Hey there, fellow bakers! If you’re anything like me, you know that the kitchen is more than just a place to whip up meals, it’s a cozy sanctuary where we can escape the chaos of life. Today, I’m excited to share a delightful recipe for homemade strawberry cake, bursting with the flavors of fresh strawberries and a whole lot of love. Whether you’re celebrating a special occasion or just treating yourself on a Tuesday, this cake is bound to brighten your day. So, grab your aprons, and let’s dive into the sweet world of baking!
Why Make This Recipe
You might wonder, why make a homemade strawberry cake? Well, my friend, this cake is about so much more than just the icing on top. It’s about creating something beautiful and delicious that can bring people together. The combination of pureed and chopped strawberries infuses the cake with a lovely, natural sweetness and a pop of vibrant color.
Imagine serving a slice of this cake to friends and family, their eyes lighting up as they take the first bite. You’ll be overwhelmed with compliments, and even better, the joy of knowing you created something special from scratch. This cake is versatile, too! Whether you want it for a birthday, a summer picnic, or just a cozy night in with a good book, it’s the perfect treat to uplift your spirits.
Plus, let’s be honest. There’s something therapeutic about baking. It allows you to connect with your inner self and explore creativity, all while filling your home with the comforting aroma of fresh cake. You’ll hardly regret making this fantastic dessert!
How to Make Homemade Strawberry Cake
Ready to get started on this berry-licious journey? Here’s how to bake your very own homemade strawberry cake, step by step.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 2 cups fresh strawberries, chopped for frosting
- 1 cup heavy cream for frosting
- ½ cup powdered sugar for frosting
Directions:
Preheat Your Oven: First things first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so they don’t stick later.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. It’s like magic watching it transform!
Add the Eggs and Vanilla: Beat in the eggs one at a time, making sure each one is well mixed before adding the next. Then, stir in that heavenly vanilla extract.
Combine the Dry Ingredients: In a separate bowl, combine the flour and baking powder. Gradually add this to the creamed mixture, alternating with the milk, until everything is well blended.
Fold in the Strawberries: Gently fold in the pureed strawberries. This adds moisture and that signature berry flavor you’re after.
Bake the Cakes: Pour the batter evenly into the prepared pans and pop them into the oven. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Patience is key here!
Make the Frosting: For the frosting, whip together the heavy cream and powdered sugar until soft peaks form. Then, gently fold in the chopped strawberries for a fresh touch.
Assemble the Cake: Once the cakes are fully cooled, spread frosting between the layers and on top of the cake. Don’t forget to enjoy the process, this is where you can get creative with your decorations!
How to Serve Homemade Strawberry Cake
Serving your homemade strawberry cake is just as exciting as baking it! Cut the cake into generous slices, and why not add a dollop of whipped cream or a scoop of vanilla ice cream on the side? You might even want to top each slice with a fresh strawberry garnish. This not only enhances the presentation but adds an extra burst of flavor, making every bite a true delight.
Whether you’re serving it at a gathering or just enjoying it yourself, pairing it with a tall glass of iced tea or a cup of coffee is a lovely touch. It’s a wonderful way to savor your creation and share it with others.
How to Store Homemade Strawberry Cake
Storing your homemade strawberry cake is super easy, too! If you have any leftovers (which is quite unlikely, but hey, it happens), just cover the cake with plastic wrap or transfer individual slices into airtight containers.
You can keep it in the refrigerator for about 3 to 5 days. If you anticipate not finishing it within that time, you can freeze the cake instead. Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When you’re ready for a treat, just thaw it in the fridge overnight.
Tips to Make Homemade Strawberry Cake
Use Fresh Strawberries: Always opt for fresh strawberries when possible; they offer a brighter flavor and better texture, enhancing the cake’s overall taste.
Cream at Room Temperature: Allow your butter and eggs to come to room temperature before starting. This will help your batter mix more smoothly.
Check Oven Temperature: Every oven is different, so keep an eye on your cake as it bakes. If your oven runs hot, you may want to reduce the temperature slightly.
Don’t Rush the Cooling Process: Allow your cakes to cool adequately. If you frost them while they’re still warm, the frosting might melt and slide off.
Variation
Looking to switch things up? You can add lemon zest for a citrusy twist, or fold in some chocolate chips for that luscious chocolate-strawberry combo. If you’re feeling adventurous, try a layer of cream cheese frosting instead of whipped cream for a tangy alternative!
FAQs
Can I use frozen strawberries?
Yes, you can! If using frozen strawberries, thaw them and drain excess liquid before puréeing. Fresh is always best, but frozen works in a pinch.Can I make this cake gluten-free?
Absolutely! Simply substitute all-purpose flour with a gluten-free flour blend that works for baking.How do I make the frosting less sweet?
If you want a less sweet frosting, try reducing the amount of powdered sugar or adding a little bit more cream to balance the flavor.
And there you have it! Your very own homemade strawberry cake just waiting to impress. It’s not just a cake; it’s a slice of happiness. Happy baking! 🍓
Print
Homemade Strawberry Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful homemade strawberry cake bursting with the flavors of fresh strawberries, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 2 cups fresh strawberries, chopped for frosting
- 1 cup heavy cream for frosting
- ½ cup powdered sugar for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, adding the vanilla extract.
- In a separate bowl, combine the flour and baking powder, then alternate adding this with the milk to the creamed mixture.
- Fold in the pureed strawberries gently.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, whip together the heavy cream and powdered sugar until soft peaks form, then fold in the chopped strawberries.
- Once cooled, spread frosting between the layers and on top of the cake.
Notes
Use fresh strawberries for best flavor. Allow butter and eggs to come to room temperature for smoother mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg