If you’ve been dreaming of a dessert that bursts with the sweet, vibrant flavor of fresh berries, then this Strawberry Cake With Fresh Strawberry Frosting Recipe is an absolute must-try. It’s a tender, moist cake infused with real strawberry puree that lends a natural pink hue and fruity depth, all wrapped up with a luscious fresh strawberry frosting that’s creamy, tangy, and just the right amount of sweet. Whether it’s a special occasion or a casual weekend treat, this recipe will quickly become a beloved classic in your baking repertoire.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to making this cake a knockout. Each item plays a key role in creating stunning flavor, perfect texture, and that irresistible fresh strawberry charm.
- All-purpose flour: The foundation of the cake, giving it structure and lightness.
- Baking powder and baking soda: Help the cake rise beautifully and achieve a tender crumb.
- Salt: Balances sweetness and enhances the overall flavor.
- Unsalted butter: Adds richness and moisture, softened for easy creaming.
- Granulated sugar: Sweetens while helping to create a light texture.
- Eggs: Bind ingredients and provide structure.
- Vanilla extract: Brings out deep, complementary notes in both cake and frosting.
- Fresh strawberries (pureed): Infuses the cake and frosting with authentic strawberry flavor and a beautiful pink color.
- Whole milk (or buttermilk): Makes the cake tender and moist; buttermilk adds a slight tang.
- Vegetable oil: Ensures the cake stays wonderfully moist without heaviness.
- Powdered sugar: Sweetens and thickens the frosting to a smooth, spreadable texture.
- Heavy cream: Adjusts frosting consistency for that perfect, fluffy finish.
- Pinch of salt: Enhances the frosting’s sweetness and balances flavors.
How to Make Strawberry Cake With Fresh Strawberry Frosting Recipe
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C) and getting your two 9-inch cake pans ready by greasing them well and lightly dusting with flour, or line with parchment paper for easy removal. This simple prep helps ensure your cake layers bake evenly and come out perfect every time.
Step 2: Whisk Dry Ingredients
Combine your flour, baking powder, baking soda, and salt in a medium bowl. Whisking well distributes the rising agents evenly, which is crucial for getting those tender, fluffy layers.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3 minutes. This step is the key to incorporating air, making your cake light and soft.
Step 4: Add Eggs and Vanilla
Beat the eggs in one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract for a warm, comforting undertone that complements the strawberries beautifully.
Step 5: Mix Wet Ingredients
In a small bowl, combine your fresh strawberry puree, milk (or buttermilk), and vegetable oil. Slowly add this to the butter mixture while beating gently. The puree brings natural strawberry flavor and moisture, while the oil locks in that tender texture.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Avoid overmixing here to keep your cake tender and prevent it from becoming dense.
Step 7: Bake the Cake
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this stage is a delightful promise of what’s to come.
Step 8: Cool Completely Before Frosting
Once out of the oven, let the cakes cool in the pans for 10 minutes. Then, carefully turn them out onto wire racks to cool completely. Frosting warm cake will melt the frosting, so patience pays off here.
Step 9: Make the Frosting
Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, continuing to beat until the mixture is smooth and fluffy. Then, mix in strawberry puree, vanilla, and a pinch of salt. If the frosting feels too thick, add heavy cream a tablespoon at a time until it’s perfectly spreadable.
Step 10: Assemble the Cake
Place one cake layer on your serving plate or cake stand. Spread a generous layer of strawberry frosting on top, then place the second cake layer over it. Cover the entire cake — top and sides — with the remaining frosting for a luscious finish.
Step 11: Enjoy Your Creation
Slice into your freshly baked Strawberry Cake With Fresh Strawberry Frosting Recipe and delight in every bite. It’s a stunning, crowd-pleasing dessert that tastes as wonderful as it looks.
How to Serve Strawberry Cake With Fresh Strawberry Frosting Recipe
Garnishes
Enhance your cake’s presentation and flavor with fresh strawberry slices elegantly arranged on top or around the plate. A few mint leaves or edible flowers can add a fresh, vibrant touch that makes your cake party-ready.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to complement the strawberry sweetness. Fresh fruit salads or light sorbets can also make refreshing accompaniments without overpowering the cake.
Creative Ways to Present
For a twist, serve individual mini strawberry cakes or cupcakes using this Strawberry Cake With Fresh Strawberry Frosting Recipe. Alternatively, layer the cake into a trifled dessert with extra berries and cream for a stunning visual and taste experience.
Make Ahead and Storage
Storing Leftovers
Store your leftover strawberry cake in an airtight container in the refrigerator to keep the frosting fresh and creamy. It will stay delicious for 3-4 days, making it perfect for spontaneous second helpings.
