Berrylicious Strawberry Cake

Strawberry cakes are a delightful way to capture the essence of summer in a dessert. This irresistible strawberry cake combines the natural sweetness and freshness of strawberries with a tender, moist crumb that’s perfect for any occasion. Whether you’re looking to bring a pop of color to a summer BBQ, impress at a birthday party, or simply treat yourself to a fruity indulgence, this cake ticks all the boxes.

What You’ll Need

Before diving into the recipe, it’s important to gather all the ingredients and tools you’ll need. This will make the process smoother and more enjoyable. Here’s a breakdown of what you’ll need to create this delicious strawberry cake and its creamy frosting:

Ingredients:

• 2 large eggs: Eggs help provide structure and richness to the cake. Make sure they’re at room temperature for easier mixing.
• 1 teaspoon vanilla extract: Vanilla adds a warm, aromatic note that enhances the flavor of the strawberries.
• 1 cup fresh strawberries, pureed: Fresh strawberries are the star of this recipe, bringing that natural sweetness and juicy flavor. Make sure to puree them to a smooth consistency for even distribution in the batter.
• 1 cup unsalted butter (softened): Butter adds richness and moisture to the cake. Softened butter blends more easily into the batter, helping create that light, fluffy texture.
• 1 cup all-purpose flour: Flour provides the structure for the cake. Make sure to measure it accurately to avoid a dense cake.
• 1 cup buttermilk: The acidity in buttermilk helps to tenderize the gluten in the flour, resulting in a softer crumb. It also adds a subtle tang that balances the sweetness of the strawberries.
• 1 cup granulated sugar: Sugar not only sweetens the cake but also helps tenderize the batter, giving the cake a light, airy texture.
• 1 teaspoon baking powder: This leavening agent helps the cake rise, giving it a light and fluffy texture.
• 1 teaspoon baking soda: Baking soda works with the acidic buttermilk to create bubbles, further enhancing the cake’s rise.
• 1 teaspoon salt: Salt enhances the flavors of the other ingredients, making the strawberry and vanilla flavors pop.

For the Frosting:

• 1 cup powdered sugar: Powdered sugar gives the frosting its smooth, creamy texture without being grainy.
• 1 cup unsalted butter (softened): Butter is the base of the frosting, creating a rich, creamy texture. It’s important that the butter is softened so it can blend smoothly with the sugar.
• 1 cup fresh strawberry puree: Just like in the cake, this adds fresh strawberry flavor to the frosting, making it a perfect match for the cake layers.
• Fresh strawberries (for garnish): These will be used to decorate the cake, adding both beauty and a pop of extra strawberry flavor.

How to Make Strawberry Cake

Making this irresistible strawberry cake is simpler than you might think. By following these step-by-step instructions, you’ll have a beautifully moist and flavorful cake that’s sure to impress. Here’s a breakdown of the process from preparing your ingredients to frosting the final cake:

1. Preheat and Prepare the Pans

Start by preheating your oven to 350°F (175°C). This ensures that the oven is at the right temperature by the time you’re ready to bake. While the oven is heating, prepare two 9-inch round cake pans. Grease them thoroughly with butter or a non-stick spray to ensure that the cakes will release easily after baking. Lightly flour the pans as well, which adds an extra layer of protection against sticking. Tap out any excess flour.

2. Mix the Dry Ingredients

In a medium mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour, which helps the cake rise uniformly. Whisking also breaks up any lumps, so your batter is smooth and lump-free.

3. Cream the Butter and Sugar

In a large mixing bowl, cream the softened unsalted butter with the granulated sugar. Use an electric mixer if you have one, as this process can take 3-4 minutes to achieve the right texture. The goal is to create a light and fluffy mixture where the sugar is fully dissolved into the butter. This step is essential because it incorporates air into the batter, which will help the cake rise and create that tender crumb texture.

