There’s just something about biting into a slice of fresh strawberry cake that instantly transports me back to summer afternoons at my grandma’s house. The smell of sweet berries, the soft crumb of the cake, and that glossy, pink glaze melting on top—it’s pure comfort in dessert form. This strawberry cake has become a staple in my family; I make it for birthdays, picnics, or even just a lazy weekend treat when I need a little pick-me-up. It’s surprisingly easy to pull together, especially on busy nights when you want something homemade and special without spending hours in the kitchen. Plus, the kids love it—my little ones ask for this at least once a week! Honestly, once you try this recipe, it’s going to become your go-to for whenever a craving for something sweet and fruit-filled hits. Trust me, the aroma alone brings everyone to the kitchen, hungry and excited for a slice of heaven.
Thank you for reading this post, don't forget to subscribe!What is strawberry cake?
Think of strawberry cake as a celebration of everything fresh and fruity—soft, moist cake layered with juicy strawberries and topped with a sweet glaze or whipped cream. It’s essentially a classic cake with a fruit-forward twist, perfect for when strawberries are in season or just whenever you want a dessert that feels just a little special. The beauty of this cake lies in its versatility: you can make it as rich or as light as you like, and it’s friendly enough for beginners but impressive enough for more seasoned bakers. The name might sound straightforward, but it’s really a mini celebration—think of it as a summer day captured in a slice. My favorite part? The way the strawberries burst with flavor in every bite, complemented by the tender, buttery crumb of the cake. It’s simple, beautiful, and honestly, addictive.
Why you’ll love this recipe?
What I love most about this strawberry cake is how it hits all the right notes—bright, sweet, and just a little tangy. The flavor of fresh strawberries shines through without overpowering the cake itself, making it a well-balanced dessert that’s neither too heavy nor too sweet. Plus, it’s shockingly easy to make—I always do this when I want something quick but special. The ingredients are budget-friendly, and I usually have everything on hand, which is a lifesaver on busy weeknights. I also love how customizable it is; you can add a splash of vanilla or swap out the glaze for whipped cream if you’re feeling fancy. My kids ask for this all the time, especially during strawberry season when they’re overflowing at the farmers’ market. What really seals the deal for me is how the aroma of baking strawberries and fresh cake fills the house—seriously, it’s like a little moment of happiness every time.
How do I make strawberry cake?
Quick Overview
This strawberry cake comes together in just a few simple steps. The key is mixing the batter until just combined—no overmixing, or your cake could turn out dense. While the cake bakes, I prep a quick strawberry filling and a glossy glaze, which makes the whole thing look and taste incredible. The best part? Layering it all is like assembling a little edible masterpiece—swirling the filling into the batter adds beautiful marbling, and a generous drizzle of glaze makes every bite feel special. It’s foolproof once you get the hang of it, and your house will smell amazing while it’s baking. It’s perfect for those days when you want a homemade treat with minimal fuss but maximum flavor.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I always use unbleached for a tender crumb)
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened (trust me, do not skip this step—soft butter makes all the difference)
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup whole milk (or almond milk for a dairy-free version)
– 1/2 cup sour cream (it keeps the cake extra moist and tender)
– 1 1/2 cups fresh strawberries, chopped (reserve some for filling and topping)
For the Filling:
– 1 cup chopped strawberries
– 2 tablespoons sugar
– 1 teaspoon lemon juice (adds brightness and helps preserve the strawberries’ color)
– Optional: 1 tablespoon cornstarch to thicken if you prefer it more jammy
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons strawberry juice or milk
– 1 teaspoon vanilla (or a splash of orange liqueur if you want a grown-up twist)
– Optional: a splash of lemon juice for added zing
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper—I always butter and flour mine for easy removal. A quick tip: sprinkle a little flour in the pan, tap out the excess, and you’re golden. This helps the cake come out perfectly without sticking.
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Step 2: Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures everything’s evenly distributed. I always do this first to prevent any messy lumps later.
Step 3: Mix Wet Ingredients
Using a stand mixer or hand whisk, cream the softened butter and sugar until light and fluffy—about 3-4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla, sour cream, and milk. The batter will look smooth and creamy—trust me, it’s the foundation of that tender crumb you’re craving.
Step 4: Combine
Gradually add the dry ingredients to the wet, mixing on low just until combined. Overmixing can make the cake tough, so stop as soon as you see it come together—it should be thick but scoopable.
Step 5: Prepare Filling
In a small bowl, toss chopped strawberries with sugar, lemon juice, and cornstarch if using. Let this sit for 10-15 minutes for the juices to develop—your house will smell amazing just from this part alone.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Then dollop the strawberry filling on top and swirl gently with a knife to create a marbled effect. Top with the remaining batter, spreading carefully, and swirl again if you like more of that beautiful pattern.
Step 7: Bake
Pop the cake into your preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it—it should be lightly golden and spring back when pressed. If your oven runs hot, check at 30 minutes to be safe.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cool, mix up your glaze—adding milk or strawberry juice until smooth and pourable. Drizzle generously over the top, letting it drip down the sides for that irresistible look.
