Hi I am Linda and I baked this strawberry cake on a rainy Tuesday when the berries begged for a home. We whisk and we grin and the kitchen smells like sunshine after a storm. Is that dramatic Yes. Did I lick the spoon Maybe. Here is what you get a tender crumb packed with real strawberries and a frosting that kisses back. If you came for the best strawberry cake recipe you are in the right spot. I even toyed with a chocolate strawberry cake recipe once and let me tell you it was messy and fun. You can shape leftover batter into the cutest strawberry cake cookies recipe and snack while the layers cool. We use a puree that keeps the cake soft and bright. Many folks ask about a moist strawberry cake recipe so we keep it simple and honest. I made a strawberry cake icing recipe that leans fruity and not too sweet. If you love fresh strawberry recipes this one feels like a picnic at your table and I hope we bake it together soon.
Table of Contents
- 1) Key Takeaways
- 2) Easy Strawberry Cake Recipe
- 3) Ingredients for Strawberry Cake
- 4) How to Make Strawberry Cake
- 5) Tips for Making Strawberry Cake
- 6) Making Strawberry Cake Ahead of Time
- 7) Storing Leftover Strawberry Cake
- 8) Try these Dessert next
- 9) Strawberry Cake
- 10) Nutrition
1) Key Takeaways
We bake with real fruit and simple pantry stuff. The batter mixes easy and stays light. The frosting leans fruity and not too sweet. We get clean slices and a soft bite. I test each step in my small kitchen and I keep notes so you do not have to. My goal stays clear help you pull a great cake from a home oven with calm steps you can trust.
The method uses a quick strawberry puree and a tender crumb. The cake rests well and does not dry out fast. The flavor reads bright and fresh with a soft finish. No fancy gear. A bowl a whisk and a couple of pans carry the load. If you like a classic bake with a fresh twist this one fits.
The recipe serves a crowd yet scales down without drama. You can swap a few parts to match your pantry. I share storage notes plus make ahead ideas that save a busy weeknight. I write this with a friendly tone and a bit of kitchen humor so you can relax while the cake rises and the house smells like summer.
2) Easy Strawberry Cake Recipe
Hi I am Linda from Cook Daily Recipe at www dot cookdailyrecipes dot com and I love a good bake that plays nice with real life. This strawberry cake lands on our table when the berries look bold and the day runs long. I say strawberry cake twice in this first line on purpose since that is the star we chase and the flavor we want most. I reach for a simple bowl and a silly grin and the job starts.
The batter comes together fast. We whisk sugar with soft butter then slip in a splash of oil which keeps the crumb tender. A puree made from ripe fruit folds in and paints the color a soft blush. The smell reminds me of a farm stand near my old apartment where I once ate a pint on a bench and called it dinner. No guilt. Just joy and a sticky napkin.
This method plays well for a busy cook. We bake two layers and stack them with a bright buttercream that carries fruit not fake tint. The main keyword lands in this story with care not noise so search bots stay happy and readers stay happier. If you need a little laugh think of me racing the oven timer with one oven mitt and a cat that keeps guard by the door.
3) Ingredients for Strawberry Cake
Fresh Strawberries Ripe fruit brings color and flavor. I trim the tops and blend the berries into a smooth puree. The puree cooks down a bit which deepens the taste and keeps the crumb soft.
All Purpose Flour A steady base that holds the structure without a heavy bite. I scoop then level to keep the measure true so the cake bakes even and light.
Granulated Sugar Sweetness with a clean finish. The crystals cream with butter and trap little pockets of air. That air helps the rise and gives a tender crumb.
Unsalted Butter Soft butter whips smooth and carries flavor. It plays nice with the fruit and makes each bite feel rich yet calm. Room temp works best.
Neutral Oil A small splash helps the cake stay soft on day two. I use a light oil that does not steal the show. The crumb stays tender and welcome.
Eggs Large eggs bind the mix and add shine. I crack them one at a time into the bowl and mix until the batter looks smooth and glossy.
Vanilla Extract A tiny pour rounds the berry notes. It feels like a quiet chorus behind the lead singer. You taste strawberry first then a warm finish.
Buttermilk Gentle tang and tender texture. The liquid lifts the crumb and keeps the bite soft. I let it sit at room temp so it blends with ease.
Baking Powder and Baking Soda These raise the batter and set the crumb. Fresh leaveners matter a lot. If yours sit old on the shelf it may be time to refresh.
Fine Salt A pinch wakes up the sweet and the fruit. The flavor pops more and the cake tastes balanced from edge to center.
Powdered Sugar For the frosting. I sift it so the texture lands smooth and the swirls look neat on the finished cake.
Heavy Cream A spoon or two loosens the buttercream to a fluffy spread. Add a little at a time until the texture makes easy swoops.
4) How to Make Strawberry Cake
Step 1 Heat the oven to three hundred fifty F. Line two round pans with parchment. Lightly grease the sides. This gives clean release and smooth edges.
Step 2 Blend the berries with a squeeze of lemon then simmer the puree until it thickens. Set the pot aside to cool. The color grows deep and the scent fills the room.
Step 3 Whisk flour with baking powder baking soda and salt. In a second bowl beat butter with sugar until fluffy. Mix in oil eggs and vanilla. Fold in dry mix then buttermilk then a scoop of the cooled puree.
Step 4 Split the batter into the pans. Smooth the tops. Bake until a toothpick comes out clean and the centers spring back with a gentle tap. Cool the layers in the pans then turn them out.
