Looking for a delicious strawberry cake recipe? I’ve got you covered! This delightful cake combines fresh strawberries with a soft vanilla base, creating the perfect summer treat. You’ll mix all-purpose flour, sugar, butter, milk, and eggs, then fold in luscious strawberries. Bake until golden and top with whipped cream or even strawberry frosting. It’s not just a dessert; it’s a celebration. Stick around, and I’ll share more tips and variations to elevate your baking experience!
History
When I think about the history of strawberry cake, I can’t help but appreciate how this delightful dessert has evolved over the years. Its origins trace back to the early 19th century, when cakes began to transform from simple bread-like confections to the layered, decadent desserts we adore today. As strawberries gained popularity, they were embraced for their vibrant color and sweet flavor, symbolizing summer in many cultures. This cake’s cultural significance reflects regional ingredients and traditions, celebrating local harvests. In the South, for instance, strawberry cake became a staple at family gatherings and weddings, embracing the warmth of community. Today, innovative chefs continue to reimagine this classic, blending flavors and techniques while honoring its rich heritage.
Recipe
Strawberry cake is a delightful dessert that captures the essence of summer with its fresh, juicy strawberries and light, fluffy texture. This cake is perfect for celebrations, picnics, or simply indulging in a sweet treat at home. The vibrant color and rich flavor of strawberries make this cake not only delicious but also visually stunning, making it a showstopper for any occasion.
Experience the essence of summer with this delightful strawberry cake, perfect for any celebration or sweet indulgence at home.
To make this strawberry cake, you will need fresh strawberries, which can be pureed to infuse the cake with their natural sweetness, and also used as a topping to enhance its appearance. The combination of these strawberries with a soft vanilla cake base creates layers of flavor that are sure to impress your family and friends. Whether you’re baking for a birthday, a family gathering, or just because, this strawberry cake is a must-try recipe that will leave everyone wanting more.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, pureed
- Fresh strawberries for decoration
- Whipped cream (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and pureed strawberries. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For an even more intense strawberry flavor, consider adding some chopped fresh strawberries into the batter before baking. If you want to add a creamy layer, you can make a strawberry frosting by mixing whipped cream with some pureed strawberries or cream cheese for a richer taste. Always make sure your cakes are completely cooled before frosting to prevent melting. Finally, for decoration, you can slice fresh strawberries and arrange them beautifully on top of the cake, and serve with a dollop of whipped cream on the side for an extra touch of indulgence. Enjoy your homemade strawberry cake!
Cooking Steps
Let’s get our hands dirty and start baking this delicious strawberry cake! First, I’ll show you how to preheat the oven and mix the dry ingredients to set the perfect foundation. Once that’s done, we’ll gradually add in the wet ingredients and fold in those fresh strawberries that make this cake truly irresistible.
Step 1. Preheat the Oven to 350°F
Preheating the oven to 350°F is an essential step that guarantees your strawberry cake bakes evenly and rises perfectly. I always begin by setting my oven to this precise temperature, knowing it’s vital for achieving that light, airy texture we all love. While the oven warms up, I take a moment to gather my ingredients and mentally prepare for the baking techniques I’ll use. This temperature is ideal for activating the leavening agents in the batter, ensuring a delightful rise. Plus, starting with a preheated oven helps to lock in moisture, resulting in a cake that’s tender and bursting with strawberry flavor. Trust me, taking this step seriously makes all the difference in your baking journey!
Step 2. Mix Dry Ingredients Thoroughly
With the oven now warmed to the perfect temperature, it’s time to focus on the dry ingredients. This step is essential as it guarantees a well-balanced flavor and texture for your strawberry cake. I like to use a few effective mixing techniques to achieve a uniform blend:
- Sifting flour and sugar together to aerate the mixture
- Using a whisk to combine baking powder and salt evenly
- Incorporating any additional dry flavorings, like vanilla powder
Pay attention to the ingredient ratios—too much or too little can throw off the entire cake. Once everything’s mixed thoroughly, you’ll create a harmonious base for what’s to come. Trust me; this foundation will elevate your cake to new heights of deliciousness!
Step 3. Add Wet Ingredients Gradually
As I prepare to add the wet ingredients, I find it essential to do so gradually to secure a smooth and even batter. I start by pouring in a small amount of milk, followed by the eggs and vanilla, whisking gently to blend everything seamlessly. This gradual mixing not only helps me maintain the right wet ingredient ratios but also prevents any lumps from forming. I can already feel the batter transforming, becoming rich and velvety. By taking my time, I make certain that each addition is fully incorporated before moving on. This technique enhances the cake’s texture, allowing it to rise beautifully and bake evenly. Trust me, your strawberry cake will thank you for this extra care!
Step 4. Fold in Fresh Strawberries
After achieving that smooth and velvety batter, it’s time to introduce the star of the show: fresh strawberries. I gently fold in these juicy gems, ensuring every bite bursts with flavor. Not only do fresh strawberries add sweetness, but they also offer fantastic health benefits, like antioxidants and vitamin C!
