The Ultimate Homemade Strawberry Cake: From Scratch Perfection with Fresh Flavor
This homemade Strawberry Cake is a revelation, utterly soft, incredibly moist, and bursting with the vibrant taste of fresh strawberries. It’s the quintessential dessert for basking in the warmth of spring and summer, yet its adaptability with frozen strawberries ensures you can savor its deliciousness throughout the entire year. Forget artificial flavors; this recipe champions real, wholesome ingredients for an unforgettable experience that will quickly become a cherished favorite.
*This post is sponsored by Danish Creamery. As always, all opinions are mine.*
Embracing the Season with a Perfect Strawberry Cake
When the sun graces us with its presence and berries are in their prime, there’s nothing quite like baking with these natural jewels. This highly requested strawberry cake recipe finally brings the magic of fresh, seasonal strawberries directly to your kitchen. Unlike many recipes that rely on artificial enhancers like jello, our approach delves deep into authentic strawberry flavor, ensuring every bite is a genuine taste of summer. We’re talking about a full pound of real strawberries infused into the cake layers, creating a tender, flavorful crumb. This is then perfectly complemented by a luxurious strawberry buttercream frosting that truly sings with fruity essence and melts in your mouth.
This isn’t just a cake; it’s a celebration of nature’s bounty, promising a taste that far surpasses any box mix creation. Throughout this comprehensive guide, I’m breaking down every detail you need to know to master this delightful dessert. From ingredient selection to expert baking tips and troubleshooting common issues, you’ll gain the confidence to create a show-stopping homemade strawberry cake. Get ready to impress your friends and family with a dessert that’s not only visually stunning but also incredibly delicious and genuinely made with love.
Essential Recipe Ingredients for Your Strawberry Cake
Crafting a phenomenal strawberry cake begins with understanding the role each ingredient plays. While the list might appear extensive at first glance, you’ll find that most are common pantry staples. We’re not just listing items; we’re exploring the ‘why’ behind each choice, ensuring your baking journey is both successful and enlightening. From the star fruit itself to the foundational fats and flours, every component is carefully selected to contribute to the cake’s tender texture, irresistible moisture, and profound strawberry flavor, guaranteeing a perfect outcome for your homemade masterpiece.
- Danish Creamery European Style Unsalted Butter: For a cake truly made from scratch, premium butter is non-negotiable. Danish Creamery’s European Style Butter boasts an impressive 85% butterfat content, significantly higher than most other European style butters (typically 82-83%). This higher butterfat means less water, resulting in richer flavor, a more tender crumb in cakes, and incredibly smooth, stable frostings. Its superior quality makes it ideal for baking, enriching sauces, or simply enhancing your morning toast. Since discovering Danish Creamery, it has become my secret weapon for consistently exceptional baked goods.
- Strawberries: Fresh, ripe strawberries are always my top choice when they are in season, delivering the most vibrant flavor. Look for berries that are mostly bright red, as they won’t ripen further after being picked. If fresh aren’t available, frozen strawberries are a perfectly acceptable alternative; just remember to thaw them completely before using to ensure accurate measurements and consistency in the puree.
- Cake Flour: The secret to a super soft and fluffy cake lies in cake flour. With a lower protein content compared to all-purpose flour, cake flour develops less gluten. This reduced gluten formation is crucial for a delicate, tender crumb that melts in your mouth, preventing the cake from becoming dense or chewy.
- Buttermilk: Buttermilk is a staple in many of my cake recipes for good reason. Its inherent acidity reacts beautifully with baking soda, creating a light and airy texture. More importantly, it helps break down gluten strands, contributing to a remarkably soft and tender crumb while locking in essential moisture, ensuring your cake remains succulent for days.
- Strawberry Extract: While we use plenty of real strawberries, a touch of strawberry extract serves as a flavor enhancer. It amplifies the natural fruitiness, ensuring that the delicious strawberry notes truly shine through the baking process, preventing the flavor from becoming too subtle. It’s optional, but highly recommended for an extra punch.
