Is there anything more delightful than the sweet aroma of a freshly baked cake wafting through your home? The anticipation of that first bite is like being a child again, eagerly awaiting the first snowfall of winter. For me, baking is not just about feeding loved ones; it’s about creating memories, evoking emotion and most importantly, spreading joy. And what better way to do that than with a delicious, homemade Strawberry Cake?
Think about it: when was the last time you baked a cake from scratch? With our schedules growing increasingly hectic, many of us rely on the convenience of store-bought mixes or bakery treats. But isn’t there something infinitely more satisfying about creating something with your own two hands? And trust me, the effort is worth every bite. This Strawberry Cake is a perfect embodiment of spring, with its vibrant color and fresh, fruity flavor. Are you ready to embark on this baking adventure?
About This Recipe
This Strawberry Cake is a real game-changer. It’s one of those recipes that’s been passed down in my family from generation to generation, with each one adding their own unique touch. But the star of the show has always remained the same: fresh, juicy strawberries. Their natural sweetness is intensified during baking, resulting in a cake that’s flavorful without being overly sweet.
The cake itself is moist and tender, thanks to the addition of buttermilk in the batter. But it’s the homemade strawberry frosting that really takes this cake to new heights. It’s creamy, luscious, and packed with real strawberry flavor. It’s the perfect finishing touch to this delightful dessert.
The History of Strawberry Cake
Although strawberry cakes have been a staple in southern American cuisine for decades, their origin is a bit of a mystery. Some believe they originated in the mid-1900s, when strawberries began to be cultivated in larger quantities. Others argue that they were a product of the post-war era, when canned and frozen foods became popular. Regardless of its origins, one thing is certain: this cake has stood the test of time.
Throughout the years, this cake has undergone numerous transformations. From the classic layer cake to the more modern strawberry shortcake, each iteration is as delicious as the last. My version pays homage to the traditional layer cake, with a few modern twists for good measure.
Choosing the Right Ingredients
The success of this cake lies in the quality of its ingredients. The star of the show, as you might have guessed, are the strawberries. When they’re in season, I highly recommend using fresh strawberries for both the cake and the frosting. Their natural sweetness and vibrant color can’t be beaten. However, if you’re making this cake outside of strawberry season, frozen strawberries are a perfectly acceptable substitute.
In addition to the strawberries, you’ll need a few pantry staples: sugar, flour, baking powder, baking soda, salt, eggs, buttermilk, and vanilla extract. For the frosting, you’ll need butter, powdered sugar, and cream. I suggest using unsalted butter for both the cake and frosting, as this allows you to control the amount of salt in the recipe.
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup strawberries, pureed
- 2 tablespoons cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla. Stir in the strawberries.
- Gradually add the flour mixture to the strawberry mixture, alternating with the buttermilk. Begin and end with the flour mixture.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat together the butter and powdered sugar until creamy. Beat in the strawberry puree and cream until smooth.
- Once the cakes are completely cool, spread a layer of frosting between each one. Spread the remaining frosting on top and around the sides of the cake.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Tips for Strawberry Cake
To ensure a moist and tender cake, do not overmix the batter. When adding the flour mixture and buttermilk, mix just until combined. For a smoother frosting, strain the strawberry puree to remove any seeds before adding it to the frosting. If you’re using frozen strawberries, be sure to thaw and drain them well to prevent excess moisture from seeping into the cake.
Why This Recipe is a Must-Try
This Strawberry Cake is more than just a dessert — it’s an experience. Each bite is a delightful symphony of flavors and textures, from the moist and tender cake to the creamy and luscious frosting. It’s a perfect balance of sweetness and tanginess, with the fresh strawberries truly shining through. Whether you’re an expert baker or a novice in the kitchen, this recipe is sure to impress.
Nutrition Information
- Calories: 450 kcal
- Fat: 20g
- Cholesterol: 90mg
- Sodium: 350mg
- Carbohydrate: 60g
- Fiber: 2g
- Sugar: 40g
- Protein: 5g