Okay, let’s dive into the world of strawberry cake!

I remember the first time I made this strawberry cake, I was probably about 10 years old, trying to impress my mom for Mother’s Day. It was a total disaster! The cake was flat, dense, and tasted vaguely of burnt sugar. But my mom, bless her heart, told me it was the best cake she’d ever had. That’s moms for you, right? It took me years of trial and error, countless soggy bottoms, and a few near-tearful baking sessions, but I finally perfected my strawberry cake recipe.

This isn’t just *any* strawberry cake, this is the strawberry cake. The one that my kids beg for every birthday, the one that disappears in minutes at family gatherings, the one that makes even the gloomiest day feel a little brighter. It’s the kind of cake that makes you want to lick the plate clean – and trust me, I won’t judge if you do!

There was a time when I thought making a homemade strawberry cake was intimidating. I pictured myself chained to the kitchen all day, meticulously measuring ingredients and fussing over every detail. But life’s too short for complicated recipes, especially when you’re juggling kids, work, and everything else in between. That’s why I’ve streamlined this easy strawberry cake recipe to be as simple and straightforward as possible.

One “aha” moment came when I started using freeze-dried strawberries. Instead of relying solely on fresh berries, which can sometimes be watery and affect the cake’s texture, the freeze-dried ones pack a serious strawberry punch and add that beautiful pink hue we all love in a pink strawberry cake. Freeze-dried strawberries are incredibly versatile. You can even use them to make a quick strawberry sauce by blending them into a powder and whisking with a bit of warm water. This sauce can be drizzled over pancakes, waffles, or even ice cream for an extra burst of strawberry flavor.

This strawberry cake has become a staple in our family, not just for special occasions but also for those “just because” moments when we need a little sweetness in our lives. It’s perfect with a scoop of vanilla ice cream on a hot summer day, or with a warm cup of coffee on a chilly evening. It’s a hug in cake form, that’s what it is.

Trust me, once you try this homemade strawberry cake, you’ll never go back to store-bought again! It’s moist, flavorful, and bursting with real strawberry goodness. So, grab your apron, preheat your oven, and let’s get baking!

Ingredients for the Perfect Strawberry Cake

Here’s what you’ll need to create this delightful treat. Remember, using high-quality ingredients makes all the difference!

2 1/2 cups all-purpose flour (I always use unbleached for my strawberry cake. I feel like it gives it a better flavor.) Experimenting with different types of flour can also yield interesting results. Cake flour will give you an even lighter, more tender crumb, while pastry flour offers a balance between tenderness and structure.
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened (Make sure it’s *really* soft for the best strawberry cake texture!) Using softened butter is crucial for creating a smooth and creamy batter. If you forget to take the butter out of the fridge ahead of time, you can soften it quickly by microwaving it in 10-second intervals, being careful not to melt it.
4 large eggs
1 cup milk (I’ve used almond milk in a pinch and it works just fine for my easy strawberry cake.) For a richer flavor, you can also use buttermilk or even sour cream. These ingredients add moisture and tanginess to the cake, enhancing the overall taste.
1 teaspoon vanilla extract
1 cup freeze-dried strawberries, finely ground (This is the secret ingredient for a vibrant pink strawberry cake!) Freeze-dried strawberries are the key to achieving that intense strawberry flavor and beautiful pink hue without adding excess liquid to the batter. You can grind them in a food processor or blender until they reach a fine powder.
1 cup fresh strawberries, hulled and chopped (Optional, but highly recommended for extra strawberry flavor.)

For the Frosting:

1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1/2 cup milk
1 teaspoon vanilla extract
Pinch of salt
Optional: A few drops of red food coloring (gel is best) for a pinker frosting

When making strawberry cake, you can find freeze-dried strawberries at most grocery stores these days, usually in the health food or snack aisle. If you can’t find them there, try a natural food store or order them online.

Here’s a strawberry cake trick I learned from my mom: always sift your dry ingredients! It makes the cake lighter and fluffier. It’s a small step, but it makes a big difference, especially for a strawberry layer cake.