- Food Coloring: A few drops of red liquid or gel food coloring are used to achieve that lovely, signature pink hue, making the cake as visually appealing as it is delicious. This is entirely optional and purely for aesthetic purposes; your cake will taste just as wonderful without it.
- Freeze-Dried Strawberries: This is a game-changer for the buttercream frosting! Fresh strawberries contain too much water and can cause buttercream to curdle, resulting in a grainy or broken frosting. Freeze-dried strawberries, on the other hand, offer intense, concentrated strawberry flavor without adding any unwanted moisture. When ground into a fine powder, they integrate seamlessly into the frosting, creating a smooth, vibrant, and incredibly flavorful strawberry buttercream.
How To Make a Strawberry Cake: A Step-by-Step Guide to Perfection
The heart of this strawberry cake lies in its intensely fruity flavor, achieved by incorporating a full pound of fresh (or thawed frozen) strawberries directly into the batter. To truly capture and concentrate this delightful essence, we employ a simple yet transformative technique: reducing the strawberry puree. This process removes excess water, leaving behind a vibrant, concentrated strawberry paste that infuses every bite of your cake with unparalleled flavor, far beyond what simple chopped berries could offer. It’s a foundational step that sets this recipe apart, guaranteeing a genuinely ‘strawberry’ experience from the very first mouthful.
To begin, add your cleaned and hulled strawberries to a blender or food processor and blend until completely smooth. One pound of strawberries (ensure you weigh or measure them after removing the stems) will typically yield about 2 cups (480 ml) of lush strawberry puree. Next, pour this vibrant puree into a saucepan. Place it over medium heat and gently simmer the mixture, stirring often to prevent it from scorching on the bottom, until it reduces down to approximately 3/4 cup. This concentration process usually takes about 30 to 35 minutes, intensifying the strawberry flavor dramatically. Once reduced, remove the pan from the heat and transfer the concentrated puree to a heat-proof bowl to cool completely. This cooling step is crucial before incorporating it into the cake batter.
Once the concentrated strawberry puree has cooled completely, it’s time to prepare the exquisite cake batter. Each step is designed to build layers of flavor and ensure a perfectly moist, tender texture:
- Preheat the Oven & Prepare Cake Pans: Begin by preheating your oven to 350°F (180°C). For this recipe, we’ll be using two 9-inch round cake pans. To guarantee easy removal and prevent sticking, generously spray each pan with a high-quality nonstick cooking spray, then line the bottoms with parchment paper. This creates a foolproof barrier, ensuring your beautiful cake layers release effortlessly.
- Whisk Together the Dry Ingredients: In a large mixing bowl, combine your cake flour, baking powder, baking soda, and salt. Whisk these ingredients together thoroughly for about 20 to 30 seconds. This crucial step ensures that the leavening agents and salt are evenly distributed throughout the flour, preventing pockets of unmixed ingredients and promoting an even rise and flavor in your cake.
- Whisk Together the Wet Ingredients: In a separate medium-sized mixing bowl or a large measuring cup, whisk together the cooled, reduced strawberry puree, buttermilk, canola or vegetable oil, pure vanilla extract, strawberry extract, and a few drops of red food coloring. Mix until all components are well combined and the color is consistent. This step ensures that all liquid flavors and moisture are evenly incorporated into the batter later.
- Beat the Butter Until Smooth: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened Danish Creamery unsalted butter on low speed until it becomes visibly smooth and creamy. This initial beating helps to aerate the butter, making it more receptive to mixing with sugar and ensuring a consistent texture.
- Gradually Add Sugar, Then Mix Until Light & Fluffy: With the mixer on low speed, gradually add the granulated sugar to the butter, a little at a time, allowing it to fully incorporate. Once all the sugar is added, increase the mixer speed to medium-high and continue beating the butter and sugar together for a full 4 to 5 minutes. This extended creaming process is vital; it incorporates a significant amount of air into the mixture, which is essential for creating a tall, incredibly soft, and airy cake with a delicate crumb.