Step 9: Slice & Serve
When it’s fully cooled and glazed, slice with a sharp serrated knife for clean cuts. Serve at room temperature, maybe with a dollop of whipped cream and extra strawberries on top. I love serving it with a cup of tea or a glass of sparkling water—refreshing and perfect for summer evenings.
What to Serve It With
This cake is incredibly versatile. For breakfast or brunch, I love pairing a slice with a dollop of Greek yogurt and a sprig of mint—fresh and delightful. At picnics or casual gatherings, it’s a showstopper on its own, but for more indulgent occasions, a scoop of vanilla ice cream on the side is divine. When served after dinner, a light dusting of powdered sugar or a drizzle of extra glaze feels just right. And if you’re feeling extra festive, top it with whipped cream and more fresh strawberries—they look beautiful and taste even better. Honestly, my family devours this in minutes; I’ve learned to double the batch for big gatherings. It’s that good. Plus, it makes the house smell like summer in full bloom, which is a bonus for everyone in the family.
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Top Tips for Perfecting Your Strawberry Cake
Over the years, I’ve picked up a few tricks that make this cake turn out just right every time. First, always use fresh strawberries—frozen ones tend to turn mushy and release too much water, which can make your cake soggy. If your berries are especially juicy, sprinkle a little extra sugar and let them sit to draw out the juices, then drain before adding. I’ve also tested reducing the sugar in the cake and replacing it with honey—trust me, it adds a lovely depth of flavor but be mindful that it makes the batter slightly denser, so you might need to adjust the baking time a touch.
When it comes to mixing, I used to overdo it, thinking I was making a fluffier cake—big mistake! Now, I fold ingredients gently and stop as soon as everything is just combined, and my cakes are always light and tender. Swirling the strawberry filling in the batter is an art I’ve practiced a lot—start in the center and swirl outward, creating a marbled effect with a toothpick or skewer. For the glaze, I recommend making it slightly thicker than you think you need; it thickens as it sits and you don’t want it to be runny. You can add flavor with lemon zest, vanilla bean paste, or even a splash of balsamic vinegar for a gourmet twist. Oh, and don’t forget to store leftovers in an airtight container – this cake is best enjoyed within 2-3 days, but I’ve found it actually gets better the next day once the flavors meld.
Storing and Reheating Tips
This strawberry cake is surprisingly resilient. Keep it covered at room temperature for up to 24 hours—just avoid direct sunlight or warm spots in your house. For longer storage, tuck it into an airtight container or wrap it tightly with plastic wrap and stash it in the fridge for about 2-3 days. The fridge can dry out the cake if it’s uncovered, so a quick cover helps keep it moist. I’ve also frozen slices wrapped individually in plastic wrap and placed in a freezer-safe zip-top bag—perfect for whenever the craving hits. Thaw in the fridge overnight or at room temperature for a quick treat.
Regarding the glaze, if you notice it firming up in the fridge, just stir in a splash of milk or juice to loosen it before pouring again. I recommend adding the glaze just before serving—this keeps that glossy, fresh look. If I want to make it ahead, I usually bake the cake, cool completely, then store it covered and add the glaze right before slicing and serving. That way, it stays beautiful and fresh.
Frequently Asked Questions
Final Thoughts
Honestly, this strawberry cake has become one of my favorite desserts to make and share. It’s simple enough for a weeknight treat but special enough for celebrations. The combination of moist cake, fresh strawberries, and glossy glaze makes every bite feel like a little piece of summer—no matter the season. One of the best parts? Watching my family devour it and hearing, “Can we have this again tomorrow?” It’s a recipe I’ve perfected over the years, and I still get excited each time I make it. If you give this a try, I’d love to hear how it turns out—leave a comment below or tag me in your photos. Happy baking, friends! This one’s definitely a keeper.
strawberry cake
Ingredients
Main Ingredients
- 2.5 cups all purpose flour
- 2.5 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter room temperature
- 1.5 cups sugar
- 3 tbsp vegetable oil
- 1 tbsp vanilla extract
- 4 large eggs eggs
- 1.25 cups milk
- 2 cups unsalted butter room temperature, for frosting
- 8 cups powdered sugar
- 2 tsp vanilla extract
- 4 tbsp cream
- Pinch of salt
- 2 16.9 oz cans dulce de leche spreadable caramel spread
- 1 lb strawberries washed and dried
Instructions
Preparation Steps
- Preheat oven to 350°F. Prepare three 8-inch cake pans with parchment paper and grease the sides.
- In a medium bowl, sift together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
- Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly into prepared pans and bake for 22-25 minutes. Let cakes cool completely before frosting.
- For the frosting, beat butter until smooth. Gradually add powdered sugar, vanilla, and cream until desired consistency is achieved.
- Assemble the cake by leveling layers, spreading dulce de leche, sliced strawberries, and frosting between layers. Frost the outside with remaining frosting.