4. Add Eggs and Flavorings

After your butter and sugar mixture is light and fluffy, add the eggs one at a time. Be sure to fully incorporate each egg before adding the next to prevent the mixture from curdling. Once both eggs are in, stir in the vanilla extract and the fresh strawberry puree. These ingredients provide a burst of flavor, giving the cake that fruity, summery taste.

5. Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, which helps prevent overmixing. Mix just until combined to avoid developing too much gluten, which can lead to a dense cake. The batter should be smooth but not overly thick.

6. Bake the Cakes

Divide the batter evenly between the two prepared cake pans, using a spatula to smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary depending on your oven, so keep an eye on them after the 25-minute mark. Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes.

7. Cool the Cakes

After the initial 10 minutes of cooling, carefully transfer the cakes to a wire rack to cool completely. This step is crucial – if the cakes are frosted while still warm, the frosting will melt and become runny. Allow at least 30 minutes for the cakes to cool fully.

8. Prepare the Frosting

While the cakes are cooling, it’s time to make the frosting. Beat the softened butter in a mixing bowl until creamy, then gradually add the powdered sugar. Continue beating until the mixture is smooth and fluffy. Finally, mix in the fresh strawberry puree and a splash of vanilla extract. Beat the frosting until all the ingredients are fully combined and the texture is light and spreadable.

9. Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of strawberry frosting on top, making sure to spread it evenly to the edges. Place the second cake layer on top and frost the entire outside of the cake, including the sides. Use a spatula to smooth the frosting for a professional finish.

10. Garnish

To complete the look, garnish the top of the cake with fresh strawberries. You can slice them for a fan-like effect or leave them whole for a rustic, natural look. The fresh berries not only add visual appeal but also enhance the strawberry flavor with every bite.

Serving and Storage Tips Strawberry Cake

Serving and storing this strawberry cake properly will ensure it stays fresh and delicious, whether you’re serving it at a party or enjoying leftovers later. Here’s how to get the most out of this delightful dessert:

Serving Tips:

• Let the Cake Rest Before Serving: Once frosted, it’s a good idea to let the cake sit for about 30 minutes to an hour before cutting. This allows the frosting to set and makes slicing easier. Plus, it gives the flavors time to meld together, creating a richer overall taste.
• Cut With a Warm Knife: To get clean, smooth slices, run your knife under warm water and dry it before cutting into the cake. The warmth of the knife will help cut through the frosting and layers cleanly, without dragging or tearing.
• Serving Temperature: This cake is best served at room temperature. While the frosting may firm up slightly when chilled, the cake itself is at its most tender when it’s not too cold. If you’ve stored it in the refrigerator, allow it to sit at room temperature for about 20-30 minutes before serving for the best texture and flavor.
• Pairings: For a complete dessert experience, consider serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream. These accompaniments balance the sweetness of the cake and add a creamy contrast to the fruity strawberry flavors. A drizzle of fresh strawberry sauce is also a delightful addition for an extra burst of flavor.

Storage Tips:

• Refrigeration: If you’re not serving the cake immediately or if you have leftovers, store the cake in the refrigerator. The fresh strawberry puree in the frosting makes it perishable, so it’s important to keep the cake chilled to prevent spoilage. Cover the cake with a dome cover or plastic wrap to keep it from drying out.
• Shelf Life: This strawberry cake will stay fresh for about 3-4 days when properly refrigerated. The frosting may firm up in the fridge, but the cake itself should remain soft and moist. Be sure to bring the cake to room temperature before serving for the best taste and texture.
• Freezing: If you need to store the cake for a longer period, it can be frozen. To freeze, wrap individual slices tightly in plastic wrap and then in aluminum foil to protect them from freezer burn. The cake can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the slices in the refrigerator overnight, then bring them to room temperature before serving.