- Mix in the Eggs: Add the large eggs one at a time, beating well after each addition until just incorporated. After each egg, remember to stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula. This ensures that all ingredients are fully combined and prevents any unmixed streaks in the batter, leading to a homogenous and perfectly textured cake.
- Alternate Wet & Dry Ingredients: To avoid overmixing the cake batter, which can lead to a tough cake, incorporate the dry ingredients in three additions, alternating with the strawberry buttermilk mixture (begin and end with the dry ingredients). Mix each addition on the lowest speed of your mixer until just combined. Overmixing develops gluten unnecessarily, so stop as soon as no dry streaks remain.
- Final Mix & Prepare for Baking: Use a rubber spatula to give the batter a final gentle scrape around the bottom and sides of the bowl, ensuring everything is thoroughly mixed without overworking the batter.
- Bake the Cake Layers: Evenly divide the prepared cake batter between the two greased and parchment-lined 9-inch cake pans. Gently spread the batter into an even layer in each pan. Bake for approximately 28 to 32 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in their pans on a wire rack for about 20 minutes before carefully inverting them, removing the parchment paper, and transferring them directly to the wire rack to cool completely. Cooling completely is crucial before frosting.
Crafting the Velvety Strawberry Buttercream Frosting
While your delightful cake layers cool, shift your attention to crafting the perfect companion: a luscious strawberry buttercream frosting. Here again, the quality of your butter is paramount. Danish Creamery European Style Unsalted Butter shines in this application, delivering an exceptionally smooth, rich, and velvety frosting. Its high butterfat content and slow-churned process create a superior emulsion that translates into a truly decadent frosting – one so good, you’ll be tempted to eat it straight from the bowl! This butter is not just an ingredient; it’s a promise of unparalleled texture and flavor for your frosting, ensuring a dreamy finish for your homemade cake. The rich, creamy consistency and delicate flavor of this butter are simply unmatched, elevating your buttercream to professional bakery standards.
To create this irresistible strawberry buttercream frosting, begin by beating the softened Danish Creamery butter on medium speed until it’s perfectly smooth and creamy. Next, gradually incorporate the powdered sugar, one cup at a time, beating well after each addition until fully combined. For the star strawberry flavor, add the freeze-dried strawberries to a blender or food processor and blend them into a very fine powder – this is key to avoiding a grainy frosting. Finally, add the strawberry powder, heavy whipping cream (or milk), pure vanilla extract, and a pinch of salt to the butter-sugar mixture. Beat on low-medium speed until all ingredients are fully combined and the frosting is light, fluffy, and smooth. Remember to scrape down the sides of the bowl as needed to ensure even mixing.
Assembling Your Masterpiece: The Finishing Touches
With your perfectly baked and cooled cake layers and your velvety strawberry buttercream ready, it’s time for the grand finale: assembly! Achieving a professional-looking cake is simpler than you might think. First, ensure your cake layers are completely cool to prevent the frosting from melting and sliding off. If your cakes have domed tops, a gentle leveling with a serrated knife or a dedicated cake leveler will create even, flat layers for a stable and beautiful presentation. Place one of the leveled cake layers on your chosen cake stand or serving plate. Generously spread about 1 cup of the exquisite strawberry frosting evenly over this layer, creating a delicious and uniform filling.
Carefully place the second cake layer directly on top. Then, use the remaining frosting to elegantly cover the top and sides of your masterpiece. An angled spatula is a baker’s best friend for achieving a smooth, professional finish, allowing you to glide the frosting effortlessly. However, a regular spoon or butter knife can also achieve wonderful results with a little patience and a steady hand. For an extra touch of freshness and visual appeal, consider garnishing your finished cake with a few vibrant fresh strawberry slices or whole berries – a perfect complement to the rich strawberry flavor infused within. This final flourish not only enhances the cake’s beauty but also hints at the deliciousness inside. Serve immediately or prepare for storage.