Step 5 For the frosting beat soft butter then add powdered sugar and a few spoons of berry reduction. Whip until light and creamy. Adjust with a splash of cream for easy swirls.
Step 6 Stack the layers with frosting between. Cover the outside with smooth strokes then add a playful swoop on top. Chill for a short rest then slice. The crumb holds and the flavor shines.
5) Tips for Making Strawberry Cake
Use ripe fruit that smells sweet at room temp. Pale berries make pale flavor. A quick reduce on the stove builds strength without extra sugar. This one choice sets the tone for the whole bake and makes a fresh strawberry cake feel special.
Measure with care. Scoop and level flour. Keep leaveners fresh. Bring eggs and dairy to room temp so the batter blends smooth. Small habits add up to a steady rise and an even crumb. The work feels simple when you set the tools out first.
Frost cool layers only. Warm cake melts buttercream and slides. Chill the stacked cake for a short spell before the final coat. For clean cuts warm a thin knife in water then wipe and slice. The knife stays neat and each wedge looks show ready.
6) Making Strawberry Cake Ahead of Time
I bake the layers a day early when the week feels full. Wrap the cool cakes in plastic and keep them at room temp. The texture stays soft and the crumb sets. On the day of serving whip the buttercream fresh so the swirls look bright and the scent reads strong.
You can freeze the layers for a later date. Wrap well and place them in a freezer safe bag. Thaw on the counter still wrapped so the moisture stays inside the cake. Once thawed fill and frost. The result tastes close to day one and saves stress when guests arrive.
For quick service hold a jar of strawberry reduction in the fridge. A spoon stirred into the frosting freshens the color and the taste. This small stash turns a plain bake into a show piece on a quiet weeknight and keeps the main keyword and the best strawberry cake recipe spirit alive.
7) Storing Leftover Strawberry Cake
Tent the cake or cover it with a dome and keep it on the counter for a short window. The crumb stays soft and the frosting holds its shape. If your kitchen runs warm move the cake to the fridge and relax. Flavor stays bright for several days.
Store slices in snug containers to guard against stray fridge smells. Place a small sheet of parchment between slices so edges do not stick. When ready to eat let the cake sit on the counter for a few minutes so the buttercream turns silky again and the fruit notes bloom.
Leftover bits work well in snack jars. Layer cubes of cake with a spoon of yogurt or a quick spoon of the strawberry cake icing recipe. Kids cheer and grown ups grin. The last crumbs never go to waste and your fridge looks neat.
8) Try these Dessert next
9) Strawberry Cake
Strawberry Cake With Real Berries And Buttercream
Ingredients
For the Cake
- 2 cups fresh strawberries hulled and chopped
- 1 tablespoon lemon juice
- 2 and 1/2 cups all purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 and 3/4 cups granulated sugar
- 1/2 cup unsalted butter softened
- 1/3 cup neutral oil
- 4 large eggs room temp
- 2 teaspoons vanilla extract
- 1 cup buttermilk room temp
For the Strawberry Buttercream
- 1 cup fresh strawberries hulled
- 1 cup unsalted butter softened
- 4 to 5 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 1 to 2 tablespoons heavy cream as needed
To Finish
- Fresh strawberry slices
- Extra powdered sugar for dusting optional
Instructions
Make Strawberry Puree
- Blend the chopped strawberries with lemon juice until smooth then simmer in a small saucepan over low heat for 10 to 12 minutes to thicken. Cool to room temp.
Mix the Batter
- Heat oven to 350 F. Grease and line two 8 inch round pans with parchment.
- Whisk flour baking powder baking soda and salt in a bowl.
- In a large bowl beat sugar and butter until fluffy. Beat in oil then eggs one at a time then vanilla.
- Mix in half the dry mix then all the buttermilk then remaining dry mix. Fold in 3/4 cup of the cooled strawberry puree.
Bake
- Divide batter between pans and smooth. Bake 28 to 33 minutes until a toothpick comes out clean. Cool 10 minutes then turn out and cool fully.
Make Buttercream
- Blend 1 cup strawberries then simmer 6 to 8 minutes to reduce. Cool. Beat butter until creamy then add 3 cups powdered sugar vanilla and salt. Beat in 3 tablespoons strawberry reduction then add more sugar and a splash of cream to reach a fluffy spreadable texture.
Assemble
- Level cake layers if needed. Spread frosting on the first layer add a thin spoon of puree if you like then top with the second layer. Frost the outside and swirl. Garnish with strawberry slices and a dusting of sugar.
10) Nutrition
A typical slice offers balance not a sugar bomb. One twelfth of the cake lands around four hundred sixty calories with about twenty grams of fat and five grams of protein. Carbs reach the low sixties with a couple grams of fiber thanks to real fruit. Sodium stays moderate. These are fair home estimates not lab numbers and they match my tests across many bakes.
Want a lighter plate Swap a thin layer of buttercream for a quick yogurt whip and keep the same tender crumb. Choose ripe berries to keep flavor high with less sugar in the puree. Serve with brewed coffee or cold milk for a simple finish that fits a weeknight meal.
Allergens include wheat dairy and egg. If you bake for a mixed crowd label the cake on the table card. Safe guests stay happy and you keep the party calm. For a gluten free spin use a one to one baking blend and beat the batter a touch longer for a smooth texture. That small tweak helps a homemade strawberry cake hold together well.
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