Delightful Strawberry Cake Recipe: Moist Layers & Sweet Berry Bliss
Table of Contents
Introduction
Whether you’re celebrating a special occasion or simply craving a sweet treat, this Strawberry Cake delivers on both flavor and presentation. From the first forkful of tender crumb infused with fresh strawberry puree to the rich, tangy cream cheese frosting studded with strawberry powder, every bite is pure delight. By using both fresh and freeze-dried strawberries, this Strawberry Cake achieves an unmatched depth of berry flavor that’s sure to impress family and friends.
What makes this Strawberry Cake stand out is its balance of textures and sweetness. The combination of butter and oil in the batter ensures a moist crumb, while the whipped frosting adds a luxurious finish. Plus, the vibrant pink hue—thanks to real strawberries makes it as visually stunning as it is delicious. Whether you’re an experienced baker or a kitchen novice, you’ll find these step-by-step instructions straightforward and fun.
Why You’ll Love This Strawberry Cake
- Bursting with Real Strawberry Flavor: By reducing fresh strawberries into a concentrated puree and dusting the frosting with freeze-dried strawberry powder, this Strawberry Cake boasts a true fruit intensity that store-bought mixes can’t match.
- Moist, Tender Crumb: The blend of unsalted butter and vegetable oil in the batter keeps the cake incredibly moist while delivering a tender texture that holds together beautifully when sliced.
- Creamy, Tangy Frosting: The cream cheese–buttercream frosting adds a delightful tang that balances the cake’s sweetness, making every bite feel light and indulgent.
- Eye-Catching Presentation: The soft pink layers and smooth frosting create a show-stopping centerpiece for birthdays, brunch gatherings, or afternoon tea.
- Customizable for Any Occasion: Whether you’re dressing it up with fresh berry garnishes or adapting it for dietary needs, this Strawberry Cake can be tailored to fit weddings, baby showers, or casual weekend desserts.
Ingredients (With Tips/Substitutions)
- 1 oz. freeze-dried strawberries (Tip: Look for high-quality, unsweetened powder for the frosting; you can substitute with strawberry gelatin powder in a pinch.)
- 1 lb. fresh strawberries, washed, hilled (Substitution: Frozen strawberries can work if fully thawed and well-drained.)
- Cooking spray (Use nonstick or an all-natural oil spray for easy pan release.)
- 2 1/4 cups (270 g.) all-purpose flour
- 1/4 cup (30 g.) cornstarch (Helps lighten the cake’s crumb.)
- 2 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1 1/2 cups (300 g.) granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature (Room-temperature butter creams more easily with sugar.)
- 1/4 cup vegetable oil
- 4 large egg whites (Room temperature for best volume.)
- 1/2 cup whole milk (For a richer crumb, substitute half-and-half.)
- 3 cups (360 g.) confectioners’ sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/4 tsp. kosher salt
- 1 (8-oz.) pkg. cream cheese, room temperature
- 4 Tbsp. heavy cream
Step-by-Step Instructions
- Pulse the freeze-dried strawberries in a food processor until finely ground and set aside for the frosting.
Test Kitchen Tip: Grinding the strawberries first ensures they sift evenly into the confectioners’ sugar, creating a uniform pink frosting without clumps. - In the food processor, puree the fresh strawberries until smooth, leaving a few small chunks if desired. Pour the puree into a medium pot and heat over medium-high heat until it boils.
Allowing some berry pieces adds texture; if you prefer completely smooth layers, blend longer. - Lower the heat to medium and simmer, occasionally stirring, until it reduces by half, about 10 to 15 minutes. You should have approximately 1 cup of puree.
Editor’s Note: Stir gently to prevent scorching. A metal spoon helps scrape the bottom of the pan. - Transfer the strawberry puree to a heat-proof container and allow it to cool completely.
Cooling fully prevents the batter from curdling when you add the puree. - While the puree cools, position a rack in the center of the oven and preheat it to 350°F. Grease two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper.
Bakeware Advice: For extra-even baking, use pans of identical material and thickness. - In a medium bowl, combine the flour, cornstarch, baking powder, and salt, whisking together.
Whisking aerates the dry mix and ensures the leavening is evenly distributed throughout your Strawberry Cake batter. - In a large bowl, use a handheld mixer or a stand mixer with a paddle attachment to beat the granulated sugar and butter together until the mixture is light and fluffy, about 2 to 3 minutes. It may appear grainy at this point. Mix in the vegetable oil until combined, about 1 more minute.