Frequently Asked Questions (FAQs) About Strawberry Cake
Can I use frozen strawberries?
Absolutely, you can easily use frozen strawberries for this delightful recipe! When fresh strawberries are not in season, frozen ones are an excellent substitute. The key is to ensure they are completely thawed before you begin. Place them in a bowl in the refrigerator overnight or on the counter for a few hours until soft. Once thawed, drain any excess liquid and then measure out the required 1 pound (454 grams) of strawberries, ensuring you account for any lost water during thawing. Proceed with the recipe as directed to create the concentrated puree, and your cake will still be bursting with delicious strawberry flavor.
How do you store strawberry cake?
Proper storage is essential to keep your homemade strawberry cake tasting fresh and moist. Once the cake has been fully assembled and frosted, you have a couple of excellent options. You can store it in an airtight container at room temperature for up to 2 to 3 days. If you need to extend its freshness, or if your kitchen is particularly warm, the cake can be stored in the refrigerator for up to 4 days. When storing in the fridge, ensure it’s tightly covered to prevent it from drying out or absorbing other odors. For the best serving experience, I highly recommend removing the cake from the refrigerator about an hour before serving, allowing it to come to room temperature so the frosting softens and the flavors truly shine.
Can I freeze this cake?
Yes, this strawberry cake is wonderfully freezer-friendly, making it perfect for preparing in advance or saving leftovers. For best results, you can freeze the cake layers and frosting separately. Once baked and completely cooled, wrap the individual cake layers tightly in several layers of plastic wrap, then an additional layer of aluminum foil, and freeze for up to 3 months. The strawberry buttercream frosting can also be frozen in a large freezer-safe bag or airtight container for up to 3 months. When you’re ready to assemble and enjoy, transfer the cake layers and frosting to the refrigerator overnight, then let them come to room temperature on the counter. Rewhip the frosting briefly if needed to restore its smooth consistency before frosting the cake. You can also wrap individual slices of frosted cake in plastic wrap and freeze them for convenient single servings. Just place them on the counter for an hour or two to thaw before enjoying.
Can I make this recipe in a 9×13 pan?
Yes, this versatile recipe can certainly be adapted for a 9×13 inch baking pan, perfect for a simpler, single-layer sheet cake. To do so, prepare the batter as instructed. Instead of dividing it into two round pans, simply pour all the batter into a greased and floured 9×13 inch pan. Bake it in a preheated 350°F (180°C) oven for approximately 35 to 40 minutes, or until a wooden toothpick inserted into the center comes out clean. Keep an eye on it, as baking times can vary. You will likely have some extra strawberry buttercream frosting leftover if you make the full recipe, but this is a delicious bonus! You can freeze the extra frosting for another baking project, or simply enjoy it with a spoon.
Expert Baking Tips for the Perfect Strawberry Cake
- Ensure Reduced Strawberry Puree is Completely Cool: This is a critical step for a successful cake. Adding warm puree to your butter and sugar mixture can cause the butter to melt, leading to a greasy batter and a dense cake. Plan ahead by preparing the puree first, then allow it ample time to cool to room temperature. While it cools, you can set out your other ingredients, like eggs and buttermilk, to also reach room temperature, which is essential for proper emulsification and a smooth batter.
- Cream Butter and Sugar for at Least 4 to 5 Minutes: Do not rush this step! The extended creaming process is fundamental to incorporating enough air into your butter and sugar. This aeration creates a light, fluffy foundation for your cake, contributing significantly to its tender texture and impressive rise. This step is where much of the cake’s structure and softness are developed, so give it the time it needs for optimal results.
- Cake Flour Substitute: If you find yourself without cake flour, don’t despair! You can easily create a substitute at home. For every cup of cake flour needed, measure out 1 cup of all-purpose flour, remove 2 tablespoons, and then replace those 2 tablespoons with cornstarch. Sift this mixture together thoroughly before using. The cornstarch helps to mimic the lower protein content of cake flour, resulting in a similar tender crumb. Find a more detailed guide on my cake flour substitute here.
