homemade strawberry cake recipe

Written ByJenny Smyth Posted on
homemade strawberry cake recipe
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The Best homemade strawberry cake recipe

I’ve been making this homemade strawberry cake recipe for years, and it’s always a hit with my family. It’s a classic recipe that’s easy to follow and requires minimal ingredients.

I love how moist and flavorful the cake turns out, and the best part is that it’s made with fresh strawberries. There’s something about the combination of sweet strawberries and the subtle tang of vanilla that just makes this cake special.

My kids adore helping me in the kitchen, especially when we get to mix in the batter and add in the fresh strawberries. This recipe is perfect for any occasion – whether it’s a birthday party, a family gathering, or just a Tuesday.

The cake is also incredibly versatile – we love serving it as a dessert, but it’s also amazing as a snack or even as a breakfast treat. One of the best things about this recipe is that it’s relatively healthy compared to other desserts.

The strawberries provide natural sweetness and plenty of antioxidants, while the whole wheat flour adds fiber and texture to the cake. I like to serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra-special touch.

Homemade Strawberry Cake

Homemade Strawberry Cake

4.8 from 1300 votes

A moist and delicious strawberry cake perfect for any occasion. This cake is loaded with fresh strawberries and has a light, fluffy texture.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 400 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 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup fresh strawberries, chopped
1/2 cup milk

For the Strawberry Frosting

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

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour an 8-inch round cake pan.
3Line the bottom with parchment paper.
4In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
5In a large bowl, cream together butter and sugar until light and fluffy.
6Beat in eggs, one at a time, until well combined.
7Stir in vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients.
9Mix just until combined.
10Fold in chopped strawberries.
11Pour the batter into the prepared cake pan.
12Spread evenly with a spatula.
13Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
14The cake should be golden brown and slightly pulling away from the sides of the pan.
15Remove the cake from the oven and let it cool in the pan for 10 minutes.
16Then, transfer it to a wire cooling rack to cool completely.
17While the cake is cooling, prepare the strawberry frosting.
18In a large bowl, beat together butter until creamy.
19Gradually add powdered sugar, beating until light and fluffy.
20Add strawberry puree, vanilla extract, and a pinch of salt.
21Beat until well combined and smooth.
22Once the cake is completely cooled, spread the strawberry frosting evenly over the top and sides of the cake.
23Slice and serve.
24Store any leftovers in an airtight container at room temperature for up to 3 days.

🔧Equipment

Mixing bowl
Electric mixer
8-inch round cake pan
Parchment paper
Wire cooling rack
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 90mg🧂Sodium: 200mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 4g

📝Notes

Tips: For a more intense strawberry flavor, you can macerate the strawberries in a bit of sugar before adding them to the cake batter. This will bring out their juices and enhance their flavor. You can also add a swirl of strawberry puree to the cake batter for a marbled effect. To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Watch Video Of How Homemade Strawberry Cake Works

This homemade strawberry cake recipe is always a good idea for any occasion – whether it’s a birthday party, family gathering, or just a Tuesday. It’s incredibly versatile, making it perfect for both sweet treats and savory snacks.

One of my favorite things about this recipe is how well it stores – you can easily store it at room temperature for up to 3 days or pop it in the fridge or freezer for longer storage. When you’re ready to serve, simply thaw at room temperature or reheat in the oven for an extra-special treat.

❓ Frequently Asked Questions About Strawberry Cake

Q1: What type of flour should I use for this recipe?

This recipe uses whole wheat flour for added nutrition and texture.

Q2: Can I substitute fresh strawberries with frozen ones?

While you can use frozen strawberries in a pinch, using fresh ones will result in a better flavor and texture.

Q3: How do I prevent the cake from becoming too dense?

Making sure to not overmix the batter is key to achieving a light and fluffy texture.

Q4: Can I make this recipe gluten-free?

Yes, simply substitute the whole wheat flour with an equivalent amount of gluten-free flour.

Q5: How long does this cake keep at room temperature?

This cake will keep at room temperature for up to 3 days; if you won’t be serving it within that timeframe, consider storing it in an airtight container in the fridge or freezer.

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