Strawberry cake

Oh, this strawberry cake! It’s the kind of cake that just screams happiness. I remember the first time I made it, it was for my neighbor’s birthday, and she’d always raved about her mom’s strawberry cake. I wanted to try and capture that same feeling of pure joy and comfort, and honestly, I think I nailed it. It’s got that perfect balance of sweet and a little bit tangy, with the most incredible strawberry flavor that just melts in your mouth. It’s not one of those fussy, complicated cakes that takes all day. This one’s surprisingly simple, which is exactly what I love when I’m craving something special but don’t want to spend hours in the kitchen. If you’ve ever had a really good, moist, flavorful strawberry cake that tastes like summer, this is it. It reminds me a bit of a delicate strawberry shortcake, but in a richer, more elegant cake form. It’s become a staple in my recipe rotation, especially when those first spring strawberries hit the farmers’ market!

What is your go

So, what exactly makes this strawberry cake so special? Think of it as the ultimate ode to fresh strawberries. It’s essentially a tender, moist vanilla cake that’s infused with real strawberry puree, giving it this gorgeous pink hue and an undeniable strawberry essence. Unlike some cakes that rely on artificial flavoring, the flavor here comes straight from the fruit. We’re talking about pure, unadulterated strawberry goodness. Then, there’s a luscious strawberry filling that adds another layer of fruity delight, and a simple, sweet glaze that brings it all together. It’s not overly sweet, which I really appreciate. It’s more about celebrating the natural flavor of the strawberries. It’s like a sunshine-filled hug in cake form, perfect for any occasion, or honestly, just because you deserve a treat!

Why you’ll love this

What are some of theflavor is simply divine. The real strawberry puree in the batter and the filling means you get that authentic, bright, sweet-tart taste that’s just incomparable. It’s not just a hint of strawberry; it’s a full-on celebration of the fruit! And don’t even get me started on the texture – it’s incredibly moist and tender, never dry. What I also love is the simplicity. Seriously, this cake is surprisingly easy to whip up. You don’t need any fancy equipment or complicated techniques. The steps are straightforward, making it perfect for beginner bakers or even for getting the kids involved. Plus, it’s incredibly cost-efficient. You’re using pantryversatility is another big plus! You can easily adapt it for different occasions – make it a simple loaf cake for an afternoon tea, a layer cake for a birthday, or even cupcakes for a party. It’s also fantastic for using up strawberries that might be getting a little too ripe to eat fresh. This recipe truly stands out because it delivers maximum flavor with minimum fuss. If you’re a fan of my Lemon Blueberry Loaf, you’ll adore the bright, fruity notes in this strawberry cake.

How to Make My Go-To Strawberry Cake

Quick Overview

This strawberry cake recipe is all about embracing the beautiful flavor of fresh strawberries in a fuss-free way. We’ll start by creating a light, airy batter, then swirl in a simple strawberry filling for an extra burst of fruity goodness. The whole process is quite straightforward, and the result is a cake that’s moist, flavorful, and absolutely stunning. It’s designed to be accessible for any home baker, ensuring a delicious outcome every single time. You’ll be amazed at how easily you can create something so special!

Ingredients

For the Main Batter:

• 2 ½ cups all-purpose flour: I always use a good quality all-purpose flour. It’s the foundation for a tender cake crumb.
• 1 ½ teaspoons baking powder: Make sure it’s fresh! Old baking powder can lead to a dense cake.
• ½ teaspoon baking soda: This gives the cake an extra lift and helps with tenderness.
• ½ teaspoon salt: Balances the sweetness and enhances all the other flavors.
• 1 cup unsalted butter, softened: Make sure it’s truly softened, not melted. This is key for creaming properly.
• 1 ¾ cups granulated sugar: For sweetness and that lovely tender crumb.
• 3 large eggs: At room temperature, they incorporate better into the batter.
• 1 teaspoon pure vanilla extract: The perfect companion to strawberry.
• 1 cup milk: Whole milk gives the best richness, but I’ve tested this with 2% and it’s still great!
• 1 cup strawberry puree: This is where the magic happens! Use fresh or thawed frozen strawberries, blended until smooth. Make sure to strain out any large seeds if you prefer.

