Name: Strawberry Cake
Prep time: 30 min
Cook time: 3 h 10 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1 pound strawberries (1 pint, 2 cups); 1 tablespoon granulated sugar; 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ½ cup salted butter (softened); 1 ¼ cup granulated sugar; strawberry reduction (about ⅔ cup); ¼ cup sour cream (room temperature); ¼ cup whole milk (room temperature); 2 eggs (room temperature); 1 teaspoon pure vanilla extract

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Strawberry cake isn’t just another dessert; it’s a celebration of summer flavors captured in a beautiful slice of cake. The rich, moist cake pairs perfectly with a delightful strawberry buttercream frosting, creating a dessert that dances on your palate. Picture each bite bursting with the sweetness of fresh strawberries, complemented by the creamy smoothness of the frosting. It’s a vibrant cake that not only looks impressive but tastes heavenly, making it an essential recipe for any special occasion or even a simple afternoon treat. Whether you’re hosting a gathering or indulging in a little self-care, strawberry cake is sure to make it memorable.

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I first stumbled upon this recipe after a friend raved about the delightful strawberry cakes from a local bakery. Motivated by the craving for that deliciousness, I decided to try making one at home. It’s easy to prepare and requires just a few simple ingredients, transforming humble elements into a gorgeous dessert. I found it was not only budget-friendly, but it also impressed everyone who tried it! Whether you’re an avid baker or just starting, I invite you to experience this delightful strawberry cake that promises to impress.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Cake

Why You’ll Love This Recipe

Simple & Quick: Whip up this strawberry cake in about 30 minutes of prep, making it a breeze for any occasion.
Irresistible Flavor: The combination of sweet strawberries and rich buttercream frosting is simply divine.
Eye-Catching Appeal: This cake is as beautiful as it is delicious, sure to wow your guests.
Flexible Serving: Enjoy it as a dessert, snack, or even for breakfast—it’s that delicious!
Diet-Friendly Options: Looking for alternatives? You can easily swap in gluten-free flour or dairy-free butter.

Ingredients You’ll Need

1 pound strawberries (1 pint, 2 cups): Fresh strawberries are key for a vibrant flavor. Look for ripe, red berries, as they will sweeten the cake naturally.
1 tablespoon granulated sugar: A touch of sugar helps to extract the juices from the strawberries when making the puree.
2 cups all-purpose flour: All-purpose flour gives the cake structure and a soft crumb. You can substitute with gluten-free flour if desired.
1 teaspoon baking powder: This helps the cake rise, creating a light texture.
½ teaspoon baking soda: Works with the baking powder to ensure the cake is fluffy.
½ teaspoon fine sea salt: Enhances the flavors in the cake.
½ cup salted butter (softened): Butter adds richness and moisture to the cake.
1 ¼ cup granulated sugar: Sweetens the cake perfectly, balancing the tartness of the strawberries.
Strawberry reduction (about ⅔ cup): This concentrated flavor adds a burst of strawberry goodness to the cake.
¼ cup sour cream (room temperature): Sour cream adds moisture and a slight tang.
¼ cup whole milk (room temperature): Helps to achieve the right consistency for the cake batter.
2 eggs (room temperature): Eggs bind everything together and contribute to the cake’s structure.
1 teaspoon pure vanilla extract: Vanilla adds depth of flavor, complementing the strawberries beautifully.

How to Make Strawberry Cake

Prepare the Strawberry Puree: Hull the strawberries and cut them in half. In a high-powered blender, blend the strawberries and 1 tablespoon of granulated sugar on high speed until smooth, around 30-60 seconds. Transfer the puree to a small saucepan.
Cook the Strawberry Reduction: Cook the puree over medium heat, uncovered, for about 25-45 minutes, stirring frequently, until it thickens and reduces to about ⅔ cup. This process concentrates the flavors beautifully. Once thickened, transfer the reduction to a glass jar and cool in the refrigerator.
Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (177°C). Line a 9” round cake pan or a 9×9” square baking pan with parchment paper, then grease it lightly.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt. Set aside.
Cream Butter and Sugar: In a standing mixer (or using a hand-held mixer), beat together ½ cup of softened salted butter and 1 ¼ cup of granulated sugar for about 1 minute until light and fluffy.
Add Eggs and Vanilla: Add in the 2 room-temperature eggs and 1 teaspoon of pure vanilla extract, beating for another minute until well combined.
Combine Wet Ingredients: Stir in ¼ cup of sour cream, ¼ cup of whole milk, and the cooled strawberry reduction until the mixture is smooth. If you like a vibrant pink color, feel free to add a couple of drops of pink gel food coloring at this stage.
Combine Dry and Wet Ingredients: Gradually stir the dry ingredients into the wet mixture until just incorporated; be careful not to overmix—lumps are okay.
Bake the Cake: Pour the batter into the prepared pan, smoothing out the top. Bake for about 35-40 minutes or until the top is set, and a toothpick inserted in the center comes out clean or with a few crumbs. Keep the oven door closed until it’s time to check for doneness, as disturbing the cake early may cause it to sink.
Cool the Cake: Once baked, place the cake pan on a wire rack to cool completely. After cooling, use the parchment paper to lift the cake out of the pan and onto a cake plate.
Frost the Cake: After the cake has cooled completely, prepare your strawberry buttercream frosting (see below for instructions) and spread it generously on top. Allow it to set at room temperature or pop it in the refrigerator for a while if you prefer it chilled.
Slice & Serve: Once beautifully frosted, slice the strawberry cake and enjoy it at room temperature or slightly chilled.

Storing & Reheating

To store leftover strawberry cake, keep it covered at room temperature for 1 day if you plan to eat it soon. For longer storage, refrigerate it for up to 4 days in an airtight container. You can also freeze slices for up to 3 months—just wrap each slice in plastic wrap and place them in a freezer bag. To reheat, simply thaw overnight in the fridge and enjoy at room temperature. You’ll find that the texture may change slightly after freezing, but the flavors will still shine through.

Chef’s Helpful Tips

Avoid overmixing the batter once you combine the dry and wet ingredients, as this can make the cake dense.
Ensure your butter, eggs, and milk are at room temperature before starting; this helps create a smooth batter.
If you notice your cake edges browning too fast, lightly cover them with foil during baking.
Consider using a cake leveler after cooling to create a perfectly flat tops for stacking if desired.
Make the strawberry reduction a day ahead for the best flavor. It also saves time on baking day!

Finally, when life gives you strawberries, what better way to enjoy them than in your very own strawberry cake? The balance of flavors combined with the delicious aesthetics guarantees success. If you’re eager to branch out, feel free to experiment with different flavored frostings or even mix in some additional fruits, like raspberries or blueberries.

Recipe FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain them to remove excess liquid. The flavor might be slightly different, but they can still produce a lovely strawberry cake.

How can I adjust the sweetness of the cake?

If you prefer a less sweet cake, you can reduce the amount of granulated sugar in the cake batter by about ¼ cup. You can also consider sweetening the frosting with less sugar to balance it out.

Can I make this cake ahead of time?

Absolutely! You can bake the cake and store it without frosting for up to 2 days at room temperature or in the fridge for longer. Frost it just before serving for the best results.

What can I serve with strawberry cake?

Ice cream or whipped cream pairs beautifully with strawberry cake. Fresh strawberries on the side can also enhance the presentation and flavor.

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