Fresh Strawberry Cake is a delightful dessert that celebrates the sweet and juicy flavors of ripe strawberries. With layers of moist strawberry cake, creamy strawberry frosting, and fresh strawberries adorning the top, this cake is a true delight for the senses. Whether you’re celebrating a special occasion or simply craving a taste of summer, this recipe is sure to impress.

Why You’ll Love This Recipe

Fresh Strawberry Cake is a perfect way to showcase the natural sweetness and vibrant color of fresh strawberries. Unlike cakes made with artificial flavors or canned fruit, this recipe uses real strawberries in both the cake and frosting, resulting in a fresh and flavorful dessert that’s bursting with summery goodness. Plus, it’s easy to make and can be customized to suit your taste preferences.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup finely chopped fresh strawberries

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup finely chopped fresh strawberries
• 1 teaspoon vanilla extract

For Decoration (optional):

• Fresh strawberries, sliced

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or stand mixer
• 9-inch round cake pans
• Parchment paper
• Wire cooling rack

Directions

Making the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In another mixing bowl, cream together the softened butter and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract until combined.
4. Incorporate Strawberries: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the finely chopped strawberries until evenly distributed throughout the batter.
5. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire cooling rack to cool completely.

Making the Frosting

1. Prepare the Strawberries: Place the finely chopped strawberries in a blender or food processor and puree until smooth.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the strawberry puree and vanilla extract, and beat until smooth and creamy.

Assembling the Cake

1. Level Cakes: If necessary, level the tops of the cooled cake layers using a serrated knife.
2. Frost Between Layers: Place one cake layer on a serving plate or cake stand. Spread a layer of strawberry frosting on top, then place the second cake layer on top.
3. Frost the Cake: Frost the top and sides of the cake with the remaining strawberry frosting, using a spatula or offset spatula to smooth the surface.
4. Decorate (Optional): Garnish the top of the cake with sliced fresh strawberries for a decorative touch.
5. Chill and Serve: For best results, chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set. Slice and serve chilled for maximum freshness.

Notes and Tips

• Fresh vs. Frozen Strawberries: While fresh strawberries are preferred for the best flavor and texture, you can use frozen strawberries if fresh ones are not available. Thaw and drain them well before using in the cake and frosting.
• Make-Ahead: You can bake the cake layers in advance and store them tightly wrapped at room temperature for up to 2 days, or freeze them for longer storage. Frost the cake just before serving for the freshest taste.
• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture and flavor.

FAQ

Can I use strawberry extract instead of fresh strawberries?

If fresh strawberries are not available, you can use strawberry extract to flavor the cake and frosting. Start with a small amount and adjust to taste, as extracts can vary in strength.

Can I use a different type of frosting?

While the strawberry frosting complements the flavor of the cake beautifully, you can use any frosting of your choice, such as vanilla buttercream or cream cheese frosting, if preferred.

Can I make cupcakes instead of a layer cake?

Yes, you can easily adapt this recipe to make cupcakes instead of a layer cake. Simply divide the batter evenly among lined muffin tins and adjust the baking time accordingly.

Pairings

Fresh Strawberry Cake pairs wonderfully with a glass of cold milk or a cup of hot tea for a delightful afternoon treat. For an extra special occasion, serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

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