Mistakes to Avoid Strawberry Cake

Making a strawberry cake may seem straightforward, but there are some common pitfalls that can affect the texture, flavor, and overall presentation of your cake. To ensure your cake turns out perfectly every time, here are a few mistakes to watch out for and how to avoid them:

1. Using Strawberries That Are Too Watery

Fresh strawberries are a key ingredient in this cake, but if your strawberries are too watery, they can throw off the consistency of the batter and frosting. Strawberries with a high water content can make the batter too runny, leading to a dense or soggy cake. To avoid this, it’s best to use fresh, ripe strawberries that are firm but sweet. When pureeing the strawberries, consider straining the puree if it seems too watery, or reduce it slightly on the stovetop to concentrate the flavor and remove excess moisture.

2. Overmixing the Batter

Overmixing the batter can lead to a dense, tough cake. When combining the wet and dry ingredients, stir only until they are just incorporated. Overworking the flour activates the gluten, which results in a less tender cake. A gentle hand is all you need to create a soft, airy texture.

3. Baking at the Wrong Temperature

If your oven temperature is too high or too low, it can affect how your cake bakes. An oven that’s too hot may cause the outside of the cake to cook too quickly, leaving the inside underdone. On the other hand, a cooler oven might result in a cake that rises too slowly or doesn’t cook evenly. Always preheat your oven to 350°F (175°C), and consider using an oven thermometer to make sure it’s accurate. If the tops of your cakes start to brown too quickly, you can tent them with aluminum foil to prevent over-browning.

4. Not Letting the Cake Cool Completely Before Frosting

One of the most common mistakes people make is frosting the cake before it has cooled completely. If the cake is even slightly warm, the buttercream will melt, resulting in a messy, uneven coating. Be patient and allow the cake to cool completely on a wire rack before you begin frosting.

5. Skipping the Cake Preparation

Failing to properly prepare your cake pans can lead to disaster when it’s time to remove the cakes from the pans. If the cakes stick, you risk breaking them as you try to release them. Greasing and lightly flouring the pans, or using parchment paper circles, ensures that your cakes will come out smoothly and intact.

6. Inaccurate Measuring

Baking is a science, and accuracy is key to achieving the best results. Use proper measuring tools for dry and wet ingredients. For example, use a liquid measuring cup for buttermilk and a dry measuring cup for flour. Also, be sure to level off the flour with a knife rather than scooping, which can pack in too much and make the cake dense.

7. Not Sifting the Powdered Sugar

When making the frosting, it’s essential to sift the powdered sugar. This step helps prevent lumps in your buttercream, ensuring a smooth, fluffy texture. If you skip this step, you may end up with small lumps that are difficult to incorporate, resulting in a less polished finish.

Tips and Tricks

To take your irresistible strawberry cake to the next level, here are some helpful tips and tricks that will ensure your cake not only looks great but tastes even better. These little adjustments can make a big difference in the flavor, texture, and overall experience of your strawberry cake.

1. Boost the Strawberry Flavor

If you want to amp up the strawberry flavor, consider reducing the strawberry puree on the stovetop before adding it to the batter and frosting. By simmering the puree over low heat, you can evaporate some of the excess water, concentrating the strawberry flavor. This results in a more intense, fruity taste without affecting the texture of the cake or frosting. Additionally, you can add a small amount of strawberry extract to both the cake batter and frosting for an extra punch of flavor.

2. Add a Layer of Jam

For an even more decadent strawberry experience, spread a thin layer of strawberry jam between the cake layers before frosting. This not only adds more moisture to the cake but also intensifies the strawberry flavor in each bite. Use a high-quality, homemade or store-bought jam that isn’t too sweet, so it complements the natural sweetness of the cake without overpowering it.

3. Use Cake Strips for Even Baking

Cake strips are a fantastic tool to ensure your cakes bake evenly without doming in the center. These strips are dampened and wrapped around the outside of your cake pans before baking. They help insulate the pans, causing the cakes to rise more evenly. This is especially helpful if you want perfectly flat layers for a smooth frosting application without trimming.

4. Make the Frosting in Advance

If you want to save time on the day of assembly, you can prepare the strawberry buttercream frosting a day or two ahead. Store it in an airtight container in the refrigerator. When you’re ready to use it, let it come to room temperature and re-whip it to restore its fluffy texture. This tip is great if you’re making the cake for a special event and want to spread out the work over a few days.

