Homemade Strawberry Cake

There’s just something magical about strawberries baked into a soft, fluffy cake. The smell alone as it bakes is enough to make anyone feel like a kid again, standing on tiptoes, peeking into the oven, waiting for dessert. This Homemade Strawberry Cake isn’t just a dessert. It’s a celebration of summer, of comfort, and of the simple joy that comes from baking something from scratch that’s bursting with fresh berry flavor.

Behind the Recipe

This recipe was inspired by a memory that feels like it’s been dusted with powdered sugar. Every summer, my grandmother would turn baskets of handpicked strawberries into cakes that never lasted more than a day. I remember the warmth of her kitchen, the sweet stickiness of the batter on my fingers, and the way her frosting always had just the right balance of tart and sweet. This recipe brings all of that nostalgia to life in every bite.

Recipe Origin or Trivia

Strawberry cakes have a rich place in American Southern baking traditions. While strawberry shortcake is often the more well-known cousin, the idea of incorporating strawberries directly into cake batter came about as refrigeration and transportation made fresh strawberries more widely available year-round. This kind of cake is a favorite at summer gatherings, picnics, and birthday celebrations, especially in the Southern U.S., where fresh produce is often the centerpiece of homemade desserts.

Why You’ll Love Homemade Strawberry Cake

There’s more than one reason this cake deserves a permanent spot in your baking rotation:

Versatile: Great for birthdays, brunches, or just-because treats. It works in layers, cupcakes, or as a sheet cake.

Budget-Friendly: Strawberries are affordable and in season most of the year, and most ingredients are pantry staples.

Quick and Easy: Comes together with simple steps and doesn’t require complicated tools.

Customizable: Can be layered, filled with jam, or topped with fresh whipped cream or cream cheese frosting.

Crowd-Pleasing: Sweet, fruity, and nostalgic, it’s a flavor everyone loves.

Make-Ahead Friendly: Bake it a day in advance and store it frosted in the fridge without losing any moisture.

Great for Leftovers: Slices stay tender and flavorful for days, perfect for sneaky late-night treats.

Chef’s Pro Tips for Perfect Results

The key to a strawberry cake that wows lies in the details. Here’s how to make sure yours hits all the right notes:

• Use room temperature ingredients for a smoother batter and even baking.
• Purée your strawberries, but don’t skip straining them. This removes excess seeds and ensures a smoother texture.
• Don’t overmix the batter after adding flour. Just fold gently until combined to keep the cake fluffy.
• Bake until just done. Overbaking dries out the cake. Check with a toothpick at the minimum suggested time.
• Let the cake cool completely before frosting so your icing doesn’t melt or slide.

Kitchen Tools You’ll Need

Before we dive into the mixing bowl, gather these essentials:

Mixing Bowls: For wet and dry ingredients.

Electric Mixer: Helps achieve a smooth, creamy batter and fluffy frosting.

Rubber Spatula: Ideal for folding in ingredients without overmixing.

Cake Pans: Two 8-inch round pans work beautifully.

Cooling Rack: To cool your cakes evenly without soggy bottoms.

Offset Spatula: Makes frosting smoother and easier.

Ingredients in Homemade Strawberry Cake

Each component of this cake works together to highlight the sweet, bright flavor of strawberries. Here’s what you’ll need:

1. All-Purpose Flour: 2 and 1/2 cups – Gives the cake its structure while staying tender.
2. Granulated Sugar: 1 and 3/4 cups – Adds sweetness and helps with moisture.
3. Baking Powder: 2 and 1/2 teaspoons – Leavens the cake so it rises beautifully.
4. Baking Soda: 1/2 teaspoon – Works with the acidity of strawberries and sour cream for a fluffy crumb.
5. Salt: 1/2 teaspoon – Balances and enhances the sweetness.
6. Unsalted Butter: 3/4 cup (1 and 1/2 sticks), softened – Adds richness and a buttery flavor.
7. Eggs: 4 large – Bind the ingredients and create structure.
8. Sour Cream: 1/2 cup – Keeps the crumb moist and slightly tangy.
9. Whole Milk: 1/2 cup – Loosens the batter just enough for a smooth pour.
10. Pure Vanilla Extract: 1 tablespoon – Deepens the flavor and complements the strawberry notes.
11. Fresh Strawberries: 1 and 1/2 cups, puréed and strained – The star of the show, giving flavor and color.
12. Strawberry Jam: 1/2 cup – Intensifies the strawberry punch and adds a layer of fruitiness.
13. Powdered Sugar: 3 to 4 cups (for frosting) – Adds sweetness and structure to the creamy topping.

Ingredient Substitutions

Life happens. Here’s how to swap smartly:

Sour Cream: Greek yogurt works well.

Whole Milk: Use buttermilk for an extra tangy flavor.

Fresh Strawberries: Frozen strawberries (thawed and drained) can be used in a pinch.

Unsalted Butter: Salted butter can work. Just reduce added salt slightly.

