There’s a special feeling that comes with summer—the sun shines brighter, laughter fills the air, and the vibrant colors of fresh fruits beckon from every market stall. Just the other day, while browsing through a local farmers’ market, I stumbled upon the most luscious strawberries, their deep red hue and intoxicating aroma capturing my attention. That day, I knew I had to create something extraordinary.
This Fresh Strawberry Cake, with its light and fluffy layers, is my answer to the call of summer gatherings and celebrations. Infused with real strawberries, this cake avoids artificial flavors and coloring, allowing the sweetness of nature to shine through. Topped with a creamy pink frosting made from freeze-dried strawberries, it not only looks stunning but offers a burst of vibrant flavor in every bite.
Perfect for picnics, birthdays, or simply as a treat to share with loved ones, this cake is more than just a dessert; it’s a celebration of the season and a delightful way to savor the essence of fresh strawberries. Let’s dive into this easy recipe that will impress your guests and satisfy your sweet cravings!
Why is Strawberry Cake a must-try?
Endless Flavor: This Strawberry Cake captures the essence of summer with real strawberries that provide a burst of natural sweetness.
Elegant Presentation: Its stunning pink cream cheese frosting transforms the cake into an eye-catching centerpiece.
Simple Instructions: With straightforward steps, you don’t need to be a baking pro to whip this up.
Perfect for Celebrations: Whether it’s a picnic or a birthday, this cake is guaranteed to impress your guests and become a new favorite at gatherings.
For more delicious ideas, don’t forget to check out my favorite summer desserts!
Strawberry Cake Ingredients
• Here’s what you need to make a delightful Strawberry Cake that shines with fresh flavors!
For the Cake
- All-Purpose Flour (270 g) – Forms the base of the cake structure; cake flour can be used for a lighter texture.
- Cornstarch (30 g) – Adds tenderness to the sponge; optional to omit if unavailable.
- Baking Powder (2 ½ tsp) – Helps the cake rise to fluffy perfection.
- Kosher Salt (¼ tsp) – Balances flavor; sea salt can serve as a substitute.
- Granulated Sugar (300 g) – Provides sweetness and moisture; reducing sugar may alter texture.
- Unsalted Butter (½ cup, room temperature) – Adds richness; can be replaced with vegan butter for a dairy-free option.
- Vegetable Oil (¼ cup) – Keeps the cake moist; apple sauce can be an alternative for a lighter cake.
- Large Egg Whites (4) – Contributes to a light texture; using whole eggs slightly changes color but works well.
- Whole Milk (½ cup) – Offers moisture; non-dairy milk can be a dairy-free substitute.
- Fresh Strawberries – The heart of the cake’s flavor; ensure they are hulled and washed before use.
For the Frosting
- Confectioners’ Sugar (360 g) – Essential for a sweet and fluffy frosting; no substitutions suggested, but powdered erythritol can be a low-sugar alternative.
- Cream Cheese (8 oz, room temperature) – The primary ingredient for a creamy frosting; can use dairy-free alternatives if needed.
- Heavy Cream (4 Tbsp) – Adds richness to the frosting; can be omitted for a lighter version.
- Freeze-Dried Strawberries – Intensifies the strawberry flavor in the frosting; can be swapped for more fresh strawberries if desired.
With these ingredients, you’re all set to create a stunning Strawberry Cake that’s sure to elevate any summer celebration!
How to Make Strawberry Cake
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Prepare Strawberries: Blitz the freeze-dried strawberries in a food processor until finely ground. Create fresh strawberry puree by processing hulled and washed strawberries until smooth, simmering until reduced by half.
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Preheat Oven: Set your oven to 350°F (175°C). Grease two 8-inch round baking pans with cooking spray and lay parchment paper at the bottom for easy removal.
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Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, and kosher salt until evenly combined.
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Cream Butter and Sugar: In a stand mixer, beat together room temperature unsalted butter and granulated sugar until the mixture is light and fluffy. Gradually add the vegetable oil and egg whites, mixing until smooth.
