises quick prep time and ensures every bite is a crowd-pleaser. If you’re ready to awaken your baking spirit and create something that can make any occasion special, you’re in the right place. Curious about how to put your own twist on this recipe? Let’s dive in!
Why is this Strawberry Cake special?
Simplicity makes this recipe accessible for all skill levels, allowing even beginner bakers to shine in the kitchen. Moist and Flavorful, each bite bursts with fresh strawberry goodness, making it a standout dessert for gatherings. Versatility invites you to explore variations, such as using different berries or adding unique flavor extracts. Quick Prep Time ensures you spend less time in the kitchen and more time enjoying with loved ones, while the Stunning Presentation transforms this cake into a beautiful centerpiece for any occasion. Dive into the deliciousness, and don’t forget to check out other helpful tips for baking success!
Strawberry Cake Ingredients
For the Cake
- Cake Flour – Provides structure and a fine crumb for a light cake; consider all-purpose flour for a denser texture.
- Granulated Sugar – Sweetens the cake while aiding in moisture retention; brown sugar can add a hint of caramel flavor.
- Baking Powder & Baking Soda – Helps the cake rise for a soft texture; ensure they are fresh for best results.
- Salt – Enhances overall flavor; don’t skip this!
- Unsalted Butter – Adds richness and moisture; can substitute with coconut oil for a dairy-free option.
- Vegetable Oil – Keeps the cake moist; can use canola or melted coconut oil.
- Eggs – Contributes structure and richness; use room temperature eggs for better emulsification.
- Pureed Strawberries – Infuses the cake with genuine strawberry flavor; fresh strawberries are preferred, but frozen is acceptable after thawing and draining.
- Milk – Provides moisture; almond milk can be used for a dairy-free alternative.
For the Frosting
- Cream Cheese – Base for the frosting, delivering tanginess; make sure it’s softened.
- Powdered Sugar – Sweetens and thickens the frosting; adjust quantity for desired sweetness.
- Vanilla Extract – Enhances flavor; almond extract can be used for a twist.
For the Filling and Topping
- Fresh Strawberries – For topping the cake, enhancing the strawberry experience; add sliced or whole strawberries for a stunning finish.
- Lemon Juice – Adds a touch of acidity to the jam filling; it brightens the strawberry flavor beautifully.
Step‑by‑Step Instructions for Homemade Strawberry Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare two 8-inch round cake pans by lightly greasing them with baking spray and lining the bottoms with parchment paper. This step ensures your Homemade Strawberry Cake comes out easily after baking, allowing you to keep all those delicious layers intact.
Step 2: Prepare the Strawberry Juice
To create a concentrated strawberry flavor, blend fresh quartered strawberries in a food processor until smooth. Once blended, strain the mixture through a fine mesh sieve to extract the juice, discarding the solids. Next, pour the juice into a small saucepan and simmer over medium heat for about 10-15 minutes, allowing it to reduce slightly while thickening—this makes your cake rich with strawberry goodness.
Step 3: Combine the Dry Ingredients
In a mixing bowl, whisk together 2 cups of cake flour, 1 tablespoon of baking powder, and a pinch of salt until well combined. This process helps to evenly distribute the baking powder and salt, ensuring a light and fluffy result in your Homemade Strawberry Cake. Set this mixture aside as you move on to the wet ingredients.
Step 4: Cream the Wet Ingredients
In a separate large bowl, beat together ½ cup of vegetable oil, ½ cup of unsalted butter (softened to room temperature), and 1 cup of granulated sugar using a hand mixer or stand mixer. Mix on medium-high for about 3-4 minutes until the mixture becomes light and fluffy. Add in 1 teaspoon of vanilla extract, ensuring the flavors blend beautifully.
Step 5: Mix the Batter
Gradually add the dry flour mixture to the creamed butter and sugar, alternating with 1 cup of milk. Begin with the flour, mixing until just combined before adding the milk—this method keeps your batter smooth without overmixing, which preserves the cake's tender texture. Lastly, fold in the puréed strawberries, allowing their vibrant flavor to shine in your Homemade Strawberry Cake.
Step 6: Beat Egg Whites
In a clean bowl, whip 3 egg whites with a hand mixer until stiff peaks form, which usually takes about 3-5 minutes. The stiff peaks will help to incorporate air into your batter, giving your cake a lovely lightness. Gently fold the beaten egg whites into the batter, ensuring not to deflate the mixture—this creates a tender, airy cake once baked.
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for about 28-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time; the cakes should be golden and spring back when lightly touched.