Freezing
You can freeze the cake layers before frosting by wrapping them tightly in plastic wrap and foil. Thaw in the refrigerator overnight, then frost and assemble fresh. This makes the Strawberry Cake With Fresh Strawberry Frosting Recipe an ideal option for advance baking.
Reheating
Because this cake is best enjoyed chilled or at room temperature, reheating is not recommended. Instead, let refrigerated cake sit out for about 30 minutes before serving to soften the frosting slightly and bring out the flavors.
FAQs
Can I substitute frozen strawberries for fresh in this recipe?
While fresh strawberries provide the best flavor and color for the Strawberry Cake With Fresh Strawberry Frosting Recipe, you can use thawed frozen strawberries if fresh aren’t available. Just make sure to drain excess liquid to avoid a soggy batter or frosting.
What can I use instead of whole milk?
Buttermilk is a fantastic substitute and adds a slight tang that complements the strawberries beautifully. You can also use low-fat milk, but whole milk or buttermilk yields the best moistness.
How can I make the frosting less sweet?
Reducing the powdered sugar can make the frosting less sweet, but keep in mind it will affect the texture and stability. Adding a pinch more salt or a splash of lemon juice can balance the sweetness without compromising creaminess.
Is there a way to make this cake gluten-free?
You can try a 1:1 gluten-free flour blend that contains xanthan gum. Baking times may vary slightly, so keep an eye on the cake and test with a toothpick for doneness.
Can I add other flavors to the frosting?
Absolutely! A splash of almond extract or a few fresh basil leaves blended into the frosting can add an exciting twist that pairs wonderfully with fresh strawberries.
Final Thoughts
Baking the Strawberry Cake With Fresh Strawberry Frosting Recipe is a joyful experience that results in a dessert bursting with bright, natural flavors and irresistible texture. Whether you’re celebrating something special or simply craving a homemade sweet treat, this cake brings the freshness of summer strawberries right to your table. I can’t wait for you to try it and share it with your loved ones!
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Strawberry Cake With Fresh Strawberry Frosting Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This delightful Strawberry Cake with Frosting is a moist and flavorful dessert perfect for any occasion. Made with fresh strawberry puree incorporated into the batter and a luscious strawberry-infused buttercream frosting, this cake delivers a perfect balance of sweetness and fruity freshness. The recipe uses classic baking techniques and simple ingredients to achieve a tender crumb and creamy frosting that will impress friends and family alike.
Ingredients
For the Cake
- 2 1/2 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 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed (about 6–8 medium strawberries)
- 1/2 cup whole milk (or buttermilk for a richer flavor)
- 1/4 cup vegetable oil
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons fresh strawberry puree (or more, depending on your desired flavor)
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons heavy cream (for consistency, if needed)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside to combine the leavening agents evenly.
- Cream the Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This creates air incorporation for a tender crumb.
- Add the Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix just until combined to enhance the cake’s flavor.
- Add the Wet Ingredients: In a separate bowl, combine the fresh strawberry puree, milk, and vegetable oil. Slowly add this mixture into the butter and sugar mixture and beat until well combined, creating a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Stir just until the flour is incorporated to avoid overmixing, which can make the cake dense.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely, which helps the frosting adhere better.
- Make the Strawberry Frosting: While the cakes cool, beat the softened butter in a large bowl until creamy using an electric mixer on medium speed.
- Add Powdered Sugar: Gradually add the powdered sugar, about 1 cup at a time, beating until the mixture is smooth and fluffy. This builds sweetness and structure.
- Incorporate Strawberry Puree and Flavorings: Add the fresh strawberry puree, vanilla extract, and a pinch of salt to the frosting. Continue beating until the frosting turns light and creamy, blending the fruit flavor evenly.
- Adjust Frosting Consistency: If the frosting is too thick, add heavy cream one tablespoon at a time until it reaches your preferred consistency for easy spreading.
- Assemble the Cake: Place one cooled cake layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top.
- Top and Frost: Place the second cake layer on top and frost the top and sides with the remaining strawberry frosting for a smooth, beautiful finish.
- Serve and Enjoy: Slice the cake and serve. Optionally garnish with fresh strawberries or extra frosting. Enjoy your homemade strawberry cake!
Notes
- Use fresh strawberries for the best flavor and natural sweetness in both the cake and frosting.
- If you prefer a richer cake, substitute whole milk with buttermilk.
- Ensure the butter is softened properly for easier creaming with sugar and a lighter cake texture.
- Do not overmix the batter once adding the flour to keep the cake tender.
- To speed up the puree process, pulse strawberries in a blender or food processor until smooth.
- Frosting can be refrigerated if not used immediately but bring it back to room temperature and beat before spreading.
- For an extra touch, garnish with sliced fresh strawberries or edible flowers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
