The Sweet Aroma of Summer in Every Bite
Ever tasted the sheer delight of Homemade Strawberry Cake made from fresh strawberries? Picture this: a soft, fluffy cake bursting with the flavor of ripe strawberries, making every bite feel like a sweet summer day. This recipe isn’t just a cake; it’s a cozy blanket on a lazy afternoon—quick to whip up and guaranteed to please!
Why Make This Recipe
You’ll absolutely adore this cake for a few reasons:
- Super Easy: With straightforward steps, you won’t need a culinary degree to nail this recipe. Just a bowl and a whisk (or mixer—no judgment here) will do the trick!
- Family-Friendly: Kids and adults alike will fight for the last slice. Seriously. If you have kids, just hide a piece for yourself!
- Versatile Delight: Whether it’s a birthday party, family gathering, or just a Tuesday that needs some sprucing up, this cake shines in any situation.
Ingredients
You don’t need fancy stuff—just these basics!
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- 1 ½ cups puréed fresh strawberries
Directions
Let’s get baking with these easy steps:
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans – we don’t want the cake to stick!
- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together for 3-4 minutes until light and fluffy. Think clouds of sweetness!
- Add eggs: Add the eggs one at a time, beating well after each addition. Now, stir in the vanilla extract—heaven in a bottle.
- Mix in dry ingredients and milk: Alternate adding the dry ingredients and milk in three parts, beginning and ending with the dry. Stir until just combined.
- Fold in strawberry puree: Gently fold in the strawberry puree. Don’t overmix—who wants a rubbery cake?
- Divide batter into pans: Evenly divide the batter between the two prepared cake pans and smooth the tops.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
How to Make Homemade Strawberry Cake (Overview)
Making this cake is a breeze! Start by mixing your dry ingredients, then cream the butter and sugar until they look like fluffy clouds. Toss in your eggs and vanilla, and mix in those dry goodies with the milk. Gently fold in that luscious strawberry puree and bake away. Pro tip: Don’t rush the cooling part—patience is key to that perfect slice! 🍰
How to Serve Homemade Strawberry Cake
Serve this beauty at room temperature, and watch as it captivates every eye in the room. A dollop of freshly whipped cream on top adds a lovely contrast to the pink layers, while sprigs of mint bring in a pop of color. Imagine slicing into the cake, revealing moist layers shimmering with strawberry goodness—how enticing is that?
How to Store Homemade Strawberry Cake
Store this delightful cake in the fridge for up to 3-4 days. Just cover it with plastic wrap or keep it in an airtight container. Want to save it for later? Wrap slices tightly in plastic and pop them in the freezer—perfect for those sweet cravings. Just remember to thaw it in the fridge overnight!
Tips to Make Homemade Strawberry Cake
Here are some insider tricks to up your cake game:
- Use fresh strawberries: They make all the difference; frozen ones just won’t cut it!
- Room temperature ingredients: Make sure your eggs and butter are at room temperature for better mixing.
- Don’t overmix: For a fluffier cake, mix until just combined!
- Cool completely: Allow it to cool completely before frosting; your frosting will melt if it’s still warm!
Variation
Want to mix it up? Try adding a swirl of cream cheese frosting for a rich touch, or swap half of the strawberries with raspberries for a tangy twist. Vegan? Use almond milk and flax eggs, and you’ve got a delightful plant-based version!
FAQs
Can I use frozen strawberries?
Sure! Just make sure to thaw and drain them well before puréeing.
How long does it take to make this cake?
Prep and bake time is about an hour—perfect for a sweet surprise!
Can I make this cake ahead of time?
Absolutely! Bake it a day ahead, store it in the fridge, and frost it just before serving.
📌 Pin this recipe for your next cozy dinner night!
Homemade Strawberry Cake
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1.75 cups granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk at room temperature
- 1.5 cups puréed fresh strawberries fresh strawberries are recommended
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing
- In a large bowl, beat the softened butter and sugar together for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternate adding the dry ingredients and milk in three parts, beginning and ending with the dry ingredients. Stir until just combined.
- Gently fold in the strawberry puree.
Baking
- Evenly divide the batter between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Notes
Printable Recipe Card
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