Step 8: Cool the Cakes
After baking, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Carefully run a knife around the edges, then invert the cakes onto wire racks to cool completely. This cooling step is crucial for maintaining the cake’s structure and flavor before layering and frosting with the delicious cream cheese topping.
Step 9: Make the Jam Filling
While the cakes cool, prepare the strawberry jam filling by combining the reserved strawberry pulp, ¼ cup of sugar, 1 tablespoon of cornstarch, and 1 teaspoon of lemon juice in a small saucepan. Cook over medium heat for about 5-7 minutes, stirring frequently until thickened. Once made, let it cool to room temperature before adding it between the cake layers.
Step 10: Make the Frosting
To prepare the cream cheese frosting, beat together 8 ounces of softened cream cheese, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract in a mixing bowl. Continue mixing until smooth, then gently fold in 1 cup of whipped cream. The result should be fluffy and light—perfect for topping your Homemade Strawberry Cake.
Step 11: Assemble the Cake
Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous layer of the cooled strawberry jam filling on top, then add the second layer of cake. Frost the top and sides of the cake with the prepared cream cheese frosting, creating a beautiful finish. Refrigerate the assembled cake for at least 30 minutes before serving to set the layers.
Step 12: Serve and Enjoy
After chilling, your Homemade Strawberry Cake is ready to delight! Slice it up and serve with fresh strawberries on top for an additional touch of flavor and presentation. This cake is perfect for birthdays, celebrations or just a sunny afternoon delight with loved ones!
Make Ahead Options
These Homemade Strawberry Cake preparations are perfect for busy home cooks looking to save time! You can bake the cake layers up to 2 days in advance. Simply let them cool completely, wrap them tightly in plastic wrap, and refrigerate until you’re ready to assemble. You can also prepare the strawberry jam filling up to 3 days ahead; just let it cool, then store it in an airtight container in the fridge to prevent spoilage. When you’re ready to serve, whip up the cream cheese frosting (which you can prepare fresh if you prefer it light and fluffy) and assemble the cake. Your homemade strawberry cake will still be just as delightful, allowing you to enjoy more moments with your loved ones!
Strawberry Cake Variations & Substitutions
Feel free to get creative with this delightful recipe and add your personal flair to make it truly yours!
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Berry Swap: Replace strawberries with raspberries or blueberries for a refreshing twist. Each berry brings its unique flavor, creating warmth in the kitchen.
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Dairy-Free Delight: Use coconut oil and almond milk instead of butter and regular milk for a dairy-free version. It'll keep all the moistness while catering to different dietary needs!
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Zesty Kick: Add a teaspoon of lemon or orange zest to the batter to brighten the flavor. It's a simple yet effective way to lift the cake and excite the senses.
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Flavor Infusion: Substitute vanilla extract with almond extract for a nutty twist. This minor change introduces a delightful layer of flavor that's sure to surprise.
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Texture Variation: Try adding chopped walnuts or pecans into the batter for added crunch. The nuts provide a chewy texture that perfectly contrasts the softness of the cake.
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Cinnamon Sugar Dusting: Mix a teaspoon of cinnamon into the powdered sugar for your frosting. The warm spice contrasts beautifully with the sweetness of strawberries.
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Layer It Up: Bake the cake as cupcakes instead! This fun approach offers individual servings and allows for quick gatherings. Just adjust the baking time to about 20 minutes.
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Heat It Up: For those who love a bit of spice, add a pinch of cayenne pepper to the frosting for a surprising kick. It adds an unexpected layer of flavor that elevates the sweet experience.
Each of these variations can make your Homemade Strawberry Cake feel new and exciting every time you bake it. Tailor it to your fondest memories, family preferences, or seasonal fruits. And if you want even more inspiration, check out my tips on baking success or learn how to make a new delicious frosting variation. Happy baking!
What to Serve with Homemade Strawberry Cake
Imagine indulging in a slice of sweet, vibrant strawberry cake while savoring delightful pairings that elevate your dessert experience to new heights!
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Whipped Cream: A dollop of light, fluffy whipped cream complements the cake’s richness, adding a nice texture contrast.
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Vanilla Ice Cream: Serve warm or chilled alongside a scoop of creamy vanilla ice cream for an irresistible combination of flavors.
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Fresh Berries: Enhance the dessert’s aesthetic and flavor with a medley of fresh strawberries, blueberries, and raspberries for a refreshing touch.
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Mint Leaves: A sprinkle of fresh mint leaves not only adds a pop of color but also brings a bright, refreshing finish.
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Lemon Drizzle: A light drizzle of lemon glaze brightens the sweetness of the cake and adds a zesty note that invigorates the palate.
