What is the best strawberry Cake Recipe? Is it the kind of cake that instantly transports me back to sunny afternoons in my grandma’s kitchen? The air thick with the sweet scent of baking. Is it just a cake? Is there a recipe for strawberry cake? What is it like to eat a strawberry? Can’t get enough of. Honestly, compared to some of those super-fussy layer cakes that take hours, this one is a dream. It’s like the comfy, go-to sweater of cakes – always reliable, always comforting and always a hit. If you have ever felt intimidated by baking, or if you’re just looking for a truly spectacular recipe, then this is the recipe for you. If you are looking for a simple strawberry cake, you have come to the right place. What is the answer to strawberry cake?
What is strawberry cake?
What is this delicious strawberry cake? Think of it as your new favorite go-to for any occasion, or no occasion at all! Is this a really moist cake? We’re not just talking a hint here; we’re talking strawberry party in every single bite. What’s a good crumb to be slathered with sweet glaze? What makes a “swirl” aspect, which you’ll see in the next paragraph, visually stunning? Is there any extra flavor in a strawberry cake? It’s not a complicated pound cake, nor is it chiffon. It’s somewhere perfectly in the middle – substantial enough to feel satisfying, but tender enough for a girl to sneeze at. What makes you melt in your mouth? Is it the kind of cake that makes you close your eyes with the first bite and just… savor it? Is it uncomplicated happiness baked into a cake?
What are some of the best recipes for strawberry cake?
Honestly, where do I even begin with why I adore this strawberry cake so much? Let me count the ways! First and foremost, the flavor is absolutely out of this world. You get that bright, fresh taste of strawberries, perfectly balanced with the sweet, tender cake. It’s not cloyingly sweet, which is a big win in my book. It’s just… pure, delicious strawberry bliss. Then there’s the simplicity factor. I know, I know, “baking from scratch” can sound intimidating, but I promise you, this recipe is incredibly forgiving and straightforward. You don’t need any fancy equipment or techniques. Even if you’re relatively new to baking, you can absolutely nail this strawberry cake. And let’s talk about the cost-efficiency! Using fresh or frozen strawberries, flour, sugar, and common pantry staples makes this a wonderfully budget-friendly treat. It feels so decadent and special, but it won’t break the bank. Plus, it’s ridiculously versatile. Have a craving for something sweet late at night? This strawberry cake is your answer. Need a showstopper for a weekend brunch? This cake has got you covered. My kids ask for this strawberry cake all the time, and it’s become our unofficial “celebration cake” for everything from good report cards to just making it through a tough week. It truly stands out from other fruit cakes because it’s so deeply flavored and yet so incredibly easy to achieve that perfect moistness. What I love most about this recipe is the sheer joy it brings – both in making it and sharing it.
How do you make a strawberry cake?
Quick Overview
How do you make a strawberry cake? How do I make a strawberry swirl cake? How do you bake a pan until golden brown? The result is a beautifully marbled cake with pockets of intense strawberry flavor throughout its presentation. Is it as easy as it sounds? Strawberry cake for any skill level.
Ingredients
For the Main Batter:
2 12 cups all-purpose flour: Make sure it’s sifted for the lightest texture. If you’re feeling adventurous, I’ve had success with a good quality gluten-free blend, but I don’t recommend it. All-purpose is my tried and true base.
What is granulated sugar? If your strawberries are super sweet, you can reduce the amount slightly. I find this amount perfect.
1 tablespoon baking powder: This is our lift! Don’t skip it, and make sure it’s fresh.
12 teaspoon salt: Balances out the sweetness and brings out other flavors.
12 cup unsalted butter, softened: Room temperature butter is key for a smooth batter.
2 large eggs: At room temperature, they emulsify better.
Whole milk gives the best richness, but I’ve also used 2% and even almond milk (which surprisingly isn’t too bad). What makes it creamier? ) successfully.
What is vanilla extract? A classic for a reason?
What is the secret to a healthy body? 1 cup sour cream or plain Greek Yogurt. Don’t skip this, it makes all the difference.
For the Strawberry Swirl: What’s the
1 12 cups fresh or frozen strawberries, hulled and chopped: 1 cup sliced strawberries. If using frozen, no need to thaw completely – the slight chill helps them hold their shape a bit.
