Strawberry Cake Recipe From Scratch: Step-By-Step Guide

Strawberry Cake from Scratch: The Ultimate Homemade Guide

If you love the bright, juicy flavor of strawberries and the tender crumb of a homemade cake, baking a strawberry cake from scratch is a must-try dessert adventure. This comprehensive guide walks you through the process step-by-step—from selecting quality ingredients to achieving the perfect pink hue and finishing with a luscious strawberry frosting. Whether you are baking for a birthday, spring celebration, or just to capture the taste of summer in your kitchen, this strawberry cake will impress everyone at the table.

Table of Contents

• Introduction to Strawberry Cake
• Ingredients for Strawberry Cake
• How to Make Strawberry Cake from Scratch
• Homemade Strawberry Frosting
• Tips and Tricks for the Best Strawberry Cake
• Serving and Storing Strawberry Cake
• Nutrition Information
• Frequently Asked Questions (FAQs)

Introduction to Strawberry Cake

Strawberry cake is a beloved classic that embodies the sweetness and color of ripe strawberries, making it both visually stunning and irresistibly delicious. Unlike basic vanilla or chocolate cakes, a strawberry cake from scratch uses real strawberries and a hint of strawberry gelatin to produce a bright pink color and natural, fruity flavor throughout the crumb. It is perfect for anyone who loves fresh, berry-forward desserts, and it stands out as a favorite for birthday parties, potlucks, and spring gatherings.

Ingredients for Strawberry Cake

Before you begin baking, assemble the following ingredients. Using high-quality components—especially fresh or high-quality frozen strawberries—will make your cake truly shine.

• White Sugar: 2 cups; for sweetness and structure.
• Butter: 1 cup (softened); for moisture and richness.
• Strawberry-Flavored Gelatin: 1 (3-ounce) package; for color and a boost of strawberry flavor.
• Eggs: 4 large eggs, at room temperature; provide lift and richness.
• All-Purpose Flour: 2 3/4 cups (sifted); creates a tender crumb.
• Baking Powder: For rise and lightness.
• Whole Milk: Moistens the batter and adds richness.
• Vanilla Extract: For depth of flavor.
• Strawberries: 1/2 cup pureed, from fresh or frozen thawed strawberries; infuses the cake with real berry taste.

Optional Toppings and Add-ons

• Extra sliced strawberries for garnish.
• Whipped cream for serving.
• Homemade or store-bought strawberry preserves for layering between cakes.

How to Make Strawberry Cake from Scratch

Follow these step-by-step instructions for a guaranteed tender, flavorful strawberry cake:

1. Prepare the Oven and Pans:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
2. Cream the Butter and Sugar:
   • In a large mixing bowl, beat together the softened butter and sugar until light and fluffy (about 3 minutes).
   • Add the strawberry gelatin and continue to beat until well mixed.
3. Add the Eggs:
   • Add the eggs one at a time, beating well after each addition to ensure a smooth, airy batter.
4. Incorporate Dry Ingredients:
   • In a separate bowl, sift together the all-purpose flour and baking powder.
   • Gradually add the dry mixture to the wet ingredients, mixing just until incorporated.
5. Add Wet Ingredients:
   • Blend in the milk, pureed strawberries, and vanilla extract until the batter is smooth and evenly colored.
6. Pour and Bake:
   • Divide the batter evenly between the prepared pans.
   • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Homemade Strawberry Frosting

No strawberry cake is complete without a fluffy, creamy strawberry frosting. For the best results, make a simple buttercream flavored with strawberry puree:

• Butter: 2 sticks (1 cup), softened.
• Powdered Sugar: 3 1/2 cups, sifted.
• Strawberry Puree: 1/3 cup (reduce fresh strawberries on the stove for maximum flavor).
• Vanilla Extract: 1 teaspoon, for flavor.

1. Prepare the Strawberry Puree:
   • Puree a cup of fresh or thawed strawberries in a blender.
   • Add the puree to a saucepan and simmer until reduced by half (about 15–20 minutes). Let cool completely.
2. Make the Frosting:
   • In a large bowl, beat the softened butter until light and creamy.
   • Add the powdered sugar one cup at a time, mixing well after each addition.
   • Blend in the cooled strawberry puree and vanilla extract. Beat until the frosting is smooth and fluffy.
3. Frost the Cake:
   • Spread a thick layer of frosting on the bottom cake layer.
   • Add the second layer and cover the top and sides with more frosting.
   • Decorate with extra strawberries if desired.

Tips and Tricks for the Best Strawberry Cake

• Use Quality Strawberries: Frozen strawberries are picked at their peak and provide concentrated flavor, but fresh, ripe strawberries also work beautifully if in season.
• Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smoother batter and fluffier cake.
• Don’t Overmix: Overbeating the batter once you add flour can result in a dense cake. Mix just until combined.
• Layer Variation: For a show-stopping layer cake, double the recipe and alternate cake layers with strawberry preserves or fresh strawberry filling.
• Frosting Consistency: If the strawberry frosting is too runny, add more powdered sugar or chill it briefly before spreading.

Serving and Storing Strawberry Cake

This cake is perfect for serving at room temperature. For clean slices, use a sharp knife dipped in hot water between cuts. Garnish with extra strawberries or a dollop of whipped cream for a stunning presentation.

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days.
• Freezing: Unfrosted cake layers freeze well if wrapped tightly. Thaw at room temperature before frosting.

Nutrition Information

Nutritional values can vary based on serving size and specific ingredients. Here’s an approximate breakdown for one slice (1/12th of the cake):

Note: These values are estimates and will vary with different brands and frosting amounts.

Frequently Asked Questions (FAQs)

Can I use fresh strawberries instead of frozen?

Yes, both fresh and frozen strawberries work well. If you use frozen strawberries, thaw and drain them before pureeing. Fresh strawberries offer a vibrant color and flavor, especially when in season.

Why add strawberry gelatin to the cake?

Strawberry-flavored gelatin not only reinforces the berry flavor but also gives the cake its signature pink hue. If you prefer a completely natural cake, you can omit the gelatin and use extra fresh strawberry puree, but the color and flavor intensity may be milder.

How do I avoid runny frosting?

Use well-reduced and cooled strawberry puree in your frosting. If the frosting is too thin, add more powdered sugar or chill it in the refrigerator before spreading on the cake.

Can I make this cake in advance?

Absolutely! Bake the cake layers a day ahead and store them wrapped in the refrigerator. Frost just before serving for maximum freshness.

Is this recipe suitable for cupcakes?

Yes, you can pour the batter into lined muffin tins and bake for 18–22 minutes for delicious strawberry cupcakes. Top with the same strawberry frosting for a delightful treat.

Conclusion

Baking a strawberry cake from scratch is a rewarding and delicious project that anyone can master with a few simple ingredients and the right technique. The result is a stunning cake with a moist, flavorful crumb and a luscious, homemade strawberry frosting—perfect for birthdays, holidays, or any time you crave a little taste of summer. Don’t forget to experiment with extra strawberry garnish and share your creation with friends and family!

Happy Baking!

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

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