Fresh Strawberry Cake: A Classic Summer Dessert
Light cream and sweet berry layers turn this treat into a vibrant centerpiece.
Fresh Strawberry Cake: A Classic for Summer Gatherings
Celebrate the arrival of strawberry season with a delicious homemade strawberry cake, rich with vibrant berries, soft sponge, and clouds of whipped cream. Whether you’re looking for a showstopping dessert for a party or a delightful family treat, this strawberry cake combines the best of fresh fruit and classic baking.
Why This Strawberry Cake Is a Summer Essential
Strawberries are the quintessential summer fruit, perfuming kitchens with their juicy aroma. This cake recipe leverages their natural sweetness and brilliant red hue for a dessert that’s as beautiful as it is delicious. Fluffy layers, made tender with buttermilk and strawberry preserves, are accented by sweet whipped cream and mounds of fresh berries. It’s an homage to nostalgic flavors and modern home baking, ideal for picnics, family reunions, or whenever strawberries are at their peak.
Ingredients: Everything You Need for Strawberry Magic
- Butter (3/4 cup), at room temperature, plus more for prepping the pans.
- Cake flour (2 1/2 cups), plus extra for dusting pans.
- Baking powder (1 1/4 teaspoons)
- Kosher salt (3/4 teaspoon)
- Baking soda (1/2 teaspoon)
- Sugar (1 1/2 cups, plus 2 tablespoons for cream)
- Strawberry preserves (1 cup), divided
- Eggs (4 large)
- Vanilla extract (3/4 teaspoon)
- Red food coloring (1/4 teaspoon, optional for color boost)
- Buttermilk (1/2 cup)
- Heavy cream (1 3/4 cups)
- Fresh strawberries (about 1 1/2 pints, hulled and sliced as desired)
Baking Instructions
A step-by-step guide to making the perfect strawberry cake at home.
- Step 1 – Prepare Cake Pans:
Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper. Grease pans with butter and dust lightly with cake flour, tapping out the excess for a clean finish. Set the pans aside.
- Step 2 – Sift Dry Ingredients:
In a bowl, sift together the cake flour, baking powder, kosher salt, and baking soda. Proper sifting ensures even rise and tender crumb in the finished cake.
- Step 3 – Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer set at medium-high speed to beat the softened butter and 1 1/2 cups sugar. Continue mixing until the mixture is light and fluffy, about 3–5 minutes. This step incorporates air, leading to a lighter cake.
- Step 4 – Add Preserves, Eggs, and Flavorings:
Mix in 3/4 cup of your strawberry preserves. Add the eggs, one at a time, mixing thoroughly after each addition and scraping down the bowl to ensure even blending. Stir in the vanilla extract and add the food coloring if you desire a more vibrant pink hue.
- Step 5 – Combine Wet and Dry Ingredients:
With the mixer on low speed, add the sifted dry ingredients in three parts, alternating with buttermilk. Begin and end with the dry mixture, ensuring each addition is incorporated before moving to the next. This alternating method ensures a moist, even crumb.
- Step 6 – Bake the Cakes:
Divide the batter equally between the prepared pans and smooth the tops with a spatula. Bake on the middle rack for 20–30 minutes, rotating halfway if your oven heats unevenly. The cakes are ready when a tester or toothpick inserted into the center comes out clean.
- Step 7 – Cool Completely:
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Turn them out onto a wire rack, peel off the parchment, and allow to cool completely before assembly. This prevents the whipped cream filling from melting.
Assembling the Strawberry Cake
Once your cakes are baked and cooled, the magic truly happens. The soft sponge pairs elegantly with mounds of whipped cream and fresh strawberries, for a dessert that’s as pretty as it is delicious.
- Step 8 – Whip the Cream:
In a large chilled bowl, use a mixer to beat the heavy cream and 2 tablespoons of sugar to soft peaks. Look for a billowy texture that holds its shape but is not stiff or grainy.
- Step 9 – Layer the Cake:
Place one cake layer onto a serving platter. Immediately before serving, spread a generous layer of freshly whipped cream over the top. Arrange sliced or halved strawberries in a decorative pattern for visual appeal.
- Step 10 – Add Preserves and Second Layer (Optional):
If making a two-layer cake, you may freeze the second layer for future use or use both at once for a taller showpiece cake. If using two layers, repeat the cream and berry topping, then finish with a drizzle of the remaining strawberry preserves.
- Step 11 – Serve Immediately:
Fresh strawberry cake is best enjoyed right away, while the cream is fluffy and the berries are at their brightest. Leftovers should be refrigerated and are best eaten within a day.
How to Make Quick Homemade Strawberry Preserves
For extra berry flavor, try making your own quick strawberry preserves:
- Combine 2 pounds of fresh, hulled strawberries with 4 cups of sugar.
- Cook the mixture over medium-low heat, stirring occasionally, for about 1 hour until it turns into a thick, glossy syrup and the berries break down.
