Strawberry Cake Recipe
The strawberry cake is a delightful treat that perfectly balances the sweetness of ripe strawberries with a light, fluffy cake base. This cake is not only visually appealing with its soft pink hue but also offers a burst of fresh strawberry flavor in every bite. Using fresh strawberries ensures a natural sweetness and vibrant color that can’t be matched by artificial flavoring, making this cake a favorite for spring and summer gatherings.
Ingredients
To make this delectable strawberry cake, you will need a variety of ingredients for both the cake and the frosting. For the cake, gather 2 ¾ cups of all-purpose flour, 2 ½ teaspoons of baking powder, 1 teaspoon of salt, and ¼ teaspoon of baking soda. Additionally, you’ll need 1 cup of softened unsalted butter, 2 cups of granulated sugar, 4 large egg whites at room temperature, 2 teaspoons of vanilla extract, ½ cup of whole milk, ½ cup of reduced fresh strawberry puree, and optional pink food coloring.
For the strawberry frosting, you’ll require 8 ounces of room temperature cream cheese, 1 cup of room temperature unsalted butter, 1 teaspoon of vanilla extract, a pinch of salt, 6 to 7 cups of sifted powdered sugar, and ¼ cup of reduced fresh strawberry puree. When selecting strawberries, choose ones that are bright red, firm, and fragrant for the best flavor and color.
Preparing the Cake
Start by preheating your oven to 350°F and preparing your cake pans. Grease two 9-inch round pans with butter or baking spray, then line the bottoms with parchment paper. If you want even baking, consider wrapping the pans with soaked fabric baking strips.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda to ensure they are well combined. In another bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy. Add the sugar gradually, continuing to beat until the mixture is light and fluffy, which should take about 5 minutes. This process incorporates air into the batter, crucial for achieving a fluffy cake.
Next, scrape down the sides of the bowl and add the egg whites and vanilla extract. Beat on medium speed until the mixture is well combined and very fluffy, about 1 minute. Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the milk and the strawberry reduction. Start and end with the flour mixture. Mix just until combined, ensuring not to overmix. For an added touch of color, incorporate a drop or two of pink food coloring. Divide the batter evenly between the prepared cake pans.
Baking the Cake
Bake the cakes for about 30 minutes, or until they spring back when touched and start to pull away from the sides of the pans. The cakes should be a light golden color and pass the toothpick test – insert a toothpick into the center, and it should come out clean. Allow the cakes to cool in their pans for 20 minutes. Then, remove them from the pans and let them cool completely on a wire rack. Once cooled, discard the parchment paper.
Making the Strawberry Frosting
To prepare the frosting, start by beating the cream cheese, butter, vanilla extract, and salt in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 5 minutes. Gradually add the powdered sugar, a little at a time, alternating with tablespoons of the strawberry puree. Stop and scrape down the sides of the bowl several times during mixing. Once all the sugar is added, increase the mixer speed to medium and beat until the frosting is light and fluffy. If the frosting is too stiff and not silky, add a tablespoon or two of strawberry puree or milk.
Assembling and Decorating the Cake
Place one cake layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly over the top of the cake layer. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake. For a smooth finish, use a spatula to evenly distribute the frosting. Decorate as desired, using fresh strawberries, sprinkles, or even a drizzle of chocolate. Store the cake covered at room temperature, where it will keep for up to 5 days.
Recipe Tips & Frequently Asked Questions
- Tips for reducing the strawberry puree: Simmer fresh strawberry puree on low heat until it reduces by half. This intensifies the flavor and reduces excess moisture.
- Alternatives for pink food coloring: If you prefer a natural approach, use a few drops of beet juice or additional strawberry puree for color.
- Advice on using different cake pan sizes: If you don’t have 9-inch pans, adjust the baking time accordingly. Smaller pans will need a longer bake time, while larger pans will bake faster.
- Common queries about ingredient substitutions: You can substitute whole milk with almond or soy milk. For a dairy-free option, replace butter with a plant-based alternative.
- Troubleshooting tips for baking issues: If your cake is dense, ensure you are not overmixing the batter and that your baking powder is fresh.
- Advice on making the recipe ahead of time: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. Frost the cake on the day you plan to serve it.
What to Serve With This Recipe
Pair this strawberry cake with a variety of beverages such as a light, refreshing lemonade or a delicate cup of chamomile tea. For an added treat, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream. This cake also complements a fresh fruit salad, enhancing the overall fruity theme. Consider serving it during strawberry season, as the fresh strawberries will be at their peak flavor, making the cake even more delicious.
Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour (330g)
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter, softened (227g)
- 2 cups granulated sugar (400g)
- 4 large egg whites, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk (120ml)
- ½ cup fresh strawberry puree, reduced (120ml)
- Pink food coloring, optional
For the Strawberry Frosting:
- 8 ounces cream cheese, room temperature (227g)
- 1 cup unsalted butter, room temperature (227g)
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 to 7 cups powdered sugar, sifted (720g-840g)
- ¼ cup fresh strawberry puree, reduced
Instructions
For the Cake: Preheat your oven to 350°F. Grease two 9-inch round cake pans with butter or baking spray, then line the bottoms with parchment paper. For even baking, consider wrapping the cake pans with soaked fabric baking strips.
