Deliciously Simple Strawberry Cake Recipe for Every Occasion
Oh gosh, if you could just smell the strawberries and butter coming together, you’d totally get why I’m so obsessed with this easy strawberry cake recipe. It’s like summer on a plate, honestly. The kind of cake that smells so good while it bakes, you can hardly wait to dig in! I remember making it for the first time with my mom… and just that sweetness? Yeah, it’s definitely a family favorite. Perfect for any occasion—birthdays, picnics, or even just making a regular Wednesday feel special!
Why You’ll Crave It
- It’s super simple to whip up—no fancy skills required!
- Fresh strawberries make it so vibrant and flavorful, like a burst of sunshine.
- Moist, fluffy cake texture that just melts in your mouth… so good!
- Perfect for sharing, if you can stand to part with it!
- Versatile, you can dress it up or down, add cream or just dust it with some sugar!
The first time I made this cake, my whole family gathered around and it disappeared in a blink!
What You’ll Need
- All-purpose flour: 2 cups, just the regular kind works great
- Granulated sugar: 1 cup, it sweetens everything perfectly
- Baking powder: 2 teaspoons, the magic for rising
- Salt: ½ teaspoon, to balance all that sweetness
- Unsalted butter: ½ cup, softened—makes everything richer
- Eggs: 2 large, what holds it all together
- Whole milk: 1 cup, for a nice, moist texture
- Vanilla extract: 1 teaspoon, because it makes everything better
- Fresh strawberries: 1 cup, sliced—fresh is best!
- Confectioners’ sugar: for dusting at the end, just a little sprinkle
Easy How-To
Get Your Oven Ready
Okay, first things first, you’ll want to preheat that oven to 180°C (or 350°F for my friends who like the old school way). Then—I can’t stress this enough—grease and flour two 9-inch round cake pans. Seriously, it’ll make your life so much easier later when you’re trying to flip those cakes out, trust me!
Mix Your Dry Ingredients
Now in a bowl, whisk together the flour, baking powder, and salt. Just give it a good stir to combine… set this mixture aside for later. You won’t regret it—promise!
Beat That Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter with the sugar. Go until it’s all light and fluffy — I mean really fluffy. It’ll take a few minutes, but it’s so worth it!
Add in Those Eggs and Vanilla
Now, introduce your eggs one at a time into that lovely butter mixture. Scrape the bowl as needed… don’t let anything go to waste! Then toss in that fragrant vanilla extract. Mix until it’s all blended nicely.
Combine Everything
Gradually add the flour mixture to your wet ingredients, alternating with the milk. Start and end with the flour, if you can, and just mix until barely combined. Trust me, overmixing is a classic cake killer.
Strawberry Time!
Now here’s where it gets fun—gently fold in those beautiful strawberry slices. You want them evenly distributed, so take your time and be gentle!
Bake It Up
Pour that gorgeous batter into the prepared cake pans and smooth the tops with a spatula. Then pop those pans into the oven… and give it about 25-30 minutes to bake. You’ll know it’s ready when a toothpick inserted comes out clean, you know?
Cooling & Frosting Fun
Once baked, let those cakes cool in the pans for around 10 minutes before flipping them out onto a wire rack to cool completely. When they’re cool, go ahead and frost with your favorite whipped cream… or maybe even a simple glaze. If you really want to impress, add some extra strawberries on top!
Good to Know
- Storage tip: this cake lasts about 3 days at room temp or up to a week in the fridge. If it lasts that long!
- You can swap in other berries—blueberries or raspberries could be a nice change.
- This cake is wonderful to make a day ahead, just cover it tightly and chill until frosting time!
Serving Ideas
- Pair it with a scoop of vanilla ice cream for that perfect, comforting dessert.
Top Tricks
- Always remember to check your oven temperature! An accurate oven means perfect baking.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yep! But do make sure to thaw and drain them first, so they don’t add too much moisture to the batter.
How should I store leftover cake?
Keep it in an airtight container at room temp for around 3 days or pop it in the fridge for a week. It’s still delicious!
What if I want to use another fruit? Is that okay?
Absolutely! Other berries or even peaches can work, just keep an eye on how moist they are to avoid a soggy cake.
Can I make this gluten-free?
Sure thing! Just swap in a gluten-free flour blend. Works like a charm!
What if I want an alternative to frosting?
No problem! A dusting of powdered sugar or even a simple cream is a delightful choice.
Conclusion
This easy strawberry cake… it’s not just about the yummy taste, really. It’s about memories, gatherings, and it always, always brings smiles. Whether you’re hosting a summer barbecue or just treating yourself, this cake’s bright flavors and simple charm will make it a standout. Honestly, it’s all about enjoying the wonderful things in life—and this cake is definitely one of those things!
More Recipes Suggestions and Combinations
Strawberry Shortcake
Layer your strawberry cake with fresh whipped cream and more strawberries for a classic treat.
Chocolate Strawberry Cake
Mix in cocoa powder or throw in some chocolate chips for a decadent twist on this berry delight.
Lemon Strawberry Cake
Add lemon zest or juice for a tangy, refreshing flavor that dances on your tongue!
Strawberry Cheesecake
Blend cream cheese, sugar, and strawberries for a smooth, creamy decadence.
Strawberry and Vanilla Layer Cake
Alternate layers of strawberry cake with velvety vanilla buttercream for something beautiful.
Gluten-Free Strawberry Cake
Simple, just swap regular flour with a gluten-free blend and enjoy the delightful flavor!
Vegan Strawberry Cake
Use plant-based alternatives for a sweet treat that everyone can enjoy!
