Strawberry Cake Recipe
This easy Strawberry Cake Recipe is a simple, homemade layered cake bursting with fresh strawberries and sweet cream—perfect for spring celebrations or a birthday treat.
Ingredients
- 2 cups all-purpose flour King Arthur for best texture
- 1¾ tsp baking powder Bob’s Red Mill
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1¼ cups granulated sugar
- ½ cup unsalted butter softened (Sargento or Land O’Lakes)
- 3 large eggs room temperature
- 2 tsp pure vanilla extract Nielsen-Massey
- ½ cup whole milk Greek yogurt or sour cream
- ½ cup whole milk
- 1½ cups diced fresh strawberries (hulled)
- 2 cups heavy whipping cream cold
- ½ cup powdered sugar sifted
- ¾ cup strawberry puree (see tip)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper—this helps the cakes slip out cleanly.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly combined; this avoids pockets of leavener.
- In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Add dry ingredients and wet ingredients alternately to the butter mixture, ending with dry ingredients. Fold in diced strawberries.
- Divide batter between pans and bake for 25–30 minutes until a toothpick inserted comes out clean. Cool completely.
- Whip heavy cream and powdered sugar until soft peaks form. Fold in strawberry puree. Chill if needed.
- Place one layer on a cake stand, spread frosting, top with second layer, then cover top and sides with frosting.
Notes
Tips on ingredients: Flour: Spoon into the cup, then level with a knife to avoid dense cake. Strawberries: Choose firm, bright-red berries for the best color and sweetness. Yogurt: Full-fat gives better moisture than low-fat versions. Puree: Blend hulled berries, then strain out seeds for a silky frosting.
Love this recipe?Follow us at @thenandnowspace for more