Technique Tip: Scrape the bowl’s sides periodically to incorporate all the butter and sugar fully. - Add the egg whites one at a time, mixing well after each addition and scraping the bowl down as needed. If the batter begins to separate after adding egg whites, add 1 to 2 tablespoons of the dry mixture to help emulsify.
Patience is key—slowly incorporating the whites promotes a stable batter that rises evenly in the oven. - Mix in half of the dry ingredients on low speed just until a few streaks remain. Next, blend in the cooled strawberry puree and milk until combined.
Overmixing can toughen the crumb; stop as soon as you see no pockets of flour. - Scrape the bowl, then gently fold in the remaining dry ingredients with a spatula until the batter is well mixed. Divide the batter evenly between the prepared cake pans.
Use a kitchen scale for precise division, ensuring your Strawberry Cake layers bake uniformly. - Bake the cakes for 23–27 minutes, or until they slightly pull away from the sides of the pan and spring back lightly when pressed in the center. Once cooled, remove the cakes from the pans.
Doneness Check: Insert a toothpick in the center; it should come out with just a few moist crumbs attached. - Sift the confectioners’ sugar into a medium bowl using a fine-mesh sieve. Add the strawberry powder to the sieve and sift it over the sugar.
This double-sifting method incorporates the powder gently, avoiding streaks in the frosting. - In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and kosher salt on medium-high speed until soft and creamy, about 1 to 2 minutes. Add the cream cheese and mix on medium speed until smooth, about 1 more minute.
Room-temperature ingredients are crucial for silky frosting free of lumps. - Gradually mix in one-third of the strawberry confectioners’ sugar, beating on low speed and scraping the bowl as necessary until fully combined. Repeat this process with the remaining strawberry sugar in two more additions. Finally, add the heavy cream and mix until fully combined. Increase the mixer speed to medium and continue beating until the frosting is light and fluffy, about 1 to 2 minutes more.
Frosting Pro Tip: If the frosting seems too loose, refrigerate it for 10 minutes before assembling. - To assemble the Strawberry Cake, use a serrated knife to level the top of the flattest cake layer. Place this layer on a serving platter and spread 1 cup of buttercream on top. Add the second layer on top and frost the top and sides with the remaining buttercream as desired.
A turntable makes this step smoother—rotate as you spread for even coverage.
Now that your Strawberry Cake layers are baked, cooled, and frosted, it’s time for the finishing touches decorate with fresh strawberry slices or edible flowers for a picture-perfect presentation.
Recipe Variations for Strawberry Cake
- Gluten-Free Twist: Substitute the all-purpose flour and cornstarch with a 1:1 gluten-free baking blend. Add an extra 1/4 tsp. xanthan gum for structure.
- Vegan Option: Use a plant-based butter, aquafaba (chickpea brine) whipped in place of egg whites, and non-dairy milk such as almond or oat. Adjust sugar if needed.
- Chocolate-Strawberry Swirl: Fold in 1/4 cup melted and cooled semisweet chocolate into half the batter before layering for a marbled effect.
- Lemon-Strawberry Fusion: Add 1 tsp. lemon zest to the batter and 1 Tbsp. fresh lemon juice to the frosting for a bright citrus note.
Serving Suggestions
- Elegant Afternoon Tea: Slice this Strawberry Cake into delicate wedges and serve alongside Earl Grey tea or a sparkling rosé. Add a dusting of powdered sugar for a refined touch.
- Family-Style Celebration: Plate thick slices on a large platter, garnish with whole strawberries and mint sprigs. Accompany with vanilla ice cream or whipped cream for added indulgence.
- Picnic-Ready Dessert: Pack individual cake squares in airtight containers and include fresh berry skewers for a fun, portable dessert that’s perfect for outdoor gatherings.
Storage & Leftover Tips
To keep your Strawberry Cake at its best, store it covered in the refrigerator for up to 4 days. Press a piece of parchment paper against the frosting before sealing with plastic wrap to prevent sticking. For longer storage, cut the unfrosted layers into individual portions, wrap tightly in plastic, and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
Leftover Strawberry Cake can be repurposed into dessert parfaits layer small cake cubes with whipped cream and berry compote in a glass for an elegant treat. You can also blitz day-old cake pieces into crumbs and use them as a crunchy topping for yogurt or ice cream.
