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Fresh Strawberry Cake From Scratch: A Baker’s Guide to Summer’s Perfect Dessert

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A light, tender cake bursting with fresh strawberry flavor in every bite. This vibrant pink dessert features real strawberries in both the cake and frosting for an authentic fruit-forward taste that perfectly captures the essence of ripe summer berries. Ideal for birthdays, Valentine’s Day, or anytime you crave a sweet, fruity treat.

Ingredients

Scale

Strawberry Cake

A light, tender cake bursting with fresh strawberry flavor in every bite. This vibrant pink dessert features real strawberries in both the cake and frosting for an authentic fruit-forward taste that perfectly captures the essence of ripe summer berries. Ideal for birthdays, Valentine’s Day, or anytime you crave a sweet, fruity treat.

Ingredients

For the Strawberry Cake:

  • 2¾ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1¾ cups granulated sugar
  • 5 large egg whites, room temperature
  • ⅓ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract (optional)
  • ⅔ cup buttermilk, room temperature
  • ½ cup strawberry puree (from about 1½ cups fresh strawberries)
  • 2–3 drops pink or red food coloring (optional, for deeper color)

For the Strawberry Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • ¼ cup strawberry puree (reduced and cooled)
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Fresh Strawberry Filling:

 

  • 2 cups fresh strawberries, diced
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Prepare the Strawberry Puree: Hull and quarter 2 cups of fresh strawberries. Blend in a food processor until smooth. Measure out ¾ cup of puree. Set aside ½ cup for the cake batter. For the remaining ¼ cup (for frosting), simmer in a small saucepan over medium heat until reduced by half, about 10-15 minutes. Cool completely before using.
  2. Prepare the Baking Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt until well combined.
  4. Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
  5. Add Wet Ingredients: Add egg whites one at a time, beating well after each addition. Beat in oil, vanilla extract, and almond extract (if using) until combined. Mix in the ½ cup of fresh strawberry puree and food coloring (if using) until fully incorporated.
  6. Combine Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition, being careful not to overmix.
  7. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. Make the Strawberry Filling: In a medium saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat for 5 minutes, stirring occasionally. Mix cornstarch with water to create a slurry, then stir into the strawberry mixture. Continue cooking for 2-3 minutes until thickened. Remove from heat and let cool completely.
  9. Prepare the Frosting: Beat cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add the cooled reduced strawberry puree, vanilla extract, and salt. Beat until light and fluffy, about 2-3 minutes.
  10. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Pipe a dam of frosting around the edge of the cake to hold the filling. Spread the cooled strawberry filling inside the dam. Place the second cake layer on top. Frost the top and sides of the cake with the remaining strawberry cream cheese frosting.
  11. Decorate: If desired, reserve some frosting for piping decorative borders or rosettes. Garnish with fresh strawberries, either whole, halved, or sliced, arranged on top of the cake.

Serving Suggestions:

 

Serve this vibrant cake with additional fresh strawberries on the side, a dollop of whipped cream, or a scoop of vanilla ice cream. For special occasions, pair with a glass of champagne or strawberry lemonade. The cake looks beautiful when garnished with edible flowers or a light dusting of powdered sugar just before serving.

Notes

Pro Tips:

  • For the strongest strawberry flavor, use ripe, in-season strawberries. Off-season strawberries can be supplemented with freeze-dried strawberry powder.
  • Room temperature ingredients create a smoother batter that incorporates air more effectively, resulting in a lighter cake.
  • If strawberries are very juicy, drain some liquid after pureeing to prevent the cake from becoming too wet.

Common Mistakes to Avoid:

  • Using cold ingredients, which can lead to a dense, uneven cake texture.
  • Opening the oven door too early during baking, which can cause the cake to sink in the center.
  • Not reducing the strawberry puree for the frosting, which can make it too loose and difficult to work with.

Storage Instructions:

Store the cake covered in the refrigerator for up to 5 days due to the cream cheese frosting and fresh fruit filling. Let slices come to room temperature for about 30 minutes before serving for the best flavor and texture. The unfrosted cake layers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before assembling and frosting.

 

Enjoy your Strawberry Cake!

Find it online: https://bakesbliss.com/strawberry-cake/