INTRODUCTION
Homemade Strawberry Cake is a delightful dessert that captures the sweet taste of fresh strawberries. This cake is not just a treat for your taste buds, but it is also visually appealing with its lovely pink hue and vibrant toppings. Perfect for parties, birthdays, or just a casual afternoon snack, this cake is easy to make and will impress your family and friends. The soft and fluffy cake layers combine perfectly with creamy frosting, creating a unique taste experience that strawberry lovers will adore.
WHY YOU WILL LOVE THIS RECIPE
This Homemade Strawberry Cake is full of flavor and freshness. Using real strawberries makes a huge difference in taste. The cake is moist and tender, and the frosting is creamy and delicious. It’s a wonderful choice for summer gatherings or any special occasion. You’ll love how simple the ingredients are and how easy the steps are to follow. Plus, the whole kitchen will smell amazing while the cake bakes.
HOW TO MAKE Homemade Strawberry Cake
Making your own Homemade Strawberry Cake is a fun process that anyone can follow. Just gather your ingredients, and let’s get started!
EQUIPMENT NEEDED
- Blender or food processor
- Small saucepan
- Mixing bowls
- Handheld or stand mixer
- Rubber spatula
- 9-inch round cake pans
- Parchment paper
- Cooling rack
- Sifting sieve (for strawberry powder)
- Cake stand or serving plate
- Serrated knife
Ingredients You’ll Need
- 1 pound (454g) fresh strawberries, rinsed and hulled
- 2 and 1/2 cups (295g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) whole milk, at room temperature
- 1/2 cup reduced strawberry puree (from step 1)
- Optional: 1–2 drops red or pink food coloring
- 1 cup (about 25g) freeze-dried strawberries
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 Tablespoon whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt, to taste
STEP-BY-STEP INSTRUCTIONS
-
Prepare the Strawberry Puree: In a blender or food processor, puree the fresh strawberries. You need a bit more than 1 cup (about 270g). Transfer the puree to a small saucepan. Simmer over medium-low heat until it reduces to 1/2 cup (about 135g). This may take 25–35 minutes. Once done, let it cool before using. It’s best to make this the day before so it has time to cool in the fridge overnight.
-
Preheat the Oven: Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line them with parchment paper. Grease the parchment paper too. This will help the cakes come out easily.
-
Combine Dry Ingredients: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt. Set this aside.
-
Mix Butter and Sugar: In a large bowl, use a handheld or stand mixer to beat the butter and sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat for about 2 more minutes. Scrape down the bowl as needed.
-
Add Other Ingredients: Mix in the sour cream and vanilla extract for about one minute. Gradually add the dry ingredients and slowly pour in the milk while the mixer runs on low. Mix until everything is combined but don’t overmix. Stir in the room-temperature reduced strawberry puree and food coloring if you want. The batter should be slightly thick.
-
Bake the Cake: Divide the batter between the prepared cake pans. Bake for 24–25 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 1 hour. Run a knife around the edges and remove them from the pans. Peel off the parchment and let them cool completely on a rack.
-
Make the Frosting: In a blender or food processor, grind the freeze-dried strawberries into a fine powder. Sift it if necessary. In a large bowl, beat the cream cheese and butter until smooth, about 2 minutes. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low for 30 seconds, then on high for 3 minutes. Taste and add a pinch of salt if it’s too sweet. Refrigerate for 1 hour before using.
-
Assemble the Cake: First, level the cakes by slicing a thin layer off the tops. Place one cake layer on your serving plate and spread 3/4–1 cup of frosting on top. Place the second layer upside down on top and cover the cake with a thin layer of frosting to catch crumbs. Chill for about 20 minutes, and then frost it again with the remaining frosting. Refrigerate the cake for at least 20 minutes before slicing to help it hold its shape.