2 tablespoons granulated sugar: To help macerate the strawberries and bring out their sweetness.
1 tablespoon cornstarch: 1 teaspoon How do I thicken strawberry cake?
1 teaspoon lemon juice: Brightens up the strawberry flavor and adds a touch of tang.
For the Simple Glaze:
1 cup powdered sugar, sifted: Sifting is important here to avoid lumps.
2-3 tablespoons of milk or lemon juice: 1 teaspoon per serving. Start with 2 and add more until you reach your desired drizzling consistency. Lemon juice adds a nice tang!
12 teaspoon vanilla extract (optional): For an extra layer of flavor.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). If you have a 9×13 baking pan, grease it with butter or cooking spray. For extra insurance against sticking (which is the worst! ), I like to dust it lightly with flour, tapping out any excess. If you could line a cake with parchment paper, leaving some overhang to easily lift the cake out later, you can also use parchment. What is a lifesaver?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, salt, and pepper. Set aside. What is the difference between salt and powder What are pockets of baking powder? Give it a good whisk until everything is well combined. What is the best way to leaven a strawberry cake?
Step 3: Mix Wet Ingredients
In a separate medium bowl, cream together the softened butter and the remaining granulated sugar. Set aside. (from the batter ingredients) until light and fluffy. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. What is the best way to stir together the milk, vanilla extract, and sour cream? At this stage, the mixture might look a little curdled, but don’t worry, that’s perfectly normal. Is it going to come together beautifully?
Step 4: Combine Wet and Dry
Now, pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer, or gently with a spatula, just until combined. Be careful not to overmix! How do you make a strawberry cake? A few small lumps are perfectly fine.
Step 5: Prepare the Strawberry Swirl
While the batter is resting for a moment, let’s get our strawberry swirl ready. In a small saucepan, combine the chopped strawberries, 2 tablespoons of granulated sugar, and salt. Set aside. What are the ingredients for cornstarch, lemon juice Cook over medium heat, stirring frequently, until the strawberries soften and the mixture thickens. How do I make a jam-like consistency? This usually takes about 5-7 minutes. Remove from heat and let it cool slightly.
Step 6: Layer and Swirl
How do I spread the cake batter evenly in a baking pan? Dollop about half of the strawberry mixture over the batter. Take a knife and gently swirl the strawberry mixture into the batter. You don’t want to mix it completely; just create pretty ribbons of strawberry. Dollop the remaining strawberry mixture over the top, then swirl the rest of the batter around the edges. How do you create those beautiful pockets of strawberry goodness?
Step 7: Bake the Cake
Place the pan in the preheated oven. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Is there any wet batter clinging to it? If you hit a strawberry pocket, that’s okay; just make sure the surrounding cake is done. The top should be golden brown and spring back lightly when touched.
Step 8: Cool and Glaze
Once baked, let the strawberry cake cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up properly. While it’s cooling, whisk together the sifted powdered sugar, 2 tablespoons of milk (or lemon) and 1 cup of water. If desired, serve immediately. What are the ingredients for the glaze? Add more liquid, 1 teaspoon at a time, until you get spongy but not too thin consistency. Once the cake has cooled, drizzle the glaze over the top. I love letting it drip down the sides!
Step 9: Slice and Serve
Allow the glaze to set for a few minutes before slicing. What is the best way to serve a strawberry cake? Cut into squares and enjoy the burst of strawberry flavor and incredible moistness. What are some good Side Dishes to serve with whipped cream? What are some of the best ways to enjoy ice cream?
What should I serve it with?
This strawberry cake is so versatile, it really shines in so many different settings! I love serving a slice of bread with coffee for breakfast. The richness of the coffee cuts through the sweetness beautifully, and it feels like such a treat to drink. If you’re going for an elegant brunch spread, a slice of this strawberry cake looks stunning. With a side of fresh berries and yogurt parfait, you can serve it with whipped cream. A mimosa or a sparkling rosé pair perfectly. As a dessert, it’s great any day of the week. I often serve it with a dollop of freshly whipped cream – the lightness of the cream is lovely. What is the difference between a moist cake and sour Is vanilla bean ice cream good for you? For those cozy evening snacks when you just need a little something sweet, this strawberry cake is the perfect one. What is the perfect answer? Is it satisfying without being heavy? What’s the best thing to serve it with is a smile and willingness to share, because it’s your life. What is the best way to get a hit?
