If you are craving a dessert that not only tastes divine but also looks like a charming centerpiece, this Strawberry Cake With Frosting Recipe is just the treat you need. Bursting with fresh strawberry flavor in every bite and wrapped in a luscious strawberry-infused frosting, this cake manages to be both elegantly simple and irresistibly delightful. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this recipe promises fluffy layers, moist texture, and that vibrant rosy hue that makes every slice a joy.
Ingredients You’ll Need
Getting your ingredients together for this Strawberry Cake With Frosting Recipe is straightforward, but each one plays a crucial role in delivering that perfect balance of flavor, moisture, and color. From the fresh strawberries adding natural sweetness to the creamy frosting that ties it all together, you’ll see how simple essentials come together to create something magical.
- 2 1/2 cups all-purpose flour: Provides the cake’s structure and delicate crumb.
- 2 1/2 teaspoons baking powder: Ensures the cake rises beautifully for a light texture.
- 1/2 teaspoon salt: Enhances the flavors throughout the cake.
- 1 cup unsalted butter (softened): Adds richness and moisture to the cake.
- 1 3/4 cups granulated sugar: Sweetens the cake while helping it brown evenly.
- 4 large eggs: Bind the ingredients and add tenderness.
- 2 teaspoons vanilla extract: Brings warmth and depth to the flavor.
- 1/2 cup whole milk: Keeps the cake moist and tender.
- 1/2 cup sour cream: Adds tangy moisture and softens crumb.
- 1 cup fresh strawberries (pureed): Infuses the batter with fresh, fruity flavor and beautiful color.
- 1/2 cup finely diced strawberries: Provides bursts of sweetness and texture inside the cake.
- Pink or red food coloring (optional): Enhances the strawberry color to make the cake eye-catching.
- For the Strawberry Frosting: 1 cup unsalted butter (softened)
- 3 cups powdered sugar: Sweetens and thickens the frosting for perfect spreadability.
- 1/2 cup freeze-dried strawberries (ground into powder): Packs intense strawberry flavor and a lovely pink hue without extra moisture.
- 2–3 tablespoons heavy cream or milk: Adjusts the frosting to a smooth, fluffy consistency.
- 1/2 teaspoon vanilla extract: Rounds out the flavor with subtle warmth.
- Pinch of salt: Balances sweetness and enhances the strawberry notes.
How to Make Strawberry Cake With Frosting Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans to ensure nothing sticks. In a medium bowl, whisk together the flour, baking powder, and salt. This simple step makes sure your dry ingredients are evenly mixed, setting the foundation for a beautifully risen cake.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. This process is key for incorporating air, which helps give the cake a tender crumb and a soft, airy texture. It’s also where the sweetness begins to meld with the richness of the butter.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, fully incorporating each before adding the next. This ensures your batter emulsifies perfectly. Adding the vanilla extract here infuses your cake with that subtle aroma that complements the fresh strawberries beautifully.
Step 4: Mix Wet Ingredients and Incorporate Dry
Combine the pureed fresh strawberries, milk, and sour cream into the wet mixture, along with food coloring if you want to intensify the pink shades. Then, gradually add the dry ingredients just until combined—overmixing can toughen the cake, so be gentle here. Finally, fold in the diced strawberries to add delightful little bursts of flavor throughout the cake.
Step 5: Bake and Cool
Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 28–32 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely—this step prevents the frosting from melting when applied.
Step 6: Make the Strawberry Frosting
Beat the softened butter until creamy, then add powdered sugar, freeze-dried strawberry powder, vanilla, and salt. Beat on low to avoid a sugar cloud, then increase the speed while slowly adding heavy cream or milk until you get a smooth and spreadable frosting. This strawberry frosting is delicate, flavorful, and ties the whole cake together perfectly.
Step 7: Frost the Cake
Once the cakes are fully cooled, spread a generous layer of frosting on top of one cake layer, place the second cake on top, and then frost the outside of the entire cake. Decorate as desired with fresh strawberries or edible flowers to finish off.
How to Serve Strawberry Cake With Frosting Recipe
Garnishes
Fresh strawberry slices, edible flowers, or even a sprinkle of freeze-dried strawberry powder dusted over the frosting create an inviting, colorful presentation. These simple garnishes elevate the cake’s visual appeal and add fresh bursts of flavor when enjoyed with each slice.
