A slice of Homemade Strawberry Cake can brighten any day! This delicious cake is bursting with the sweet flavor of fresh strawberries and is perfect for celebrations or just a treat for yourself. Follow this simple recipe to create a delightful dessert that will make your taste buds sing.
Why You’ll Love Homemade Strawberry Cake:
- Fresh Strawberry Flavor: The use of real strawberries gives this cake an authentic, fresh flavor that is simply irresistible.
- Creamy Frosting: Topped with a rich cream cheese frosting, each bite is creamy and decadent.
- Beginner Friendly: This recipe is easy enough for beginners, making it accessible for anyone looking to bake something special.
- Versatile for Any Occasion: Perfect for birthdays, holidays, or just a sweet afternoon treat, this cake fits any occasion.
- Customizable: The recipe allows for different flavor twists and variations, giving you the freedom to make it your own.
Prep & Cook Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: Approximately 1 hour
- Yield: Serves 12-16 slices
What You Need For Homemade Strawberry Cake
- 3 cups (400g) of quartered strawberries*
- 3/4 cup (173g) sour cream
- 1/4 cup (60ml) milk
- 4 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups (325g) all-purpose flour (measured properly)
- 1 1/2 cups (310g) sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 7–9 drops pink food color, optional
- 2 cups (46g) freeze-dried strawberries*
- 16 oz (452g) cream cheese, room temperature
- 3/4 cup (172g) unsalted butter, room temperature
- 10 cups (1150g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 3/4 cup chopped strawberries
Step-by-Step: How to Make Homemade Strawberry Cake
1. To make the cakes
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the room temperature butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with milk, mixing until just combined.
- Fold in the quartered strawberries and pink food coloring if using.
- Divide the batter evenly between the two prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling completely in the pans.
2. For the frosting
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Add the vanilla extract and a pinch of salt. Mix until fluffy.
- Fold in the chopped strawberries gently for an added burst of flavor.
- Once the cakes are completely cooled, place one cake layer on a serving platter and cover it with frosting.
- Place the second layer on top and frost the top and sides of the cake.
Pro Tips to Perfect Homemade Strawberry Cake
- Choose Ripe Strawberries: Always use fresh, ripe strawberries for the best flavor.
- Use Room Temperature Ingredients: Bring your butter, eggs, and cream cheese to room temperature for the best blending results.
- Don’t Overmix: Mix your batter just until the ingredients are combined to keep the cake light and fluffy.
- Cool Completely: Ensure your cake layers are completely cool before frosting to prevent melting your frosting.
- Sift Your Flour: Sift the flour to avoid clumps and ensure an even texture for your cake.
How to Serve Homemade Strawberry Cake
- Slice and Serve: Cut the cake into even slices and serve as is.
- With Dairy: A scoop of vanilla ice cream or a dollop of whipped cream complements the strawberry flavors perfectly.
- Garnish: Add fresh strawberry slices on top for decoration.
- Beverage Pairing: Serve with iced tea or lemonade for a refreshing treat.
Storing Your Homemade Strawberry Cake
- Room Temperature: Store any leftovers at room temperature for up to 2 days in an airtight container.
- Refrigeration: Keep the cake in the fridge if the heat is high; it can last for up to 5 days.
- Freezing: Wrap the un-frosted cake layers tightly in plastic wrap and freeze for up to 3 months.
- Frosting Storage: Store any leftover frosting in the refrigerator for a week; feel free to use it on cupcakes later!
- Cut Portions: For easy serving later, slice the cake and wrap the pieces individually in plastic wrap before freezing.
Keys to Recipe Success
- Accurate Measurements: Always measure your ingredients correctly to ensure consistency.
- Don’t Skip the Baking Powder: It’s essential for the cake to rise properly.
- Cool Cakes in Pans: Letting cakes cool in pans for a bit before transferring them helps prevent breakage.
- Fresh Ingredients: Use fresh strawberries and quality butter for the best flavor and texture.
Flavor Twist Ideas
- Lemon Zest: Add fresh lemon zest to the batter for a zingy twist.
- Chocolate Chips: Fold in mini chocolate chips for an indulgent chocolate-strawberry cake.
- Add Nuts: Chopped walnuts or almonds can add texture and flavor.
- Coconut Cream Frosting: Try coconut cream in place of cream cheese for a tropical flavor.
Homemade Strawberry Cake FAQ Guide
Q: Can I use frozen strawberries?
A: Fresh strawberries are best, but if frozen are all you have, thaw them and drain excess moisture before adding them to the cake.
Q: How do I make my cake more moist?
A: Adding an extra egg or using a little bit of yogurt or buttermilk can help improve moisture.
Q: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend, and adjust the recipe accordingly.
Q: What’s the best way to decorate the cake?
A: Decorate with whipped cream, additional fresh strawberries, or even edible flowers for a beautiful presentation.
Closing Remarks
Making a Homemade Strawberry Cake is a delightful experience that results in a delicious dessert everyone will love. The combination of real strawberries and a creamy frosting makes for a cake that’s both beautiful and tasty. Whether you’re celebrating a special occasion or just want a sweet treat to enjoy, this cake is sure to impress. Enjoy baking, and don’t forget to share your creation!
Homemade Strawberry Cake
A delicious cake bursting with fresh strawberry flavor, topped with creamy frosting, perfect for any occasion.
Ingredients
For the cake
- 3 cups quartered strawberries Fresh strawberries
- 3/4 cup sour cream
- 1/4 cup milk
- 4 large eggs Room temperature
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour Measured properly
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 7-9 drops pink food color Optional
- 2 cups freeze-dried strawberries
For the frosting
- 16 oz cream cheese, room temperature
- 3/4 cup unsalted butter, room temperature
- 10 cups powdered sugar
- 1 tsp vanilla extract
- Pinch salt
- 3/4 cup chopped strawberries
Instructions
To make the cakes
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the room temperature butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with milk, mixing until just combined.
- Fold in the quartered strawberries and pink food coloring if using.
- Divide the batter evenly between the two prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling completely in the pans.
For the frosting
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Add the vanilla extract and a pinch of salt. Mix until fluffy.
- Fold in the chopped strawberries gently for an added burst of flavor.
- Once the cakes are completely cooled, place one cake layer on a serving platter and cover it with frosting.
- Place the second layer on top and frost the top and sides of the cake.
Notes
For best results, use fresh strawberries and ensure all ingredients are at room temperature before mixing. Avoid overmixing the batter and allow the cakes to cool completely before frosting.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 80gProtein: 6gFat: 25gSaturated Fat: 15gSodium: 300mgFiber: 1gSugar: 60g
Tried this recipe?Let us know how it was!