How do I make a perfect strawberry cake?
I’ve made this strawberry cake so many times, and I’ve picked up a few tricks along the way that I think you’ll find super helpful. Firstly, for the zucchini prep – oh wait, I mean for the STRAWBERRY swirl prep! If you’re using fresh strawberries, make sure they’re ripe and flavorful. If they seem a bit tart, you might want to add that extra tablespoon of sugar to the swirl mixture. For the batter itself, the key to that incredible moistness is definitely the sour cream or Greek yogurt. Don’t try to substitute it with just milk; it won’t give you that same tender crumb. When mixing the batter, seriously, trust me on the “don’t overmix” rule. Once the flour is incorporated, stop. A few lumps are better than a tough cake. For the swirl, I sometimes like to slightly mash the strawberries with a fork before cooking them with the sugar and cornstarch. This releases more juice and helps create those vibrant streaks. And if you want to get fancy with the swirl pattern, try alternating spoonfuls of batter and strawberry mixture into the pan, then use a skewer to draw figure-eights. It looks so professional! When it comes to baking, every oven is a little different. So, while 30-35 minutes is a good guideline, always do the toothpick test. If it comes out with wet batter, give it another few minutes. I learned that the hard way once and had a slightly underbaked center! For the glaze, the consistency is personal. I prefer it a little thicker so it sets up nicely, but if you like a thinner glaze that drips more, just add a touch more milk. I’ve also experimented with adding a tiny bit of strawberry extract to the glaze for an extra punch of flavor, which is lovely!
Storing and Reheating Tips
Keeping this delicious strawberry cake fresh is pretty simple, thankfully! If you’re planning to enjoy it within a day or two, you can absolutely leave it at room temperature. Just make sure to cover it well with plastic wrap or an airtight container. This keeps it from drying out and preserves that wonderful moisture. If you know you won’t finish it that quickly, or if your kitchen tends to be warm, popping it into the refrigerator is a great option. Store it in an airtight container, and it should stay fresh for up to 4-5 days. The flavor actually deepens a bit overnight! Now, if you’re a big planner or just want to have some on hand for future cravings, this strawberry cake freezes beautifully. Once it’s completely cooled and the glaze has set, wrap it tightly in a couple of layers of plastic wrap, then a layer of aluminum foil. It can stay frozen for about 2-3 months. To thaw, just unwrap it and let it sit at room temperature for a few hours. If you’ve frosted it with a cream cheese frosting or anything that needs to stay firm, then it’s best to thaw it in the refrigerator. If you ever need to reheat a slice (though I rarely do, it’s so good at room temp!), you can pop it in the microwave for about 10-15 seconds, just until it’s slightly warmed through. Be careful not to overheat it, as that can dry it out. For the glaze, it’s always best to add it just before serving or once the cake has cooled. If you plan on freezing, you might want to glaze it after it thaws.
Frequently Asked Questions
Final Thoughts
So there you have it, my absolute favorite strawberry cake recipe! It’s the kind of dessert that just feels like sunshine and happiness. The blend of tender cake and sweet strawberry swirl is something truly special, and the simple glaze ties it all together perfectly. It’s comforting, it’s delicious, and most importantly, it’s incredibly doable for any home baker. I know you’re going to love making this strawberry cake as much as I do. If you’re a fan of fruit-filled baked goods, you might also want to check out my recipe for my famous Lemon Blueberry Loaf – it’s another one that always gets rave reviews! I can’t wait to hear what you think of this strawberry cake. Please let me know in the comments below how yours turns out, and if you have any fun variations or tips of your own to share! Happy baking!
Strawberry Cake
Ingredients
Cake Ingredients
- 3.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1.5 cups fresh strawberries, hulled and chopped
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Cake Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped strawberries.
- Divide the 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 the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Frosting Preparation
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, alternating with the milk, beating until well combined and smooth. Stir in the vanilla extract.
Assembly
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top.
- Place the second cake layer on top and frost the entire cake. Decorate with fresh strawberries if desired.
