Homemade Strawberry Cake with Strawberry Frosting: 7 Blissful Tips

Oh my goodness, if you’ve never had a homemade strawberry cake with strawberry frosting, you’re in for a treat! This vibrant cake is like a summer garden on a plate—sweet, moist, and bursting with fresh strawberry flavor. I remember the first time I made this cake; the kitchen filled with the scent of strawberries, and I swear I could hear my taste buds doing a happy dance! It’s a delightful recipe that’s perfect for birthday parties, picnics, or just because you need a slice of happiness in your life. The secret lies in using fresh strawberries and a luscious strawberry frosting that just melts in your mouth. Trust me, once you try this homemade strawberry cake, you’ll never look at store-bought treats the same way again. So, roll up your sleeves and let’s create something magical together!

Ingredients for Homemade Strawberry Cake with Strawberry Frosting

Gathering fresh ingredients is the first step to making this delicious homemade strawberry cake with strawberry frosting. Here’s what you’ll need:

• 2 ½ cups cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk
• ½ cup sour cream
• 1 cup fresh strawberries, finely chopped
• ½ cup strawberry puree
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• ¼ cup strawberry puree (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons heavy cream or milk (for frosting)
• Pinch of salt (for frosting)

Make sure to use fresh strawberries for the best flavor and sweetness. These ingredients will come together to create a cake that’s bursting with delicious strawberry goodness!

How to Prepare Homemade Strawberry Cake with Strawberry Frosting

Now that we’ve got our ingredients ready, let’s dive into the fun part—making this scrumptious homemade strawberry cake with strawberry frosting! Just follow these steps, and you’ll be on your way to a delightful dessert.

Preparing the Cake

First things first, let’s make that cake batter! Start by preheating your oven to 350°F (175°C). Grab those two 9-inch round cake pans, grease them up, and line the bottoms with parchment paper to ensure easy removal later on. This little step is a game-changer!

In a medium bowl, whisk together the cake flour, baking powder, and salt—set them aside for now. In a large mixing bowl, beat your softened butter and granulated sugar together on high speed until it’s light and fluffy, which should take about 3 minutes. I love this part; it feels like magic!

Next, add the eggs one at a time, making sure to beat well after each addition. Stir in your vanilla extract because that aroma is just heavenly. Now, in a small bowl, mix the milk and sour cream together. This combo adds moisture to the cake, making it unbelievably tender.

Time to combine! Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture. Start and end with the flour mix; this helps everything blend beautifully. Be gentle when folding in the strawberry puree and finely chopped strawberries—this is where all that fresh goodness comes in! You want the strawberries evenly distributed without overmixing.

Baking the Cake

Once your batter is ready, divide it evenly between the prepared pans and smooth the tops with a spatula. Slide those beauties into the oven and bake for 25-30 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted into the center comes out clean. Oh, the smell wafting through your kitchen will be divine!

Let the cakes cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting. Patience is key here—you want the cakes to be cool so the frosting doesn’t melt into a gooey puddle!

Making the Strawberry Frosting

For the frosting, start by beating the softened butter in a mixing bowl until it’s smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. This step can get a little messy, so don’t rush it!

Pour in the strawberry puree and vanilla extract, beating until everything is well combined. If your frosting feels too thick, add in heavy cream one tablespoon at a time until you reach that perfect spreadable consistency. If it’s too thin, don’t worry—just add a bit more powdered sugar until it’s fluffy and luscious. A pinch of salt at the end helps balance the sweetness!

Now, you’re ready to frost your cake and make it a showstopper!

Why You’ll Love This Recipe

• Fresh Flavor: This homemade strawberry cake bursts with the natural sweetness of fresh strawberries, making every bite a taste of summer!
• Moist and Tender: The combination of sour cream and strawberry puree ensures a wonderfully moist cake that stays fresh for days.
• Simple Preparation: With easy-to-follow steps, you don’t need to be a baking expert to create this stunning dessert. It’s perfect for bakers of all levels!
• Frosting Perfection: The strawberry frosting is light, fluffy, and adds a dreamy touch to the cake, making it irresistible.
• Versatile Treat: This cake is ideal for any occasion—birthdays, picnics, or just a sweet treat for yourself. It’s a crowd-pleaser!
• Beautiful Presentation: With its vibrant color and fresh strawberries on top, this cake is not only delicious but a visual delight as well!

Tips for Success with Homemade Strawberry Cake with Strawberry Frosting

To make sure your homemade strawberry cake with strawberry frosting turns out absolutely perfect, here are some of my tried-and-true tips! These little nuggets of wisdom will help you avoid common pitfalls and ensure your cake is a hit.

Use Fresh Ingredients

Always opt for fresh strawberries when making this cake. They really make a world of difference in flavor! Frozen strawberries can be too mushy and may not provide that lovely texture you’re aiming for.

Don’t Overmix

When it comes to combining your ingredients, be gentle! Overmixing can lead to a dense cake. Once you add the dry ingredients, mix just until everything is combined. A few flour streaks are okay—trust me!

