Introduction
If you’re on the hunt for a strawberry cake that truly captures the essence of fresh berries, you’ve just stumbled upon the right recipe! This cake is an absolute delight, combining the sweetness of strawberries with a tender, moist crumb that melts in your mouth.
Whether it’s a special occasion, a summer gathering, or simply a treat for yourself, this strawberry cake is bound to impress. With its vibrant flavor and inviting aroma, it’s a perfect centerpiece for any dessert table.
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 cup fresh strawberry puree
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp lemon juice
- 4 cups powdered sugar
- 1/2 cup freeze-dried strawberry powder
- 1/4 cup heavy cream
- 1 tsp vanilla extract for frosting
- 1 cup sliced fresh strawberries for garnish
Directions & Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the vegetable oil, buttermilk, strawberry puree, vanilla extract, and lemon juice to the bowl. Mix well until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans. 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.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, combine the softened butter, powdered sugar, freeze-dried strawberry powder, heavy cream, and vanilla extract.
- Beat the frosting on medium speed until light and fluffy, about 3-5 minutes.
- Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top.
- Add the second layer and frost the top and sides of the cake as desired.
- Garnish with sliced fresh strawberries on top for an extra touch of elegance.
FAQs
What if my strawberry puree is too thin?
If your strawberry puree is too thin, try straining it to remove excess liquid or use less buttermilk in the batter.
Can I use frozen strawberries for the puree?
Yes, you can use frozen strawberries. Just thaw them first and blend until smooth.
Why did my cake sink in the middle?
A sinking cake can be due to underbaking or opening the oven door too early. Make sure to check for doneness with a toothpick.
Can I substitute the buttermilk with something else?
Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk.
What can I do if my frosting is too sweet?
If your frosting is too sweet, you can add a pinch of salt or a bit more heavy cream to balance the flavors.
How can I make the cake more strawberry-flavored?
To enhance the strawberry flavor, consider adding more strawberry puree or even some finely chopped fresh strawberries into the batter.
Conclusion
This strawberry cake is not just a dessert; it’s a celebration of flavors and a wonderful way to delight family and friends. The combination of fresh strawberries and creamy frosting creates a cake that’s simply irresistible.
So, roll up your sleeves and get baking! With this perfect strawberry cake recipe in your repertoire, you’ll be ready to impress at any occasion.
Recipe Card
The Most Tender and Delicious Strawberry Cake Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add the vegetable oil and mix until fully incorporated.
- In a separate bowl, combine the buttermilk, fresh strawberry puree, vanilla extract, and lemon juice. Whisk until everything is well blended.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk mixture. Begin and end with the dry mixture, mixing until just combined. Do not overmix.
- Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, in a large bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and freeze-dried strawberry powder, continuing to beat until stiff peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of the strawberry frosting on top, followed by a layer of sliced fresh strawberries.
- Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining strawberry frosting. Decorate with additional fresh strawberries if desired.
- Slice and serve your delicious strawberry cake, and enjoy the fruity, tender goodness!
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
