Classic Homemade Strawberry Cake Recipe

Classic Homemade Strawberry Cake Recipe

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This recipe is for a “Classic Homemade Strawberry Cake,” a delightful and visually appealing dessert that emphasizes fresh strawberry flavor. The image shows a beautifully decorated, round layer cake with a vibrant pink hue, indicating the presence of strawberries in the cake itself and likely in the frosting. The cake is generously covered in a smooth, creamy frosting, also a soft pink, and is adorned with a ring of fresh, bright red strawberries around the top edge, adding both beauty and a burst of fresh fruit. Some of the strawberries are whole, while others appear to be halved or quartered. The sides of the cake are either simply frosted or perhaps have a subtle textured design. This type of cake is perfect for celebrations, birthdays, or any occasion where a sweet, fruity, and impressive dessert is desired. It offers a balance of tender cake, rich frosting, and the refreshing tang of fresh berries.

Ingredients:

For the Strawberry Cake Layers:

  • 2 ½ cups (300g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk, at room temperature (or 1 cup milk + 1 tbsp lemon juice, let sit 5 mins)
  • 1 cup (about 6-8 oz) fresh strawberries, puréed (about ½ cup purée)
  • Optional: A few drops of red or pink food coloring for a more vibrant color

For the Strawberry Cream Cheese Frosting:

  • 1 (8 oz) package cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4-5 cups (480-600g) powdered sugar (confectioners’ sugar), sifted
  • ½ cup (about 3-4 oz) fresh strawberries, finely diced or crushed (or 2-3 tbsp strawberry purée)
  • 1 teaspoon vanilla extract
  • Optional: 1-2 tablespoons milk or cream (if needed for consistency)
  • Optional: A few drops of red or pink food coloring

For Garnish:

  • 1 cup (about 6-8 oz) fresh strawberries, hulled and halved or quartered, for decorating
  • Optional: Mint leaves or additional small whole strawberries

Equipment:

  • Two 8-inch round cake pans
  • Parchment paper
  • Cooking spray or butter/flour for greasing pans
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer (stand mixer with paddle attachment or handheld mixer recommended)
  • Rubber spatula
  • Sifter
  • Wire cooling rack
  • Serrated knife (for leveling cakes, if needed)
  • Offset spatula or butter knife (for frosting)

Instructions:

Part 1: Prepare the Strawberry Cake Layers

  1. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper circles for easy release.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl (or the bowl of a stand mixer), cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
  5. Prepare Strawberry Purée: Hull the fresh strawberries and purée them in a blender or food processor until smooth. You’ll need about ½ cup of purée.
  6. Alternate Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
  7. Fold in Strawberry Purée & Color: Gently fold in the strawberry purée until just combined. If desired, add a few drops of red or pink food coloring to achieve a more vibrant pink color.
  8. Fill Pans and Bake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
  9. Bake: Bake for 28-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
  10. Cool Cakes: Remove the cakes from the oven and let them cool in the pans on a wire cooling rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely before frosting. This is crucial for preventing the frosting from melting.

Part 2: Prepare the Strawberry Cream Cheese Frosting

  1. Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened cream cheese and softened unsalted butter together on medium speed until very smooth and creamy, about 2-3 minutes. Ensure there are no lumps of cream cheese.
  2. Add Vanilla and Strawberries: Stir in the vanilla extract and the finely diced or crushed fresh strawberries (or strawberry purée).
  3. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, until fully incorporated and the frosting reaches a smooth, spreadable consistency. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached. If it’s too thin, add more powdered sugar.
  4. Add Color (Optional): If desired, add a few drops of red or pink food coloring to match the cake and enhance the color. Beat on medium-high speed for another 1-2 minutes until light and fluffy.

Part 3: Assemble and Decorate the Cake

  1. Level Cakes (Optional): If your cake layers have domed tops, use a serrated knife to carefully level them so they are flat. This makes for a more stable and professional-looking cake.
  2. First Layer: Place one cake layer on your serving plate or cake stand.
  3. Frost First Layer: Spread a generous amount of strawberry cream cheese frosting evenly over the top of the first cake layer.
  4. Second Layer: Carefully place the second cake layer on top of the frosted first layer.
  5. Crumb Coat (Optional but Recommended): Apply a very thin layer of frosting all over the entire cake (top and sides). This “crumb coat” traps 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 to the top and sides of the cake, smoothing it out with an offset spatula or butter knife. Aim for even coverage.
  7. Decorate with Fresh Strawberries: Hull and halve or quarter the remaining fresh strawberries for decoration. Arrange them decoratively around the top edge of the cake. You can also add a few mint leaves for contrast, or place smaller whole strawberries if available.
  8. Chill: Refrigerate the Classic Homemade Strawberry Cake for at least 30 minutes to allow the frosting to set before serving. This will make it easier to slice.

Part 4: Serving & Storage

  1. Serve: Slice the cake with a sharp, warm knife (wipe with hot water between slices for clean cuts) and serve chilled or at room temperature.
  2. Storage: Store leftover Classic Homemade Strawberry Cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. Allow it to come to room temperature for about 15-20 minutes before serving for the best flavor and texture.

Tips for Success:

  • Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for a smooth, well-emulsified batter and frosting.
  • Don’t Overmix: Overmixing the cake batter can lead to a tough cake. Mix only until ingredients are just combined.
  • Fresh Strawberries: The key to this cake’s flavor is the use of fresh, ripe strawberries. While frozen strawberries can be used in a pinch for purée, fresh is always superior for flavor and garnish.
  • Sifted Powdered Sugar: Sifting powdered sugar for the frosting prevents lumps and ensures a smooth consistency.
  • Adjust Frosting Consistency: If your frosting is too stiff, add a tiny bit of milk or cream. If it’s too thin, add more sifted powdered sugar.
  • Cooling Time: Allow cake layers to cool completely before frosting. This is the most common reason for runny frosting.
  • Presentation: A final touch of fresh strawberries elevates the visual appeal significantly.
  • Sweet Dessert: This Classic Homemade Strawberry Cake is a prime example of a sweet dessert. It falls into the same category as other delightful sweet treats like the Pineapple Upside Down Loaf Cake, Fresh Strawberry Pie, Cinnamon Swirl Apple Loaf Cake, No-Bake Chocolate Eclair Cake, Southern-Style Peach Cobbler, Super Moist Chocolate Truffle Cake, the chocolate cake held by a woman, Decadent Chocolate Ganache Layer Cake, Double Chocolate Cream Dream Cake, Fluffy Japanese-Style Blender Sponge Cake, Delightful Strawberry Crunch Cookies, No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, an unnamed chocolate pie, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, Fried Apple or Peach Pies or Yogurt Cake. It is distinct from savory dishes.
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