There’s something utterly enchanting about the first bite of a Fresh Strawberry Cake on a warm summer day. The sweet aroma of ripe strawberries fills the air as I whip up this delightful dessert, transporting me to sun-kissed picnics and joyous gatherings. This recipe features airy layers of strawberry sponge, paired with a luscious pink cream cheese frosting that’s bursting with real strawberry flavor—no artificial substitutions here!
In a world filled with fast food and quick fixes, this cake serves as a refreshing reminder of the beauty and simplicity of homemade treats. Perfect for those special summer celebrations or just a cozy afternoon at home, this vibrant cake is not just a feast for the palate but also a visual showstopper. Whether you’re a seasoned chef or just looking to impress, my Fresh Strawberry Cake is an approachable masterpiece that brings everyone together to share a slice of happiness. So, let’s gather the ingredients and get started—summer bliss awaits!
Why is Strawberry Cake a Summer Favorite?
Light, Fluffy Texture: This cake features layers that are airy and moist, making it the perfect summer dessert!
Fresh Strawberry Flavor: The use of real strawberries—freeze-dried and fresh—ensures every bite is bursting with flavor.
Easy to Make: With straightforward steps, even novice bakers will find this recipe a breeze!
Impressive Presentation: Topped with vibrant pink cream cheese frosting, it’s a showstopper at gatherings.
Versatile Dessert: Feel free to experiment with variations like adding lemon zest or even swapping strawberries for raspberries for a new twist.
Crowd Pleaser: Whether it’s a picnic or a family dinner, this cake is sure to bring smiles.
Strawberry Cake Ingredients
For the Cake
• Freeze-Dried Strawberries – Adds concentrated strawberry flavor; can be replaced with additional fresh strawberries for different texture.
• Fresh Strawberries (washed, hulled) – Provides freshness and moisture, making the cake delightfully juicy.
• Cooking Spray – Prevents the cake from sticking to the pans, ensuring a smooth release.
• All-Purpose Flour – Gives structure to the cake; substitute with cake flour for a finer, delicate crumb.
• Cornstarch – Softens the texture; consider using arrowroot as a gluten-free alternative.
• Baking Powder – Helps the cake rise; ensure it is fresh for the best results.
• Kosher Salt – Enhances flavor; regular salt can be used if kosher salt is unavailable.
• Granulated Sugar – Sweetens the cake and contributes to its moisture; can substitute with coconut sugar for a deeper flavor.
• Unsalted Butter (room temperature) – Adds richness and moisture to the batter; make sure it’s softened for easy mixing.
• Vegetable Oil – Helps keep the cake moist; another neutral oil can be used if preferred.
• Large Egg Whites – Provides structure and lightness; for a vegan version, substitute with aquafaba.
• Whole Milk – Contributes moisture and texture; dairy-free? Swap with almond milk!
For the Frosting
• Confectioners’ Sugar – Sweetens and thickens the frosting for a smooth finish.
• Cream Cheese (room temperature) – Creates that creamy frosting; can replace with a vegan cream cheese alternative.
• Heavy Cream – Adds richness and helps achieve a fluffy frosting that’s perfect for topping your cake.
With these ingredients on hand, you’re well on your way to creating a stunning Strawberry Cake that will be the highlight of any summer gathering!
How to Make Strawberry Cake
Prepare Strawberries: Start by blitzing the freeze-dried strawberries in a food processor until fine. Then, use hulled fresh strawberries to create a puree and reduce it in a pan over medium heat until it thickens, intensifying its flavor.
Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two 8-inch round baking pans by spraying them with cooking spray and lining the bottoms with parchment paper to prevent sticking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. This step helps create a light and fluffy texture in your cake.
Cream Mixture: In a separate bowl, beat the unsalted butter and granulated sugar together until fluffy and pale. Gradually mix in the vegetable oil and egg whites, adding them one at a time to ensure a light batter.
Incorporate Dry and Wet Ingredients: Gently mix half of the dry ingredients into your creamed mixture. Then, slowly add the whole milk and the cooled strawberry puree, mixing well. Finally, fold in the remaining dry ingredients until the batter is smooth and well-combined.
Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before transferring to a wire rack.
Make Frosting: In a bowl, sift the confectioners’ sugar with the freeze-dried strawberries. Beat together with room temperature cream cheese and softened butter until smooth. Finish by gently folding in the whipped heavy cream for a light and airy frosting.
