Introduction to Homemade Strawberry Cake
Why is homemade strawberry cake a must-try?
If you’re looking for a dessert that delights the senses, look no further than homemade strawberry cake. Bursting with flavor and filled with fresh strawberries, this cake isn’t just a visual treat; it’s a taste sensation that will leave you wanting more. The combination of moist, tender cake layers and luscious strawberry cream cheese frosting creates the perfect indulgence for any occasion, whether it's a birthday celebration or just a casual weekend treat.
Making it at home allows you to customize the sweetness and texture to your liking, ensuring that each slice is just as you envision. This homemade version also captures the essence of summer, making it ideal for picnics or barbecues with friends. Wondering how to achieve that perfect balance of flavors? It all starts with high-quality strawberries—choose ripe, juicy ones for the best results. For some tips on picking strawberries, you can check out this guide on choosing fresh produce.
Ultimately, there’s something genuinely satisfying about crafting a delicious cake from scratch, making this homemade strawberry cake not just a recipe, but an experience worth savoring. So, let’s roll up our sleeves and dive into the joy of baking!
Ingredients for Homemade Strawberry Cake
When it comes to crafting the perfect homemade strawberry cake, using fresh, high-quality ingredients is essential for capturing that delightful sweetness and vibrant flavor. Here’s what you’ll need to create this scrumptious dessert:
Strawberry Cake Ingredients
- 3 cups (400g) quartered strawberries
- ¾ cup (173g) sour cream
- ¼ cup (60ml) milk
- 4 large eggs
- 1 tsp vanilla extract
- 2 ½ cups (325g) all-purpose flour (for tips on measuring flour, check this guide)
- 1 ½ cups (310g) sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (168g) unsalted butter, softened
- 7–9 drops pink food coloring (optional)
Strawberry Cream Cheese Frosting Ingredients
- 2 cups (46g) freeze-dried strawberries
- 16 oz (452g) cream cheese, softened
- ¾ cup (172g) unsalted butter, softened
- 10 cups (1150g) powdered sugar
- 1 tsp vanilla extract
- *Pinch of salt
- ¾ cup chopped strawberries
With these simple yet impactful ingredients, your homemade strawberry cake will shine with bright, fruity flavors. Don’t skimp on the strawberries—they're the star of the show! If you're looking for more tips on how to choose the best strawberries, check out this resource. Enjoy your baking experience!
Preparing Homemade Strawberry Cake
Creating a delicious homemade strawberry cake is an enjoyable adventure that mixes the sweetness of fresh strawberries with the comforting warmth of home baking. Here’s how to navigate through each step of this delightful recipe, ensuring that you end up with a beautiful and delicious cake perfect for any occasion.
Make the strawberry puree
Start your cake journey with the strawberry puree. Take 3 cups of quartered strawberries and blend them until they’re smooth. Transfer this mix to a medium saucepan and cook it over medium heat. Keep stirring so it doesn’t burn, and let it simmer until it thickens to about ¾ cup – this should take around 20-25 minutes. Once done, let it cool.
Prepare your cake pans
For perfect layers, prep your cake pans. Preheat your oven to 350°F (176°C) and line three 8-inch cake pans with parchment paper on the bottom and spray the sides with baking spray. This will help your cakes to lift out effortlessly once they are baked.
Mix the wet ingredients
In a large bowl, combine your cooled strawberry puree with ¾ cup sour cream, ¼ cup milk, 4 large eggs, and 1 teaspoon of vanilla extract. Mix it well and set aside some of this mixture for later – about 1 cup should suffice.
Combine the dry ingredients
In a separate large mixing bowl, whisk together 2 ½ cups all-purpose flour, 1 ½ cups sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. This is the foundation for your cake's structure, so it's essential for it to be well-mixed!
Create the cake batter
Gradually add ¾ cup room-temperature unsalted butter to your dry mixture, using a mixer at low speed until the mixture resembles wet sand. Then, pour in the larger portion of the wet ingredients and mix until smooth. Scrape down the sides and increase to medium-high speed for about a minute until fluffy.
Bake the layers
Divide the batter evenly among the prepared pans. Bake them for 24-26 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Your kitchen will be filled with a heavenly aroma during this time!
