Name: Strawberry Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 pound strawberries ((1 pint, 2 cups)); 1 Tablespoon granulated sugar; 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ½ cup salted butter ((softened)); 1 ¼ cup granulated sugar; strawberry reduction ((about ⅔ cup)); ¼ cup sour cream ((room temperature)); ¼ cup whole milk ((room temperature)); 2 eggs ((room temperature)); 1 teaspoon pure vanilla extract

Strawberry Cake is a delightful dessert that brings the essence of summer to your table. With its soft, moist layers bursting with fresh strawberry flavor, every slice is a slice of joy. The combination of strawberries mixed into the batter and a beautiful strawberry reduction makes it not only visually appealing but utterly delicious. Imagine the sweet aroma wafting through your kitchen as the cake bakes, promising happiness in every bite.

This easy Strawberry Cake is perfect for any occasion, whether it’s a birthday party, a summer picnic, or just a cozy afternoon treat. It takes just 30 minutes to prep and about 40 minutes to cook, making it both quick and user-friendly for bakers of all skill levels. If you’re looking to impress your friends or simply want to satisfy a sweet craving, this recipe hits the mark. So grab your apron, and let’s get baking!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Cake

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep time and 40 minutes of baking, you’ll have a delicious cake ready in no time.
Irresistible Flavor: Each bite is a heavenly blend of moist cake and sweet strawberries that will leave you craving more.
Eye-Catching Appeal: The vibrant pink hue and strawberry top make it as beautiful as it is tasty—perfect for sharing on social media!
Flexible Serving: Enjoy it as a snack, dessert, or even for breakfast—who doesn’t love cake for breakfast?
Diet-Friendly Options: You can easily adapt it for gluten-free diets by swapping out the flour.

Ingredients You’ll Need

1 pound strawberries (1 pint, 2 cups): Fresh strawberries are essential for flavor. Choose ripe, sweet berries for the best taste, or substitute with frozen strawberries if fresh aren’t available.
1 Tablespoon granulated sugar: This sugar lightly sweetens the strawberries and helps draw out their juices.
2 cups all-purpose flour: Gives structure to the cake. If gluten-free, a 1:1 baking flour works great.
1 teaspoon baking powder: This makes the cake rise and creates a fluffy texture.
½ teaspoon baking soda: Helps balance the acidity and promotes even rising.
½ teaspoon fine sea salt: Enhances all the flavors in the recipe.
½ cup salted butter (softened): Adds richness and moisture. If you prefer a dairy-free option, use margarine or coconut oil.
1 ¼ cup granulated sugar: The main sweetener for the cake, giving it sweetness and a lovely crumb.
Strawberry reduction (about ⅔ cup): This homemade syrup enhances the cake’s strawberry flavor. You can make it easily by simmering fresh strawberries with sugar.
¼ cup sour cream (room temperature): Keeps the cake moist and tender. Greek yogurt is a great substitute.
¼ cup whole milk (room temperature): Contributes to a tender crumb. Use almond milk for a dairy-free version.
2 eggs (room temperature): Helps bind the ingredients together and adds richness.
1 teaspoon pure vanilla extract: The warming notes of vanilla complement the strawberries perfectly.

How to Make Strawberry Cake

Prepare the Strawberries: Start by hulling and chopping the strawberries. Sprinkle them with 1 tablespoon of granulated sugar and let them sit for about 15 minutes. This will create a lovely syrup, enhancing the strawberry flavor.
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt until evenly combined.
Cream Butter and Sugar: In a large mixing bowl, beat ½ cup of softened salted butter and 1 ¼ cup of granulated sugar together until fluffy and pale—about 3 minutes.
Incorporate Eggs and Vanilla: Add the 2 room temperature eggs and 1 teaspoon of pure vanilla extract to the butter mixture. Beat until fully combined, scraping down the bowl as needed.
Combine Dry Ingredients and Liquid: Gradually add the dry mixture to the creamed butter. Alternate adding ¼ cup of room temperature sour cream and ¼ cup of whole milk. Mix just until combined; overmixing can make the cake tough.
Add Strawberry Reduction: Fold in the freshly made strawberry reduction, ensuring an even distribution without overmixing the batter.
Fold in Strawberries: Gently fold in the syrupy strawberries, distributing them evenly through the batter.
Bake the Cake: Pour the batter into your prepared baking pan and smooth the top. Bake in the preheated oven for 30-40 minutes or until the edges begin to turn golden and a toothpick inserted in the center comes out clean.
Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Storing & Reheating