Assemble Cake: Level the top of one cooled cake layer using a serrated knife. Spread a layer of frosting on top, then place the second layer on and frost the sides and top. Chill the assembled cake in the refrigerator until ready to serve.
Optional: Garnish with fresh mint leaves or a dusting of powdered sugar for an extra touch!
Exact quantities are listed in the recipe card below.
Storage Tips for Strawberry Cake
- Room Temperature: Store leftover Strawberry Cake at room temperature for up to 2 days, covered loosely with a clean kitchen towel to keep it from drying out.
- Fridge: If not eaten within 2 days, refrigerate the cake in an airtight container for up to 3-5 days to maintain freshness, especially if frosted.
- Freezer: For longer storage, wrap unfrosted cake layers tightly in plastic wrap and then in aluminum foil; they can be frozen for up to 1 month.
- Reheating: If you prefer to enjoy a slice warm, microwave each piece for 10-15 seconds. Avoid reheating the frosting to maintain its fluffy texture!
What to Serve with Strawberry Cake?
Indulging in a slice of strawberry cake opens the door to a world of delightful pairings that enhance its sweet charm.
Vanilla Ice Cream: The creamy richness beautifully contrasts with the fluffy cake, making each bite a luscious treat.
Serve it on the side for an extra indulgence or even scoop on top for a summery dessert twist.Fresh Whipped Cream: Light and airy, whipped cream adds a delicate touch, enhancing the strawberry flavors in the cake.
A dollop on each slice elevates the experience, making it feel like a special occasion.Mint Leaves: A sprinkle of fresh mint adds a refreshing burst, nicely complementing the sweetness of the strawberries.
This simple garnish can transform your dessert into a vibrant summer delight.Lemon Sorbet: The tartness of lemon sorbet balances the sweetness of the cake, creating a refreshing palate cleanser.
This pairing is perfect for outdoor gatherings or a hot summer evening.Fruit Salad: A medley of seasonal fruits beautifully accompanies the cake, adding both color and texture.
Consider including citrus fruits for brightness that mirrors the cake’s flavors.Sparkling Lemonade: This bubbly drink’s citrus notes pair perfectly, heightening the refreshing aspects of the cake.
Toast with a glass while sharing slices with friends for a charming summer gathering.Chocolate Dipped Strawberries: Combine fruit with decadent chocolate for a playful yet elegant addition to your dessert table.
This indulgence adds richness and drama, elevating your dessert experience.
Expert Tips for Strawberry Cake
Cool Puree First: Let the strawberry puree cool completely before adding it to the batter; this prevents it from altering the batter’s temperature.
Avoid Overbeating: When preparing the frosting, avoid overbeating; it can cause the mixture to split, leading to less creamy frosting for your Strawberry Cake.
Egg Whites Trick: If the batter looks split after adding egg whites, simply add a tablespoon of the dry mix to help it come together smoothly.
Level Evenly: Use a serrated knife to level your cake layers for a beautiful and even finish, ensuring an impressive presentation when you serve your Strawberry Cake.
Parchment Paper: Don’t forget to use parchment paper at the bottom of your pans; this makes the cakes easier to release after baking!
Strawberry Cake Variations & Substitutions
Feel free to bring your personal touch to this delightful dessert with these creative modifications!
Berry Blend: Substitute fresh strawberries with raspberries or blueberries for a delicious mixed berry flavor that brings a new twist to your cake.
Zesty Lemon: Add the zest of one lemon into the batter for a refreshing citrus note that beautifully complements the strawberries.
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour to make this cake suitable for those with gluten sensitivities.
Dairy-Free Option: Swap whole milk with almond or coconut milk, and use vegan cream cheese in the frosting for a delightful dairy-free treat.
Nutty Addition: Fold in a handful of chopped walnuts or almonds into the batter before baking to add a delightful crunch and richness.
Spicy Heat: Sprinkle a dash of cayenne pepper or ground ginger into the batter for a surprising kick that balances the sweetness.
Chocolate Boost: Mix in mini chocolate chips or swirl in chocolate ganache between the cake layers for an indulgent flavor pairing.
Mini Cakes: Pour the batter into cupcake liners instead of cake pans to make adorable individual mini cakes, perfect for sharing at gatherings!
With these variations, each bite of your strawberry cake can become a new adventure!
