Homemade Strawberry Cake

Homemade Strawberry Cake with Strawberry Frosting

Homemade Strawberry Cake with Strawberry Frosting is a delightful treat that brings the sweet, fruity flavor of strawberries to life. This cake is perfect for birthdays, celebrations, or simply as a sweet indulgence.

Why Make This Homemade Strawberry Cake?

Making this Homemade Strawberry Cake is worthwhile for several reasons:

• Fresh Ingredients: The use of fresh strawberries gives it a natural flavor.
• Deliciously Moist: The combination of sour cream and strawberry puree keeps the cake moist and tender.
• Appealing Appearance: Its vibrant color and frosted top are sure to impress everyone.

How to Make Homemade Strawberry Cake

Follow these simple steps to create your Homemade Strawberry Cake:

Ingredients

• 2 ½ cups cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 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 (blend fresh strawberries until smooth)
• 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

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Directions

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar together on high speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a small bowl, combine the milk and sour cream.
6. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
7. Gently fold in the strawberry puree and finely chopped fresh strawberries until evenly distributed in the batter.
8. Divide the batter evenly between the prepared cake pans and smooth the tops.
9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
11. To make the frosting, beat the softened butter on high speed until smooth and creamy, about 2 minutes.
12. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
13. Pour in the strawberry puree and vanilla extract and beat until fully combined.
14. If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar.
15. Add a pinch of salt and beat the frosting on high for 2 minutes to make it fluffy.
16. Place one cake layer on a serving plate and spread a generous amount of frosting on top.
17. Place the second cake layer on top and frost the entire cake with the remaining icing.
18. Garnish with fresh strawberries if desired.
19. Slice and serve immediately or store in the refrigerator for up to 3 days.

How to Serve Homemade Strawberry Cake

Serve the Homemade Strawberry Cake at room temperature. For a nice touch, add whipped cream or serve it alongside a scoop of vanilla ice cream. Fresh strawberries as a garnish can elevate the presentation.

How to Store Homemade Strawberry Cake

If you have extra cake, store it in an airtight container in the refrigerator. It will stay fresh for about three days. Ensure the frosting is covered to prevent it from drying out.

Tips to Make Homemade Strawberry Cake

• Use Fresh Strawberries: For the best flavor, use ripe, fresh strawberries.
• Don’t Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender.
• Room Temperature Ingredients: Make sure your butter, eggs, milk, and sour cream are at room temperature for a smooth batter.

Variation

You can try adding lemon zest to the cake batter for a refreshing twist. For chocolate lovers, mix in dark chocolate chips to the batter for a delicious combination.

FAQs

Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries, but make sure to thaw and drain excess moisture.

Q: How can I make the cake more flavorful?
A: You can add a teaspoon of almond extract to enhance the flavor.

Q: Can I make this cake in advance?
A: Absolutely! You can bake the cakes in advance and freeze them. Just thaw and frost when you’re ready to serve.

Q: Where can I buy cake flour?
You can buy it here.

Homemade Strawberry Cake

A delightful treat that brings the sweet, fruity flavor of strawberries to life, making it perfect for birthdays and celebrations.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 400 kcal

Ingredients

  

For the Cake

• 2 ½ cups cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened) for the cake
• 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 blend fresh strawberries until smooth

For the Frosting

• 1 cup unsalted butter (softened) for the frosting
• 4 cups powdered sugar
• ¼ cup strawberry puree
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream or milk, if needed
• 1 pinch salt

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
• In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the butter and sugar together on high speed until light and fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a small bowl, combine the milk and sour cream.
• Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
• Gently fold in the strawberry puree and finely chopped fresh strawberries until evenly distributed in the batter.
• Divide the batter evenly between the prepared cake pans and smooth the tops.

Baking

• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Frosting Preparation

• To make the frosting, beat the softened butter on high speed until smooth and creamy, about 2 minutes.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Pour in the strawberry puree and vanilla extract and beat until fully combined.
• If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar.
• Add a pinch of salt and beat the frosting on high for 2 minutes to make it fluffy.

Assembly

• Place one cake layer on a serving plate and spread a generous amount of frosting on top.
• Place the second cake layer on top and frost the entire cake with the remaining icing.
• Garnish with fresh strawberries if desired.
• Slice and serve immediately or store in the refrigerator for up to 3 days.

Notes

Serve at room temperature. Add whipped cream or serve with a scoop of vanilla ice cream. Store any leftover cake in an airtight container in the refrigerator for up to three days.

Keyword Birthday Cake, Celebration Cake, Homemade Cake, Strawberry Cake, Strawberry Frosting