For the Filling:

• 1 ½ cups fresh or frozen strawberries, finely chopped: Small pieces work best for the filling.
• ¼ cup granulated sugar: Adjust to your sweetness preference.
• 1 tablespoon cornstarch: This helps to thicken the filling and prevent it from being too runny.
• 1 teaspoon lemon juice: Adds a little brightness and cuts through the sweetness.

For the Glaze:

• 1 ½ cups powdered sugar: Sifted to avoid lumps.
• 2-3 tablespoons milk or strawberry puree: Use puree for an extra strawberry punch!
• ½ teaspoon vanilla extract (optional): For an extra layer of flavor.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8-inch round cake pans if you prefer. I like to line the bottom with parchment paper too; it makes getting the cake out so much easier, especially when it’s hot!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed. This helps ensure your cake rises evenly.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This can take about 3-5 minutes with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate small bowl or jug, whisk together the milk and strawberry puree.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, alternating with the milk and strawberry mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten too much, which can lead to a tough cake. A few small lumps are okay.

Step 5: Prepare Filling

While the cake batter is resting, prepare the filling. In a small saucepan, combine the finely chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. This usually takes about 5-7 minutes. Let it cool slightly while you pour the batter.

Step 6: Layer & Swirl

Pour about half of the cake batter into your prepared pan. Dollop spoonfuls of the strawberry filling over the batter. Then, pour the remaining batter over the filling. Gently swirl the filling into the batter using a knife or skewer, creating pretty marble patterns. Don’t over-swirl, you want distinct pockets of filling.

Step 7: Bake

Bake for 30-35 minutes for a 9×13 pan, or 25-30 minutes for round pans, or until a wooden skewer or toothpick inserted into the center comes out clean. Ovens can vary, so keep an eye on it! If the top starts to brown too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Let the cake cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely. Once the cake is fully cooled, whisk together the powdered sugar, 2 tablespoons of milk or strawberry puree, and vanilla extract (if using) until smooth. Add more liquid, a teaspoon at a time, if needed, to reach your desired drizzling consistency. Drizzle generously over the cooled cake.

Step 9: Slice & Serve

Once the glaze has set slightly, slice the cake and enjoy! This is best served at room temperature. The texture and flavor are just perfect then.

What to Serve It With

This strawberry cake is so versatile, it fits right in with almost any meal or occasion. For a delightful breakfast, I love a warm slice with a good cup of coffee – the sweetness of the cake is balanced by the bitterness of the coffee beautifully. It’s also amazing alongside some fresh Greek yogurt! For a more elegant brunch setting, I’ll serve it on a pretty cake stand with a dollop of whipped cream and perhaps some fresh berries scattered around. A mimosa or a sparkling rosé pairs wonderfully. As a sophisticated dessert, it’s fantastic on its own, but a scoop of good quality vanilla bean ice cream or a drizzle of balsamic glaze can elevate it even further. And for those moments when you just need a little something sweet – a cozy snack – a slice with a glass of cold milk is pure comfort. My kids often ask for this cake after school, and a small slice with a glass of milk is their favorite way to enjoy it. Honestly, it feels special enough for guests but easy enough for a Tuesday afternoon treat.

Top Tips for Perfecting Your Strawberry Cake

Over the years, I’ve learned a few tricks that really make this strawberry cake shine. Let’s talk about strawberry prep. For the puree, make sure your strawberries are nice and ripe for the best flavor. If you’re using frozen, thaw them completely and drain off any excess liquid before blending, as too much moisture can make the batter too thin. For the chopped strawberries in the filling, I prefer to dice them small – it distributes them more evenly and gives you little bursts of fruitiness in every bite. When it comes to mixing advice, the golden rule is “do not overmix.” Seriously, once the flour is in, mix until just combined. Overmixing is the enemy of a tender cake! You want to see a few tiny lumps of flour; they’ll disappear in the oven. I learned this the hard way when I first started baking and ended up with a cake that was tough as shoe leather. For swirl customization, don’t go crazy trying to make perfect patterns. A few haphazard dollops and a gentle swirl with a knife or skewer are all you need for a beautiful, rustic look. Too much swirling can make the filling disappear into the batter. When considering ingredient swaps, if you don’t have milk, buttermilk or even plain yogurt thinned with a little water can work in a pinch, adding a lovely tang. For the filling, if you’re out of cornstarch, a tablespoon of flour can be used as a thickener, though cornstarch gives a clearer, glossier finish. Baking tips are crucial! Always use the center rack of your oven. If your oven tends to run hot, consider reducing the temperature by about 10-15 degrees Fahrenheit. To check for doneness, the skewer test is your best friend – it should come out clean or with a few moist crumbs attached, but no wet batter. For glaze variations, if you want a stronger strawberry flavor, replace the milk entirely with strawberry puree. If you prefer a thinner glaze, just add a touch more liquid. For a thicker glaze that sets up more firmly, use less liquid. I’ve even added a tiny drop of pink food coloring to the glaze for extra visual appeal, though it’s totally not necessary for the amazing flavor.