Room Temperature Ingredients

Make sure your butter, eggs, and sour cream are at room temperature before you start mixing. This helps create a smoother batter and contributes to that light and fluffy texture. I usually take them out about an hour before baking.

Check Oven Temperature

Oven temperatures can vary, so it’s a good idea to invest in an oven thermometer. If your oven runs hot or cold, it can affect the baking time and how your cake rises. Always keep an eye on it during the last few minutes of baking!

Cooling Tips

Don’t rush the cooling process! Letting your cakes cool in the pans for about 10 minutes before transferring them to a wire rack prevents them from breaking apart. Cooling completely before frosting is crucial to avoid a melty mess!

Frosting Consistency

If your frosting is too thick, adding heavy cream is your best friend—just do it a tablespoon at a time. If it’s too runny, more powdered sugar will save the day! A good frosting should be spreadable and hold its shape beautifully.

Garnishing for Extra Flair

Don’t forget to add a few fresh strawberries on top for that wow factor! Not only do they look stunning, but they also emphasize the fresh strawberry flavor of the cake. A sprinkle of mint leaves can add a nice touch, too!

With these tips in your back pocket, you’re all set to create a stunning and delicious homemade strawberry cake that everyone will love. Happy baking!

Nutritional Information Disclaimer

While I strive to provide accurate nutritional information for my homemade strawberry cake with strawberry frosting, please keep in mind that these values can vary based on the specific ingredients and brands you use. Factors like the type of butter, sugar, or even the strawberries themselves can influence the final nutritional content. So, always consider these variations when planning your servings or dietary needs. Enjoy your baking adventure and the delicious results!

FAQ about Homemade Strawberry Cake with Strawberry Frosting

Q1. Can I use frozen strawberries for this recipe?
While fresh strawberries are the star of the show in this homemade strawberry cake with strawberry frosting, you can use frozen strawberries in a pinch. Just be aware that they might alter the texture a bit, making the cake slightly wetter. If you do go that route, be sure to thaw and drain them well before using!

Q2. What’s the best way to store leftovers?
To keep your homemade strawberry cake fresh, store it in an airtight container in the refrigerator. It should last for about 3 days. If you need to keep it longer, consider wrapping it tightly in plastic wrap and placing it in the freezer, where it can last up to a month. Just remember to thaw it in the fridge when you’re ready to enjoy another slice!

Q3. Can I make this cake in advance?
Absolutely! This cake actually tastes even better the next day as the flavors meld together. You can bake the cake layers ahead of time, let them cool completely, and then wrap them tightly before storing in the fridge or freezer. Just frost it right before serving for that fresh, beautiful look!

Q4. How can I adjust the sweetness of the frosting?
If you find the strawberry frosting to be too sweet for your taste, you can reduce the amount of powdered sugar by half a cup. Alternatively, adding a pinch of salt can help balance the sweetness, giving you that perfect creamy frosting without it being overwhelming.

Q5. What’s the secret to a fluffy cake texture?
The key to achieving a light and fluffy texture in your homemade strawberry cake is to ensure your butter and sugar are creamed together well until they’re light and fluffy—this usually takes about 3 minutes. Additionally, remember to avoid overmixing once you add the dry ingredients, as this can lead to a denser cake. Just mix until everything is combined, and you’ll be golden!

Storage & Reheating Instructions

Now that you’ve created this mouthwatering homemade strawberry cake with strawberry frosting, you might be wondering how to store those delicious leftovers. Don’t worry, I’ve got you covered with some simple tips to keep your cake fresh and tasty!

First off, let’s talk storage. To keep your cake at its best, place it in an airtight container. If you’ve already frosted it, make sure to use a container that’s tall enough to avoid squishing the frosting. If you have a cake stand with a dome, that works beautifully! It should last in the refrigerator for about 3 days—though I doubt it will last that long because it’s so delicious!

If you want to keep it longer, you can freeze it! Just wrap the individual cake layers tightly in plastic wrap and then place them in a freezer-safe bag or container. When you’re ready to enjoy another slice, simply take out what you need and let it thaw in the fridge overnight. If you’ve frozen a frosted cake, let it thaw in the fridge as well to keep the frosting intact.

Now, if you feel like enjoying a slice of that heavenly cake warmed up, here’s how to do it. Preheat your oven to 350°F (175°C) and place a slice of cake on a baking sheet. Warm it in the oven for about 10 minutes, just until it’s heated through. This will bring out the lovely flavors and make the frosting a bit softer and gooey—yum!

Microwaving is another option if you’re in a hurry. Just pop a slice on a microwave-safe plate and heat it for about 15-20 seconds. But watch out! You don’t want to overdo it, or you’ll end up with a cake that’s a little too warm for comfort.

With these storage and reheating tips, you can savor your homemade strawberry cake with strawberry frosting for days to come. Happy indulging!

For more recipes follow me in page Facebook and Pinterest.

Print