Classic Homemade Strawberry Cake Recipe

Classic Homemade Strawberry Cake Recipe

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This recipe details how to create a “Classic Homemade Strawberry Cake,” a delightful dessert featuring tender layers of sponge cake generously filled and frosted with luscious whipped cream or buttercream, and adorned with fresh, vibrant strawberries. The image showcases a beautifully decorated square cake, with one slice carefully removed to reveal the exquisite layers of light-colored cake and a rich, red strawberry filling. The entire cake is frosted with a pristine white icing, piped elegantly around the edges, and topped with whole fresh strawberries, creating a visually appealing and appetizing presentation. Additional strawberries are arranged around the base, completing this quintessential summer dessert.

Ingredients:

For the Sponge Cake (2 layers, 8×8 inch square or 9-inch round):

  • 4 large eggs
  • 1 cup (200g) granulated sugar
  • 1 cup (120g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (60ml) whole milk
  • 2 tablespoons (28g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract

For the Strawberry Filling:

  • 2 cups (about 300g) fresh strawberries, hulled and sliced or diced
  • ¼ cup (50g) granulated sugar (adjust to sweetness of strawberries)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)

For the Whipped Cream Frosting (or Buttercream alternative):

  • For Whipped Cream:
    • 3 cups (720ml) cold heavy cream
    • ½ cup (60g) powdered sugar, sifted (or to taste)
    • 2 teaspoons vanilla extract
  • For Buttercream (Optional, for more stability):
    • 1 cup (226g or 2 sticks) unsalted butter, softened
    • 3-4 cups (360g-480g) powdered sugar, sifted
    • ¼ cup (60ml) whole milk or heavy cream
    • 1 teaspoon vanilla extract
    • Pinch of salt

For Decoration:

  • 1 – 1 ½ cups fresh whole strawberries, for topping and sides
  • Optional: A few mint leaves for garnish

Equipment:

  • Two 8×8 inch square cake pans or two 9-inch round cake pans
  • Parchment paper
  • Cooking spray or butter for greasing
  • Large mixing bowls (2-3)
  • Electric mixer (stand or hand-held)
  • Whisk
  • Rubber spatula
  • Small saucepan (for strawberry filling)
  • Fine-mesh sieve (for sifting flour/powdered sugar)
  • Wire cooling rack
  • Serrated knife (for leveling cakes)
  • Offset spatula or icing spatula
  • Piping bag with a star tip (optional, for decorative borders)
  • Cake plate or serving platter

Instructions:

Part 1: Prepare the Sponge Cake

  1. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8×8 inch square cake pans (or 9-inch round). Line the bottoms with parchment paper and grease the parchment as well.
  2. Separate Eggs: Carefully separate the 4 large eggs into two separate bowls. Ensure no yolk gets into the whites.
  3. Whip Egg Yolks: In a medium bowl, beat the egg yolks with ½ cup (100g) of granulated sugar until pale yellow and thick. Stir in the vanilla extract, melted butter, and milk.
  4. Whip Egg Whites: In a separate large, clean bowl, using an electric mixer with clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup (100g) of granulated sugar, continuing to beat until stiff, glossy peaks form. Be careful not to overbeat.
  5. Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt.
  6. Fold Batter: Gently fold about one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, gradually fold in the remaining egg whites until just combined.
  7. Add Dry to Wet: Sift about half of the dry ingredients over the egg mixture and gently fold until just incorporated. Repeat with the remaining dry ingredients, folding until no streaks of flour remain. Be gentle to maintain the airiness.
  8. Pour into Pans: Divide the batter evenly between the two prepared cake pans.
  9. Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean, and the tops are golden brown and spring back when gently touched.
  10. Cool: Let the cakes cool in their pans on a wire rack for 10-15 minutes, then invert them onto the wire rack to cool completely. Ensure they are completely cool before assembling.

Part 2: Prepare the Strawberry Filling

  1. Macerate Strawberries: In a small saucepan, combine the sliced or diced strawberries, ¼ cup granulated sugar, and lemon juice. Let sit for 10-15 minutes to allow the strawberries to release their juices.
  2. Cook Filling: Place the saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Cook for 5-7 minutes until the strawberries have softened slightly.
  3. Thicken: Whisk in the cornstarch slurry. Continue to cook and stir for 1-2 minutes until the mixture thickens to a jam-like consistency.
  4. Cool: Remove from heat and transfer the strawberry filling to a bowl. Let it cool completely to room temperature, then refrigerate until chilled and firm enough to spread.