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Combine Ingredients: Gradually mix in half of the dry ingredients, followed by whole milk and the cooled strawberry puree. Add the remaining dry ingredients and mix until just combined—be careful not to overmix!
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Bake Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans.
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Make Frosting: Sift together confectioners’ sugar and the blitzed freeze-dried strawberries. In a mixing bowl, beat together softened cream cheese and remaining unsalted butter. Gradually add in the sugar mixture, mixing until smooth, then add in heavy cream and whip until fluffy.
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Assemble Cake: Level the cooled cake layers if necessary. Frost between the layers and then fully coat the exterior of the cake with the creamy frosting. Refrigerate until ready to serve for that perfect texture!
Optional: Garnish with fresh strawberry slices on top for a beautiful finish.
Exact quantities are listed in the recipe card below.
Strawberry Cake Variations & Substitutions
Embrace your culinary creativity and customize this recipe to suit your taste!
- Dairy-Free: Substitute unsalted butter with vegan butter and use non-dairy milk for a delightful dairy-free option.
- Mixed Berries: Swap fresh strawberries for a mix of raspberries and blueberries for a vibrant berry medley in your cake.
- Chocolate Lovers: Add ½ cup of cocoa powder to the batter for a delicious chocolate strawberry cake experience that will excite your taste buds.
- Citrus Twist: Infuse zest from a lemon or orange into the batter for a refreshing citrus note that complements the strawberries beautifully.
- Nutty Crunch: Fold in ½ cup of chopped almonds or walnuts for a crunchy texture that contrasts with the fluffy cake.
- Reduced Sugar: Use a sugar substitute like erythritol for a lower-calorie frosting without sacrificing sweetness or taste.
- Pastry Cream Layer: Enhance your cake by adding a layer of vanilla pastry cream or lemon curd between the cake layers for a decadent surprise.
- Spice it Up: Add a dash of cinnamon or nutmeg to the batter for a warm spice that elevates the flavor profile.
Feel free to mix and match these ideas to create a Strawberry Cake that’s uniquely yours!
Tips for the Best Strawberry Cake
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Temperature Matters: Ensure all ingredients like butter and cream cheese are at room temperature for better mixing, leading to a more tender Strawberry Cake.
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Don’t Overmix: After adding the flour, mix just until combined to keep your cake light and airy—overmixing can lead to a dense texture.
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Fresh Strawberries: Use ripe, hulled strawberries for the best flavor. If they’re too firm or not ripe, the cake won’t have the sweet essence of summer.
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Frosting Consistency: When making the frosting, add heavy cream gradually, and whip until fluffy—this will prevent a runny texture while ensuring a luscious spread.
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Cooling Time: Allow the cakes to cool completely before frosting; this helps the layers stay intact and prevents the frosting from melting.
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Experiment with Flavors: Feel free to add a hint of lemon zest to the batter or frosting for a refreshing twist that pairs beautifully with the fresh strawberries!
Make Ahead Options
These Fresh Strawberry Cake components are ideal for meal prep, making your baking experience smoother and faster! You can prepare the cake layers up to 3 days in advance. Allow them to cool completely, then wrap each layer tightly in plastic wrap and refrigerate to maintain freshness. The frosting can be made up to 24 hours ahead; store it in an airtight container in the fridge. When you’re ready to serve, simply frost the cooled cake layers and refrigerate until serving. This way, you can enjoy a stunning strawberry cake with the same delightful taste, all while saving precious time during your busy week!
What to Serve with Fresh Strawberry Cake?
As summer blooms, the joy of gathering around a delicious dessert like this cake calls for thoughtful pairings to enhance your meal.
- Vanilla Ice Cream: Creamy and slightly sweet, it melts beautifully alongside the moist layers of the cake, creating a delightfully indulgent experience.
- Fresh Berries: A mix of blueberries and raspberries not only adds a burst of color but also a tangy contrast to the sweet cake, refreshing each bite.
- Whipped Cream: Light and fluffy, dollops of freshly whipped cream can elevate the cake further while adding a touch of elegance.
- Sparkling Lemonade: The fizzy citrus notes will harmonize with the sweetness of the cake, making it perfect for a summer gathering.
