Strawberry Cake Wellplated Com

To date, I’ve used this same fresh strawberry cake recipe to make cakes for all kinds of special life events, ranging from bachelorette parties to my niece’s birthday party to my own wedding anniversary. It’s also an ideal recipe to make on any given day when you feel like celebrating life. Homemade cakes from scratch (like my other favorite Lemon Layer Cake) has a way of turning even the most routine evening into a joyful mini-event. There’s cake did you say? It might not have felt like a party before, but it sure does now! Instead of making a strawberry cake recipe using cake mix, this homemade strawberry cake is made entirely from scratch. It’s fresh, moist, and its flavor and color come entirely from real strawberries (this Easy Strawberry Cake is also made with fresh strawberries). Every time I eat it, I can’t help but close my eyes, take a moment to appreciate its idyllic fluffy, buttery texture and pure strawberry flavor, and think to myself, this is love. With that said, you should know that I am excruciatingly picky about cake, more so than any other type of dessert recipe. Therefore, you can trust that I did my homework to ensure this is the very best strawberry cake you’ll ever make.

How to Make Strawberry Cake

Part of what makes this easy strawberry cake recipe special are the simple ingredients and little steps that yield the ideal cake texture.

The Ingredients

Strawberries. The shining star of this homemade cake recipe (and Strawberry Cream Cheese Pie). Strawberries make the cake moist, flavorful, and give it a beautiful pink color.

Flour + Whole Milk. All-purpose flour helps give the cake structure, and milk provides moisture. As I mentioned above, this cake has the perfect sturdy yet soft texture. Use whole milk for the best results. Even if you don’t buy it regularly, go ahead and spring for a small carton. I promise it is worth it.Vanilla Extract. Vanilla strawberry cake = heaven.Butter. To give the cake the body and texture it needs. Also, FLAVOR. Butter is delicious and makes this strawberry cake recipe tasty.

Sugar. For both sweetness and for texture. I do not recommend any substitutions for the sugar.Egg + Egg Whites. For volume and a tender crumb. (Egg whites are also my trick to this light and fluffy Coconut Flour Cake.)Strawberry Cream Cheese Frosting. To create the ultimate strawberry cream cheese frosting, I combined butter, reduced-fat cream cheese, powdered sugar, more fresh strawberry puree, salt, and vanilla extract.

The Directions

Storage Tips

To Store. You do need to refrigerate a cake with cream cheese frosting. Without the optional sliced fresh strawberries added, this cake will last in the refrigerator for 5 days. Sliced fresh strawberries will last in a cake for 3 days in the refrigerator. To Freeze. Fully frosted or unfrosted cake can be frozen for up to 2 months. Let it thaw overnight in the refrigerator, then bring it to room temperature prior to serving.

Recommended Tools to Make this Recipe

9-Inch Cake Pan. My favorite size pan to use for strawberry cake recipes.Mixing Bowls. To prepare your strawberry cake batter and frosting.Parchment Paper. Helps keep your cake from sticking to the pan.

This fresh strawberry cake with cream cheese frosting is incredibly special to me.

Use the Best Berries. Both fresh and frozen strawberries yield great results, so pick whichever option gives you the best-quality strawberries. In the spring and summer, I go for fresh strawberries since they are in season. In the winter, I find I get better (and less expensive) results using frozen berries. If using frozen, thaw the strawberries completely first. (No time to thaw? Try this Strawberry Rhubarb Crisp.)Measure Your Strawberry Puree. I’ve suggested an approximate amount of whole berries you’ll need to yield the strawberry puree called for in this recipe, but be sure to double-check before adding it to the batter.Don’t Skip the Egg Whites. How do you make a fluffy cake? This recipe calls for one whole egg and two egg whites. The egg whites help the cake rise and make it light and fluffy, while the yolk from the whole egg adds richness.Alternate the Dry and Wet Ingredients. Critical to ensuring the best-ever texture.Don’t Overbeat the Batter. Mixing flour develops gluten, which makes breads and cake tough. As soon as the flour disappears, the cake is ready to bake.

Here’s how:

Strawberry Champagne

5 mins

St. Germain Cocktail

3 mins

Raspberry Champagne Float

1 min Leave a rating below in the comments and let me know how you liked the recipe. Whatever occasion you find to make it—an anniversary, a birthday, an impromptu I’m in the mood for cake right now, so why not?—I know it will bring a bite of bliss to your kitchen too!