HOW TO SERVE Homemade Strawberry Cake
Serving Homemade Strawberry Cake is simple and fun. Once you’ve sliced your cake, you can serve it as is or with fresh strawberries on the side. A dollop of whipped cream also goes well with each slice. This cake is perfect for birthday parties, picnics, or just an after-dinner treat. Your guests will enjoy the freshness and taste of strawberries in every bite!
STORAGE & FREEZING: Homemade Strawberry Cake
Keep the leftover cake tightly covered in the refrigerator for up to 5 days. If the cake has been in the refrigerator for more than 4 hours, it’s best to take it out 2 hours before serving to let it get closer to room temperature. For freezing, wrap the cake slices in plastic wrap and aluminum foil before placing them in the freezer. They can stay frozen for about 2 to 3 months. To serve, thaw overnight in the refrigerator.
SERVING SUGGESTIONS
For an extra touch, you can serve your Homemade Strawberry Cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce. This complements the strawberries and adds more flavor. Some people enjoy adding fresh mint leaves on top for decoration.
VARIATIONS
You can switch things up by using different fruits for the layer cake. Raspberries or blueberries could be a fun alternative. Also, you can experiment with the frosting by adding lemon or almond extract instead of vanilla to give it a twist. For chocolate lovers, consider adding cocoa powder to the cake batter for a chocolate-strawberry fusion.
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but be sure to thaw and drain them first.
2. How can I make the cake more flavorful?
Adding a bit of lemon zest to the batter or frosting can enhance the flavor and balance the sweetness.
3. Can I use a different type of flour?
Yes, you can experiment with almond flour or gluten-free flour, but the texture may change a bit.
4. Is this cake suitable for a gluten-free diet?
Yes, if you use gluten-free flour, this cake can be made gluten-free.
MAKE-AHEAD TIPS FOR Homemade Strawberry Cake
To save time, you can make the reduced strawberry puree the day before and let it cool overnight. You can also bake the cake layers a day in advance and store them wrapped in plastic wrap in the refrigerator. The frosting can be made a day ahead too. Just store it in the fridge, and bring it back to room temperature before frosting the cake.
Enjoy your Homemade Strawberry Cake! It’s a delightful way to celebrate any occasion or just to enjoy something sweet at home.
Homemade Strawberry Cake
Ingredients
Method
- Prepare the Strawberry Puree: In a blender or food processor, puree the fresh strawberries. You need a bit more than 1 cup (about 270g). Transfer the puree to a small saucepan. Simmer over medium-low heat until it reduces to 1/2 cup (about 135g). This may take 25–35 minutes. Once done, let it cool before using.
- Preheat the Oven: Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line them with parchment paper. Grease the parchment paper too.
- Combine Dry Ingredients: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt. Set this aside.
- Mix Butter and Sugar: In a large bowl, use a handheld or stand mixer to beat the butter and sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat for about 2 more minutes.
- Add Other Ingredients: Mix in the sour cream and vanilla extract for about one minute. Gradually add the dry ingredients and slowly pour in the milk while the mixer runs on low. Mix until everything is combined but don’t overmix.
- Stir in the room-temperature reduced strawberry puree and food coloring if you want.
- Bake the Cake: Divide the batter between the prepared cake pans. Bake for 24–25 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 1 hour.
- Remove from Pans: Run a knife around the edges and remove them from the pans. Peel off the parchment and let them cool completely on a rack.
- Make the Frosting: In a blender or food processor, grind the freeze-dried strawberries into a fine powder. In a large bowl, beat the cream cheese and butter until smooth, about 2 minutes. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low for 30 seconds, then on high for 3 minutes. Taste and add a pinch of salt if it’s too sweet. Refrigerate for 1 hour before using.
- Assemble the Cake: First, level the cakes by slicing a thin layer off the tops. Place one cake layer on your serving plate and spread 3/4–1 cup of frosting on top. Place the second layer upside down on top and cover the cake with a thin layer of frosting to catch crumbs.
- Chill for about 20 minutes, and then frost it again with the remaining frosting. Refrigerate the cake for at least 20 minutes before slicing to help it hold its shape.