There’s something effortlessly satisfying about a homemade cake, especially one that features fresh strawberries. This cake is perfect for quiet moments or gatherings with friends and family. It brings a touch of sweetness and nostalgia to weeknights and weekends alike. With its moist texture and delightful flavor, it’s a treat that feels like a warm hug. Let’s dive into the recipe and bring this lovely cake to life.

Why You’ll Love This Recipe The Best Strawberry Cake Ever

This recipe is a wonderful blend of ease and reliability, making it perfect for both everyday occasions and special gatherings. With its comforting flavors and balanced sweetness, each slice is a delightful experience. The Best Strawberry Cake Ever showcases fresh strawberries beautifully, providing a burst of flavor that pairs perfectly with its tender crumb.

Kitchen Tools You’ll Need

• Mixing bowls
• Stand or hand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking pans
• Cooling rack

Ingredients

• 1 pound (454g) fresh strawberries, rinsed and hulled (provides natural sweetness and moisture)
• 2 and 1/2 cups (295g) cake flour (ensures a light, tender texture)
• 2 teaspoons baking powder (provides rise)
• 1/2 teaspoon baking soda (enhances the cake’s fluffiness)
• 1 teaspoon salt (balances sweetness)
• 3/4 cup (170g) unsalted butter, softened (adds richness and moisture)
• 1 and 3/4 cups (350g) granulated sugar (sweetens the cake)
• 5 large egg whites, at room temperature (contributes to structure and stability)
• 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature (adds moisture and tang)
• 2 teaspoons pure vanilla extract (enhances overall flavor)
• 1/2 cup (120g) whole milk, at room temperature (adds moisture)
• 1/2 cup reduced strawberry puree (from step 1) (intensifies strawberry flavor)
• optional: 1–2 drops red or pink food coloring (for added color)
• 1 cup freeze-dried strawberries (adds texture and concentrated flavor)
• 8 ounces (226g) full-fat brick cream cheese, softened (for a rich frosting)
• 1/2 cup (113g) unsalted butter, softened (adds creaminess to frosting)
• 3 cups (360g) confectioners’ sugar (sweetens frosting)
• 1 Tablespoon whole milk (adjusts frosting consistency)
• 1 teaspoon pure vanilla extract (flavor enhancer for frosting)
• pinch of salt (balances sweetness in frosting)

How to Make The Best Strawberry Cake Ever

Step 1. Begin by preparing the strawberries. Rinse them thoroughly and remove the hulls. It’s helpful to slice them in half to release their juices, which can be reduced later into a puree. Once prepared, set them aside in a bowl to capture any juices they release, which adds flavor to your cake.

Step 2. After the strawberries are ready, combine the strawberries in a saucepan over medium heat. Allow them to cook until they break down and reduce in volume to about 1/2 cup. The result should be a concentrated strawberry puree. This process enhances the flavor and will be folded into the cake batter, so keep an eye on it as it cooks.

Step 3. In a mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. This step aerates the flour, resulting in a lighter cake. It’s important to ensure even distribution of the leavening agents so that the cake rises uniformly.

Step 4. In a separate bowl, cream the unsalted butter and granulated sugar together. Using a stand mixer or hand mixer, beat them until the mixture is light and fluffy. This usually takes about four to five minutes. Properly creamed butter and sugar are essential for achieving a tender cake with a good rise.

Step 5. Gradually add the egg whites to the butter and sugar mixture, mixing until well incorporated. It’s beneficial to add the egg whites in batches to ensure they blend smoothly. Tracking the consistency is key; it should be creamy and homogeneous without any lumps.

Step 6. Next, mix in the full-fat sour cream, pure vanilla extract, and whole milk. These ingredients contribute to the cake’s moisture and flavor. Continue mixing until everything is combined seamlessly; the batter should be smooth and slightly thick.

Step 7. Now, gradually add the dry mixture into the wet ingredients. It’s best to alternate adding the flour mixture and the reduced strawberry puree, starting and ending with the flour. Mix gently until just combined to avoid overmixing, which can lead to a denser texture.

