If there’s one dessert that instantly brightens any gathering, it has to be a strawberry cake bursting with fresh flavors and luscious texture. This Homemade Strawberry Cake Recipe is a personal favorite for its moist, tender crumb infused with pure strawberry goodness and crowned with a dreamy, velvety frosting studded with juicy bits of fresh strawberries. Whether it’s a birthday, a weekend treat, or just because, this cake promises to dazzle your taste buds and fill your kitchen with an irresistible aroma that feels like a warm hug in every bite.
Ingredients You’ll Need
Getting your ingredients ready is simple but crucial to nailing this cake’s vibrant flavor and perfect texture. From the strawberry puree that gives it that signature fruitiness to the balance of vanilla and strawberry extracts that layer the flavors, each element plays a key role in making this cake shine.
- 4 large eggs: Provide structure and moisture for a tender crumb.
- 1 1/2 cup strawberry puree: Fresh or frozen, it’s the heart of the cake’s strawberry flavor.
- 1 tsp pure vanilla extract: Adds warmth and depth to the overall flavor.
- 2 tsp strawberry extract: Intensifies the strawberry essence for that extra pop.
- 2 to 3 drops Pink gel food coloring: Gives the cake a soft, inviting rosy hue.
- 3 cup cake flour: Perfect for a light, tender texture without heaviness.
- 1 3/4 cup sugar: Sweetness that balances the tartness of strawberries gracefully.
- 1 Tbsp plus 1/2 tsp baking powder: Leavens the cake for a beautiful rise and fluffy crumb.
- 1 tsp kosher salt: Enhances the cake’s flavors and balances sweetness.
- 1/4 cup canola oil: Keeps the cake moist without overpowering the delicate flavors.
- 1/2 cup unsalted butter: Adds richness and a silky texture.
- 1 pound strawberries (fresh or frozen): For the topping and adding juicy freshness.
- 1/3 cup granulated sugar: For macerating the strawberries to bring out their natural syrupiness.
- 1 Tbsp lemon juice: Brightens the strawberry topping with a hint of citrus zing.
- 1 pinch salt: Balances the sweetness in the strawberry topping.
- 2 cup unsalted butter (softened): The base for the frosting’s silky smoothness.
- 6 cup powdered sugar: Sweetens and thickens the frosting for a perfect spread.
- 4 tsp vanilla extract: Adds a comforting aroma and smooth flavor to the frosting.
- 1/2 cup finely diced strawberries: Mixed into the frosting for delightful bursts of fruit.
- 5-7 Tbsp heavy whipping cream: Adjusts the frosting’s consistency for spreading ease.
- Strawberries for topping (optional): Fresh garnish to crown your masterpiece.
How to Make Homemade Strawberry Cake Recipe
Step 1: Prepare the Strawberry Puree and Cake Batter
Start by blending fresh or frozen strawberries into a smooth puree—the foundation of your strawberry flavor. While that rests, cream the unsalted butter and sugar until light and fluffy, then add eggs one at a time, beating well after each. Mix in the vanilla and strawberry extracts along with the pink gel food coloring, which gives your cake that beautiful, soft pink tone. In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually alternate adding the dry ingredients and the strawberry puree to your butter mixture, finishing with canola oil to keep everything moist and tender. This batter, bursting with strawberry essence, is now ready to bake into fluffy, flavorful layers.
Step 2: Bake the Cake Layers
Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and lining them with parchment paper. Divide the batter evenly between the pans and smooth the tops for even baking. Pop them into the oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. The cake layers should be springy and fragrant, filling your kitchen with a sweet strawberry aroma that’s absolutely irresistible.
Step 3: Make the Strawberry Frosting
While the cakes cool, turn your attention to the frosting. Beat the softened butter until creamy, then gradually add powdered sugar to reach that silky consistency that’s perfect for spreading. Stir in vanilla extract and heavy cream little by little until the frosting is smooth and fluffy. Fold in the finely diced strawberries for delightful pockets of fresh flavor that complement the fruity cake beautifully. This frosting is rich, light, and bursting with strawberry personality—just waiting to be spread generously on your cooled cake layers.
Step 4: Assemble and Decorate Your Cake
With your cake layers completely cooled, it’s time to assemble. Start with a layer of cake, spread a generous amount of frosting on top, and repeat for the remaining layers. Finish with a smooth coat all over the cake. For a final touch, decorate with fresh strawberries on top to add an elegant and mouthwatering garnish. This beautiful stack of strawberry delight is not only a feast for the eyes but a true celebration of fresh, sweet flavors in every bite.
How to Serve Homemade Strawberry Cake Recipe
Garnishes
Freshness really shines when you top your strawberry cake with whole or sliced strawberries. You can also add a sprinkle of edible flowers, a dusting of powdered sugar, or even tiny mint leaves for a pop of color and aroma that elevates the presentation to exquisite.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or softly whipped cream to complement the fruity sweetness without overshadowing it. A cup of freshly brewed tea or a light sparkling rosé wine also makes for an elegant accompaniment that highlights the delicate strawberry notes.