5. Use a Cake Leveler for Professional Results

If your cakes have domed slightly in the center, you can use a cake leveler or a sharp serrated knife to level off the tops before stacking the layers. This ensures that the cake will have a flat, even surface, making it easier to frost and giving it a more professional appearance.

6. Chill the Cake Before Slicing

For cleaner, neater slices, consider chilling the cake in the refrigerator for about 30 minutes before slicing. This firms up the frosting and makes it easier to cut through without smearing. After chilling, you can use a warm knife (by running it under hot water) to slice through the cake for picture-perfect results.

7. Experiment with Other Fruits

While strawberries are the star of this cake, you can experiment by adding other fruits to the mix. Try adding a few raspberries or blueberries to the strawberry puree for a mixed-berry version. These berries add a slightly tart contrast that complements the sweetness of the cake beautifully. You could also garnish the cake with a combination of different fruits for a colorful, summery presentation.

FAQ

1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries in this recipe, but you’ll need to take a few extra steps. First, thaw the frozen strawberries completely, and then drain off any excess liquid. Frozen strawberries tend to be more watery than fresh ones, so after pureeing, you may want to simmer the puree on the stovetop to reduce the moisture content. This will help concentrate the flavor and prevent the cake batter from becoming too runny. Keep in mind that using fresh strawberries will generally provide a brighter, fresher flavor.

2. How do I store leftover strawberry cake?
Strawberry cake can be stored in an airtight container in the refrigerator for up to 4-5 days. If the cake is already frosted, you can loosely cover it with plastic wrap or foil to keep the frosting intact. For longer storage, you can freeze the cake layers before frosting. Wrap the cooled layers in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to assemble, let the layers thaw at room temperature and frost as usual.

3. Can I make the cake gluten-free?
Yes, you can make this strawberry cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Make sure it’s a 1:1 substitute to avoid any texture issues. Gluten-free cakes may have a slightly different crumb, but the taste should still be delicious. Be sure to mix the batter gently to prevent overworking the gluten-free flour, which can lead to a dense cake.

4. What should I do if my frosting is too runny?
If your strawberry buttercream frosting is too runny, it could be due to the excess moisture in the strawberry puree. To fix this, try adding more powdered sugar, a tablespoon at a time, until the frosting reaches the desired consistency. If the frosting is still too soft, refrigerate it for 10-15 minutes to firm it up before using. Reducing the strawberry puree on the stovetop before adding it to the frosting can also help prevent runniness.

5. How do I prevent my cake from becoming too dense?
To avoid a dense cake, make sure not to overmix the batter. Overmixing activates the gluten in the flour, which can lead to a heavy texture. Also, check that your baking powder and baking soda are fresh; expired leavening agents can cause the cake to rise improperly. Using room-temperature ingredients, especially butter, eggs, and buttermilk, also ensures better incorporation, resulting in a lighter cake.

6. Can I make this cake into cupcakes instead?
Absolutely! You can turn this strawberry cake recipe into cupcakes. Simply line a cupcake tin with paper liners and fill each about two-thirds full with batter. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The frosting can be piped onto the cooled cupcakes, and you can garnish each with a small fresh strawberry for an elegant touch.

7. What kind of garnish works best for this cake?
Fresh strawberries are the ideal garnish for this cake, but you can also get creative by adding mint leaves for a pop of color or drizzling a little melted white chocolate for contrast. Some people enjoy sprinkling the top with powdered sugar, or you can add a layer of strawberry slices on top of the frosting for extra texture and visual appeal.

Conclusion

This irresistible strawberry cake is the perfect dessert for any occasion, whether you’re celebrating a special event or simply treating yourself to something sweet and summery. The combination of fresh strawberry puree in both the cake and frosting gives this cake a delightful balance of natural sweetness and fruity flavor, making each bite burst with berry goodness.

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