Strawberry Cake Recipe

Homemade Strawberry Cake

The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.

Prep: 1h30min

Total: 6h

Yield: 10

Ingredients:

• 1 pound (454g) fresh strawberries, rinsed and hulled
• 2 and 1/2 cups (285g) cake flour (spoon & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1.5 sticks; 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 (75g) sour cream or plain yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) whole milk, at room temperature*
• 1/2 cup reduced strawberry puree (see step 1)
• optional: 1–2 drops red or pink food coloring
• 1 cup (about 25g) freeze-dried strawberries*
• one 8-ounce block full-fat cream cheese, softened to room temperature
• 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar
• 1–2 Tablespoons milk
• 1 teaspoon pure vanilla extract
• salt, to taste

Instruction:

1. Puree 1 pound of rinsed and hulled strawberries. You should have a little over 1 cup. Stirring occasionally, simmer the puree over medium-low heat until you’re left with 1/2 cup or slightly more (you need 1/2 cup for the cake). This takes at least 25–35 minutes, but could take longer depending on your pan or how juicy your strawberries were. Allow to cool completely before using in cake batter. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Allow it to come back to room temperature before adding to the cake batter. (See Notes for further make-ahead instructions.)
2. Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of room-temperature reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop of pink gel food coloring.)
5. Pour batter evenly into cake pans. Bake for around 24–25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
6. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
7. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting—it could slightly fall apart without time in the fridge.
8. Cover leftover cake tightly and store in the refrigerator for 5 days.

Strawberry Cake

This melt in your mouth strawberry cake filled with fresh strawberries and covered in a luscious buttercream is beyond easy to make and so delicious!

Prep: 30min

Total: 80min

Yield: 8

Serving Size: 1 piece

Nutrition Facts: servingSize 1 piece, calories 1235 kcal, Carbohydrate 177 g, Protein 9 g, Fat 57 g, Saturated Fat 35 g, Trans Fat 2 g, Cholesterol 152 mg, Sodium 589 mg, Fiber 2 g, Sugar 141 g, unSaturated Fat 17 g

Ingredients:

• 2 ¾ cups all-purpose flour (330g)
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 1 cup unsalted butter (softened (227g))
• 2 cups granulated sugar (400g)
• 4 large egg whites (room temperature)
• 2 teaspoons vanilla extract
• ½ cup whole milk (120ml)
• ½ cup fresh strawberry puree (reduced (see Notes) (120ml))
• pink food coloring (optional)
• 8 ounces cream cheese (room temperature (227g))
• 1 cup unsalted butter (room temperature (227g))
• 1 teaspoon vanilla extract
• pinch of salt
• 6 to 7 cups powdered sugar (sifted (720g-840g))
• ¼ cup fresh strawberry puree (reduced (see Notes))

Instruction:

1. Bake for 30 minutes or until the cake is springy to the touch and starts to pull away from the sides of the pans. Let the cakes cool in the pans for 20 minutes. Remove and let cool completely on a wire rack. Discard the parchment paper.
2. With the mixer on low, gradually add in the powdered sugar alternating with a tablespoon of the strawberry puree. Stop and scrape down the bowl a few times during mixing. Once all of the sugar is added, increase the speed to medium and beat until fluffy. If the frosting feels too stiff and not silky, add a tablespoon or two of puree or milk.
3. Place a cake layer on a cake stand. Spread about 1 cup of frosting on top of the cake. Top with the second layer. Spread the remaining frosting all over the outside of the cake and decorate as desired. The cake should be stored covered and will keep at room temperature for up to 5 days.

Fresh Strawberry Cake With Strawberry Buttercream Recipe

This fresh strawberry cake is made from FRESH strawberry reduction! The cake is moist and tender with a beautiful pink color. The perfect cake for summer! This recipe makes three 8″x2″ cake rounds with strawberry buttercream and strawberry filling.

Prep: 20min

Total: 70min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 603 kcal, Carbohydrate 63 g, Protein 3 g, Fat 39 g, Saturated Fat 24 g, Cholesterol 102 mg, Sodium 222 mg, Fiber 1 g, Sugar 50 g

Ingredients:

• 14 ounces all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces unsalted butter (room temperature)
• 10 ounces granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 1/2 teaspoon strawberry emulsion (or extract, I use LorAnn oils bakery emulsion)
• zest one lemon
• 1 Tablespoon lemon juice (fresh)
• 6 ounces egg whites (room temperature)
• 4 ounces strawberry reduction (room temperature)
• 6 ounces milk (room temperature, whole milk is best)
• 1/2 teaspoon Pink food color (I use Americolor electric pink gel)
• 32 ounces fresh or frozen strawberries (thawed)
• 1 teaspoon lemon zest
• 1 Tablespoon lemon juice
• 1 pinch salt
• 4 ounces sugar (optional)
• 4 ounces pasteurized egg whites
• 16 ounces unsalted butter (room temperature)
• 16 ounces powdered sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 4 ounces strawberry reduction (room temperature)

Instruction:

1. You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
2. Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.
3. Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.
4. Frost the outside of your cake with the leftover buttercream and decorate with some fresh. strawberries if desired.

Fresh Strawberry Cake

Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you’ll ever make.

Prep: 15min

Total: 1h25min

Yield: One 9-inch cake, 8-10 servings

Nutrition Facts: servingSize , calories 241, Fat 8 g, Carbohydrate 40 g, Protein 3 g, Saturated Fat 5 g, unSaturated Fat , Sugar 25 g, Fiber 1 g, Sodium 185 mg, Cholesterol 38 mg

Ingredients:

• 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons unsalted butter, softened, plus more for greasing the pan
• 1 cup plus 2 tablespoons sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup milk (low fat is fine)
• About ¾ pound strawberries, hulled and halved

Instruction:

1. Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
4. Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
5. Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
6. Cake can be stored at room temperature for several days, loosely covered.
7. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Easy Strawberry Cake Recipe

FAQ

What can I add to a box cake to make it taste homemade?

1. Swap Oil for Melted Butter.
2. Exchange Water for Dairy.
3. Enhance With Extracts.
4. Incorporate Sour Cream or Mayo.
5. Add in Nuts.
6. Make Homemade Frosting.
7. Layer With Fillings.
8. Turn it into a Poke Cake.

What is the best icing for a strawberry cake?

1. Vanilla Buttercream.
2. Strawberry Buttercream.
3. Cool Whip (if you’re in a pinch)
4. Whipped Cream Cheese Frosting.

Can you put cut strawberries in a cake?

How do you keep strawberry cakes from getting soggy?