- Amplify Strawberry Flavor with Filling: For those who desire an even more intense strawberry experience, consider adding a strawberry cake filling between each layer. This extra burst of fruity goodness will take your already delicious cake to an extraordinary level, especially if you’re serving it for a special occasion or to ardent strawberry lovers.
- Room Temperature Ingredients: Beyond the puree and eggs, ensure all your dairy ingredients, especially butter and buttermilk, are at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter and preventing curdling. Cold ingredients can cause your batter to seize or become lumpy.
- Do Not Overmix: Once you start adding the wet and dry ingredients, mix only until just combined. Overmixing develops gluten, which can lead to a tough, rubbery cake. A few gentle folds with a rubber spatula at the end can ensure everything is incorporated without overworking the batter.
- Even Cake Layers: To achieve beautifully even cake layers, weigh your batter and divide it equally between your prepared cake pans. This ensures that both layers bake uniformly and creates a level foundation for easy frosting and stacking.
Video Tutorial
Strawberry Cake
Pin Recipe
SaveSaved!
Leave a Review
Ingredients
For the strawberry cake:
- 3 ¼ cups (1 pound; 454 grams) quartered fresh strawberries with stems removed
- 3 cups (345 grams) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (160 ml) buttermilk (at room temperature)
- ¼ cup (60 ml) canola or vegetable oil
- 2 teaspoons pure vanilla extract
- ½ teaspoon strawberry extract
- 6 to 8 drops red liquid food coloring
- ¾ cup (170 grams; 1.5 sticks) Danish Creamery unsalted butter (softened)
- 1 ¾ cups (350 grams) granulated sugar
- 4 large eggs (at room temperature)
For the strawberry buttercream frosting:
- 1 ½ cups (340 grams, 3 sticks) Danish Creamery unsalted butter (softened)
- 4 ½ cups (540 grams) powdered sugar
- 2 cups (36 grams) sliced freeze-dried strawberries
- 4 to 5 tablespoons (60 to 75 ml) heavy whipping cream or milk
- 1 ½ teaspoons pure vanilla extract
- ⅛ teaspoon salt
Instructions
-
To make the reduced strawberry puree: Add the quartered strawberries to a food processor or blender and blend until smooth, you should end up with 2 cups of strawberry puree.
-
Pour the strawberry puree into a large saucepan and place it over medium heat. Cook until the mixture has reduced to ¾ cup (190 grams), stirring often so that the mixture doesn’t burn. This will take about 30 to 35 minutes.
-
Remove from the heat, scoop the reduced strawberry puree into a heat-proof bowl, and set aside to cool completely.
-
To make the strawberry cake: Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper, and set aside.
-
In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together until well combined. Set aside.
-
In a separate large mixing bowl or measuring cup, whisk the 3/4 cup of reduced strawberry puree, buttermilk, oil, vanilla extract, strawberry extract, and red food coloring together until well combined. Set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the Danish Creamery butter on low speed until smooth, then slowly mix in the granulated sugar.
-
Once all of the sugar is added, increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light and fluffy.
-
Mix in the eggs, one at a time, making sure to stop and scrape around the bottom and sides of the bowl after each egg.
-
Add the dry ingredients in three additions alternating with the strawberry buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
-
Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined.
-
Evenly divide the batter between the two prepared cake pans and spread it around into one even layer.
-
Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for about 20 minutes. Slide a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely.
-
To make the strawberry frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the Danish Creamery butter on medium speed until smooth.
-
Mix in the powdered sugar on low speed, one cup at a time, making sure to mix well after each addition.
-
Add the freeze-dried strawberries to a blender or food processor and blend into a fine powder.
-
Add the strawberry powder, heavy whipping cream, vanilla extract, and salt and mix on low-medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.
-
To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
-
Store cake in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 4 days.
Notes
Eggs: If you forget to set your eggs out ahead of time, place them in a bowl of warm water for 5 to 10 minutes.