This strawberry cake recipe is perfect for birthdays, summer parties, and special occasions. A strawberry cake cuts a fine figure on several occasions. Be it for low within the garden, for a birthday or as an easy course when dinner, a strawberry cake is often delicious. No wonder, it’s straightforward to organize, appearance nice and, with the delicious strawberries, offers you that summer feeling. Such an ideal cake isn’t solely awing once ready during a classic means.
Homemade Strawberry Cake
Strawberry cake is one of those timeless easy classic desserts that fits every occasion, from birthdays and Mother’s Day to casual summer gatherings. This strawberry cake recipe uses fresh strawberries for the best flavor.
With its soft texture, creamy topping, and naturally sweet strawberry flavor, this cake brings a refreshing seasonal touch to your table. The best part? You don’t need complicated techniques to make it.
This easy homemade strawberry cake tastes like a bakery-style dessert but is simple enough for beginners. Made with real strawberries, it delivers a light, moist texture and rich fruity flavor that makes every bite feel special.
Whether you’re celebrating a special moment or simply craving a sweet treat, this strawberry cake is the perfect choice.
What Makes Strawberry Cake So Special?
Strawberry cake stands out because it combines the natural sweetness of fresh strawberries with a soft, fluffy cake base. It is:
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Light and refreshing
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Perfect for summer
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Easy to prepare at home
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Ideal for birthdays and celebrations
Using real strawberries enhances both flavor and texture, giving the cake a fresh homemade taste. If you’re looking for an easy strawberry cake recipe, this one is beginner-friendly.
Can I place fruit during a Strawberry cake mix?
Yes, however you are doing ought to watch out to avoid adding an excessive amount of liquid to the batter. Cut the fruit into little items, and pat it dry with a towel. Toss the fruit with a bit little bit of flour before folding it gently into the batter. The flour coating can keep the fruit from unseaworthy into the cake and facilitate stop the fruit from sinking to very cheap of the pan. You’ll add pureed fruit to a cake mix; a mixture is far a lot of tolerant of that sort of footling than a scratch cake.
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Can I add fruit to my Strawberry cake frosting?
Pureed fruit makes a good addition to classic buttercream frosting; simply increase the quantity of granulated sugar and scale back the quantity of milk to stay a spreadable consistency.
What am I able to do with Strawberries that have gotten old?
If you are uptake berries straight during a bowl, the lower deck the better! However, if your berries are ripe, they are still nice for baking and mistreatment in strawberry recipes.
Strawberry Cake Recipe
Ingredients
- Instant espresso powder or instant coffee – 1 tbsp
- Granulated sugar or refined sugar – 1 tbsp
- Hot water – 1 tbsp
- Vanilla syrup optional
- Ice cubes
- Milk – 1 cup
Instructions
- Preheat oven to 200°C/390°F (180°C).
- Grease and line a 23 cm / 9″ cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
- Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
- Add strawberry essence, egg yolks, butter and food colour in a flour mixture, then whisk well until lump free.
- Puree strawberry with milk and blend in flour mixture well.
- In the bowl of an electric stand mixer whisk egg white with sugar little by little until pale and fluffy.
- Add 1/3 of the egg white mixture at a time in flour mixture.
- Bake 30 minutes or until skewer inserted into centre comes out clean. (Note) If you need to cook longer, cover with foil if it starts getting too golden.
- Cool in pan about 5 minutes, run knife around edges of cake to ensure they are loosened then invert onto wire racks to cool completely.
- Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.
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Strawberry Cake
Equipment
- Oven
- Bowl
- Hand mixer with beaters
- Cutting board
- Knife
- Baking pan
- Whisk
- Rubber spatula
Ingredients
- 1 cup Fresh strawberries
- 1 cup sifted cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 egg
- 1 tsp strawberry essence
- 1/2 cup whole milk at room temperature
- 1-2 drops red or pink food color optional
Instructions
- Preheat oven to 200°C/390°F (180°C).
- Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
- Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
- Add strawberry essence, egg yolks, butter and food colour in a flour mixture, then whisk well until lump free.
- Puree strawberry with milk and blend in flour mixture well.
- In the bowl of an electric stand mixer whisk egg white with sugar little by little until pale and fluffy.
- Add 1/3 of the egg white mixture at a time in flour mixture.
- Bake 30 minutes or until skewer inserted into centre comes out clean. (Note) If you need to cook longer, cover with foil if it starts getting too golden.
- Cool in pan about 5 minutes, run knife around edges of cake to ensure they are loosened then invert onto wire racks to cool completely.
- Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.
Video
For the topping of Strawberry cake:
- In the bowl of an electric stand mixer fitted with the whisk attachment, whip cream till soft peaks kind (occasionally scrape down sides and bottom of the bowl to confirm even mixing).
- Add 1/3 cup granulated sugar and whip till stiff peaks kind (make positive they’re stiff or your topping are going to be fluid, it ought to get to the purpose wherever it does not have a wet sheen). Shift cream out into a separate bowl.
- Add cheese to the bowl of a stand mixer, match with the paddle attachment and whip cheese till sleek and flossy.
- Mix in remaining 2/3 cup granulated sugar and vanilla (I’ve created this cake doubly and therefore the second time I more some drops of liquid red food colour at this time for a far better pink, that pictured was without).
- Add strawberries and blend till uniform in colour. take away the bowl from the stand mixer, add topping and fold into mixture. change cooled cake.
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Strawberry Cake issues
- Chopping up strawberries and folding them into cake batter works, on the other hand, you’re simply uptake vanilla cake with chunks of strawberries.
- Pureeing strawberries and folding them into cake batter has potential, however, the feel is often off. There’s an excessive amount of liquid. however concerning adding a lot of flour to create up for that liquid? Then your cake is simply too dense. and therefore the flavour is often lacking.
- Strawberry jam may work, however, I opt to begin with real strawberries.
Baking Tips for a Moist Cake
- Wait till the strawberry cake has cooled fully before adding the icing.
- Feel absolve to add some drops of red food colour to the icing to create a stunning pink colour.
- If you merely have preserved butter available, cut back on the quantity of salt you add into the cake batter.
- If you wish to preserve your strawberries, you’ll conjointly boil them down with jam or jelly. you’ll use it to create delicious strawberry cakes even in fall and winter.
- Fresh strawberries are rich in antioxidants and Vitamin C according to Harvard School of Public Health.
Frequently Asked Questions
Q: Can I use fresh strawberries in cake batter?
A: Yes, chop them finely and coat with flour to prevent sinking.
Q: Can I add strawberries to frosting?
A: Yes, pureed strawberries can enhance buttercream flavor.
Q: Can overripe strawberries be used?
A: Yes, they are perfect for baking and purees.
Q: How do I make strawberry cake moist?
A: Use real strawberry puree and avoid overbaking.
Q: Can I make strawberry cake without food color?
A: Yes, natural strawberries provide light pink color.
