Fresh Strawberry Cake is a delightful dessert that celebrates the sweetness of ripe strawberries in every bite. This moist and flavorful cake is bursting with fresh strawberry flavor and topped with a luscious cream cheese frosting, making it the perfect treat for spring and summer gatherings, birthdays, or any special occasion. If you love strawberries, you’ll fall head over heels for this delicious cake.

Why You’ll Love This Recipe

Fresh Strawberry Cake is a crowd-pleaser for many reasons. Not only is it visually stunning with its vibrant pink color and specks of strawberry throughout, but it also offers a refreshing burst of fruity flavor that’s simply irresistible. Plus, it’s easy to make and can be customized with different frosting and decoration options to suit your taste.

Ingredients

For the Cake:

• 2 cups fresh strawberries, hulled and chopped
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• Pink food coloring (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• 9-inch round cake pans (2)
• Parchment paper
• Cooling rack

Directions

Making the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. Prepare the Strawberries: Place the chopped strawberries in a food processor or blender and pulse until pureed. Set aside.
3. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
4. Cream Butter and Sugar: In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract and beat until smooth.
6. Alternate Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
7. Incorporate Strawberry Puree: Fold in the strawberry puree until evenly distributed throughout the batter. Add a few drops of pink food coloring if desired for a more vibrant pink color.
8. Divide and Bake: Divide the batter evenly between the prepared cake pans and spread it into an even layer with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Making the Cream Cheese Frosting

1. Beat Cream Cheese and Butter: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating until smooth and fluffy.
3. Incorporate Vanilla: Beat in the vanilla extract until well combined.

Assembling and Frosting the Cake

1. Level Cakes: If necessary, level the tops of the cooled cakes using a serrated knife to create flat surfaces.
2. Frost Between Layers: Place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting over the top of the cake layer.
3. Stack and Frost: Place the second cake layer on top of the frosted layer. Use the remaining frosting to frost the top and sides of the cake, smoothing it out with a spatula for an even finish.
4. Decorate: Garnish the cake with fresh strawberries or strawberry slices if desired for a decorative touch.
5. Chill: Refrigerate the cake for at least 30 minutes before slicing and serving to allow the frosting to set.

Notes and Tips

• Fresh vs. Frozen Strawberries: While fresh strawberries are ideal for this recipe when they’re in season, you can also use frozen strawberries that have been thawed and drained. Just be sure to adjust the amount of puree as needed for the right consistency.
• Make-Ahead: You can prepare the cake layers and frosting ahead of time and assemble the cake just before serving for added convenience.
• 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 taste and texture.

Variations and Substitutions

• Lemon Strawberry Cake: Add a hint of lemon flavor by incorporating lemon zest or lemon juice into the cake batter or frosting.
• Chocolate Covered Strawberry Cake: Add chocolate shavings or ganache drizzle over the frosting for a decadent twist on classic strawberry cake.

FAQ

Can I use strawberry cake mix instead of making the cake from scratch?

Yes, you can use strawberry cake mix if you prefer. Simply follow the instructions on the box to prepare the cake batter, then proceed with assembling and frosting the cake as directed.

Can I use a different type of frosting?

Absolutely! While cream cheese frosting complements the flavor of the fresh strawberry cake beautifully, you can also use vanilla buttercream or whipped cream frosting if you prefer.

Can I freeze leftover cake?

Yes, you can freeze leftover cake slices for longer storage. Wrap them tightly in plastic wrap and aluminum foil, then place them in a freezer-safe container. Thaw in the refrigerator before serving.

Pairings

Fresh Strawberry Cake pairs wonderfully with a glass of sparkling wine or champagne for a special celebration. For a non-alcoholic option, serve it with a tall glass of iced tea or lemonade for a refreshing treat.

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