In a large bowl, combine the flour, baking powder, salt, and baking soda, and whisk thoroughly to blend. In another large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it becomes creamy. Add the sugar and continue beating until the mixture is light and fluffy, about 5 minutes.
Scrape down the sides of the bowl, then add the egg whites and vanilla extract. Beat on medium speed until the mixture is well combined and very fluffy, about 1 minute. Lower the mixer speed and add the flour mixture alternately with the milk and the strawberry reduction, mixing just until combined. Be sure to scrape down the bowl as needed. If you like, add a drop or two of pink food coloring to enhance the cake’s color. Divide the batter evenly between the prepared cake pans.
Bake for about 30 minutes, or until the cakes spring back when touched and begin to pull away from the sides of the pans. Allow the cakes to cool in the pans for 20 minutes before removing them to cool completely on a wire rack. Discard the parchment paper.
For the Strawberry Frosting: In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese, butter, vanilla extract, and salt on medium speed until smooth and fluffy, about 5 minutes.
With the mixer on low, gradually add the powdered sugar, alternating with tablespoons of strawberry puree. Stop and scrape down the bowl a few times during the mixing process. Once all the sugar is added, increase the mixer speed to medium and beat until the frosting is light and fluffy. If the frosting is too stiff and not silky, add a tablespoon or two of strawberry puree or milk.
For the Assembly: Place one cake layer on a cake stand. Spread about 1 cup of frosting evenly over the top of the cake layer. Place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake, smoothing it out and decorating as desired. Store the cake covered at room temperature, where it will keep for up to 5 days.
Strawberry Cake Recipe
Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour 330g
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter softened (227g)
- 2 cups granulated sugar 400g
- 4 large egg whites room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk 120ml
- ½ cup fresh strawberry puree reduced (see Notes) (120ml)
- Pink food coloring optional
For the Strawberry Frosting:
- 8 ounces cream cheese room temperature (227g)
- 1 cup unsalted butter room temperature (227g)
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 to 7 cups powdered sugar sifted (720g-840g)
- ¼ cup fresh strawberry puree reduced (see Notes)
Instructions
For the Cake:
- Preheat your oven to 350°F. Grease two 9-inch round cake pans with butter or baking spray, then line the bottoms with parchment paper. For even baking, consider wrapping the cake pans with soaked fabric baking strips.
- In a large bowl, combine the flour, baking powder, salt, and baking soda, and whisk thoroughly to blend. In another large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it becomes creamy. Add the sugar and continue beating until the mixture is light and fluffy, about 5 minutes.
- Scrape down the sides of the bowl, then add the egg whites and vanilla extract. Beat on medium speed until the mixture is well combined and very fluffy, about 1 minute. Lower the mixer speed and add the flour mixture alternately with the milk and the strawberry reduction, mixing just until combined. Be sure to scrape down the bowl as needed. If you like, add a drop or two of pink food coloring to enhance the cake’s color. Divide the batter evenly between the prepared cake pans.
- Bake for about 30 minutes, or until the cakes spring back when touched and begin to pull away from the sides of the pans. Allow the cakes to cool in the pans for 20 minutes before removing them to cool completely on a wire rack. Discard the parchment paper.
For the Strawberry Frosting:
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese, butter, vanilla extract, and salt on medium speed until smooth and fluffy, about 5 minutes.
- With the mixer on low, gradually add the powdered sugar, alternating with tablespoons of strawberry puree. Stop and scrape down the bowl a few times during the mixing process. Once all the sugar is added, increase the mixer speed to medium and beat until the frosting is light and fluffy. If the frosting is too stiff and not silky, add a tablespoon or two of strawberry puree or milk.
For the Assembly:
- Place one cake layer on a cake stand. Spread about 1 cup of frosting evenly over the top of the cake layer. Place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake, smoothing it out and decorating as desired. Store the cake covered at room temperature, where it will keep for up to 5 days.
Notes
- To make a strawberry reduction, wash and hull 1 pound of fresh strawberries (or thaw if using frozen). Puree the strawberries in a blender, then pour into a small saucepan. Simmer over medium heat, stirring frequently, until reduced by half—about 25 minutes for fresh strawberries and up to 45 minutes for frozen. You should have 1 cup of reduction. Let it cool completely before using.
- If your cakes have domed tops, use a serrated knife to level them. Alternatively, use cake strips to ensure even baking. Cake strips keep the pan’s edges cooler, helping the cake rise evenly without doming. You can also make DIY cake strips at home.
- Use a scale to measure your flour for accuracy. If you don’t have one, fluff the flour with a spoon, spoon it into your measuring cup, and level it with a knife to avoid overpacking.
- Ensure all refrigerated ingredients (eggs, milk, and cream cheese) are at room temperature before using to mix smoothly into the batter without overmixing. Gel food coloring is recommended for its concentrated color without adding extra liquid.
- Alternate adding the flour mixture and wet ingredients to the batter to prevent it from separating. Be careful not to overmix once the flour is incorporated to avoid a dense, dry cake.