Introduction
Few desserts capture the taste of summer quite like a strawberry cake. This rich and tender cake, packed with fresh strawberry flavor and finished with a silky strawberry frosting, is the ultimate crowd-pleaser. Whether it’s a birthday celebration, family get-together, or a sweet craving on a regular weekday, this strawberry cake brings elegance and indulgence in every slice.
With simple ingredients and step-by-step instructions, you’ll be surprised at how easy it is to make this bakery-worthy dessert in your own kitchen. Fresh strawberries lend natural sweetness and moisture, while the luscious frosting ties everything together with a creamy, fruity finish.
Let’s walk through everything you need to make the best strawberry cake ever.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 cups fresh strawberries, hulled and pureed
For the Strawberry Frosting
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, hulled and pureed
How to Make the Best Strawberry Cake
Mixing the Cake Batter
Start by whisking together the dry ingredients: flour, baking powder, and salt in a medium bowl. This ensures even distribution and prevents clumps later in the batter.
In a large bowl, cream the softened butter and sugar until the mixture turns pale and fluffy. This step incorporates air, helping the cake rise nicely. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour. This keeps the batter smooth and stable.
Finally, gently fold in the strawberry puree until fully blended. The result is a lovely pink batter, rich with strawberry aroma.
Baking the Cake
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and dusting lightly with flour.
Divide the batter evenly between the two pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely. A fully cooled cake is key for smooth, melt-free frosting.
Making the Strawberry Frosting
Cream the butter until smooth. Gradually add powdered sugar, milk, and vanilla extract. Beat on medium-high until light and fluffy.
Fold in the strawberry puree last, gently mixing until the frosting is creamy and has a soft pink hue. The natural strawberry adds not only flavor but also a beautiful blush color.
Assembling the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting on top, smoothing it out with a spatula.
Set the second layer on top and cover the entire cake with the remaining frosting, smoothing the top and sides. You can finish the cake with fresh strawberry slices, sprinkles, or even a dusting of powdered sugar for extra flair.
Creative Variations
- Fresh Strawberry Layer: Add sliced fresh strawberries between the two cake layers for a juicy surprise.
- Flavor Twists: Swap out vanilla extract with almond or lemon for a subtle flavor difference.
- White Chocolate Drizzle: Melt white chocolate and drizzle over the frosted cake for an elegant finish.
- Cupcake Version: Pour batter into cupcake tins and bake for 18–22 minutes for single-serve treats.
Tips for Perfect Results
- Use Fresh Strawberries: For the best taste and natural sweetness, always use ripe, fresh strawberries. If using frozen, thaw and drain thoroughly to avoid watery batter or frosting.
- Proper Butter Temperature: Let your butter sit at room temperature for about 30–45 minutes before starting. Softened butter creams better with sugar.
- Don’t Overmix: Once you combine the flour with the wet ingredients, mix just until incorporated to avoid a dense texture.
- Cool Before Frosting: Always let the cake cool completely before frosting, or the heat will melt your beautiful frosting.
Serving Suggestions
Serve chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. A tall glass of milk or fresh lemonade makes the perfect pairing for a summer afternoon treat.
For special occasions, garnish with mint leaves, edible flowers, or a strawberry glaze. The cake also makes a stunning centerpiece for bridal showers, baby showers, or garden parties.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but fresh strawberries offer better flavor and texture. If using frozen, thaw completely and drain off any excess liquid before pureeing.
Can I make the cake in advance?
Absolutely. You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store in the refrigerator. Frost the cake on the day you plan to serve it for the best presentation.
What if I don’t want to use frosting?
The cake is still flavorful and moist without frosting. Try dusting the top with powdered sugar or serving it with whipped cream and berries for a lighter dessert.
Can I turn this into a sheet cake?
Yes, simply pour the batter into a greased 9×13-inch pan and bake for 35–40 minutes. Keep an eye on the center for doneness.
What can I substitute for whole milk?
You can use 2%, buttermilk, or a non-dairy alternative like almond or oat milk. Buttermilk adds a slight tang and enhances the cake’s tenderness.
Final Thoughts
This strawberry cake is not just a dessert—it’s an experience of joy in every bite. From the fragrant strawberry-infused layers to the velvety frosting, each element works in harmony to create the perfect balance of flavor, texture, and sweetness. It’s simple enough for a weekend treat and special enough for your most cherished celebrations.