Homemade Strawberry Cake Recipe

I recently discovered a delightful twist on a classic dessert in this Strawberry Cake Recipe Cream Cheese Frosting creation. It combines fresh strawberries with moist cake and tangy cream cheese frosting, resulting in a dessert that is both refreshing and indulgent. This treat captivates my palate and brings a spark of joy to every bite.

I came across a new twist on the classic strawberry cake and I had to share it. This homemade strawberry cake is a real treat for anyone who loves a burst of berry flavor in every bite.

Using simple ingredients like 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 cup granulated sugar, this recipe really makes the most out of everyday items. I mix in fresh strawberry puree along with chopped strawberries to give it that signature taste, and then top it off with a rich cream cheese frosting made from cream cheese, powdered sugar, and a bit more strawberry puree.

Every slice is bursting with flavor; it’s perfect for when you wanna impress with a cake that’s both beautifully decorated and delightfully different. If you’re into exploring different flavored cakes or trying something new in the kitchen, this recipe is definitely worth a go.

Enjoy experimenting with it!

Why I Like this Recipe

I really love this recipe for several reasons. First, the fresh strawberry taste is amazing and makes the cake feel so fruity and naturally sweet. Second, the mix of ingredients is simple enough that even if I mess up one step, it still comes out really good. Third, the frosting is incredibly creamy with just the right amount of tang from the cream cheese and extra strawberry puree; I feel like it perfectly balances the cake’s flavors. Lastly, I appreciate that it doesn’t take forever to bake so I can enjoy my homemade treat in no time, which always makes me smile.

Ingredients

• All-purpose flour offers carbohydrates that build the cake’s foundation and texture.
• Unsalted butter (for the cake) adds rich flavor and tenderness to the mix.
• Fresh strawberry puree gives a natural fruity tang and vibrant color.
• Granulated sugar makes it super sweet and helps dry ingredients combine well.
• Eggs add protein and bind the ingredients together for a light, spongy cake.
• Baking powder ensures the cake lifts well and has a light crumb.
• Cream cheese in the frosting brings tangy richness while powdered sugar sweetens each bite.
• Fresh chopped strawberries offer texture, a burst of flavor and a hint of sour.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (for the cake)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup fresh strawberry puree
• 1 cup fresh strawberries, hulled and chopped
• 1/2 cup unsalted butter, softened (for the frosting)
• 8 oz cream cheese, softened
• 2 cups powdered sugar (you can adjust to your taste)
• 1/4 cup strawberry puree (for extra strawberry flavor in the frosting)

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch round cake pan. In a bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon salt.

2. In a separate large bowl, cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.

3. Beat in 2 large eggs one at a time and then stir in 1 teaspoon vanilla extract until well mixed.

4. Add 1/2 cup whole milk and 1/2 cup fresh strawberry puree to your butter mixture; mix slowly to combine.

5. Gradually add the dry ingredients to the wet ingredients just until blended; be careful not to overmix.

6. Fold in 1 cup of hulled and chopped fresh strawberries into the batter.

7. Pour the batter into your prepared pan and bake in the preheated oven for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.

8. For the frosting, beat 1/2 cup softened unsalted butter with 8 oz softened cream cheese until smooth.

9. Slowly mix in 2 cups of powdered sugar (adjust to your taste) and then stir in 1/4 cup strawberry puree until your frosting is light and creamy.

10. Frost the cooled cake evenly with the strawberry cream cheese frosting and enjoy your delicious homemade strawberry cake!

Equipment Needed

1. Oven – preheat to 350°F
2. 9-inch round cake pan – must be greased
3. Mixing bowls – one for whisking the dry ingredients and a large one for the wet ingredients
4. Whisk – for combining flour, baking powder, and salt
5. Electric mixer (or hand mixer) – for creaming butter with sugar and beating eggs
6. Spatula or wooden spoon – for mixing the batter gently and folding in the chopped strawberries
7. Measuring cups and spoons – to accurately measure flour, milk, sugar, and other ingredients
8. Toothpick – to check the cake doneness
9. Knife and cutting board – to hull and chop the fresh strawberries
10. Cooling rack – to let the cake cool completely before frosting

FAQ

Homemade Strawberry Cake Recipe Substitutions and Variations

• All-purpose flour: You can try using a gluten-free all-purpose flour if you have dietary concerns, but it might affect the texture slightly.
• Unsalted butter (for the cake): If you don’t have it, margarine or even coconut oil can work pretty well, just keep in mind the flavor might change a little.
• Fresh strawberry puree: Thawed frozen strawberries blended smooth is a good substitute if you can’t get fresh ones.
• Whole milk: You can use almond milk or soy milk if you need a dairy-free option. Note the taste might be a bit lighter.
• Powdered sugar: If you’re in a pinch, you can blitz some granulated sugar in a food processor until fine, although it might not be exactly the same.

Pro Tips

1. Make sure your butter, eggs, and milk are at room temperature before you start. It helps a lot with creaming the butter and sugar so your cake turns out super light and fluffy.
2. Be careful not to overmix when you add the flour. You dont need to stir it too much or the cake might turn out dense and heavy.
3. When you fold in the chopped strawberries, do it gently so they dont break down too much. That way you keep some spicy texture in the cake.
4. Always let the cake cool completely before you put on the frosting. If its still warm, the frosting might melt and slide off, turning your cake into a sticky mess.