I grew up with a mixing bowl that hummed on weekends. This strawberry cake keeps that memory close. The batter blushes pink from real berries and the kitchen fills with a clean sweet smell that says dessert is on its way. I use fresh puree and a bright crumb to get lift and a soft bite. My fork sinks in, and the fruit meets a light vanilla note. This is my best strawberry cake recipe for birthdays and slow Sundays. If you like a twist, a chocolate strawberry cake recipe works with the same base. For bake sales, the strawberry cake cookies recipe wins smiles. For extra tenderness I log the moist strawberry cake recipe details below. For topping ideas see the strawberry cake icing recipe. If you need a shortcut, try the strawberry cake recipe box easy path. We can bake this together and keep the process calm and simple. I am Elena from Elena Cooks. I test with one bowl first, then I scale for friends. You get clear steps, no rush, and a cake that slices clean. Pour some tea, taste a crumb, and tell me how it goes so I can tweak what needs love.
Table of Contents
- 1 Key Takeaways
- 2 Easy Strawberry Cake Recipe
- 3 Ingredients for Strawberry Cake
- 4 How to Make Strawberry Cake
- 5 Tips for Making Strawberry Cake
- 6 Making Strawberry Cake Ahead of Time
- 7 Storing Leftover Strawberry Cake
- 8 Try these Desserts next
- 9 Strawberry Cake
- 10 Nutrition
1 Key Takeaways
I bake for simple joy. This strawberry cake brings that feeling fast. The batter takes on a soft blush and the crumb feels tender under a fork. The flavor stays bright from fresh berries. No mix needed. We keep the method clear and the tools basic.
I am Elena from Elena Cooks at https www dot elenacooks dot com. I test every step in a small kitchen. I write what works for me and for friends who want real cake on a real weeknight. The steps sit close and easy to follow. The goal stays steady. Cake that tastes like strawberries.
You will see a short list. You will use a moderate oven. You will cool before frosting. That pause matters. The crumb sets. The slices cut clean. Advertisers love clarity. Readers love results. We meet both.
2 Easy Strawberry Cake Recipe
This strawberry cake starts with reduced berry puree. Strawberry cake lovers want real fruit in the crumb. I stir in a touch of vanilla and a little lemon for lift. Two pans give layers and room for cream cheese frosting.
We work from scratch with no stress. The batter comes together in one large bowl and one small bowl. A fresh strawberry cake tastes gentle and sweet. The color looks like a spring dress you actually wear. No neon. Just berries.
I whisk dry goods. I beat butter and sugar. I add eggs one by one. I fold in puree. That is it. Easy strawberry cake feels doable on a weeknight. If you want a twist, the best strawberry cake recipe note points to a chocolate strawberry cake recipe idea. For bake sales I have a strawberry cake cookies recipe plan that borrows this batter.
3 Ingredients for Strawberry Cake
Strawberries Fresh berries give color and clear flavor. I puree then simmer to thicken. The reduced puree holds sweet notes and keeps the crumb soft.
Cake flour A low protein flour keeps the bite light. I spoon and level for accuracy. A scale works even better for repeat success.
Baking powder and baking soda These two raise the batter and hold air. The crumb lifts and stays tender. I measure with care and keep them fresh.
Fine salt A small pinch wakes the fruit. The sweet edge stays clean. The cake tastes like strawberries not sugar.
Unsalted butter Soft butter beats with sugar until light. It adds body and a gentle dairy note that plays well with berries.
Neutral oil A splash of oil keeps slices soft on day two. I like the balance. Butter gives flavor. Oil gives lasting tenderness.
Granulated sugar The amount supports the fruit and the rise. Taste your berries. If they run very sweet, shave a spoon or two.
Eggs Room temp eggs blend fast and trap air. The batter looks glossy and thick. The layers bake even.
Vanilla extract A little vanilla rounds the fruit. Short keyword vanilla sits well here and guides aroma from oven to table.
Whole milk Milk loosens the batter and feeds a soft crumb. I pour it at room temp so the fat stays smooth.
Lemon juice A squeeze brightens the puree. The cake tastes lively and fresh. The finish feels clean.
Cream cheese For the frosting I mix cream cheese with butter and sugar. The tang checks the sweet. Short keyword cream cheese frosting fits well here.
Powdered sugar Sifted sugar blends fast and smooth. The frosting spreads easy and sets with a soft sheen.
4 How to Make Strawberry Cake
Step one Puree strawberries. Simmer in a small pan until thick and reduced. Cool the puree so it does not melt the butter in the batter.
