Why Make This Strawberry Cake
Strawberry cake is a delightful dessert that combines the sweetness of strawberries with a moist, fluffy cake. This vibrant treat is perfect for birthday celebrations, summer picnics, or simply as a sweet indulgence for any day of the week. The freshly pureed strawberries give the cake a rich, fruity flavor while keeping it light and airy. Topped with whipped cream and extra strawberries, it’s not just a feast for the stomach but also a feast for the eyes. When you slice into this cake, the beautiful pink layers and the inviting aroma of strawberries will make you the star of any gathering.
How to Make Strawberry Cake
Making strawberry cake is a straightforward process that anyone can master. By following simple steps with easily accessible ingredients, you can create a stunning cake that impresses family and friends. What’s great about this recipe is that it uses fresh strawberries, which not only enhances the flavor but also provides vibrant color and natural sweetness. This cake is a wonderful way to showcase the deliciousness of strawberries, making it a favorite for many.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs
- 2 cups fresh strawberries, pureed
- Whipped cream for topping
- Fresh strawberries for garnish
Directions:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. You’ll know it’s ready when the mixture looks pale and is fluffy to the touch.
- Add the eggs one at a time, beating well after each addition to ensure everything is well blended.
- Mix in the vanilla extract and the strawberry puree, letting that fresh, fruity aroma fill your kitchen.
- In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until everything is well combined — the batter will be smooth and a little thick.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back when lightly touched.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, spread whipped cream between the cake layers and on top.
- Garnish with fresh strawberries for a beautiful presentation. Serve and enjoy!
Nutritional Information
Per slice (1/12 of cake):
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 75mg
- Sodium: 150mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 4g
How to Serve Strawberry Cake
Strawberry cake is perfect for any occasion! Serve it at a birthday party, a summer barbecue, or even as a sweet ending to a family dinner. Pair it with a scoop of vanilla ice cream for an extra treat. For a charming touch, cut the cake into heart shapes for anniversaries or Valentine’s Day. Each slice is not only delectable but also vibrant, making it a stunning centerpiece for your dessert table.
How to Store Strawberry Cake
Proper storage is key to keeping your strawberry cake fresh and delicious. If you have leftover cake, keep it covered in the refrigerator for up to 4 days. This will ensure that the whipped cream remains fresh and the cake stays moist. If you need to store it longer, place it in an airtight container and freeze it for up to 2-3 months. Before serving, let the cake thaw in the refrigerator overnight, then add fresh whipped cream and strawberries if needed.
Expert Tips for Perfect Strawberry Cake
- Use Fresh Strawberries: Opt for ripe, fresh strawberries for the best flavor. If they’re overly ripe, they can be too mushy, affecting the cake’s texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Test for Doneness: Use a toothpick to check if the cake is done. If it comes out with a few moist crumbs, that’s perfect. If it comes out wet, give it more time in the oven.
- Variations: Consider adding a splash of lemon juice to the batter for a delightful twist, enhancing the strawberry flavor even more.
Delicious Variations
To keep things exciting, here are a few variations on the classic strawberry cake:
- Strawberry Shortcake: Use the same recipe but serve the cake as shortcake with whipped cream and sliced strawberries layered in between.
- Chocolate Strawberry Cake: Add ½ cup of cocoa powder to the dry ingredients for a delicious chocolate flavor combined with strawberries.
- Almond Extract: Substitute vanilla extract with almond extract for a nutty aroma that pairs beautifully with strawberries.
Frequently Asked Questions
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them first to avoid excess moisture which could affect the texture of the cake.
2. Is it necessary to use whole milk?
Using whole milk provides the best texture and flavor, but you can substitute with 2% or almond milk if needed, keeping in mind that the flavor may change slightly.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance. Just wrap them tightly in plastic wrap and store them in the fridge until you’re ready to frost and serve.
Conclusion
Strawberry cake is a simple yet elegant dessert that’s sure to impress. With its vibrant flavors and beautiful presentation, it brings joy to any table. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this recipe is easy to follow and sure to deliver delicious results. So grab your fresh strawberries, invite a friend over, and get baking; you’re going to love this delightful dessert! Don’t forget to share your strawberry cake adventures with us – we’d love to hear how yours turns out!
Strawberry Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and the strawberry puree.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, spread whipped cream between the cake layers and on top.
- Garnish with fresh strawberries and serve.