Strawberry Cake Recipe

Name: Strawberry Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1.5 cups sugar; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 0.5 cups unsalted butter (softened); 2 large eggs; 1 cup milk; 2 cups fresh strawberries (sliced)

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What is the best strawberry Cake Recipe? It reminds me of summer afternoons spent at my grandma’s, picking berries straight from her garden. The aroma of freshly baked cake would fill the air, and it was always the perfect ending to a good day. Why don’t we have complicated layered cakes? This one’s a simple, moist dream, bursting with real strawberry flavor. Is strawberry shortcake a cake? What is strawberry cake?

What is strawberry cake?

Strawberry cake, in its most basic form, is a cake that gets its flavor and color from fresh strawberries. Think of it as taking the bright, sweet essence of summer’s favorite berry and infusing it into a light and fluffy cake. It’s essentially a celebration of strawberries! While some strawberry cakes rely on artificial flavoring or jell-o for that vibrant pink hue, this recipe uses real strawberries, giving it an authentic and irresistible taste. There are so many variations out there, but trust me, this one captures the true essence of what strawberry cake should be: moist, flavorful, and utterly delicious.

Why you’ll love this recipe?

There are so many reasons to fall in love with this strawberry cake, but let me highlight a few of my favorites. First, the flavor is just incredible. You get that unmistakable sweet and slightly tart taste of fresh strawberries in every bite. The cake itself is unbelievably moist, thanks to the addition of buttermilk, and it practically melts in your mouth. What I love most about this is just how easy it is to make. You don’t need any fancy equipment or complicated techniques. The ingredients are simple and readily available, so it’s perfect for a last-minute dessert or a weekend baking project with the kids.

Cost-efficiency is another big plus. Compared to buying a fancy bakery cake, this strawberry cake is incredibly budget-friendly. You can easily whip it up for a fraction of the price, and it tastes just as good, if not better! And finally, its versatility is fantastic. It can be served as a simple afternoon treat, a show-stopping dessert for a dinner party, or even a delightful breakfast treat with a cup of coffee. It’s a perfect alternative to this Lemon Blueberry Cake that I love so much! No matter how you choose to enjoy it, I promise this strawberry cake will become a new favorite in your house!

How do you make a strawberry cake?

Quick Overview

How do you make a strawberry cake? We start by creating a luscious strawberry puree that infuses the entire cake with authentic flavor. Then, it’s a simple matter of combining the wet and dry ingredients, swirling in some extra virgin olive oil. What is the best way to bake a strawberry to golden perfection? What is the perfect glaze?

Ingredients

For the Main Batter: What are some examples?
* 2 1/2 cups all-purpose flour: Use a good quality brand, spooned and leveled, for the best texture.
* 1 1/2 cups granulated sugar: Feel free to reduce slightly if you prefer a less sweet cake.
* 3 1/2 teaspoons baking powder: This is crucial for the cake’s rise, so make sure it’s fresh!
* 1 teaspoon salt: Balances the sweetness and enhances the other flavors.
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s truly softened, but not melted, for proper creaming.
* 1 cup buttermilk: Adds moisture and tenderness to the cake. If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle.
* 2 large eggs: Adds richness and structure to the cake.
* 1 teaspoon vanilla extract: Use a good quality extract for the best flavor.
* 1 cup strawberry puree (from about 1 pound fresh strawberries): This is where the magic happens! Use fresh, ripe strawberries for the best flavor.

For the Glaze:
* 2 cups powdered sugar: Sift it to avoid any lumps in your glaze. * 3-4 tablespoons milk or strawberry juice: Add gradually until you reach your desired consistency. * 1/2 teaspoon vanilla extract: Optional, but adds a nice touch of flavor.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch Baking Pan. How do I make a cake that doesn’t stick? I like to use baking spray with flour for extra insurance. Don’t skip this step!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. What is the best way to whisk baking powder and salt together? Don’t just stir, give it a good whisk!

Step 3: Mix Wet Ingredients

In a separate bowl, cream together the butter and sugar until light and fluffy. Set aside. This is a crucial step for making tastiest cake. Use an electric mixer for best results. Don’t rush it! Beat for at least 3-5 minutes until the mixture is pale and airy. Then, beat in the eggs one at a time, followed by the vanilla extract and buttermilk. Make sure everything is well combined. The buttermilk should be at room temperature. What makes a difference?

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do I avoid over mixing gluten in flour? Mix until the flour disappears and then stop. Is it okay if there are streaks of flour remaining in the cake?

Step 5: Prepare Filling

If you want to swirl some extra strawberry puree into the batter (and I highly recommend it! ), set aside about 1/2 cup of the strawberry puree. Is it safe to add a touch of red food coloring to this portion? Is it optional?

Step 6: Layer & Swirl

How do I make a Cake Batter? Pour the batter into the prepared pan. Drizzle the reserved strawberry puree over the top of the batter. Use a knife or skewer to gently swirl the puree into the batter. This creates marbled texture. Don’t over swirl, or you’ll lose the distinct swirl pattern.

Step 7: Bake

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. How long does it take for a cake to be done? The cake should be golden brown and spring back lightly when touched. If the top is browning too quickly, you can tent it with foil.