Here’s what you can do with the strawberries:
- Experiment with flavors: Combine them with lemon zest for a zesty twist.
- Create variations: Try adding a splash of balsamic vinegar for a sophisticated touch.
- Layer your cake: Use them between cake layers for an unexpected surprise.
These strawberry dessert variations will elevate your cake, making it a delightful treat perfect for any occasion!
Step 5. Bake for 30 Minutes
Now that the batter is ready, I place it in a preheated oven set to 350°F (175°C) and let it bake for 30 minutes. As the cake begins to rise, I can already smell the sweet aroma of strawberries mingling with vanilla. This is where timing tips come into play; I set a timer to guarantee I don’t lose track of those vital moments. About halfway through, I peek inside, using a baking technique I love—rotating the pan to promote even browning. The golden edges are a promising sign! When the timer goes off, I test the center with a toothpick; it should come out clean. Patience pays off, and soon, I’ll have a delightful strawberry cake ready to frost!
Nutritional Guide
When it comes to enjoying a delicious strawberry cake, understanding its nutritional value can enhance your experience and help you make informed choices. Strawberry cake offers a variety of dietary benefits, from the antioxidants in strawberries to the wholesome ingredients used in the batter.
Here’s a quick look at the caloric content and benefits:
| Ingredient | Calories | Dietary Benefits |
|---|---|---|
| Strawberries (1 cup) | 50 | Rich in Vitamin C |
| Flour (1 cup) | 455 | Source of carbohydrates |
| Sugar (1 cup) | 774 | Quick energy boost |
| Butter (1/2 cup) | 810 | Healthy fats |
| Eggs (2 large) | 143 | Protein and nutrients |
Final Thoughts
As I reflect on the delightful experience of baking and savoring a strawberry cake, it’s clear that this treat is more than just a dessert; it’s a celebration of flavors and health. The beauty of this cake lies in its versatility, allowing for countless cake variations that can satisfy any palate.
- Experiment with different flours for unique textures.
- Add a hint of lemon zest for a revitalizing twist.
- Pair it with whipped cream or yogurt for a lighter serving suggestion.
Each slice invites you to explore new dimensions of flavor while indulging in the sweetness of strawberries. So, whether you’re hosting a gathering or simply treating yourself, this strawberry cake is sure to impress and inspire innovation in your baking adventures.
Frequently Asked Questions
Can I Use Frozen Strawberries Instead of Fresh Ones?
Absolutely, I’ve used frozen strawberries before! They’re convenient and often sweeter. Just remember, their texture differs—so your dish might be a bit softer. Embrace the unique benefits they bring; innovation often lies in unexpected choices!
How Do I Store Leftover Strawberry Cake?
Storing leftover cake can feel like a puzzle; I’ve learned that proper techniques guarantee freshness. I wrap it tightly in plastic and pop it in the fridge, mastering cake preservation to enjoy later.
What Is the Best Frosting for Strawberry Cake?
I believe cream cheese frosting adds a tangy richness that perfectly complements the sweetness of strawberry cake. Alternatively, whipped cream creates a light, airy finish. Both options are delicious, so I often switch between them for variety!
Can I Make a Gluten-Free Version of This Cake?
Absolutely, I’ve created a gluten-free version using a blend of gluten-free flours. With a sprinkle of innovation and some baking tips, I make sure each slice feels like a warm embrace, delightful and free.
How Long Does Strawberry Cake Last in the Fridge?
I’ve found that most cakes last about three to four days in the fridge. For ideal freshness, I recommend storing it in an airtight container—those storage tips really enhance its shelf life and flavor!
Conclusion
As I take a bite of my homemade strawberry cake, the sweet, sun-kissed strawberries dance on my palate, reminding me of summer days spent in the garden. Each layer, soft and inviting, represents the joy of simple pleasures and cherished memories. Baking this cake isn’t just about the ingredients; it’s a celebration of life’s little moments. So, grab your mixing bowl and whisk away—let your kitchen transform into a haven of warmth and delight.
Strawberry cake recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream butter and sugar until light and fluffy (3-4 mins).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternately add dry ingredients and milk, mixing until just combined.
- Fold in diced strawberries.
- Divide batter evenly between pans and bake for 25-30 mins (until a toothpick comes out clean).
- Let cakes cool in pans for 10 mins, then transfer to a wire rack.
- Beat butter until creamy. Gradually add powdered sugar, then vanilla.
- Mix in strawberry puree and cream until smooth and spreadable.
- Place one cake layer on a plate. Spread frosting evenly.
- Add the second layer and frost the top and sides.
- Garnish with strawberry slices.
Notes
- For extra strawberry flavor, add 1-2 tbsp strawberry jam between layers.
- Store in an airtight container in the fridge for up to 3 days.
- Freeze unfrosted cakes for up to 1 month.