For a cost-saving tip, buy your butter in bulk when it’s on sale and freeze it. It thaws beautifully and you’ll always have some on hand for baking this fresh strawberry cake recipe.

Store leftover strawberry cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices of the cake for longer storage. I like to wrap them individually in plastic wrap and then put them in a freezer bag.

How to Make Strawberry Cake – Step-by-Step

Follow these simple steps to bake your own delicious strawberry cake!

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it – it’s a total time-saver!
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Don’t skip this step! It ensures that the baking powder is evenly distributed, which is crucial for a light and airy strawberry cake.
Add the softened butter to the dry ingredients and mix with an electric mixer until the mixture resembles coarse crumbs. Don’t worry if it looks a little dry at this point – it will all come together in the end.
In a separate bowl, whisk together the eggs, milk, and vanilla extract. This is where that fresh strawberry cake recipe starts to come alive.
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to a tough cake.
Stir in the ground freeze-dried strawberries and chopped fresh strawberries (if using). The batter should turn a lovely shade of pink. If you want a more intense pink color, you can add a drop or two of red food coloring, but I find that the freeze-dried strawberries usually provide enough color. I learned the hard way with strawberry cake that food coloring can sometimes leave a slightly artificial taste if you use too much.
Pour the batter into the prepared baking pan and spread evenly. In my kitchen, strawberry cake usually takes about 30-35 minutes to bake, but oven times can vary, so keep a close eye on it.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Your strawberry cake should smell like sweet strawberries and vanilla – it’s heavenly!
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the strawberry cake is cooling, you can start making the frosting.
To make the frosting, beat the softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, mixing on low speed until combined. Then, add the milk, vanilla extract, and salt, and beat on high speed until the frosting is smooth and creamy. Add a few drops of red food coloring if desired.
Once the cake is completely cool, frost it with the strawberry frosting. You can get fancy with your frosting techniques, or just spread it on evenly – it will taste delicious either way!
Slice, serve, and enjoy your delicious homemade strawberry cake!

Serving Suggestions

Here are some ideas to elevate your strawberry cake experience:

The kids love our strawberry cake when I add a dollop of whipped cream and a few extra sliced strawberries on top. It makes it feel extra special.

My go-to side dish to pair with this strawberry cake is a simple scoop of vanilla ice cream. The creamy vanilla complements the sweet and tangy strawberry flavor perfectly. A close second is a side of fresh berries – blueberries, raspberries, or even more strawberries – to really amp up the fruity flavor.

This strawberry cake is perfect for so many occasions! It’s a classic for birthdays, holidays, potlucks, or just a simple afternoon treat. I often make it for Easter because the pink color is so festive, and it’s always a hit at summer barbecues. I also love making this into a strawberry layer cake for more important celebrations.

For a pretty presentation, I like to dust the top of the frosted cake with a little extra ground freeze-dried strawberries. It adds a pop of color and a burst of strawberry flavor. You can also arrange fresh strawberry slices on top of the frosting in a decorative pattern.

If you have extra strawberry cake, try crumbling it over yogurt or ice cream for a delicious parfait. You can also use it to make strawberry cake pops – just mix the crumbled cake with some frosting, roll into balls, and dip in melted chocolate.

For seasonal variations, try adding other fruits to the cake batter. Blueberries, raspberries, or blackberries would all be delicious additions. You can also experiment with different extracts, such as almond or lemon, to complement the strawberry flavor.

My friends always ask for this fresh strawberry cake recipe whenever I make it! They’re always amazed at how moist and flavorful it is. And, they love the pretty pink color!

You can link to some great strawberry recipes from here for crosslinking:

Strawberry Cheesecake Poke Cake
Strawberry Shortcake Brownies Recipe

Frequently Asked Questions

Q: My cake is dry. What did I do wrong?

A: Oh, we’ve *all* been there! Dry cake is the bane of every baker’s existence. It could be a few things. First, make sure you’re measuring your flour correctly. Spoon it into your measuring cup and level it off with a knife, instead of scooping it directly from the bag (which can pack the flour down). Also, be careful not to overbake the cake. Start checking for doneness a few minutes before the recommended baking time. You know what I do when my strawberry cake is dry? I poke holes in the top and drizzle a simple syrup made from strawberry jam and water over it to add moisture.