Cool and level the cakes
Once baked, allow the cakes to cool in the pans for 2-3 minutes before transferring them to a wire rack. Letting them cool completely is crucial for easy frosting later. If the tops are domed, trim them flat with a serrated knife.
Prepare the strawberry cream cheese frosting
For a luscious frosting, blend 2 cups of freeze-dried strawberries into a powder. Beat together 16 oz of room-temperature cream cheese and ¾ cup unsalted butter until smooth, then gradually mix in the strawberry powder and powdered sugar until you achieve that perfect creamy consistency.
Assemble the cake
Start layering your homemade strawberry cake by placing the first layer on a serving plate. Spread about 1 cup of frosting on top, topping it with chopped strawberries for an added burst of flavor. Repeat this for the second layer and finish with the third. Use the remaining frosting to cover the cake's exterior, and garnish with a few fresh strawberries for a beautiful finish.
And voilà! Your homemade strawberry cake is ready to impress. Enjoy every bite and the smiles it brings to those you share it with!
Variations on Homemade Strawberry Cake
Frosting Alternatives
While the classic strawberry cream cheese frosting is divine, consider experimenting with other frostings to give your homemade strawberry cake a refreshing twist. For a lighter option, you might try a whipped cream frosting, adding a hint of vanilla or almond extract for extra flavor. Alternatively, a tangy lemon buttercream can provide a zesty contrast to the sweet strawberries. Don’t forget about a chocolate ganache — it can be a deliciously rich companion to your cake!
Incorporating More Fruits
Why stop at just strawberries? Mixing in other fruits can elevate the homemade strawberry cake experience:
- Raspberries: Their tartness complements strawberries beautifully.
- Blueberries: Adding these gives a colorful pop and antioxidant boost.
- Peaches or Apricots: Chopped and added to batter, these fruits bring a seasonal sweetness.
Experimenting with different fruits will create unique flavors and textures, making each bite an adventure! For more fruit ideas, check out this helpful resource on substituting fruits in baking.
Cooking Tips and Notes for Homemade Strawberry Cake
Creating the perfect homemade strawberry cake can be a delightful experience! Here are some tips to ensure your cake turns out fabulous:
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Ingredient Quality Matters: Use the freshest, ripest strawberries you can find. The flavor of your cake largely depends on the quality of the strawberries. Consider checking out your local farmers' market for the best selection.
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Properly Measure Flour: Flour can easily be over-measured, leading to a denser cake. Use a scale for precision or the spoon-and-level method outlined in this flour measuring guide.
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Level Your Cake Layers: For a stunning presentation, make sure to level the cake layers before frosting. A simple serrated knife will do the trick!
These small adjustments can elevate your homemade strawberry cake from good to great! Happy baking!
Serving Suggestions for Homemade Strawberry Cake
When it comes to serving your homemade strawberry cake, think about how you can enhance its delightful flavor. Here are some suggestions:
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Fresh Fruits: Add a medley of mixed berries on the side—blueberries and raspberries work beautifully and complement the strawberries.
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Whipped Cream: A dollop of freshly whipped cream can bring a light and airy contrast to the cake’s rich frosting.
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Chocolate Drizzle: For chocolate lovers, consider a drizzle of dark chocolate ganache to add an indulgent touch.
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Beverages: Pair your cake with a refreshing iced tea or lemonade. These drinks enhance the cake's flavors without overpowering them.
These simple additions can elevate your homemade strawberry cake experience, making it a true highlight at any gathering! For more inspiration, check out these dessert pairings.
Time Breakdown for Homemade Strawberry Cake
Preparation Time
The prep time for this delightful homemade strawberry cake is approximately 2 hours and 15 minutes. This includes the time it takes to create the luscious strawberry puree and get everything prepped and ready for baking.
Cooking Time
Once you’re all set, the cooking time comes in at about 51 minutes. You’ll be baking the cake layers to perfection, so make sure to keep an eye on them!
Total Time
In total, you’re looking at about 3 hours and 6 minutes from start to finish. Perfect for a weekend baking project or a special celebration! With a little patience, you’ll have a stunning cake that’s just bursting with flavor.
For tips on perfecting your cake layers, check out my cake baking guide for best practices!