Creative Ways to Present
If you want to get creative, turn this traditional cake into cupcakes or layered parfaits by layering cake crumbs, frosting, and strawberries in individual glasses. Another fun option is to create a strawberry cake trifle, which brings delightful texture contrasts and looks stunning on the table.
Make Ahead and Storage
Storing Leftovers
Store your homemade strawberry cake covered tightly in the refrigerator to keep it fresh for up to four days. Make sure to use an airtight container or cover with plastic wrap to prevent it from drying out or absorbing other fridge odors.
Freezing
For longer storage, you can freeze the cake layers without frosting by wrapping them individually in plastic wrap and then foil. They’ll keep well for up to three months. Thaw in the refrigerator overnight before frosting and serving.
Reheating
When ready to enjoy leftover cake, let it come to room temperature for about 30 minutes for the best texture and flavor. If frozen, thaw thoroughly in the fridge before serving. Avoid microwaving as it can alter the texture and melt the frosting.
FAQs
Can I use frozen strawberries for the strawberry puree?
Absolutely! Frozen strawberries work wonderfully in this recipe. Just thaw and drain excess liquid if needed before pureeing to maintain the right consistency.
Is it possible to make this cake dairy-free?
Yes, you can substitute the butter for a plant-based alternative and use a dairy-free cream substitute for the frosting. Just ensure these substitutes perform well at room temperature for frosting consistency.
How can I make the cake more pink naturally without food coloring?
Increasing the amount of strawberry puree or using a concentrated natural beet powder can enhance pinkness naturally, though the hue might be subtler than with gel coloring.
Can I make the frosting ahead of time?
You can prepare the frosting a day in advance. Store it covered in the fridge and bring it to room temperature before whipping lightly to restore its creamy texture before frosting the cake.
What’s the best way to ensure the cake layers bake evenly?
Use cake pans of the same size, level the batter before baking, and avoid opening the oven door too early. Rotating pans halfway through baking also promotes even heat distribution.
Final Thoughts
This Homemade Strawberry Cake Recipe is more than just a dessert; it’s a celebration of fresh flavors, homemade love, and that cozy feeling you get when biting into something truly special. Give it a try and watch this recipe become your go-to for creating moments full of sweetness and smiles.
Print
Homemade Strawberry Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This homemade strawberry cake is a delightful treat bursting with fresh strawberry flavor. It features a moist, fluffy cake layered with luscious strawberry filling and topped with a creamy strawberry buttercream frosting. Perfect for celebrations or any occasion craving a fruity, sweet dessert.
Ingredients
Cake
- 4 large eggs
- 1 1/2 cup strawberry puree
- 1 tsp pure vanilla extract
- 2 tsp strawberry extract
- 2 to 3 drops pink gel food coloring
- 3 cup cake flour
- 1 3/4 cup sugar
- 1 Tbsp plus 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/4 cup canola oil
- 1/2 cup unsalted butter, softened
Strawberry Filling
- 1 pound strawberries (fresh or frozen)
- 1/3 cup granulated sugar
- 1 Tbsp lemon juice
- 1 pinch salt
Strawberry Buttercream Frosting
- 2 cup unsalted butter, softened
- 6 cup powdered sugar
- 4 tsp vanilla extract
- 1/2 cup finely diced strawberries
- 5–7 Tbsp heavy whipping cream
Topping (optional)
- Strawberries for topping
Instructions
- Prepare the Cake Batter: In a large mixing bowl, beat together the eggs, strawberry puree, vanilla extract, strawberry extract, and pink gel food coloring until well combined. In a separate bowl, sift together cake flour, sugar, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture alternating with canola oil and softened butter, mixing gently until a smooth, uniform batter forms.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour your cake pans. Pour the batter evenly into the prepared pans. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack before assembling.
- Make the Strawberry Filling: While the cake cools, combine the strawberries, granulated sugar, lemon juice, and salt in a saucepan. Cook over medium heat, mashing strawberries occasionally, until the mixture thickens and becomes jam-like, about 10-15 minutes. Let cool to room temperature.
- Prepare the Strawberry Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing well. Fold in the finely diced strawberries and heavy whipping cream, adjusting cream quantity to achieve a spreadable consistency.
- Assemble the Cake: Slice the cooled cake layers evenly. Spread a generous layer of strawberry filling over the bottom layer, then cover with a layer of strawberry buttercream frosting. Repeat with remaining layers. Frost the entire cake with the remaining buttercream. Decorate the top with fresh strawberries if desired.
Notes
- Use fresh or frozen strawberries for the filling based on availability.
- Allow the cake layers to cool completely before frosting to prevent melting the buttercream.
- Adjust the amount of pink gel food coloring to achieve the desired cake color.
- The strawberry filling can be made a day ahead and refrigerated for convenience.
- Use cake flour for a lighter, tender crumb.
