Strawberry Cake With Frosting is the ultimate celebration of fresh, fruity flavor in dessert form. This moist, tender cake is infused with the sweet, bright taste of strawberries in every bite, then topped with a luscious, creamy frosting that perfectly complements the berry-forward crumb. Whether you are baking for a birthday, a summer gathering, or simply because you crave something pink, pretty, and delicious, this cake delivers both stunning presentation and unforgettable flavor.
The beauty of this recipe lies in its balance. The cake itself is sturdy enough to layer and frost beautifully, yet tender and moist with a delicate crumb. The strawberry flavor permeates the entire cake, not just the frosting, ensuring every forkful is pure berry bliss. Topped with a silky buttercream or cream cheese frosting, this cake becomes a showstopping centerpiece that tastes as good as it looks.
The Secrets to the Perfect Strawberry Cake
Achieving a strawberry cake with intense, natural berry flavor requires understanding how strawberries behave in baking. Fresh strawberries contain a lot of moisture, which can make cakes dense and soggy if not handled properly. This recipe carefully balances the wet and dry ingredients to ensure the cake remains light and tender while still delivering that unmistakable strawberry taste.
The combination of all-purpose flour, baking powder, and salt provides the structural foundation. The baking powder ensures a good rise, while the salt enhances all the other flavors. Granulated sugar does more than sweeten; it also tenderizes the gluten and helps create a fine, delicate crumb.
Unsalted butter, softened, is the key to richness and flavor. Creaming the butter and sugar together properly incorporates air, which contributes to the cake’s lift and tender texture. The softened butter also ensures the cake remains moist days after baking.
The Complete Recipe: Strawberry Cake With Frosting
Prep Time: 25 minutes | Cook Time: 25-30 minutes | Total Time: 1 hour | Servings: 12-16
Ingredients
For the Strawberry Cake:
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2 ½ cups all-purpose flour
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2 cups granulated sugar
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1 tablespoon baking powder
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½ teaspoon salt
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1 cup unsalted butter, softened
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1 cup whole milk, room temperature
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3 large eggs, room temperature
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1 tablespoon vanilla extract
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1 ½ cups fresh strawberries, finely chopped (or 1 cup strawberry puree)
For the Strawberry Frosting:
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1 cup unsalted butter, softened
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4 cups powdered sugar, sifted
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½ cup fresh strawberry puree (from about 1 cup strawberries)
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1 teaspoon vanilla extract
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Pinch of salt
For Garnish (Optional):
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Fresh strawberry slices
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Sprinkles or edible flowers
Step-by-Step Instructions
1. Preheat and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper rounds for easy removal.
2. Prepare the Strawberries
If using fresh strawberries, wash, hull, and finely chop them. For a smoother cake texture, you can puree the strawberries in a food processor. If using puree, you may need to reduce it slightly by simmering to concentrate the flavor and remove excess moisture. Set aside.
3. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed for 3 to 5 minutes, until light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl as needed.
5. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition and scraping the bowl between additions. Beat in the vanilla extract.
6. Alternate Dry Ingredients and Milk
With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.
7. Fold in Strawberries
Using a rubber spatula, gently fold the chopped strawberries or strawberry puree into the batter until evenly distributed. The batter will be thick and lovely.
8. Bake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back lightly when touched.
9. Cool Completely
Let the cakes cool in the pans for 10 to 15 minutes, then turn them out onto a wire rack to cool completely before frosting. Cooling completely is essential for a smooth, stable frosting application.
10. Make the Strawberry Frosting
In a large bowl, beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add the strawberry puree, vanilla extract, and salt. Beat on medium-high speed for 2 to 3 minutes until light, fluffy, and well combined. If the frosting is too soft, refrigerate for 15 to 20 minutes before using.
11. Assemble and Frost
Place one cake layer on a serving plate or cake stand. Spread about ¾ cup of frosting evenly over the top. Place the second cake layer on top. Apply a thin crumb coat of frosting around the entire cake and refrigerate for 15 minutes to set. Then apply the final layer of frosting, smoothing with an offset spatula.
12. Garnish and Serve
Garnish with fresh strawberry slices, sprinkles, or edible flowers if desired. Slice and serve at room temperature for the best flavor and texture.
Pro Tips for the Best Strawberry Cake
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Room Temperature Ingredients:Ensure your butter, eggs, and milk are at room temperature. This creates a smooth, well-emulsified batter that bakes evenly.
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Fresh vs. Frozen Strawberries: Fresh strawberries are ideal. If using frozen, thaw them completely and drain well before chopping or pureeing to avoid adding excess moisture.
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Red Food Coloring: For a brighter pink or red cake, you can add a few drops of red or pink food coloring to the batter. This is purely optional and does not affect flavor.
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Strawberry Puree: For the puree, simply blend fresh or frozen strawberries in a food processor until smooth. For a more concentrated flavor, simmer the puree in a small saucepan until reduced by half, then cool completely before using.
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Even Layers: For perfectly even layers, weigh the batter between the two pans using a kitchen scale.
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Make Ahead: The cake layers can be baked a day in advance, wrapped tightly in plastic wrap, and stored at room temperature. The frosting can also be made ahead and refrigerated; bring to room temperature and rewhip before using.
Variations to Explore
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Strawberry Cream Cheese Frosting:Substitute half the butter with cream cheese for a tangy, classic combination.
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Chocolate Strawberry Cake: Add ½ cup of mini chocolate chips to the batter for a chocolate-covered strawberry twist.
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Lemon Strawberry: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy note.
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Strawberry Shortcake Cake: Layer with additional fresh strawberries and whipped cream between the layers.
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Gluten-Free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Storage
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Room Temperature: Store the cake covered at room temperature for up to 2 days.
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Refrigerator: For longer storage, keep covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
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Freezer: Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Frosted cake can also be frozen, though the texture of the frosting may change slightly.
Conclusion: A Cake Worth Celebrating
Strawberry Cake With Frosting is more than just a dessert; it is a celebration of everything wonderful about homemade baking. The tender crumb, the bursts of real strawberry flavor, and the silky, berry-infused frosting come together to create a cake that feels both nostalgic and special.