Nutritional Facts for Homemade Strawberry Cake
When indulging in a slice of this delightful homemade strawberry cake, knowing its nutritional profile can help you enjoy it guilt-free! Each slice (roughly 1/12th of the cake) contains:
Calories per slice
- 696 calories: Perfect for satisfying your sweet tooth while still delivering flavor.
Sugar content
- 95.1 grams of sugar: This ensures a sweet, decadent experience, thanks to fresh strawberries and a luscious frosting.
Fat content
- 23.2 grams of fat: This comes mainly from the butter and cream cheese, adding to the rich texture that makes this cake exceptional.
Including homemade strawberry cake in your dessert repertoire provides not just a sweet treat, but a burst of flavor and a dose of fruit goodness! For a deeper dive into the benefits of using fresh ingredients, check out this article on the health benefits of fresh fruit.
FAQ about Homemade Strawberry Cake
How can I ensure my cake turns out moist?
To achieve a moist homemade strawberry cake, there are a few key steps to follow:
- Proper Measurement: Make sure to measure your flour correctly using the scoop-and-level method to avoid a dry cake.
- Eggs and Dairy: Incorporate eggs and dairy at room temperature; this helps create a smoother batter that leads to a tender crumb.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing develops gluten, which can result in a dense cake.
Can I use fresh strawberries instead of freeze-dried?
Yes, you can absolutely use fresh strawberries! Just ensure they are ripe and flavorful. You could also consider blending some fresh strawberries into your frosting for an extra burst of flavor. For more ideas, check out my Homemade Strawberry Frosting.
What's the best way to store leftover cake?
To keep any leftover homemade strawberry cake fresh, store it in an airtight container at room temperature for up to 3-4 days. If you need a longer storage option, consider refrigerating it, but remember to bring it to room temperature for the best flavor before serving!
Conclusion on Homemade Strawberry Cake
Wrapping up, this homemade strawberry cake is a delightful treat that brings the essence of summer to your table all year round! With its tender layers and creamy frosting, it's sure to impress at every gathering. Don’t hesitate—give it a try and share your strawberry cake success!
Homemade Strawberry Cake
Equipment
- food processor
- large mixing bowl
- Mixer
- Cake pans
- Measuring cups
- Measuring spoons
Ingredients
Strawberry cake
- 3 cups quartered strawberries *
- ¾ cup sour cream
- ¼ cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour (measured properly)
- 1 ½ cups sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter room temperature
- 7–9 drops pink food color optional
Strawberry cream cheese frosting
- 2 cups freeze dried strawberries *
- 16 oz cream cheese room temperature
- ¾ cup unsalted butter room temperature
- 10 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- ¾ cup chopped strawberries
Instructions
To make the cakes
- To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 ½ cups of puree.
- Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to ¾ cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than ¾ cup, add it back to the pan and continue cooking.
- When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
- Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a large bowl, then separate about 1 cup of the mixture into another bowl or measuring cup. About 1 ½ cups should remain in the other bowl. Set both aside.
- In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
- With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
- Add the larger of the reserved egg mixture (about 1 ½ cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.
- Increase the speed to medium high and beat until light and fluffy, about 45 seconds to one minute. Scrape down the sides of the bowl.
- Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
- Scrape the sides of the bowl, then turn speed back up to medium high and mix until well combined, about 10-15 seconds.
- Divide the batter evenly between the three cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
- Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
For the frosting
- To make the frosting, add the freeze-dried strawberries to a food processor and grind into a powder. It should give you a little more than half a cup of strawberry powder.
- In a large mixer bowl, beat the cream cheese and butter together until smooth.
- Slowly add half of the powdered sugar and the vanilla extract and mix until smooth.
- Slowly add remaining powdered sugar and strawberry powder and mix until smooth. Add some salt, to taste. Set aside.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat.
- Add about 1 cup of frosting to the top of the cake layer and spread evenly. Add about half of the chopped strawberries and press into the frosting.
- Add the second layer of cake, another cup of frosting and the remaining chopped strawberries.
- Top the cake with the remaining layer and frost the cake with the remaining frosting.
- Pipe the shell border around the top and bottom of the cake. I used a large closed star tip for the top – Ateco 847. For the border around the bottom of the cake, I used Wilton tip 22.
- Add a few strawberries on top for decoration and refrigerate until ready to serve. Cake is best when stored well covered and eaten within 3-4 days.
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