Side Dishes
Pair your strawberry cake with lightly whipped cream, a scoop of vanilla bean ice cream, or a simple berry compote. These accompaniments complement the fruity sweetness of the cake without overwhelming the delicate strawberry notes.
Creative Ways to Present
Try serving this cake as mini cupcakes topped with the same strawberry frosting for individual portions, or assemble it as a layered cake with alternating layers of fresh strawberries and cream for a show-stopping dessert. The versatility of this Strawberry Cake With Frosting Recipe means you can always get creative with how you share it.
Make Ahead and Storage
Storing Leftovers
This strawberry cake can be stored at room temperature for a full day if covered well to avoid drying out. For longer storage, placing it in the refrigerator wrapped loosely in plastic wrap will keep it fresh for up to three days.
Freezing
You can freeze the cake layers (unfrosted) wrapped tightly in plastic wrap and then in foil for up to three months. When ready to enjoy, thaw them overnight in the refrigerator before frosting. This makes it an excellent cake to prepare ahead for any occasion.
Reheating
If you prefer your cake slightly warm, gently warm individual slices in the microwave for 10 to 15 seconds. Be careful not to overheat to maintain the moist texture and prevent the frosting from melting.
FAQs
Can I use frozen strawberries instead of fresh for this Strawberry Cake With Frosting Recipe?
Fresh strawberries are best for this recipe because they provide natural sweetness and texture. If using frozen strawberries, thaw and drain them well to avoid extra moisture that could affect the cake’s consistency.
What is the purpose of sour cream in the cake batter?
Sour cream adds moisture and a slight tang that balances the sweetness, resulting in a tender crumb and a richer, more flavorful cake.
Why do I need freeze-dried strawberries for the frosting?
Freeze-dried strawberries provide an intense strawberry flavor and vibrant color without adding extra liquid, which helps maintain the frosting’s perfect consistency.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a high-quality gluten-free flour blend. You might need to adjust the baking time slightly. Note that texture may differ slightly from the original.
Is it necessary to use food coloring in the cake?
Food coloring is optional and only enhances the pink hue of the cake. The natural color of the strawberries usually provides enough blush to make the cake beautiful.
Final Thoughts
This Strawberry Cake With Frosting Recipe is one of those delightful finds that combines simplicity with spectacular flavor. Every forkful feels like a celebration of fresh strawberries and creamy sweetness that never gets old. Give this recipe a try—you’ll quickly see why it’s a beloved dessert perfect for any day that calls for a little extra joy.
Print
Strawberry Cake With Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Strawberry Cake with Frosting is a moist and flavorful dessert perfect for spring or any berry lover’s occasion. Made with fresh and pureed strawberries incorporated into the cake batter and topped with a creamy strawberry frosting made from freeze-dried strawberries, this layered cake combines a lovely pink hue with sweet, fruity notes. The balance of sour cream and milk ensures tenderness, while diced strawberries add bursts of fresh texture.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup fresh strawberries, pureed
- 1/2 cup finely diced strawberries
- Pink or red food coloring (optional)
Strawberry Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup freeze-dried strawberries, ground into powder
- 2–3 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined to ensure even leavening.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract.
- Incorporate Wet Ingredients: Add the pureed strawberries, whole milk, sour cream, and food coloring if using. Mix until just combined, careful not to overmix.
- Add Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently just until no streaks remain to avoid a dense cake.
- Fold in Diced Strawberries: Gently fold in the finely diced strawberries to distribute them evenly throughout the batter.
- Bake the Cake: Divide the batter evenly between the two prepared pans and bake for 28–32 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, which ensures easy frosting application.
- Make the Frosting: Beat softened butter until creamy using a mixer. Gradually add powdered sugar, strawberry powder, vanilla extract, and a pinch of salt, mixing on low speed.
- Add Cream and Mix: Increase mixer speed and slowly add heavy cream or milk until the frosting is smooth and spreadable.
- Assemble and Frost: Once the cakes have completely cooled, frost between the layers and over the top and sides evenly. Decorate as desired with extra strawberries or sprinkles.
Notes
- Use freeze-dried strawberries in the frosting for the best flavor intensity and natural color.
- This cake can be made a day ahead and stored covered at room temperature to enhance flavors.
- For a taller, more decadent layered cake, double the frosting recipe to ensure adequate coverage.