Store any leftover Strawberry Cake at room temperature for up to two days, covering it tightly with plastic wrap to maintain moisture. If you need to refrigerate, place it in an airtight container for up to five days. For longer storage, you can freeze the cake for up to three months. Wrap it tightly in plastic wrap, followed by foil, to prevent freezer burn. When ready to enjoy, thaw it in the fridge overnight and reheat in a 350°F (175°C) oven for about 10 minutes. Note that slightly thawing may enhance the texture and flavor, making every bite a treat.

Chef’s Helpful Tips

To prevent a dry cake, make sure all dairy ingredients are at room temperature.
Be cautious not to overmix your batter after adding flour; this is crucial for a tender cake.
For the best flavor, use ripe, in-season strawberries for your strawberry reduction.
If you’re looking to enhance the strawberry flavor, add a splash of lemon juice or zest to your strawberry reduction while cooking it down.
You can also make this cake ahead of time; it freezes well, so it’s perfect for prepping desserts for special occasions.

Every bite of this easy Strawberry Cake is a celebration of sweet, fruity goodness. The vibrant colors and enticing aroma make this recipe perfect for everything from cozy family dinners to festive summer gatherings. I hope you’ll find joy in making it as much as I did! Whether topped with whipped cream or just enjoyed plain, it’s bound to become a favorite.

Recipe FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! While fresh strawberries provide a great texture and flavor, frozen strawberries can work in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in the cake.

How can I make this Strawberry Cake gluten-free?

Simply replace the all-purpose flour with a 1:1 gluten-free flour blend. This will maintain the structure and moisture of the cake without compromising on taste.

What can I serve with Strawberry Cake?

Strawberry Cake pairs wonderfully with whipped cream for added richness. You could also serve it alongside vanilla ice cream or a refreshing scoop of sorbet for a full sweet experience.

How do I know when my cake is done baking?

To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, it’s ready to come out of the oven. If it’s wet, pop it back in for a few more minutes.

More Desserts Recipes

Recipe Card

Strawberry Cake

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Author: Dorothy
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 16 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Strawberry Cake is a delightful treat with its fresh strawberry flavor and moist texture. Perfect for celebrations or a sweet finish to any meal, it combines simple ingredients for a homemade delight everyone will love.

Ingredients

Scale

1 pound strawberries ((1 pint, 2 cups))
1 Tablespoon granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup salted butter ((softened))
1 ¼ cup granulated sugar
strawberry reduction ((about ⅔ cup))
¼ cup sour cream ((room temperature))
¼ cup whole milk ((room temperature))
2 eggs ((room temperature))
1 teaspoon pure vanilla extract

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Instructions

Make the strawberry reduction by hulling and halving the strawberries.
Blend the strawberries with 1 Tablespoon of sugar until smooth in a high-powered blender.
Transfer the puree to a saucepan and cook over medium heat until thickened, stirring constantly.
Store the thickened reduction in the refrigerator to cool.
Preheat the oven to 350°F (177°C) and prepare a cake pan with parchment paper.
Mix the dry ingredients: flour, baking soda, baking powder, and sea salt in a bowl.
In a large bowl or mixer, beat the softened butter and sugar for 1 minute.
Add eggs and vanilla, mixing for an additional minute.
Stir in sour cream, milk, and the cooled strawberry reduction until smooth.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Spread the batter evenly into the prepared pan and bake for 35-40 minutes until set.
Allow the cake to cool on a wire rack before removing from the pan.
Prepare the strawberry buttercream frosting and spread it over the cooled cake before serving.

Notes

For a vivid pink color, add a few drops of pink gel food coloring to the batter before baking.
The strawberry reduction can be made ahead of time and stored in the refrigerator for convenience.
Ensure the cake is well-cooled before frosting to prevent melting.