FAQ
Q1: Can I substitute frozen strawberries in this Strawberry Cake recipe?
Yes—you can use thawed, well-drained frozen strawberries in place of fresh berries. Make sure to pat them dry with paper towels to remove excess moisture before pureeing to avoid a soggy batter.
Q2: How do I prevent my Strawberry Cake from drying out?
Ensure you measure ingredients accurately and avoid overbaking. Test doneness at the minimum bake time and pull the cake as soon as a toothpick comes out with a few moist crumbs. Brushing each layer lightly with simple syrup also helps lock in moisture.
Conclusion & Call to Action
This Strawberry Cake brings together the best of berry season in a beautifully balanced dessert that’s both eye-catching and utterly delicious. Whether you’re baking for a birthday, a tea party, or just because, this recipe will become your go-to for showcasing seasonal strawberries in all their glory.
Ready to bake your own Strawberry Cake masterpiece? Let us know how it turns out in the comments below and don’t forget to snap a photo and share it on social media with the hashtag #StrawberryCakeMagic! For more berry-inspired desserts, explore our Perfect Blueberry Scones.
Strawberry Cake
Ingredients
Cake Ingredients
- 1 oz freeze-dried strawberries
- 1 lb fresh strawberries, washed, hilled
- Cooking spray
- 2.25 cups all-purpose flour (270 g)
- 0.25 cup cornstarch (30 g)
- 2.5 tsp baking powder
- 0.25 tsp kosher salt
- 1.5 cups granulated sugar (300 g)
- 0.5 cup unsalted butter, room temperature (1 stick)
- 0.25 cup vegetable oil
- 4 large egg whites
- 0.5 cup whole milk
- 3 cups confectioners' sugar (360 g)
- 0.75 cup unsalted butter, room temperature (1 1/2 sticks)
- 0.25 tsp kosher salt
- 1 (8-oz.) pkg. cream cheese, room temperature
- 4 Tbsp heavy cream
Instructions
Preparation Instructions
- Pulse the freeze-dried strawberries in a food processor until finely ground and set aside for the frosting.
- In the food processor, puree the fresh strawberries until smooth, leaving a few small chunks if desired. Pour the puree into a medium pot and heat over medium-high heat until it boils. Lower the heat to medium and simmer, occasionally stirring, until it reduces by half, about 10 to 15 minutes. You should have approximately 1 cup of puree.
- Transfer the strawberry puree to a heatproof container and allow it to cool completely.
- While the puree cools, position a rack in the center of the oven and preheat it to 350°F. Grease two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper.
- In a medium bowl, combine the flour, cornstarch, baking powder, and salt, whisking together.
- In a large bowl, use a handheld mixer or a stand mixer with a paddle attachment to beat the granulated sugar and butter together until the mixture is light and fluffy, about 2 to 3 minutes. It may appear grainy at this point. Mix in the vegetable oil until combined, about 1 more minute. Add the egg whites one at a time, mixing well after each addition and scraping the bowl down as needed. If the batter begins to separate after adding egg whites, add 1 to 2 tablespoons of the dry mixture to help emulsify.
- Mix in half of the dry ingredients on low speed just until a few streaks remain. Next, blend in the cooled strawberry puree and milk until combined. Scrape the bowl, then gently fold in the remaining dry ingredients with a spatula until the batter is well mixed. Divide the batter evenly between the prepared cake pans.
- Bake the cakes for 23-27 minutes, or until they slightly pull away from the sides of the pan and spring back lightly when pressed in the center. Once cooled, remove the cakes from the pans.
- Sift the confectioners' sugar into a medium bowl using a fine-mesh sieve. Add the strawberry powder to the sieve and sift it over the sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and kosher salt on medium-high speed until soft and creamy, about 1 to 2 minutes. Add the cream cheese and mix on medium speed until smooth, about 1 more minute.
- Gradually mix in one-third of the strawberry confectioners' sugar, beating on low speed and scraping the bowl as necessary until fully combined. Repeat this process with the remaining strawberry sugar in two more additions. Finally, add the heavy cream and mix until fully combined. Increase the mixer speed to medium and continue beating until the frosting is light and fluffy, about 1 to 2 minutes more.
- To assemble the cake, use a serrated knife to level the top of the flattest cake layer. Place this layer on a serving platter and spread 1 cup of buttercream on top. Add the second layer on top and frost the top and sides with the remaining buttercream as desired.