- Mint Infused Iced Tea: Cool and refreshing, this herbal twist complements the fruity flavors of the cake while offering a soothing finish to your meal.
- Chocolate Drizzle: For the chocolate lovers, a simple drizzle of melted chocolate provides a rich and decadent pairing that enhances the overall dessert experience.
Each of these choices brings out different textures and flavors, turning your strawberry cake into the centerpiece of a delightful feast.
How to Store and Freeze Strawberry Cake
Room Temperature: Store unfrosted cake layers at room temperature in an airtight container for up to 3 days to maintain freshness.
Fridge: Frosted Strawberry Cake can be kept in the refrigerator for up to 5 days. Cover it loosely to prevent the frosting from absorbing any odors.
Freezer: For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw in the fridge before frosting.
Frosting Storage: Keep any leftover cream cheese frosting in an airtight container in the fridge for up to a week. Rewhip slightly before using it again.
Fresh Strawberry Cake Recipe FAQs
What type of strawberries should I use for the best flavor?
Absolutely! Opt for ripe, fresh strawberries that are vibrant red and free of dark spots. These will provide the sweetest flavor and moistness in your Fresh Strawberry Cake. If the strawberries are too firm or not fully ripe, the cake might lack the delightful essence of summer!
How should I store my Strawberry Cake?
To keep your Strawberry Cake fresh, unfrosted layers can be stored at room temperature in an airtight container for up to 3 days. If you’ve added frosting, store it in the refrigerator, but cover it loosely to avoid any strange odors from affecting your cake. It will last up to 5 days this way!
Can I freeze Strawberry Cake?
Yes, you can! To freeze the cake, wrap the unfrosted layers tightly in plastic wrap and then in aluminum foil—this will prevent freezer burn—and place them in the freezer for up to 1 month. When you’re ready to enjoy it, allow it to thaw overnight in the refrigerator before frosting.
What can I do if my cake turns out dense?
Very! If you find your Strawberry Cake is dense, it might be due to overmixing. Once you add the flour, mix until just combined. Also, ensure your baking powder is fresh and that you’re measuring your flour correctly to avoid adding too much. If you’re uncertain, use the spoon-and-level method to measure flour.
Is this cake suitable for guests with dietary restrictions?
Absolutely! To cater to dietary considerations, you can substitute the unsalted butter with vegan butter for a dairy-free version, use non-dairy milk, and replace the cream cheese with a dairy-free alternative. Always check specific allergies with your guests to ensure a delightful experience for everyone!
How long does the frosting last?
You can store any leftover cream cheese frosting in an airtight container in the fridge for up to a week. Just be sure to rewhip it slightly before using again—it’ll regain that fluffy texture, ready to spread on your next treat!
Delicious Strawberry Cake with Cream Cheese Frosting Recipe
Ingredients
Equipment
Method
- Blitz the freeze-dried strawberries in a food processor until finely ground. Create fresh strawberry puree by processing hulled and washed strawberries until smooth, simmering until reduced by half.
- Set your oven to 350°F (175°C). Grease two 8-inch round baking pans with cooking spray and lay parchment paper at the bottom for easy removal.
- In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, and kosher salt until evenly combined.
- In a stand mixer, beat together room temperature unsalted butter and granulated sugar until the mixture is light and fluffy. Gradually add the vegetable oil and egg whites, mixing until smooth.
- Gradually mix in half of the dry ingredients, followed by whole milk and the cooled strawberry puree. Add the remaining dry ingredients and mix until just combined—be careful not to overmix!
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans.
- Sift together confectioners' sugar and the blitzed freeze-dried strawberries. In a mixing bowl, beat together softened cream cheese and remaining unsalted butter. Gradually add in the sugar mixture, mixing until smooth, then add in heavy cream and whip until fluffy.
- Level the cooled cake layers if necessary. Frost between the layers and then fully coat the exterior of the cake with the creamy frosting. Refrigerate until ready to serve.
- Optional: Garnish with fresh strawberry slices on top for a beautiful finish.