Homemade Strawberry Cake is a delightful dessert that captures the essence of fresh strawberries in every bite. With its vibrant color and rich flavor, this cake is perfect for celebrating special occasions or simply enjoying a sweet treat at home.
Why Make This Recipe
There are many reasons to make this Homemade Strawberry Cake. First, it’s a wonderful way to use fresh strawberries, which add a burst of flavor and natural sweetness. Second, the cake is light and fluffy, making it a hit for any gathering. Lastly, the homemade frosting brings a creamy, strawberry-infused delight that complements the cake perfectly.
How to Make Homemade Strawberry Cake
Making a Homemade Strawberry Cake is straightforward and involves a few key steps. Let’s get started!
Ingredients:
- 1 pound (454g) fresh strawberries, rinsed and hulled
- 2 and 1/2 cups (295g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) whole milk, at room temperature
- 1/2 cup reduced strawberry puree (from step 1)
- Optional: 1–2 drops red or pink food coloring
- 1 cup (about 25g) freeze-dried strawberries*
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 Tablespoon whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt, to taste
Directions:
- Begin by pureeing the fresh strawberries in a blender or food processor. You should have more than 1 cup of puree.
- Transfer the puree to a small saucepan and simmer over medium-low heat until it reduces to 1/2 cup, which takes about 25–35 minutes. Set it aside to cool.
- Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper, and grease the paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and creamy, about 3 minutes. Add in the egg whites and beat until well combined.
- Mix in the sour cream and vanilla extract, followed by the dry ingredients. Gradually add the milk and mix until just combined.
- Stir in the room-temperature reduced strawberry puree and food coloring if desired.
- Divide the batter into the prepared cake pans and bake for 24–25 minutes. Let the cakes cool in the pans for an hour before transferring them to a cooling rack.
- For the frosting, process the freeze-dried strawberries into a fine powder.
- In a bowl, beat the cream cheese and butter until smooth. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat until creamy and combined.
- Level the cooled cakes, frost between the layers, and cover the sides and top. Chill the assembled cake before serving.
How to Serve Homemade Strawberry Cake
Serve your Homemade Strawberry Cake as a delightful dessert at gatherings or family dinners. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
How to Store Homemade Strawberry Cake
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If the cake has been refrigerated for more than 4 hours, let it sit at room temperature for 2 hours before serving to restore its texture.
Tips to Make Homemade Strawberry Cake
- Make the reduced strawberry puree a day in advance to save time.
- Whisk the dry ingredients well to prevent clumping.
- Don’t overmix once you add the wet ingredients; this helps keep the cake light and fluffy.
Variation
For a different twist, try adding lemon zest to the batter for a refreshing citrus note, or swap the frosting for whipped cream for a lighter finish.
FAQs
1. Can I use frozen strawberries for this recipe?
While fresh strawberries are best for flavor, you can use frozen strawberries if thawed and drained completely.
2. How can I make this cake gluten-free?
You can replace the cake flour with a gluten-free flour blend. Make sure it contains a binder like xanthan gum.
3. Can I make this cake ahead of time?
Yes! You can bake the cakes a day before and store them wrapped in plastic wrap at room temperature until ready to frost and serve.
Homemade Strawberry Cake is a delightful dessert that everyone will love. With its simple ingredients and easy-to-follow steps, it’s a perfect choice for any occasion. Enjoy!
Homemade Strawberry Cake
Ingredients
For the Cake
- 1 pound fresh strawberries, rinsed and hulled
- 2.5 cups cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.75 cups unsalted butter, softened to room temperature
- 1.75 cups granulated sugar
- 5 large egg whites, at room temperature
- 0.33 cup full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 0.5 cup whole milk, at room temperature
- 0.5 cup reduced strawberry puree from step 1
- 1-2 drops red or pink food coloring (optional)
- 1 cup freeze-dried strawberries *
For the Frosting
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 0.5 cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 1 pinch salt to taste
Instructions
Preparation
- Begin by pureeing the fresh strawberries in a blender or food processor. You should have more than 1 cup of puree.
- Transfer the puree to a small saucepan and simmer over medium-low heat until it reduces to 1/2 cup, about 25–35 minutes. Set it aside to cool.
- Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper, and grease the paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Baking
- In a large bowl, beat the softened butter and sugar until light and creamy, about 3 minutes.
- Add in the egg whites and beat until well combined.
- Mix in the sour cream and vanilla extract, followed by the dry ingredients.
- Gradually add the milk and mix until just combined.
- Stir in the room-temperature reduced strawberry puree and food coloring if desired.
- Divide the batter into the prepared cake pans and bake for 24–25 minutes.
- Let the cakes cool in the pans for an hour before transferring them to a cooling rack.
Frosting
- Process the freeze-dried strawberries into a fine powder.
- In a bowl, beat the cream cheese and butter until smooth.
- Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat until creamy and combined.
Assembly
- Level the cooled cakes, frost between the layers, and cover the sides and top.
- Chill the assembled cake before serving.