Step 8. Gently fold in the freeze-dried strawberries. These add texture and concentrated strawberry flavor throughout the cake. Watch for an even distribution of the strawberries but be careful not to deflate the batter at this point.

Step 9. Preheat your oven while you prepare the cake pans. Grease and flour two 9-inch round baking pans to prevent sticking. It’s always satisfying to have a cake come out cleanly from the pan, so take your time with this step.

Step 10. Divide the batter equally between the prepared pans. Use a spatula to smooth the tops and ensure they are level. This helps the cakes bake evenly, giving you a delightful final product.

Step 11. Bake in the preheated oven until a toothpick inserted into the center comes out clean, which indicates doneness. If the tops are golden and spring back when touched gently, that’s a good sign the cakes are ready to come out.

Step 12. Allow the cakes to cool in the pans for about 10 minutes. Afterward, carefully turn them out onto a wire rack to cool completely. This cooling step is crucial, as it helps prevent the frosting from melting when applied.

Step 13. While the cakes cool, prepare the cream cheese frosting. In a separate bowl, mix the softened cream cheese and unsalted butter until creamy and well combined. This ensures a smooth and rich frosting that complements the strawberry flavor.

Step 14. Gradually add in the confectioners’ sugar alongside the whole milk, vanilla extract, and a pinch of salt. Mix until the frosting is smooth and fluffy. Adjust the consistency with a bit more milk or sugar as needed to reach a spreadable texture.

Step 15. Once the cakes are completely cool, place one layer on a serving plate. Spread an even layer of frosting over the top before placing the second layer on top. Finish by frosting the top and sides of the cake, creating a beautiful coating.

Step 16. Garnish the cake with additional freeze-dried strawberries if desired. This adds an appealing touch and a pop of color that enhances the presentation of your lovely strawberry cake.

Serving Suggestions

This strawberry cake is wonderfully versatile. It makes for a delightful breakfast treat, especially paired with morning coffee or tea. It’s also perfect as a snack throughout the day or as a dessert for family meals. Enjoying leftovers the next day can be just as satisfying, as the flavors meld together beautifully. The cake can be served plain or dressed up with a scoop of ice cream for a special dessert.

Pro Tips for Best Results

• Ensure all ingredients are at room temperature for better mixing and texture.
• Avoid overmixing the batter to keep the cake light and fluffy.
• Use a toothpick to check for doneness, but avoid overbaking.
• Allow the cakes to cool completely before frosting to prevent melting.
• For a deeper flavor, consider adding a splash of strawberry liqueur to the frosting.
• Adjust the consistency of the frosting with milk or sugar to achieve your desired texture.

Common Mistakes to Avoid

1. Using cold ingredients: Starting with cold ingredients can lead to a denser cake. Always bring your eggs, butter, and dairy to room temperature for the best results.
2. Overmixing the batter: Overmixing can develop gluten in the flour, leading to a tough cake. Mix just until you see no dry flour to keep it tender.
3. Not leveling the cake layers: Uneven layers can make frosting and stacking difficult. Always level the tops before frosting for a professional appearance.
4. Neglecting to grease the pans: Skipping this step can cause the cake to stick. Always grease and flour your pans to ensure easy release.
5. Frosting too soon: Frosting while the cake layers are still warm can cause the frosting to melt. Let them cool completely for a beautiful finish.
6. Not measuring ingredients accurately: Inaccurate measurements can throw off the balance of flavors and texture. Use a kitchen scale for precision in baking.

Variations & Substitutions

• For a more intense strawberry flavor, consider adding a layer of fresh strawberries between the cake layers.
• Try using whipped cream frosting instead of cream cheese for a lighter alternative.
• Incorporate lemon zest into the batter for a refreshing twist on flavor.
• Consider making mini versions of the cake in muffin tins for individual servings.

Storage & Reheating

This cake can be stored at room temperature in an airtight container for up to two days. For longer storage, keep it in the refrigerator for up to a week. If you’d like to freeze the cake, wrap each layer tightly in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw in the refrigerator overnight. For the best texture when serving, allow it to come to room temperature before enjoying.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare the cake layers ahead of time. Bake, cool completely, and then store them in the refrigerator or freeze until you’re ready to frost and serve.

How long does it last in the fridge?