- Let cool, then use in the cake recipe or serve with toast and scones.
Tips & Techniques for Strawberry Cake Success
- Use fresh strawberries at their seasonal peak for the best flavor and color.
- Room-temperature ingredients (butter, eggs, buttermilk) ensure smoother batter and consistent baking.
- Don’t overmix the batter after combining wet and dry ingredients—overworking the flour can create a dense texture.
- For a more vibrant color: The natural hue from strawberries creates a gentle blush, but food coloring can be added for a brighter pink.
- Whipped cream tips: Chill your mixing bowl and beaters for best results, and don’t overbeat the cream—soft peaks give the best texture for layering and spreading.
- Storage: If you need to make the cake ahead, wait to add the whipped cream and strawberries until just before serving. Sponge layers can be baked, cooled, wrapped well, and frozen for up to 2 months.
What others are reading
Serving Suggestions and Variations
- Garnish extravagantly: Use whole or halved berries, edible flowers, or mint sprigs for a festive finish.
- Make it into a trifle: Cube the cake and layer with whipped cream and berries in a glass bowl for a showstopping picnic dessert.
- Add a citrus twist: Fold lemon or orange zest into the whipped cream or batter for brightness.
- Go gluten-free: Substitute a 1:1 gluten-free baking mix for the cake flour for an allergy-friendly version.
- Boost the strawberry flavor: Use a homemade strawberry reduction or add pureed fresh strawberries to the batter in place of some preserves for intense fruitiness.
Ingredient Substitutions and FAQ
| Ingredient | Possible Substitution | Notes |
|---|---|---|
| Butter | Margarine or plant-based butter | Will slightly change the flavor and texture |
| Buttermilk | Milk + 1 tsp vinegar or lemon juice per 1/2 cup | Let rest 5 mins before using |
| Cake flour | 2 1/4 cups all-purpose flour + 1/4 cup cornstarch | Sift thoroughly to lighten |
| Strawberry preserves | Fruit spread, jam, or homemade preserves | Choose low-sugar for fresher taste |
| Heavy cream | Plant-based whipping cream | Texture and flavor may differ |
Frequently Asked Questions (FAQs)
Q: Can I use frozen strawberries instead of fresh?
A: Yes, thawed and well-drained frozen strawberries can be used, but fresh provides better texture and color.
Q: How far in advance can I make this cake?
A: Sponge layers can be baked and frozen for up to 2 months. Bake, cool, wrap, and freeze. Assemble with whipped cream and strawberries just before serving.
Q: Can I make this recipe as cupcakes?
A: Yes, pour the batter into lined muffin tins and bake for 15–20 minutes, then finish as individual strawberry shortcakes with cream and berries.
Q: Why is my cake dense or dry?
A: Overmixing after adding flour or overbaking can make the cake dense or dry. Use accurate measurements and check for doneness early.
Q: What if I can’t find cake flour?
A: Substitute all-purpose flour with a bit of cornstarch (see table above) and thoroughly sift for a delicate crumb.
Q: How do I get the cake to stay light pink?
A: Natural strawberry puree or preserves provide a gentle pink color. For a more vibrant hue, add a few drops of red food coloring as desired.
Classic Strawberry Cake for All Occasions
This fresh strawberry cake is a versatile, crowd-pleasing dessert suitable for birthdays, garden parties, spring potlucks, or casual everyday treats. The bright fruit flavor and airy cream topping make it especially popular at Mother’s Day brunches, summer barbecues, and family gatherings during berry season.
Recipe Recap: Quick Reference
- Total Time: About 2 hours (includes cooling)
- Yield: 8–12 servings
- Equipment Needed: Two 9-inch round cake pans, parchment paper, stand or hand mixer, cooling rack
- Make-ahead Tips: Bake and freeze cake layers for future assembly. Prep whipped cream and berries just before serving for maximum freshness.
Nutrition Information (per serving, estimated)
| Calories | Protein | Carbohydrates | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| 390 | 5g | 54g | 18g | 2g | 36g |
(Nutrition will vary by ingredient brand and portions.)
Final Notes: Enjoy the Sweetness of Summer
This strawberry cake is beloved for its simplicity, freshness, and nostalgic charm. It’s the essence of summer on a platter, inviting you to savor the best the season has to offer. Whether you drizzle with extra preserves, double the whipped cream, or enjoy with a scoop of ice cream, it’s destined to become a family favorite year after year.
References
- https://www.countryliving.com/food-drinks/recipes/a1305/fresh-strawberry-cake-3408/
- https://www.countryliving.com/food-drinks/a63690206/three-layer-strawberry-cake-recipe/
- https://divascancook.com/fresh-strawberry-cake-recipe/
- https://www.youtube.com/watch?v=iU85cA_WAtk
- https://www.youtube.com/watch?v=djVqLBDjpLU
- https://www.aol.com/strawberry-cake-gets-50-000-181500955.html
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