The Strawberry Cake That Became My Family’s Favorite
You know those childhood memories that hit you right in the gut? For me, it’s definitely the summer afternoons spent in my mom’s kitchen, where we whipped up everything from chocolate chip cookies to decadent strawberry cakes. I can still picture the BIG, bright red strawberries we’d pick at the local farm, those sweet bites that felt like sunshine on my tongue. Fast forward to now, mix that nostalgia with my obsession for creating dessert magic, and what do you get? This homemade strawberry cake with strawberry frosting that’ll have you saying, “HOW IS THIS SO GOOD?” Seriously, once you take a bite, you’ll be hooked.
Let’s face it, folks. Whether it’s a birthday, holiday, or just a Tuesday that needs a sprinkle of sweetness, nothing beats a homemade cake made with fresh strawberries. It’s big on flavor and is perfect for sharing (if you’re feeling generous), so grab those ripe strawberries from the market and let’s jump into this cake that’s perfect for any occasion!
Why You’ll Love This Recipe
- Made with Fresh Strawberries: Nothing beats the real deal for flavor.
- Super Kid-Approved: Trust me, the kiddos will be begging for seconds.
- Perfect for Gatherings: This cake feels like a hug at every party.
- Nostalgic Comfort: It brings back memories and creates new ones.
- UNREAL Frosting: Fluffy and sweet, it’s like eating a cloud, and you get to customize it to your liking!
Ingredients Needed
For the Cake Base
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (You want it soft for easy creaming!)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberries, finely chopped
- ½ cup strawberry puree (Just blend those fresh strawberries until smooth!)
For the Strawberry Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk, if needed)
- Pinch of salt
How to Make This Recipe
Step 1: Preheat & Prep
First things first, preheat your oven to 350°F (175°C). Go ahead and grease and line two 9-inch round cake pans with parchment paper; you don’t want your masterpiece to stick to the pan!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your cake flour, baking powder, and salt. Set that aside for now. This mix is the foundation for a fluffy cake!
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat that softened butter and granulated sugar together on high speed until it’s light and fluffy—about 3 minutes. Trust me, you want to see that creamy texture. It’s the secret to a tender cake.
Step 4: Add Eggs & Vanilla
One by one, crack those eggs into the butter mixture, beating well after each addition. Keep it smooth! Stir in the vanilla extract because we need that extra flavor boost, ya know?
Step 5: Combine Milk & Sour Cream
Grab a small bowl next and combine your milk and sour cream. This mixture adds richness and moisture to your cake.
Step 6: Build Your Batter
Now, gradually mix the dry ingredients into your butter mixture in three additions, alternating with the milk mixture. Start and end with the dry ingredients. Pro tip: Mix just until everything is combined.
Step 7: Fold in Strawberries
Gently fold in that delicious strawberry puree and finely chopped fresh strawberries into your batter. You want each bite to be bursting with sweetness!
Step 8: Bake It Up
Pour the batter evenly into your prepared cake pans and smooth the tops. Bake these bad boys in the oven for about 25-30 minutes or until a toothpick poked in the center comes out clean. That smell? SO good.
Step 9: Cool & Frost
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Now, let’s work on that mouthwatering frosting. Beat the softened butter on high until it’s smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time—mixing well after each addition—then pour in the strawberry puree and vanilla extract. If your frosting feels too thick, add heavy cream one tablespoon at a time until it reaches your desired consistency. Don’t forget a pinch of salt!
Step 10: Assemble
Now for the fun part! Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the entire cake with the remaining icing. Top it off with some fresh strawberries for good measure!
How to Store It & Expert Tips
How to Store It
Pop the leftovers in the fridge; it’ll stay fresh for up to 3 days. If you want to stash it longer, you can freeze individual slices—just wrap them tightly in plastic wrap and foil, then move them to an airtight container. To reheat, let it thaw in the fridge overnight, then enjoy it cold or pop it in the microwave for a few seconds.
Expert Tips
- Room Temperature Butter: Make sure your butter is soft enough to cream easily but not melted.
- Flavor Boost: Add a teaspoon of lemon juice to the batter for a zingy flavor.
- Substitutions: In a pinch? Sub Greek yogurt for the sour cream, or even use almond milk instead of whole milk if you’re feeling adventurous!
Conclusion
There you have it, folks—a strawberry cake that’s not just a recipe but a memory in the making. It’s perfect for gatherings, satisfying those sweet cravings, or simply as a sweet little pick-me-up. If you give this a spin, please drop a star rating or leave a comment. I wanna hear what you think!
And hey, share it with your cousin who never shows up empty-handed. Did you add your own spin? I wanna hear it!
FAQ Section
Q: Can I use frozen strawberries?
Real talk: Sure, you can, but fresh strawberries are where it’s at for flavor. If using frozen, make sure to thaw and drain them first!
Q: How can I make the frosting more colorful?
Here’s the deal: You can blend in a bit of pink food coloring if you want it to pop more visually—just a drop or two will do!
Q: Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them wrapped in plastic wrap at room temperature. Just frost when you’re ready to serve!
If your sweet tooth isn’t done yet, my No-Bake Chocolate Cheesecake will have you drooling. Enjoy your baking adventure!
Homemade Strawberry Cake with Strawberry Frosting
Ingredients
For the Cake Base
- 2.5 cups cake flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened You want it soft for easy creaming!
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup whole milk
- 0.5 cup sour cream
- 1 cup fresh strawberries, finely chopped
- 0.5 cup strawberry puree Just blend those fresh strawberries until smooth!
For the Strawberry Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.25 cup strawberry puree
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk, if needed
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans with parchment paper.
Mixing Ingredients
- In a medium bowl, whisk together the cake flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together on high speed until light and fluffy, about 3 minutes.
- Add eggs one by one, beating well after each addition, and stir in the vanilla extract.
- In a small bowl, combine milk and sour cream.
- Gradually mix the dry ingredients into the butter mixture, alternating with the milk mixture.
- Fold in the strawberry puree and finely chopped fresh strawberries.
Baking
- Pour the batter into the prepared cake pans and bake for about 25-30 minutes or until a toothpick comes out clean.
Cooling and Frosting
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
- For the frosting, beat the softened butter until smooth and creamy, then gradually add powdered sugar, mixing well after each addition.
- Incorporate the strawberry puree and vanilla extract, adding heavy cream as needed for consistency.
Assembly
- Place one cake layer on a serving plate, spread frosting on top, add the second layer, and frost the entire cake.
- Top with fresh strawberries.
