Homemade Strawberry Cake is a delightful and surprisingly simple recipe that brings the taste of fresh, juicy strawberries right into your kitchen, perfect for any occasion. This guide will show you how to achieve a tender, moist cake bursting with natural strawberry flavor, making it a beloved addition to your baking repertoire.
Key Ingredients for Homemade Strawberry Cake
- For the Cake:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup pure strawberry puree (see note below)
- ½ cup buttermilk, at room temperature
- For the Strawberry Puree:
- 1 cup fresh or frozen strawberries, hulled and quartered
- 1 tablespoon granulated sugar (optional, if using tart strawberries)
How to Make Homemade Strawberry Cake
This Homemade Strawberry Cake is a triumph of simplicity and flavor, promising a moist crumb and an intense strawberry taste that’s both satisfying and incredibly easy to achieve. With a preparation time of about 30 minutes and baking time of 30-35 minutes, you’ll have a delicious homemade cake ready to impress. Its standout feature is the natural strawberry flavor infused directly into the batter, creating a truly delightful dessert experience.
Step-by-Step Instructions
Prepare the Tare Ingredients:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans, or line them with parchment paper. This ensures your Homemade Strawberry Cake will release beautifully.
- Combine Dry Ingredients: In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer or a stand mixer with the paddle attachment, beat the 1 cup of softened unsalted butter and 1 ¾ cups of granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This is a crucial step for a tender cake, especially for your Homemade Strawberry Cake.
- Add Eggs and Vanilla: Beat in the 3 large eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in 1 teaspoon of vanilla extract until just combined.
- Prepare Strawberry Puree: While the butter and sugar are creaming, prepare your strawberry puree. If using fresh strawberries, wash and hull them. Combine 1 cup of strawberries with 1 tablespoon of sugar (if using) in a small food processor or blender. Process until smooth. If using frozen strawberries, you can thaw them slightly before pureeing. You should have about ½ cup of thick, smooth puree for your Homemade Strawberry Cake.
- Combine Wet Ingredients (except buttermilk): In a separate small bowl, whisk together the ½ cup of strawberry puree and ½ cup of buttermilk.
- Alternate Adding Dry and Wet Mixtures: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the strawberry-buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix the batter for your Homemade Strawberry Cake.
- Final Mix: Scrape down the sides of the bowl and give the batter one final gentle mix to ensure everything is incorporated. The batter should be thick but pourable, with a beautiful pink hue from the strawberries.
- Pour into Pans: Divide the batter evenly between the prepared cake pans. Spread the batter smoothly with an offset spatula.
- Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting if you plan to add a frosting.
Why You’ll Love This Homemade Strawberry Cake
You’ll absolutely adore this Homemade Strawberry Cake for its incredibly moist and tender crumb, packed with the genuine taste of fresh strawberries that’s miles beyond any artificial flavoring. Unlike many store-bought cakes or even other homemade versions that can be dry or underwhelming, this recipe uses real fruit puree to deliver an authentic, vibrant strawberry flavor that’s simply irresistible. The cost-saving benefit of creating such a delightful dessert from scratch is significant, allowing you to impress guests or treat your family without breaking the bank, all while knowing exactly what goes into it.
The naturally vibrant pink hue and the sweet, slightly tart notes of fresh strawberries make this cake a visual and culinary delight, especially when paired with a classic cream cheese frosting or a light whipped cream. It’s the perfect cake for spring birthdays, summer picnics, or just a delightful weekend treat, offering a comforting yet elegant baking experience. Don’t just take our word for it – whip up this Homemade Strawberry Cake and taste the difference that fresh, real ingredients make!
Storing and Reheating Tips
Properly storing your Homemade Strawberry Cake will help maintain its freshness and deliciousness for days to come.
- Room Temperature Storage: If the cake is unfrosted or frosted with a buttercream that doesn’t contain cream cheese or perishable dairy, it can be stored in an airtight container at room temperature for up to 2 days.
- Refrigeration: For cakes with cream cheese frosting, whipped cream frosting, or if you live in a warm climate, it’s best to refrigerate your Homemade Strawberry Cake. Store it in an airtight container in the refrigerator for up to 4-5 days. Allow the cake to come to room temperature for about 30 minutes before serving for the best texture and flavor.
- Freezing: To freeze, ensure the cake is completely cooled. You can freeze individual slices wrapped tightly in plastic wrap, then in aluminum foil, or wrap the entire unfrosted or fully frosted cake. Place the wrapped cake in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Final Thoughts
This Homemade Strawberry Cake is a testament to the joy of baking with fresh, wholesome ingredients, promising a wonderfully moist texture and vibrant flavor that will delight everyone. We genuinely encourage you to try this recipe; it’s a simple pleasure that brings big smiles.
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Homemade Strawberry Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans, or line them with parchment paper. This ensures your Homemade Strawberry Cake will release beautifully.
- In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt
- In a large bowl, using an electric mixer or a stand mixer with the paddle attachment, beat the 1 cup of softened unsalted butter and 1 ¾ cups of granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This is a crucial step for a tender cake, especially for your Homemade Strawberry Cake.1 cup unsalted butter, 1.75 cups granulated sugar
- Beat in the 3 large eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in 1 teaspoon of vanilla extract until just combined.3 large eggs, 1 teaspoon vanilla extract
- While the butter and sugar are creaming, prepare your strawberry puree. If using fresh strawberries, wash and hull them. Combine 1 cup of strawberries with 1 tablespoon of sugar (if using) in a small food processor or blender. Process until smooth. If using frozen strawberries, you can thaw them slightly before pureeing. You should have about ½ cup of thick, smooth puree for your Homemade Strawberry Cake.1 cup strawberries, 1 tablespoon granulated sugar
- In a separate small bowl, whisk together the ½ cup of strawberry puree and ½ cup of buttermilk.0.5 cup pure strawberry puree, 0.5 cup buttermilk
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the strawberry-buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix the batter for your Homemade Strawberry Cake.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 0.5 cup pure strawberry puree, 0.5 cup buttermilk
- Scrape down the sides of the bowl and give the batter one final gentle mix to ensure everything is incorporated. The batter should be thick but pourable, with a beautiful pink hue from the strawberries.
- Divide the batter evenly between the prepared cake pans. Spread the batter smoothly with an offset spatula.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting if you plan to add a frosting.
Notes
– Room Temperature Storage: If the cake is unfrosted or frosted with a buttercream that doesn’t contain cream cheese or perishable dairy, it can be stored in an airtight container at room temperature for up to 2 days.
– Refrigeration: For cakes with cream cheese frosting, whipped cream frosting, or if you live in a warm climate, it’s best to refrigerate your Homemade Strawberry Cake. Store it in an airtight container in the refrigerator for up to 4-5 days. Allow the cake to come to room temperature for about 30 minutes before serving for the best texture and flavor.
– Freezing: To freeze, ensure the cake is completely cooled. You can freeze individual slices wrapped tightly in plastic wrap, then in aluminum foil, or wrap the entire unfrosted or fully frosted cake. Place the wrapped cake in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.