Homemade Strawberry Cake Recipe

With this delicious homemade strawberry cake recipe, you can enjoy the sweet and tart taste of fresh strawberries in a soft and fluffy cake. Whether you are whipping up a special treat for your family or hosting a summer party, this strawberry cake is sure to impress your guests. Follow along with this recipe guide to make this simple yet delicious dessert.

This strawberry cake tastes like it came straight from a bakery — but it is easy to make at home! If you are looking for a moist and delicious strawberry cake recipe, then look no further. This recipe is perfect for any occasion – a birthday, an anniversary, or just because! Whether you are an experienced baker or a beginner, this strawberry cake recipe is simple to make.

Homemade Strawberry Cake Recipe

Cake mixes have their place, but everyone loves a delicious homemade strawberry cake because nothing beats that fresh strawberry flavor. Strawberry cake is a classic dessert that is sure to please any crowd. This strawberry cake is easy to make from scratch with fresh strawberry puree reduction and no gelatin (or gelatin mix).

This fresh strawberry cake is made from sweet, juicy, real strawberries for an intense strawberry flavor. The strawberry layer cake is moist and fluffy and has a lovely pink color. This strawberry cake is decorated with strawberry frosting that is also made with a strawberry reduction. So follow this step-by-step recipe, and let’s get started making the most delicious strawberry cake ever!

Tips and variations for making this homemade strawberry cake recipe:

● Bringing everything to room temperature helps create a smooth textured batter. I highly recommend not skipping this step.
● How to hull a strawberry.
● The longer you reduce the puree on the stove, the thicker it will be and the more intense the strawberry flavor.
● The strawberry reduction can be made up to five (5) days in advance. Store in the fridge until you are ready to use it but be sure to bring it up to room temperature before you start.
● This strawberry reduction is wonderful on ice cream, in yogurt, or parfaits, or can be used in smoothies or drinks.
● You can use cake flour instead of all-purpose white flour.
● ¾ cup unsalted Butter = 12 tablespoons
● If you want to swap out the vanilla extract for strawberry extract,How to make vanilla extract
● The food coloring is not necessary, but it does give a lovely pink color to the cake.
● You can chill the cake before frosting. The cakes must be completely cool before frosting. Your frosting is subject to melting or clotting if your cakes are not completely cooled. Try sticking your cakes in the freezer for 15-30 minutes before frosting. This makes the cooling process even quicker.
● Due to the fresh strawberries, this cake is best stored in the refrigerator. Store in an airtight container for up to five (5) days.
● Extra strawberries were used to decorate this cake. You could also use a few freeze-dried strawberries to decorate, but remember a little goes a long way.
● Drizzle any remaining strawberry reduction over the top of the cake if you like.
● This strawberry cake recipe is made with simple ingredients commonly found at your local grocery store.

Homemade frosting recipes you might enjoy:

● Chocolate Buttercream Frosting Recipe
● Classic Vanilla Buttercream Frosting Recipe
● Cream Cheese Frosting Recipe
● Swiss Meringue Buttercream Frosting Recipe

From-scratch homemade cakes you might enjoy:

● Best Vanilla Cake Recipe
● Easy Coconut Cake Recipe
● Lemon Meringue Cake Recipe
● Perfect Chocolate Cake Recipe
● The Best Carrot Cake Recipe

Homemade Strawberry Cake Recipe Ingredients:

● 3 cups of fresh strawberries, hulled and chopped
● 2 cups White Granulated Sugar, divided
● 2½ All-purpose White Flour
● 2 teaspoons Baking Powder
● ½ teaspoon baking Soda
● 1 teaspoon Salt
● ¾ cup Unsalted Butter, softened
● 5 large Egg Whites, room temperature
● 1/3 cup Sour Cream, room temperature
● 1½ tablespoons Vanilla Extract
● ½ cup Milk, room temperature
● 3-4 drops of Red Food Coloring or Gel (optional)

Homemade Strawberry Cake Mise en Place:

● Cutting Board
● Knife
● Huller
● Food Processor
● Stand Mixer (paddle attachment, whisk, bowls, etc.) or Hand Mixer
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
● Small Pot
● Sieve
● Medium Bowl
● Cooking Spray
● Parchment Paper
● (2) 8-inch Round Cake Pans
● Wire Cooling Rack
● Cake Stand or Cake Plate

Homemade Strawberry Cake Recipe Directions:

1. Clean, hull, and chop your fresh strawberries. Then measure for one cup.
2. Place the fresh strawberries in a food processor and blend until smooth.

3. Place the strawberry puree into a small saucepan and add ¼ cup of granulated white sugar.
4. Cook over medium heat until boiling, stirring every 5 minutes or so. Cook for 20 minutes or until the mixture is reduced by half. You will know you have the right consistency as the puree will be very thick and coat the back of a wooden spoon. Make sure it is a thick consistency and concentrated, as a watery puree will ruin the frosting.

5. Pour the strawberry mixture into a sieve to remove the seeds and any large strawberry pieces still remaining. It can take a while to do this if you just let the mixture drip. You can help it along by pushing the mixture through with a rubber spatula.
6. Set aside the strawberry reduction to cool to room temperature.

7. Preheat the oven to 350°F.
8. Spray two 8″ round baking pans with cooking spray and line the bottom of each pan with parchment paper.

9. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside the dry ingredients.

10. In a large bowl of a stand mixer, beat together on high speed 1¾ cups of granulated white sugar and butter. Beat until fluffy. Be sure to scrape the sides of the bowl of the stand mixer to incorporate all ingredients thoroughly.

11. Add the egg whites and continue beating on high until smooth.
12. Add the sour cream and vanilla extract and beat on high until combined.

13. Switch your mixer to low speed and slowly add the flour mixture until it is just combined.

14. Slowly pour in the milk and mix on low until it is just combined.

15. Stir in ½ cup of strawberry reduction and 3-4 drops of (optional) food coloring.

16. Pour the strawberry cake batter into the prepared baking pans. Split the batter evenly between the two pans and bake in a preheated 350-degree oven for 30-35 minutes or until an inserted toothpick comes out cleanly.

17. Cool the cake in the pans for 10 minutes before removing the cakes to a cooling rack (wire rack) to cool completely to room temperature.

18. While you are waiting for the cake to cool, make your frosting. This strawberry buttercream frosting was used to frost this cake.
19. Place one of the cooled cakes on a cake stand or plate and evenly spread a layer of buttercream on the top.

20. Drizzle a thin layer of the strawberry reduction over the buttercream frosting.

21. Place the second cake over the first cake and lightly press down to stick them together.

22. Frost the top and sides of the entire cake.

23. Store this cake in the refrigerator. Any leftovers should be in an airtight container in the fridge for up to five (5) days.

Yield: 1

Homemade Strawberry Cake Recipe

Print

Homemade Strawberry Cake Recipe. With this delicious homemade strawberry cake recipe, you can enjoy the sweet and tart taste of fresh strawberries in a soft and fluffy cake. Whether you are whipping up a special treat for your family or hosting a summer party, this strawberry cake is sure to impress your guests. Follow along with this recipe guide to make this simple yet delicious dessert.

Prep Time 30 minutes

Cook Time 55 minutes

Additional Time 1 hour

Total Time 2 hours 25 minutes

Ingredients

• 3 cups of fresh Strawberries, hulled and chopped
• 2 cups White Granulated Sugar, divided
• 2½ All-purpose White Flour
• 2 teaspoons Baking Powder
• ½ teaspoon baking Soda
• 1 teaspoon Salt
• ¾ cup Unsalted Butter, softened
• 5 large Egg Whites, room temperature
• 1/3 cup Sour Cream, room temperature
• 1½ tablespoons Vanilla Extract
• ½ cup Milk, room temperature
• 3-4 drops of Red Food Coloring or Gel (optional)

Instructions

1. Clean, hull, and chop your fresh strawberries. Then measure for one cup.
2. Place the fresh strawberries in a food processor and blend until smooth.
3. Place the strawberry puree into a small saucepan and add ¼ cup of granulated white sugar.
4. Cook over medium heat until boiling, stirring every 5 minutes or so. Cook for 20 minutes or until the mixture is reduced by half. You will know you have the right consistency as the puree will be very thick and coat the back of a wooden spoon. Make sure it is a thick consistency and concentrated, as a watery puree will ruin the frosting.
5. Pour the strawberry mixture into a sieve to remove the seeds and any large strawberry pieces still remaining. It can take a while to do this if you just let the mixture drip. You can help it along by pushing the mixture through with a rubber spatula.
6. Set aside the strawberry reduction to cool to room temperature.
7. Preheat the oven to 350°F.
8. Spray two 8" round baking pans with cooking spray and line the bottom of each pan with parchment paper.
9. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside the dry ingredients.
10. In a large bowl of a stand mixer, beat together on high speed 1¾ cups of granulated white sugar and butter. Beat until fluffy. Be sure to scrape the sides of the bowl of the stand mixer to incorporate all ingredients thoroughly.
11. Add the egg whites and continue beating on high until smooth.
12. Add the sour cream and vanilla extract and beat on high until combined.
13. Switch your mixer to low speed and slowly add the flour mixture until it is just combined.
14. Slowly pour in the milk and mix on low until it is just combined.
15. Stir in ½ cup of strawberry reduction and 3-4 drops of (optional) food coloring.
16. Pour the strawberry cake batter into the prepared baking pans. Split the batter evenly between the two pans and bake in a preheated 350°F oven for 30-35 minutes or until an inserted toothpick comes out cleanly.
17. Cool the cake in the pans for 10 minutes before removing the cakes to a cooling rack (wire rack) to cool completely to room temperature.
18. While you are waiting for the cake to cool, make your frosting. This strawberry buttercream frosting was used to frost this cake.
19. Place one of the cooled cakes on a cake stand or plate and evenly spread a layer of buttercream on the top.
20. Drizzle a thin layer of the strawberry reduction over the buttercream.
21. Place the second cake over the first cake and lightly press down to stick them together.
22. Frost the top and sides of the entire cake.
23. Store this cake in the refrigerator. Any leftovers should be in an airtight container in the fridge for up to five (5) days.

Notes

The ingredients for the strawberry buttercream frosting are not listed here. This is the strawberry frosting recipe used. It also uses the strawberry puree reduction used in this recipe.

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 369Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 343mgCarbohydrates: 58gFiber: 2gSugar: 37gProtein: 5g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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