Step 8: Cool & Glaze

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk (or strawberry juice), and vanilla extract. Set aside. Add more milk or juice if needed to reach your desired consistency. Do not overdo glaze on cake. Let the glaze set for a few minutes before slicing.

Step 9: Slice & Serve

Use a serrated knife for clean slices. Serve this strawberry cake at room temperature for the best flavor and texture. Is it good to eat chilled?

What should I serve it with?

What are some good ideas for a strawberry cake?

For Breakfast:Can you serve a slice with coffee or tea? What are some good ways to add whipped cream to a dessert?

For Brunch:What’s your favorite way to serve a strawberry cake? Serve with mimosas or sparkling cider for a festive touch.

As Dessert:Top a slice with vanilla Ice Cream or whipped cream. A drizzle of strawberry sauce or a few fresh mint leaves adds elegance. My family loves it with a scoop of strawberry ice cream to amplify the flavors!

For Cozy Snacks:Enjoy a slice of bread with cold milk or herbal tea. What are some of the best comfort food recipes for cake?

I love serving this with whipped cream and a few extra slices of bread. It’s so good! Fresh strawberries. Is it easy to make the flavors pop? I always ask my family for a treat and they always associate it with happy memories!

How do I make a perfect strawberry cake?

What are some of the best ways to make a perfect strawberry.? Is cake always good?

Strawberry Prep: HowUse fresh, ripe strawberries for best flavor. How do you puree strawberries? If your strawberries are not very sweet, you can add a tablespoon or two of sugar to the puree.

Mixing Advice:Be careful not to overmix the batter. If you overmix the flour, the gluten will be thicker. This will cause a tough cake. Mix until the flour disappears and then stop. Is it okay if there are a few streaks of flour remaining in the cake?

Swirl CustomizationFor a more pronounced swirl pattern, try using thicker strawberry puree. If you want to reduce the liquid in a blender, you can simmer the puree for 5 minutes. Do not over swirl! A few gentle swirls are all you need.

Ingredient Swaps:If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar. Let it sit for 5 minutes to curdle before using. Can you substitute almond extract for vanilla extract?

Baking Tips:If your oven is hot, check for doneness around 30 minutes before baking. The cake should be golden brown and spring back lightly when touched. If the top is browning too quickly, you can tent it with foil. I always rotate my cake halfway through baking to ensure even cooking.

Glaze Variations:For a more intense strawberry flavor, use strawberry juice instead of milk in the glaze. Can you add lemon zest to the glaze? I’ve even experimented with adding a pinch of freeze-dried strawberry powder to the glaze for an extra flavor. What is the best strawberry flavor in the world?

I’ve tried so many variations and tweaks of this recipe, it is truly fail proof! Once I even forgot the butter, and instead of throwing it away, I added melted butter, and it turned out extra moist! Don’t be afraid to mess around with it once you’ve tried the original.

Storing and Reheating Tips

Here’s how to properly store and reheat your strawberry cake to maintain its deliciousness:

Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Make sure the cake is completely cooled before storing it, as trapped moisture can make it soggy. I always wrap it tightly in plastic wrap before placing it in the container to prevent it from drying out.

Refrigerator Storage: For longer storage, refrigerate the cake in an airtight container for up to 5 days. The refrigerator can dry out the cake, so it’s important to wrap it well. I recommend placing a piece of parchment paper on top of the cake before sealing the container to help retain moisture.

Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in a layer of aluminum foil. You can freeze the entire cake or individual slices for up to 2 months. Thaw the cake in the refrigerator overnight before serving. Make sure the cake is completely cooled before wrapping it for freezing, as any residual heat can cause ice crystals to form.

Glaze Timing Advice: If you plan to store the cake for more than a day, I recommend glazing it just before serving. This will prevent the glaze from becoming sticky or dissolving.

I always store a slice or two in the freezer for those moments when I need a quick and comforting treat. It’s surprisingly delicious straight from the freezer, too!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum for better binding. The texture might be slightly different, but the flavor will still be delicious. Start with the same amount as the regular flour, but you might need to add a little more liquid to achieve the right consistency.

Do I need to peel the strawberries?

No, you don’t need to peel the strawberries. Simply hull them (remove the green tops) and chop them into small pieces before pureeing. The skins will add some color and fiber to the puree.

Can I make this as muffins instead?

Yes, you can definitely make this as muffins! Fill muffin cups about 2/3 full and bake at 350°F (175°C) for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time will be shorter than for the cake.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the amount of sugar in the batter by 1/4 cup. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this will affect the flavor and texture of the cake. For the glaze, you can adjust the amount of powdered sugar to your liking.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can dust the cake with powdered sugar or top it with fresh whipped cream and strawberries. You can also make a simple cream cheese frosting or a strawberry buttercream frosting for a richer topping.

Final Thoughts

This strawberry cake is more than just a recipe; it’s a taste of summer, a memory of childhood, and a guaranteed crowd-pleaser. It’s easy to make, bursting with flavor, and perfect for any occasion. Whether you’re baking it for a special celebration or simply craving a sweet treat, I promise this cake will not disappoint. If you enjoy this recipe, be sure to check out my other cake recipes for more delicious baking inspiration!

Happy baking, and I can’t wait to hear how yours turns out! Please leave a comment and rating below, and don’t forget to share your own variations and tips. Enjoy!

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