The cake lasts about a week in the fridge if sealed properly. Make sure to keep it covered to prevent it from drying out.

Can I freeze this recipe?

Yes, both the cake layers and the frosted cake can be frozen. Just ensure they are well-wrapped to maintain freshness.

What can I substitute for one ingredient?

You can replace sour cream with plain Greek yogurt for a similar creamy texture and tang. Just ensure it’s at room temperature for the best mixing.

Why didn’t my recipe turn out as expected?

Most often, issues stem from ingredient temperature or incorrect measurements. Ensure everything is room temperature and measure ingredients accurately for the best results.

Final Thoughts

Making The Best Strawberry Cake Ever is an enjoyable experience that yields delightful results. The combination of fresh strawberries and creamy frosting is sure to impress, while the baking process itself is straightforward and rewarding. No matter the occasion, this cake invites you to savor each bite, blending comfort and flavor beautifully. Enjoy sharing it with loved ones or relishing it during a quiet moment alone.

The Best Strawberry Cake Ever

A delightful homemade cake featuring fresh strawberries, perfect for any occasion, with a moist texture and rich flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert, Sweet

Cuisine American

Servings 10 slices

Calories 400 kcal

Ingredients

  

For the Cake

• 1 pound fresh strawberries, rinsed and hulled provides natural sweetness and moisture
• 2.5 cups cake flour ensures a light, tender texture
• 2 teaspoons baking powder provides rise
• 0.5 teaspoon baking soda enhances the cake’s fluffiness
• 1 teaspoon salt balances sweetness
• 0.75 cup unsalted butter, softened adds richness and moisture
• 1.75 cups granulated sugar sweetens the cake
• 5 large egg whites, at room temperature contributes to structure and stability
• 0.33 cup full-fat sour cream or plain Greek yogurt, at room temperature adds moisture and tang
• 2 teaspoons pure vanilla extract enhances overall flavor
• 0.5 cup whole milk, at room temperature adds moisture
• 0.5 cup reduced strawberry puree intensifies strawberry flavor
• 1 cup freeze-dried strawberries adds texture and concentrated flavor

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For the Frosting

• 8 ounces full-fat brick cream cheese, softened for a rich frosting
• 0.5 cup unsalted butter, softened adds creaminess to frosting
• 3 cups confectioners’ sugar sweetens frosting
• 1 Tablespoon whole milk adjusts frosting consistency
• 1 teaspoon pure vanilla extract flavor enhancer for frosting
• 1 pinch salt balances sweetness in frosting

Instructions

 

Preparation

• Rinse and hull the fresh strawberries. Slice them in half to release their juices, and set them aside in a bowl.
• Combine the strawberries in a saucepan over medium heat and cook until they break down and reduce in volume to about 1/2 cup to create a concentrated strawberry puree.
• Sift together the cake flour, baking powder, baking soda, and salt in a mixing bowl.

Batter Mixing

• In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 4-5 minutes.
• Gradually add the egg whites to the butter and sugar mixture, mixing until well incorporated.
• Mix in the full-fat sour cream, pure vanilla extract, and whole milk until smooth.
• Gradually add the dry mixture into the wet ingredients, alternating with the reduced strawberry puree. Mix gently until just combined.
• Fold in the freeze-dried strawberries carefully.

Baking

• Preheat your oven and grease and flour two 9-inch round baking pans.
• Divide the batter equally between the prepared pans and smooth the tops.
• Bake until a toothpick inserted into the center comes out clean.
• Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Frosting & Assembly

• Prepare the cream cheese frosting by mixing softened cream cheese and unsalted butter until creamy.
• Add confectioners’ sugar, whole milk, vanilla extract, and salt to the cream cheese mixture and mix until smooth.
• Once the cakes are completely cool, frost the layers, adding frosting between layers and on the top and sides.
• Garnish with additional freeze-dried strawberries if desired.

Notes

Make sure all ingredients are at room temperature for better mixing. Avoid overmixing the batter to keep the cake light and fluffy. Allow cakes to cool completely before frosting.

Keyword Baking, Cake Recipe, Dessert Recipe, Homemade Cake, Strawberry Cake