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Coffee or Tea: Pair your cake with a warm cup of coffee or a fragrant herbal tea, the perfect accompaniment to balance the sweetness.
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Balsamic Reduction: A delicate drizzle of balsamic reduction elevates the dish, introducing complexity and a sophisticated touch that surprises the taste buds.
Expert Tips for the Best Strawberry Cake
• Room Temperature Ingredients: Ensuring your eggs and butter are at room temperature will help create a smoother batter, resulting in a lighter and more tender Homemade Strawberry Cake.
• Avoid Overmixing: Gently mix the batter just until combined to prevent a tough texture. Overmixing activates the gluten in the flour, which could lead to a dense cake.
• Cool Completely: Always allow your cakes to cool in the pans for about 10 minutes before inverting them onto wire racks. Frosting a warm cake can lead to melting frosting and a messy finish.
• Fresh Ingredients Matter: Use fresh strawberries for the best flavor, especially for the puree. This will elevate the overall taste and sweetness of your Homemade Strawberry Cake.
• Chill Before Serving: Refrigerate the assembled cake for a bit to let the layers set before serving. This will help the frosting hold its shape and make slicing easier.
Storage Tips for Strawberry Cake
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Room Temperature: If you plan to enjoy your Strawberry Cake within one day, you can keep it at room temperature. Just cover it with a cake dome or wrap it in plastic wrap to prevent it from drying out.
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Fridge: Store the cake in an airtight container in the fridge for up to 5 days. This will help maintain its freshness while ensuring the cream cheese frosting stays in perfect condition.
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Freezer: For longer storage, wrap individual slices of the cake in plastic wrap or aluminum foil, then place them in a freezer-safe bag. The Strawberry Cake can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
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Reheating: If you’d like to enjoy a slice slightly warm, microwave it for 10-15 seconds. Just be cautious not to overheat, which can melt the frosting and affect the cake’s texture.
Homemade Strawberry Cake Recipe FAQs
What should I look for when selecting strawberries for the cake?
Absolutely! Choose strawberries that are vibrant red, firm, and free from dark spots—these are indicators of freshness. Look for fragrant berries, as this ensures they’ll bring out the delicious natural sweetness your Homemade Strawberry Cake deserves.
How should I store leftover Strawberry Cake?
You can store your Strawberry Cake in an airtight container in the refrigerator for up to 5 days. If you plan to consume it within a day or two, wrapping it in plastic wrap will keep it moist at room temperature. Always make sure it's covered to prevent drying out.
Can I freeze the Strawberry Cake?
Definitely! To freeze, wrap individual slices tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Your Strawberry Cake can last up to 3 months in the freezer. When you’re ready to enjoy, simply thaw in the fridge overnight for the best taste and texture.
What can I do if my cake layers are uneven after baking?
Very! If your cake layers are uneven, don’t fret—it happens to the best of us. Use a serrated knife to level the tops of the cakes gently. Just make sure to do this after they’ve completely cooled to avoid crumbling. For added stability, place the leveled layer on a cake board or plate before frosting.
Are there any dietary considerations I should keep in mind with this recipe?
Yes! This Homemade Strawberry Cake is vegetarian and can be made dairy-free by substituting unsalted butter with coconut oil and using almond milk. If you have allergies, be cautious with the cream cheese frosting—check for any allergic reactions with dairy ingredients. Always opt for fresh strawberries since they’re free from added preservatives typically found in frozen products.
Can I use other fruits in place of strawberries in this recipe?
Absolutely! This recipe is quite versatile. You can replace strawberries with raspberries, blueberries, or even a mix of your favorite berries. If you decide to experiment, just ensure the fruits are ripe and bursting with flavor for the best results in your cake!
Indulge in the Best Homemade Strawberry Cake Ever
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining them with parchment paper.
- Blend fresh quartered strawberries until smooth, strain to extract juice, then simmer in a saucepan for 10-15 minutes until reduced.
- Whisk together cake flour, baking powder, and salt in a mixing bowl and set aside.
- Beat together vegetable oil, unsalted butter, and granulated sugar until light and fluffy, then add vanilla extract.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk, then fold in puréed strawberries.
- Whip egg whites until stiff peaks form and gently fold into the batter.
- Divide the batter between prepared pans and bake for 28-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then flip onto wire racks to cool completely.
- Prepare the jam filling by combining strawberry pulp, sugar, cornstarch, and lemon juice, cooking until thickened.
- For the frosting, beat cream cheese, powdered sugar, and vanilla extract until smooth, then fold in whipped cream.
- Assemble the cake by layering with strawberry jam filling and frosting the outside, then refrigerate to set.
- Serve chilled, topped with fresh strawberries.
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