Q: Can I use frozen strawberries instead of fresh or freeze-dried?

A: While you *can* use frozen strawberries, they tend to release a lot of moisture, which can make the cake soggy. If you do use them, make sure to thaw them completely and drain off any excess liquid before adding them to the batter. Pat them dry with paper towels to remove as much moisture as possible. However, for the best results, I highly recommend using freeze-dried strawberries for the flavor and color, and fresh strawberries for the texture.

Q: Can I make this cake gluten-free?

A: Yes, you can! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together and prevent the cake from being crumbly. My family hasn’t tried it gluten-free, but I’ve heard great things about King Arthur’s Measure for Measure Gluten-Free Flour.

Q: My frosting is too runny. How can I fix it?

A: Runny frosting is a common problem. The easiest fix is to add more powdered sugar, a tablespoon at a time, until the frosting reaches your desired consistency. Be sure to mix well after each addition. Also, make sure your butter is not *too* soft. If it’s melted at all, it will make the frosting runny.

Q: Can I make this cake ahead of time?

A: Absolutely! This strawberry cake actually tastes even better the next day, as the flavors have had time to meld together. You can bake the cake layers ahead of time and store them tightly wrapped at room temperature for up to 2 days, or in the freezer for up to a month. Frost the cake the day you plan to serve it.

Q: Can I add nuts to this cake?

A: Yes, you can definitely add nuts! Chopped pecans or walnuts would be a delicious addition. I would recommend adding about 1/2 cup of chopped nuts to the batter along with the strawberries.

Q: How do I get a perfectly smooth frosting finish?

A: Getting a perfectly smooth frosting finish takes a little practice, but it’s definitely achievable. Start by applying a thin “crumb coat” of frosting to the cake to seal in any loose crumbs. Chill the cake in the refrigerator for about 30 minutes to allow the crumb coat to set. Then, apply a second, thicker layer of frosting and smooth it out with a spatula or icing smoother. Dipping your spatula in hot water and wiping it dry between strokes can also help to create a smooth finish.

Remember to check out external links like these for strawberry and flour substitutions for more details!

Final Thoughts on My Strawberry Cake Recipe

This strawberry cake recipe is more than just a recipe to me; it’s a collection of memories, a symbol of love, and a reminder that even the simplest things in life can bring the greatest joy. It’s a cake that I’ve made countless times, each time with a little bit of love and a lot of intention.

My Strawberry Cake Pro Tips:

Use high-quality ingredients: The better the ingredients, the better the cake will taste. Don’t skimp on the butter, vanilla, or strawberries!
Don’t overmix the batter: Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined.
Let the cake cool completely before frosting: Frosting a warm cake will cause the frosting to melt and slide off.

Over the years, I’ve experimented with a few variations of this fresh strawberry cake recipe. One of my favorites is adding a layer of strawberry jam between the cake layers for an extra burst of strawberry flavor. I’ve also tried making it with a cream cheese frosting instead of a buttercream frosting, which is equally delicious. Another variation is using white chocolate chips inside the strawberry cake.

My son, loves the version with extra strawberries on top, while my daughter prefers the one with cream cheese frosting. My husband, he’s happy with any version as long as there’s cake! I am always happy to make a pink strawberry cake for everyone.

I hope you’ll make this easy strawberry cake your own, experimenting with different variations and making it a part of your own family traditions. I hope that when you bake this strawberry cake, you feel the same sense of joy and satisfaction that I do. I hope that it fills your home with the sweet aroma of strawberries and vanilla, and that it brings smiles to the faces of everyone who tastes it.

So, go ahead, give this homemade strawberry cake recipe a try. I promise you won’t regret it. And who knows, maybe it will become a family favorite in your home too!

the Perfect Strawberry Cake

Print Recipe

Learn how to make the perfect strawberry cake with these five simple tips!

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 pound fresh strawberries, hulled and sliced

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
Gently fold in the sliced strawberries.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

For best results, use fresh, ripe strawberries. You can also add a cream cheese frosting for extra flavor.