There’s something utterly irresistible about a slice of homemade strawberry cake. The fluffy vanilla sponge, the sweet and tangy strawberry filling, and the cloud-like frosting come together in perfect harmony to create a dessert that’s guaranteed to satisfy your sweet cravings. Whether you’re celebrating a special occasion or simply want to brighten up your day, this recipe will guide you through making a strawberry cake that’s as impressive as it is delicious.
A Taste of Summer in Every Bite
Strawberries are synonymous with summer, and this cake captures that essence perfectly. It’s a versatile dessert that can be enjoyed year-round, bringing a burst of sunshine to any gathering. Imagine slicing into a tender cake layer, revealing layers of juicy strawberries encased in a creamy frosting – it’s a feast for both the eyes and the taste buds.
Ingredients You’ll Need
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Strawberry Filling:
- 1 quart fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Perfect Strawberry Cake
Tools You’ll Need
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Serrated knife
- Piping bag and tip (optional)
Baking the Perfect Strawberry Cake: A Step-by-Step Guide
1. Preparing the Cake Pans
Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy cake removal later. This step ensures that your cake layers won’t stick to the pans.
2. Making the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
“Overmixing can develop the gluten in the flour, resulting in a tougher cake,” says pastry chef Emily Carter. “Mix the batter until it’s just combined for a tender and airy crumb.”
3. Baking the Cake Layers
Pour the batter evenly into the prepared cake pans. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
4. Making the Strawberry Filling
While the cakes are baking, prepare the strawberry filling. In a medium saucepan, combine the sliced strawberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften. Set aside to cool completely.
5. Making the Frosting
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually add the heavy cream, vanilla extract, and salt, mixing until smooth and spreadable.
6. Assembling the Cake
Once the cake layers have cooled completely, carefully level the tops with a serrated knife if needed. Place one cake layer on a serving plate and spread half of the strawberry filling evenly over the top. Top with the second cake layer and spread the remaining strawberry filling over it.
7. Frosting the Cake
Frost the entire cake with the prepared frosting, using a piping bag for a decorative touch if desired.
Frosting Strawberry Cake
8. Decorating and Serving
Decorate the cake with fresh strawberries, a sprinkle of powdered sugar, or any other desired toppings. Refrigerate for at least 30 minutes before slicing and serving.
Tips for the Best Strawberry Cake
- Use fresh, ripe strawberries for the best flavor and texture.
- Don’t overmix the cake batter, as it can lead to a dense cake.
- Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- If the strawberry filling seems too thin, you can add an extra tablespoon of cornstarch.
- This cake can be stored in the refrigerator for up to 3 days.
FAQs About Making Strawberry Cake
Can I use frozen strawberries for the filling?
While fresh strawberries are ideal, you can use frozen strawberries if needed. Thaw them completely and drain off any excess liquid before using them in the filling.
Can I make this cake ahead of time?
Yes, you can bake the cake layers and make the filling ahead of time. Store them separately in airtight containers in the refrigerator. Assemble and frost the cake the day you plan to serve it.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Indulge in a Slice of Homemade Goodness
Making a strawberry cake from scratch is easier than you might think. With this detailed guide and helpful tips, you’ll be well on your way to creating a dessert that’s bursting with flavor and sure to impress your family and friends.
Ready to explore more berrylicious recipes? Check out our guide on how to make strawberry shortcake for another delightful treat!
Decorated Strawberry Cake
Enjoy the process, savor the delicious results, and don’t forget to share your baking triumphs with us! Leave a comment below and tell us about your strawberry cake adventure.
