This strawberry cake recipe is a must-try for anyone who loves the combination of fresh strawberries and a moist, tender cake. Strawberry cake is a beloved dessert that perfectly balances sweetness and tartness, making it an ideal choice for any celebration. Whether you’re planning a birthday party, a summer picnic, or just looking for a delicious way to enjoy fresh strawberries, this strawberry cake recipe is sure to impress. In this guide, we’ll walk you through the steps to create a beautiful and flavorful strawberry cake from scratch, including tips for selecting the best ingredients, variations to try, and how to store your cake for maximum freshness.
Ingredients You Will Need in strawberry cake recipe
To make a strawberry cake recipe that bursts with flavor and has the perfect texture, you’ll need to gather the following ingredients:
- Fresh Strawberries: 2 cups of fresh strawberries, hulled and chopped. Fresh strawberries are the star of this cake, providing natural sweetness and a vibrant color. When selecting strawberries, look for bright red berries with no white or green spots, as these indicate ripeness. If fresh strawberries are out of season, you can use frozen strawberries, but be sure to thaw and drain them thoroughly before using.
- All-Purpose Flour: 2 ½ cups. Flour gives the cake its structure, and using all-purpose flour ensures that the cake is tender yet sturdy enough to hold up the strawberries.
- Granulated Sugar: 1 ½ cups. Sugar not only sweetens the cake but also helps to keep it moist. For a deeper flavor, you can substitute part of the granulated sugar with brown sugar.
- Baking Powder: 2 ½ teaspoons. Baking powder is a leavening agent that helps the cake rise and gives it a light, airy texture.
- Salt: ½ teaspoon. A pinch of salt enhances the flavor of the cake and balances the sweetness.
- Unsalted Butter: 1 cup (2 sticks), softened. Butter adds richness and moisture to the cake. Make sure it’s at room temperature so it creams easily with the sugar.
- Eggs: 4 large eggs, at room temperature. Eggs provide structure and moisture to the cake. Room temperature eggs mix more evenly into the batter.
- Vanilla Extract: 2 teaspoons. Vanilla adds depth of flavor and complements the strawberries beautifully.
- Milk: 1 cup, at room temperature. Milk adds moisture to the cake, making it soft and tender.
- Strawberry Jam: ½ cup. This enhances the strawberry flavor in the cake. Use a high-quality jam for the best results.
- Pink or Red Food Coloring (optional): A few drops. If you want to intensify the pink hue of the cake, you can add food coloring, but it’s entirely optional.
Instructions for Making the Strawberry Cake recipe
Step 1: Prepare the Strawberries
Start by washing and hulling the strawberries. Chop them into small pieces, about the size of a pea, and set them aside. These will be folded into the cake batter later, adding pockets of juicy strawberry flavor.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking these ingredients helps to evenly distribute the leavening agents and ensures a uniform crumb in the cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. Creaming incorporates air into the butter, which helps the cake rise and creates a light, tender crumb.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition. This method ensures that the eggs are fully incorporated into the batter and helps to prevent curdling. After adding all the eggs, mix in the vanilla extract.
Step 5: Incorporate the Dry Ingredients and Milk
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk. Start and end with the flour mixture. Mix just until combined after each addition to avoid overmixing, which can lead to a tough cake.
Step 6: Fold in the Strawberries and Jam
Using a spatula, gently fold in the chopped strawberries and strawberry jam. Be careful not to overmix, as this can cause the strawberries to release too much juice and make the batter too thin.
Step 7: Bake the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking to ensure even cooking.
Step 8: Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely. It’s essential to let the cakes cool completely before frosting to prevent the frosting from melting.
Making the Strawberry Frosting
No strawberry cake is complete without a luscious strawberry frosting. Here’s how to make it:
- Unsalted Butter: 1 cup (2 sticks), softened.
- Powdered Sugar: 4 cups.
- Strawberry Puree: ¼ cup. Make this by blending fresh strawberries until smooth.
- Vanilla Extract: 1 teaspoon.