Make Ahead Options
This Fresh Strawberry Cake is perfect for meal prep enthusiasts looking to save time on busy days! You can prepare the cake layers up to 24 hours in advance. Simply bake the layers, cool completely, and wrap each layer tightly in plastic wrap before refrigerating. The cream cheese frosting can also be made ahead and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply frost the cooled layers and chill the assembled cake again for 30 minutes to ensure everything is set. This way, you’ll have a show-stopping dessert ready with minimal last-minute effort, just as delicious as if made fresh!
Fresh Strawberry Cake Recipe FAQs
How do I select ripe strawberries for this cake?
Absolutely! Look for strawberries that are bright red, firm, and fragrant. Avoid any that have dark spots all over or are mushy, as they may be overripe. Fresh, ripe strawberries will add the best flavor to your cake.
How should I store the leftover Strawberry Cake?
To keep your Strawberry Cake fresh, store it at room temperature for up to 2 days if covered lightly with a kitchen towel. If it lasts longer than that, put it in an airtight container in the refrigerator, where it will stay fresh for up to 3 to 5 days, especially if frosted.
Can I freeze the cake, and if so, how?
Yes! For freezing, wrap unfrosted cake layers tightly in plastic wrap and then in aluminum foil. This prevents freezer burn. They can be stored for up to 1 month. When you’re ready to enjoy, let them thaw in the fridge overnight before frosting and serving.
What should I do if my frosting is too runny?
Very! If your frosting turns out runny, check that all ingredients were at room temperature as specified. Start by adding a bit more sifted confectioners’ sugar until you achieve the desired thickness. If overbeaten, try adding a tablespoon of cold heavy cream to stabilize it, whisking gently until it thickens.
Are there any dietary considerations I should keep in mind?
For those with dietary restrictions, you can easily adjust the recipe! Use aquafaba instead of egg whites for a vegan option, and substitute whole milk with almond milk for a dairy-free choice. Always ensure that any store-bought ingredients (like baking powder or cream cheese) are suitable for your dietary needs.
What’s the best way to keep the cake from sticking to the pan?
To ensure your cake releases easily, I recommend greasing the pans with cooking spray and lining the bottoms with parchment paper. This two-step method prevents sticking and allows for a perfect release when it’s time to take your delicious Strawberry Cake out of the pans.
Irresistible Strawberry Cake with Creamy Frosting Delight
Equipment
- food processor
- - Mixing bowls
- - Oven
- Baking pans
- Whisk
- - Serrated knife
Ingredients
For the Cake
- 1 cup Freeze-Dried Strawberries Adds concentrated strawberry flavor; can be replaced with additional fresh strawberries.
- 1 cup Fresh Strawberries Washed and hulled, provides freshness and moisture.
- 1 tablespoon Cooking Spray Prevents cake from sticking to the pans.
- 2 cups All-Purpose Flour Gives structure to the cake.
- 1 tablespoon Cornstarch Softens the texture.
- 1 tablespoon Baking Powder Helps the cake rise.
- 1 teaspoon Kosher Salt Enhances flavor.
- 1.5 cups Granulated Sugar Sweetens the cake and contributes to its moisture.
- 0.5 cup Unsalted Butter Room temperature, adds richness.
- 0.5 cup Vegetable Oil Helps keep the cake moist.
- 6 large Egg Whites Provides structure and lightness.
- 1 cup Whole Milk Contributes moisture and texture.
For the Frosting
- 2 cups Confectioners' Sugar Sweetens and thickens the frosting.
- 8 oz Cream Cheese Room temperature, creates creamy frosting.
- 1 cup Heavy Cream Adds richness.
Instructions
Cake Preparation
- Prepare Strawberries: Blitz freeze-dried strawberries in a food processor until fine. Make a puree with hulled fresh strawberries and reduce it in a pan over medium heat until thickened.
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray two 8-inch round baking pans with cooking spray, lining with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, and kosher salt.
- Cream Mixture: Beat unsalted butter and granulated sugar until fluffy. Gradually add vegetable oil and egg whites, mixing one at a time.
- Incorporate Dry and Wet Ingredients: Mix half of the dry ingredients into the creamed mixture, then add whole milk and cooled strawberry puree. Fold in remaining dry ingredients until smooth.
- Bake: Divide the batter between the pans and bake for about 25-30 minutes, until a toothpick comes out clean. Cool completely.
- Make Frosting: Sift confectioners' sugar with freeze-dried strawberries. Beat with room temperature cream cheese and heavy cream until smooth.
- Assemble Cake: Level the top of one cooled cake layer. Spread frosting, add the second layer, and frost the sides and top. Chill until serving.