strawberry cake from scratch recipe

Written ByJenny Smyth Posted on
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The Best strawberry cake from scratch recipe

I’ve always been a fan of homemade desserts, and this strawberry cake from scratch recipe is one of my favorites. It’s a classic American dessert that never goes out of style, and I love how it’s perfect for any occasion, whether it’s a family gathering or a casual get-together with friends. The combination of sweet strawberries and moist cake is simply irresistible.

As a busy mom, I appreciate how easy this recipe is to make, even on a weeknight. My kids love helping me in the kitchen, measuring out ingredients and mixing the batter. This recipe has been a staple in our household for years, and I’m sure it will be for yours too.

The best part? It’s made entirely from scratch, using wholesome ingredients that are easy to find at your local grocery store. I’ve experimented with different types of sugar, but I find that good old-fashioned granulated sugar gives the cake the perfect balance of sweetness.

You can adjust the amount to your taste, but I like to use about 1 cup of sugar for every 2 cups of flour. When it comes to flavor, I think you’ll agree that this cake is all about the strawberries. Fresh or frozen, they add a burst of juicy sweetness that’s hard to resist.

Don’t be afraid to experiment with different types of milk or buttermilk if you prefer a tangier flavor profile. This cake is all about simplicity and letting the ingredients shine through.

Strawberry Cake from Scratch

4.8 from 1638 votes

A moist and delicious strawberry cake made from scratch, perfect for any occasion. This recipe uses fresh strawberries for a burst of fruity flavor in every bite.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups fresh strawberries, chopped
1/2 cup whole milk

For the Strawberry Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup fresh strawberries, pureed
1/2 tsp vanilla extract
Pinch of salt

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan, or line it with parchment paper.
3In a large mixing bowl, combine the flour, baking powder, and salt.
Set aside.
4Using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Fold in the chopped strawberries.
10Pour the batter into the prepared cake pan and smooth the top with a spatula.
11Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12The cake should have a golden-brown crust and pull away from the sides of the pan slightly.
13Allow the cake to cool in the pan for 10 minutes.
14Then, transfer it to a wire rack to cool completely before frosting.
15To make the strawberry frosting, beat the softened butter in a large mixing bowl until creamy.
16Gradually add the powdered sugar, mixing well.
17Add the strawberry puree, vanilla extract, and a pinch of salt.
18Beat until light and fluffy, about 2-3 minutes.
19Once the cake is completely cool, spread the strawberry frosting evenly over the top and sides of the cake.
20Use a piping bag fitted with a star tip to pipe decorative borders or rosettes around the edge of the cake.
21Slice and serve the cake.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Parchment paper
Spatula
Wire rack
Piping bag
Star tip

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a more intense strawberry flavor, use strawberry extract in the cake batter. You can also add a layer of fresh strawberries between the cake layers for an extra burst of flavor. Store any leftovers in an airtight container at room temperature for up to 3 days.

This strawberry cake from scratch recipe is always a good idea for any occasion – whether it’s a birthday party or just a Tuesday evening dinner with family and friends!

It’s incredibly easy to make and tastes amazing when served fresh or reheated later.

When storing leftover cake, be sure to keep it away from direct sunlight and heat sources so it stays moist and delicious.

❓ Frequently Asked Questions About Strawberry Cake from Scratch

Q: What type of milk should I use in this recipe?

For this recipe, you can use either whole milk or buttermilk – both will give you a delicious result! If you’re looking for a lighter option, try substituting some or all of the milk with Greek yogurt.

Q: Can I use frozen strawberries in this recipe?

Sure thing! Frozen strawberries work just as well as fresh ones in this recipe – just make sure to thaw them first.

Q: How do I ensure my cake doesn’t sink in the middle?

Make sure your oven is preheated to the right temperature (350°F) before baking your cake. Also, avoid overmixing the batter – stop mixing once all your ingredients are combined.

Q: Can I make this recipe ahead of time?

You can prepare the batter up to 24 hours ahead – simply refrigerate it until you’re ready to bake.

Q: What’s the best way to store leftover cake?

To keep your leftover cake fresh for longer, store it at room temperature in an airtight container for up to three days – or wrap tightly in plastic wrap and freeze for up to two months.

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