Simple Cake Recipe Frozen Strawberries

This strawberry cake recipe is my absolute favorite because it perfectly combines the nostalgic, comforting flavors of vanilla and butter with a burst of fresh strawberry goodness. Plus, the use of buttermilk makes the cake irresistibly moist, giving me those perfect, Instagram-worthy slices every time!

This Simple Cake Recipe with Frozen Strawberries is not only simple; it is also absolutely delicious. It requires ingredients like all-purpose flour, frozen strawberries, and buttermilk that most of us already have in our kitchens.

But what you might not have in your kitchen (or at least, what most of us don’t have) is a cake that balances sweet and tangy as perfectly as this one does.

Simple Cake Recipe Frozen Strawberries Ingredients

• All-purpose flour: Provides structure; source of carbohydrates.
• Granulated sugar: Adds sweetness; tenderizes the cake.
• Unsalted butter: Provides moisture; contributes to rich flavor.
• Eggs: Bind ingredients; add protein and richness.
• Buttermilk: Adds moisture; activates baking soda for leavening.
• Frozen strawberries: Source of vitamin C; adds fruity sweetness.

Simple Cake Recipe Frozen Strawberries Ingredient Quantities

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups frozen strawberries, thawed and chopped
• 1 tablespoon all-purpose flour (for tossing strawberries)

How to Make this Simple Cake Recipe Frozen Strawberries

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat. Take a 9×13 inch pan suitable for baking and apply grease and flour to it.

2. In a bowl of medium size, combine by whisking together 2 cups of flour, all-purpose; 1 1/2 teaspoons of powder, baking; 1/2 teaspoon of soda, baking; and 1/4 teaspoon of salt. Set aside.

Preparation time:
15 minutes
Yield:
1 batch of pancake mix, enough for 12 pancakes

3. In a wide mixing basin, combine 1/2 cup of unsalted butter (softened) and 1 cup of white sugar (granulated) and beat together until the mixture is light and fluffy.

4. In a mixing bowl, using an electric mixer, beat 2 large eggs in well one at a time. Mix well after each addition. Stir in 1 teaspoon of vanilla extract until combined.

5. Slowly incorporate the dry components into the moist ones, interspersing 1 cup of buttermilk, and finishing with the flour mixture. Stir until the elements are just united.

6. Combine 1 1/2 cups of thawed and diced frozen strawberries with 1 tablespoon of all-purpose flour. Use this mixture to ensure that the strawberries do not sink in the batter.

7. The strawberries that have been floured are to be folded in a gentle manner into the batter so that they are evenly distributed within.

8. Transfer the batter to the prepped baking pan and smooth the surface with a spatula.

9. Preheat the oven to 350 degrees. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

10. Let the cake cool in the pan for roughly 10 minutes before inverting it onto a wire rack to let it cool completely. Serve and enjoy!

Simple Cake Recipe Frozen Strawberries Equipment Needed

1. Oven
2. 9×13 inch baking pan
3. Pastry brush (for greasing the pan)
4. Measuring cups
5. Measuring spoons
6. Medium mixing bowl
7. Large mixing bowl
8. Whisk
9. Electric mixer
10. Spatula
11. Wire rack
12. Toothpick

FAQ

• Q: Can I use fresh strawberries instead of frozen?A: Yes, you can use fresh strawberries. Just chop them and follow the recipe as outlined.
• Q: Can I use a different type of flour?A: All-purpose flour really is the best choice for making this recipe. Whole grain flours like whole wheat will change the texture.
• Q: Can I substitute the buttermilk?You can use a buttermilk substitute. Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
• Q: How should I thaw the frozen strawberries?A: Allow them to thaw by leaving them at room temperature or gently microwaving, and then be sure to drain off any excess liquid before chopping.
• Q: Is it necessary to toss strawberries in flour?A: Tossing in flour helps keep them afloat, so they’re evenly mixed in the cake.
• Q: How should I store the cake?1. Keep the cake in an airtight container at room temperature for up to 3 days. 2. Refrigerate for longer freshness.

Simple Cake Recipe Frozen Strawberries Substitutions and Variations

For the gluten-free all-purpose flour: Substitute with an equal amount of all-purpose flour for a gluten-free option.
To prepare buttermilk: Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, then set it aside for 5 minutes. This will yield a buttermilk substitute that can be used in any recipe calling for buttermilk.
For unsalted butter: Substitute with the same amount of coconut oil or vegetable oil for a dairy-free alternative.
For granulated sugar: Substitute with 1 cup of coconut sugar or light brown sugar for a richer taste.
For strawberries that have been frozen: If possible, use strawberries that are fresh, or as a second choice, use the raspberries or blueberries that have been frozen.

Pro Tips

1. Room Temperature Ingredients Ensure that the butter, eggs, and buttermilk are at room temperature before starting. This helps the ingredients combine more smoothly, resulting in a better-textured cake.

2. Tossing Strawberries Tossing the strawberries with flour prevents them from sinking to the bottom of the cake during baking, ensuring an even distribution of fruit throughout each bite.

3. Gentle Folding When folding in the floured strawberries, use a gentle hand to avoid deflating the batter, which can result in a denser cake.

4. Buttermilk Alternative If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.

5. Test with a Toothpick Baking times can vary based on your oven and pan type. Start checking the cake a few minutes early by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, it’s done.