Strawberry Cake Recipe That Tastes Fresh Recipe
This Strawberry Cake recipe offers a moist, flavorful dessert bursting with fresh strawberry goodness. Using fresh strawberries for a vibrant pulp and a tender crumb, this cake is perfect for celebrations or an everyday treat. The balance of sweet and fruity flavors makes it a delightful and fresh-tasting cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Two 8-inch cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Fruit
- 2 cups fresh strawberries, chopped
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
Wet Ingredients
- 2 eggs
- 1/2 cup butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Prepare Strawberry Pulp: Hull the strawberries and blend them until smooth. Pour the purée through a fine mesh sieve and let it drain for about 10 minutes to remove excess liquid. Use only the thick strawberry pulp for the batter.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together on medium-high speed for approximately 4 minutes until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to incorporate fully.
- Incorporate Dry Ingredients and Milk: Add one-third of the dry ingredients (flour and baking powder) followed by half of the milk to the batter. Repeat this process, finishing with the remaining dry ingredients, mixing until just combined.
- Fold in Strawberry Pulp: Gently fold the strained strawberry pulp into the batter by hand to maintain the airiness of the mixture.
- Prepare Pans and Bake: Grease two cake pans evenly and divide the batter between them. Bake in a preheated oven at 175°C (350°F) for about 28 to 30 minutes. Check for doneness by inserting a toothpick into the center of the cakes; it should come out clean.
- Cool and Serve: Allow the cakes to cool completely in the pans before slicing and serving for best texture and flavor.
Notes
- Make sure to strain the strawberry purée well to avoid soggy cake texture caused by excess liquid.
- Use softened butter for easier creaming and a lighter batter.
- Check cake doneness at 28 minutes to avoid overbaking.
- Fresh strawberries provide the best flavor; frozen can be used but extra draining might be necessary.
- This cake pairs well with whipped cream or a light cream cheese frosting.