Storing and Reheating Tips

Keeping this strawberry cake delicious is super easy! For room temperature storage, once the cake is completely cooled and the glaze has set a bit, you can cover it tightly with plastic wrap or store it in an airtight container. It stays wonderfully moist for about 2-3 days. This is my preferred method for day-to-day enjoyment. If you’re not going to finish it within a couple of days, or if your kitchen is particularly warm, refrigerator storage is your best bet. Store it in an airtight container; it will keep well for up to 5 days. The texture might firm up slightly in the fridge, but it’s still delicious. Just let it sit at room temperature for about 15-20 minutes before serving to take the chill off. For longer storage, freezer instructions are your friend. You can freeze the unfrosted cake (or even slices) by wrapping it tightly in a couple of layers of plastic wrap, then a layer of aluminum foil. It should keep well in the freezer for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on the counter, or gently reheat slices in a low oven (around 300°F or 150°C) for a few minutes. I find unfrosted cake freezes slightly better, so if you plan to freeze it, consider adding the glaze just before serving. For the glaze, it’s best to add it when the cake is fully cooled and just before you plan to serve it, especially if storing at room temperature or refrigerating. If freezing, it’s wise to glaze after thawing.

Frequently Asked Questions

Final Thoughts

Honestly, this strawberry cake is more than just a recipe for me; it’s a little piece of sunshine. It’s the kind of cake that brings smiles to faces and makes any day feel a little bit brighter. The way it’s moist, bursting with real strawberry flavor, and just so delightfully easy to make, truly makes it a winner in my book. If you’re looking for a dessert that’s both impressive and approachable, this is it. It’s perfect for birthdays, holidays, or just when you need a comforting treat. Give it a try, and I’m pretty sure it’ll become a cherished recipe in your kitchen too! If you enjoyed this, you might also love my Raspberry Lemon Loaf or my classic Vanilla Bean Cake. I can’t wait to hear how your strawberry cake turns out! Please leave a comment below and let me know your thoughts, or share your own personal twists on this recipe. Happy baking!

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Strawberry Cake

A delicious and easy strawberry cake recipe perfect for any occasion. Moist, fluffy cake layered with fresh strawberries and creamy frosting.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Cake Batter

• 2.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.75 cups unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup fresh strawberries, pureed

Strawberry Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 0.25 cup fresh strawberries, pureed
• 1 teaspoon vanilla extract

Garnish

• 1 cup fresh strawberries, sliced

Instructions

 

Making the Cake

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2.5 cups all-purpose flour
• Add softened butter and mix with an electric mixer on low speed until crumbly.
  2.5 cups all-purpose flour
• Beat in eggs one at a time, then stir in vanilla extract.
  2.5 cups all-purpose flour
• In a separate bowl, whisk together milk and pureed strawberries.
  2.5 cups all-purpose flour
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
• Divide batter evenly between the prepared cake pans.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Frosting

• In a large bowl, beat softened butter until creamy.
  2.5 cups all-purpose flour
• Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  2.5 cups all-purpose flour
• Stir in pureed strawberries and vanilla extract until smooth and spreadable.
  2.5 cups all-purpose flour

Assembling the Cake

• Place one cooled cake layer on a serving plate. Spread a generous amount of frosting over the top.
  2.5 cups all-purpose flour
• Top with the second cake layer and frost the entire cake with the remaining frosting.
  2.5 cups all-purpose flour
• Decorate with sliced fresh strawberries.
  2.5 cups all-purpose flour

Notes

Store the cake in an airtight container in the refrigerator. For best results, bring to room temperature before serving.