Description
This Strawberry Cake is bursting with real strawberry flavor from fresh purée and features a soft, tender crumb with a beautiful natural pink hue. Made without food coloring or artificial flavoring, this fruit-forward cake is perfect for birthdays, spring and summer celebrations, or anytime you’re craving a homemade strawberry dessert. Top with strawberry buttercream or fresh whipped cream for a stunning finish.
Ingredients
For the Cake:
- 1½ cups fresh strawberries, puréed and reduced (about ½ cup after reduction)
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (or ¾ cup milk + 1 tablespoon lemon juice)
- 2 tablespoons strawberry jam (optional, for extra flavor)
For the Strawberry Frosting (optional):
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- ½ cup freeze-dried strawberries, ground to a powder (or ¼ cup strawberry purée)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (to thin)
Instructions
To Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment.
- Purée strawberries and simmer in a saucepan until reduced to a thick consistency (about ½ cup). Let cool completely.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla and the cooled strawberry reduction (plus jam if using).
- Alternate adding dry ingredients and buttermilk, mixing just until combined.
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
To Make the Frosting:
- Beat butter until smooth and fluffy.
- Gradually mix in powdered sugar and freeze-dried strawberry powder or purée.
- Add vanilla and milk/cream to achieve desired consistency.
- Spread over cooled cake and garnish with fresh strawberries if desired.
Notes
- Use thawed, drained frozen strawberries if fresh aren’t available.
- For cupcakes, bake at 350°F for 18–20 minutes.
- Add lemon zest to the batter for a citrusy twist.
- Frost with whipped cream and fresh berries for a lighter variation.
- For gluten-free, use a 1:1 flour blend and certified GF baking powder.