- Salt: A pinch.
Step 1: Beat the Butter
In a large bowl, beat the softened butter with a mixer on medium speed until creamy, about 2 minutes. The butter should be smooth and slightly pale.
Step 2: Add the Powdered Sugar
Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition. Once all the sugar has been added, increase the mixer speed to medium-high and beat until light and fluffy.
Step 3: Add the Strawberry Puree and Vanilla
Pour in the strawberry puree and vanilla extract. Beat on medium speed until fully incorporated. The frosting should be smooth and spreadable. If it’s too thick, you can add a tablespoon of milk; if it’s too thin, add more powdered sugar.
Step 4: Frost the Cake
Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top, then place the second cake layer on top of the frosting. Spread the remaining frosting on the top and sides of the cake. For a decorative touch, you can add sliced strawberries on top or pipe additional frosting along the edges.
Variations and Tips
- Strawberry Lemon Cake: Add the zest of one lemon to the batter and a tablespoon of lemon juice to the frosting for a refreshing citrus twist.
- Strawberry Shortcake: For a classic twist, bake the cake in a single layer and serve with whipped cream and additional fresh strawberries.
- Gluten-Free Strawberry Cake: Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Check the baking time as it may vary slightly.
Storing Your Strawberry Cake
To keep your strawberry cake fresh, cover it with plastic wrap or store it in an airtight container. The cake can be stored at room temperature for up to two days or in the refrigerator for up to five days. If you’re planning to make the cake in advance, you can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and foil. They can be frozen for up to three months. Thaw the layers overnight in the refrigerator before frosting.
Health and Nutritional Insights
Strawberries are not only delicious but also packed with nutrients. They are a rich source of vitamin C, manganese, and antioxidants, all of which contribute to overall health. Incorporating strawberries into your diet can help improve heart health, regulate blood sugar levels, and support skin health. This strawberry cake, while a treat, provides a way to enjoy the benefits of strawberries in a more indulgent form.
To make this cake a bit healthier, consider reducing the sugar by a third or substituting some of the sugar with a natural sweetener like honey or maple syrup. You can also use whole wheat pastry flour instead of all-purpose flour to increase the fiber content.
Frequently Asked Questions
Q: Can I use frozen strawberries in this recipe? A: Yes, you can use frozen strawberries if fresh ones are not available. Be sure to thaw and drain them thoroughly before incorporating them into the batter. Excess moisture from the frozen strawberries can make the cake batter too wet, affecting the texture of the cake.
Q: How can I make this cake vegan? A: To make this strawberry cake vegan, replace the butter with a plant-based margarine or coconut oil. Substitute the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use a non-dairy milk like almond or soy milk. Ensure that the strawberry jam you use is also vegan.
Q: Can I add other fruits to this cake? A: Absolutely! This recipe is quite versatile, and you can add other fruits like blueberries, raspberries, or even diced peaches. Just be mindful of the moisture content, as very juicy fruits may alter the cake’s texture.
Q: What’s the best way to decorate a strawberry cake? A: Simplicity often works best with a strawberry cake. Fresh strawberries, mint leaves, or a dusting of powdered sugar can be beautiful and effective decorations. For a more elaborate presentation, consider piping rosettes with the strawberry frosting or adding edible flowers.
Q: How do I prevent the strawberries from sinking to the bottom of the cake? A: To prevent the strawberries from sinking, toss them in a little bit of flour before folding them into the batter. This helps to suspend the berries evenly throughout the cake.
Conclusion
This strawberry cake recipe is not only a celebration of the delightful flavors of fresh strawberries but also a versatile dessert that can be adapted to suit various tastes and dietary needs. Whether you choose to keep it classic or try out the variations, this cake is sure to become a favorite in your baking repertoire. The vibrant color, sweet-tart flavor, and moist crumb make it perfect for any occasion, from casual gatherings to special celebrations.
By following this detailed guide, you’ll be able to create a strawberry cake that is as beautiful as it is delicious. Happy baking!