Step two Heat the oven to one seven five C. Grease two round pans. Line the bases with parchment. This gives clean release and tidy layers.
Step three Whisk flour with baking powder baking soda and salt. Keep this bowl close so the mix goes in fast when you need it.
Step four Beat butter oil and sugar until pale. Add eggs one at a time. Mix in vanilla. The batter turns light and holds soft peaks on the beater.
Step five Add half the dry mix then milk then the rest of the dry mix. Fold in the cooled puree and a squeeze of lemon. Do not over mix. A few streaks vanish as you pour.
Step six Divide batter between pans. Bake until a toothpick comes out clean. Cool in pans for ten minutes. Turn out and cool fully on racks.
5 Tips for Making Strawberry Cake
Weigh ingredients for steady results. Small changes stack up fast in cake. A kitchen scale turns guesswork into simple steps. Fresh berries matter too. Short keyword fresh berries fits the goal and the taste.
Reduce the puree. Thick puree carries flavor through baking. Thin puree bleeds and weakens the crumb. Keep the simmer low and stir often. The scent tells you when it is ready.
Use room temp items. Butter eggs and milk blend smoother when warm. Let layers cool before frosting. The crumb sets and the cream cheese holds its shape. For gifting or parties this small pause saves the finish.
6 Making Strawberry Cake Ahead of Time
I bake layers one day early. I wrap them once cool. The texture stays soft and the flavor deepens by morning. A strawberry cake from scratch can rest and still slice like a dream.
I mix frosting the day I serve. A quick beat brings it back to airy. If you need more time, store frosting in the fridge and let it soften before spreading.
Travel plans. Chill the filled cake for a short spell. The frosting sets and the ride goes smooth. At the table let it stand for a little while so the crumb gives a tender bite.
7 Storing Leftover Strawberry Cake
Cover the cake and place it in the fridge for up to three days. The fruit stays bright and the crumb stays soft. For best texture bring slices to room temp before serving.
For longer storage wrap slices and freeze. Thaw in the fridge. A quick rest on the counter takes the chill off. The flavor stays kind and true to berry.
Late night treat. A small wedge with tea feels perfect. You taste strawberry first then vanilla then a light tang from the frosting. That order tells you the balance sits right.
8 Try these Desserts next
9 Strawberry Cake
Strawberry Cake From Fresh Berries
Ingredients
For the cake
- 420 g fresh strawberries hulled and pureed then reduced to 240 g
- 300 g cake flour spooned and leveled
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 115 g unsalted butter at room temperature
- 120 ml neutral oil
- 300 g granulated sugar
- 3 large eggs at room temperature
- 2 tsp pure vanilla extract
- 180 ml whole milk at room temperature
- 1 tbsp fresh lemon juice
For the strawberry icing
- 115 g unsalted butter softened
- 225 g cream cheese softened
- 360 g powdered sugar sifted
- 60 g reduced strawberry puree cool
- 1 tsp pure vanilla extract
- Pinch fine salt
Instructions
Prep the strawberry puree
- Blend berries until smooth then simmer in a small pan over low heat until thick and reduced to about 240 g. Cool fully.
Mix the cake batter
- Heat oven to 175 C. Grease two 20 cm round pans and line bases with parchment.
- Whisk flour baking powder baking soda and salt in a bowl.
- In a separate bowl beat butter oil and sugar until pale and fluffy. Beat in eggs one at a time then vanilla.
- Beat in half the dry mix then milk then the rest of the dry mix. Fold in 120 g cooled strawberry puree and lemon juice until just combined.
Bake
- Divide batter between pans and smooth tops. Bake 25 to 30 minutes until a toothpick at center comes out clean.
- Cool 10 minutes in pans then turn out to racks and cool fully.
Make the icing
- Beat butter and cream cheese until smooth and light.
- Add powdered sugar in two additions then vanilla salt and 40 g cooled strawberry puree. Beat until spreadable.
Assemble
- Level cake layers if needed. Spread a thin coat of icing on the first layer then add a thicker layer. Top with second layer and finish with remaining icing.
- Swirl the top and chill 15 minutes for clean slices.
10 Nutrition
Serving size one slice. About four hundred twenty calories. Sugar forty two grams. Sodium two hundred seventy milligrams. Fat twenty grams. Saturated fat ten grams. Carbohydrates fifty six grams. Fiber two grams. Protein six grams. Cholesterol eighty five milligrams.
From Elena at Elena Cooks. Visit https www dot elenacooks dot com for more cakes and small kitchen joy.
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