Part 3: Prepare the Frosting

  • For Whipped Cream Frosting:
    1. In a very cold bowl (you can chill the bowl and beaters in the freezer for 10-15 minutes), combine the cold heavy cream, sifted powdered sugar, and vanilla extract.
    2. Beat on medium-high speed with an electric mixer until stiff peaks form. Be careful not to overbeat, or it will turn buttery.
  • For Buttercream Frosting (Alternative):
    1. In a large bowl, with an electric mixer, beat the softened butter until light and fluffy, about 2-3 minutes.
    2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increasing to medium-high speed until smooth and fluffy.
    3. Beat in the milk/cream, vanilla extract, and pinch of salt until the desired consistency is reached.

Part 4: Assemble and Decorate the Cake

  1. Level Cakes: If your cake layers have domed tops, use a serrated knife to carefully level them, creating flat surfaces for stacking.
  2. First Layer & Filling: Place one cake layer on your serving plate or cake stand. Spread half of the chilled strawberry filling evenly over the top, leaving a small border around the edges.
  3. Frosting Dam (Optional): If using a very soft filling or whipped cream, you can pipe a thin border (a “dam”) of frosting around the edge of the first cake layer before adding the filling. This helps contain the filling.
  4. Second Layer & Filling: Place the second cake layer on top of the first. Spread the remaining half of the strawberry filling evenly over this layer.
  5. Crumb Coat: Apply a very thin layer of frosting over the entire cake (top and sides). This is called a “crumb coat” and helps to trap any loose crumbs. Refrigerate the cake for 15-20 minutes to set the crumb coat.
  6. Final Frosting: Once the crumb coat is set, apply the remaining frosting generously over the top and sides of the cake, smoothing it with an offset spatula. The image shows a thick, smooth white frosting.
  7. Decorate: Arrange the whole fresh strawberries on top of the cake. You can pipe decorative borders around the top and bottom edges using a piping bag and star tip for an elegant finish, as shown in the image. Add some strawberries around the base of the cake if desired.
  8. Chill: Refrigerate the cake for at least 1-2 hours before slicing to allow the frosting to set and flavors to meld.
  9. Serve: Slice and serve the classic homemade strawberry cake.

Tips for Success:

  • Room Temperature Eggs: For sponge cakes, using room temperature eggs whips up to a greater volume, resulting in a lighter cake.
  • Sifting Flour: Sifting the flour helps prevent lumps and incorporates air, leading to a lighter sponge.
  • Gentle Folding: When combining wet and dry ingredients, and especially when incorporating egg whites, fold gently to maintain the airy structure. Overmixing will result in a dense cake.
  • Chilled Bowls for Whipped Cream: A very cold bowl and beaters are crucial for achieving stiff peaks with whipped cream.
  • Strawberry Sweetness: Taste your strawberries for the filling. If they are very sweet, you might reduce the sugar added to the filling.
  • Don’t Overcook Filling: Cook the strawberry filling just until it thickens. Overcooking can make it too stiff.
  • Chilled Filling: Ensure the strawberry filling is completely chilled before spreading it on the cake; otherwise, it can melt the frosting.
  • Clean Slices: For neat slices, use a sharp, thin-bladed knife and wipe it clean between each cut.
  • Storage: Store Classic Homemade Strawberry Cake in an airtight container in the refrigerator for up to 3-4 days due to the fresh fruit and cream.
  • Freezing: The sponge cake layers (without frosting and filling) can be wrapped tightly and frozen for up to 1 month. Thaw at room temperature before assembling. Frosted cake is best enjoyed fresh but can be frozen for short periods, though the texture of the frosting and fresh strawberries may be affected.
  • Variations:
    • Different Berries: This recipe can be adapted for other berries like raspberries or blueberries.
    • Lemon Zest: Add lemon zest to the cake batter and frosting for a bright, zesty flavor complement to the strawberries.
    • Strawberry Jam/Preserves: For a quicker filling, you can use high-quality strawberry jam or preserves.
    • Chocolate Drizzle: Drizzle melted chocolate over the top of the cake for an extra touch of indulgence.
  • Comparison to other baked goods: This recipe is for a layer cake, which differs from single-layer cakes like many pound cakes or bundt cakes. While it uses a sponge cake base, similar to Blender Sponge Cake or mini sponge cakes, it is assembled into a more elaborate layered dessert. It is distinct from denser, spiced cakes like Healthy Carrot Cake or Spice Bar Cake, or other fruit-filled pies and cobblers. This is a celebration cake, not a bread like Homemade White Bread or Jamaican Banana Bread, nor a cookie or frozen dessert.
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