Strawberry Jam: Raspberry jam adds a fun twist.

Ingredient Spotlight

Fresh Strawberries: These are the heart of this recipe. When ripe, they offer a sweet aroma and a naturally vibrant pink hue that colors the cake without needing dyes.

Sour Cream: This secret ingredient brings moisture and a faint tang that perfectly balances the sweetness of the cake and frosting.

Instructions for Making Homemade Strawberry Cake

Ready to bake? Here’s how to bring this strawberry dream to life:

1. Preheat Your Equipment: Set your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
2. Combine Ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in sour cream, vanilla, strawberry purée, and jam.
3. Prepare Your Cooking Vessel: Gently fold dry ingredients into the wet mixture. Alternate with milk until just combined.
4. Assemble the Dish: Divide batter evenly between pans. Smooth the tops with a spatula.
5. Cook to Perfection: Bake for 28–32 minutes. Cakes are done when a toothpick comes out clean.
6. Finishing Touches: Let cakes cool in pans for 10 minutes, then transfer to racks. Once cool, frost with your favorite strawberry or cream cheese frosting.
7. Serve and Enjoy: Slice, serve, and watch smiles light up the room.

Texture & Flavor Secrets

What sets this cake apart is the contrast between the light, tender crumb and the silky frosting. The strawberry purée infuses every bite with a mellow sweetness, while the sour cream keeps things luxuriously moist. The jam and vanilla round it all out with an almost floral finish.

Cooking Tips & Tricks

Let’s make sure it’s flawless:

• Use freshly puréed strawberries for best flavor and color.
• Sift powdered sugar before making frosting for a smoother finish.
• Chill your layers before frosting to avoid crumbs in the icing.

What to Avoid

Even the best bakers hit bumps. Here’s what to watch for:

• Overmixing the batter leads to dense cake.
• Warm cake layers will melt frosting—cool completely first.
• Using cold butter or eggs may cause uneven texture.

Nutrition Facts

Servings: 12
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

This cake is a dream for planning ahead. You can bake the layers a day in advance and store them tightly wrapped at room temperature. Frost the next day for freshness. Leftovers can be stored in the fridge for up to 4 days, or freeze slices for up to 2 months. Thaw at room temperature before serving.

How to Serve Homemade Strawberry Cake

Dress it up with extra sliced strawberries on top or a dusting of powdered sugar. Pair it with a dollop of whipped cream, or serve alongside a glass of chilled milk or herbal tea for a comforting finish.

Creative Leftover Transformations

If you somehow end up with extra cake, here are a few fun ideas:

• Crumble into parfaits with yogurt and granola.
• Layer into a trifle with custard and berries.
• Toast lightly and serve with butter for a breakfast twist.

Additional Tips

• Always use ripe strawberries for full flavor.
• A splash of lemon juice in the frosting can brighten the flavor.
• Try baking as cupcakes for a party-ready twist.

Make It a Showstopper

Presentation is everything. Pipe frosting in swirls, garnish with whole or halved strawberries, and serve on a white cake stand. For an extra sparkle, brush strawberries with a touch of warm jam.

Variations to Try

• Lemon-Strawberry Cake: Add lemon zest and juice to batter and frosting.
• Chocolate-Dipped Strawberry Cake: Drizzle with ganache for a fancy twist.
• Berry Blend Cake: Mix in blueberries or raspberries.
• Strawberry Shortcake Style: Serve unfrosted with whipped cream and fresh berries.
• Mini Layer Cakes: Bake in ramekins for personal-sized treats.

FAQ’s

Q1: Can I use frozen strawberries?

A1: Yes, just make sure to thaw and drain them well to avoid extra moisture in the batter.

Q2: Can I make this cake gluten-free?

A2: Absolutely. Use a 1:1 gluten-free flour blend made for baking.

Q3: How do I get a stronger strawberry flavor?

A3: Use a combination of purée and jam, or add a few drops of natural strawberry extract.

Q4: What frosting works best?

A4: Cream cheese or strawberry buttercream are both great choices.

Q5: Can I make this as a sheet cake?

A5: Yes, bake in a 9×13 inch pan for 35–40 minutes.

Q6: Do I need food coloring for pink color?

A6: Not at all. The strawberries naturally tint the batter a soft pink.

Q7: How long will the cake stay fresh?

A7: It stays moist for 3–4 days in the fridge, covered.

Q8: Can I make cupcakes from this batter?

A8: Definitely. Bake for 18–20 minutes at the same temperature.

Q9: What can I use instead of sour cream?

A9: Greek yogurt or buttermilk make great alternatives.

Q10: Should I refrigerate leftovers?

A10: Yes, especially if it’s frosted. Keep it covered and chilled.

Conclusion

If you’ve been craving a dessert that tastes like sunshine and childhood wrapped in one, this Homemade Strawberry Cake is it. Every bite is soft, sweet, and rich with fresh berry flavor. Whether you’re celebrating something special or just want to treat yourself, trust me, it’s worth every bite.

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