Nothing beats the simplicity and delight of a homemade strawberry cake. Whether you’re a baking novice or a seasoned pro, this recipe promises a moist, flavorful cake that’s as easy to make as it is delicious. Let’s dive into the world of baking with this foolproof strawberry cake recipe.
Why This Recipe Works
- Uses fresh strawberries for a natural, vibrant flavor that’s far superior to artificial extracts.
- Incorporates buttermilk for a tender, moist crumb that ensures your cake stays fresh longer.
- Simple, straightforward steps make it accessible for bakers of all skill levels.
- Perfect balance of sweetness and tartness, making it a hit with both kids and adults.
- Versatile recipe that can be dressed up or down depending on the occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease your 9-inch cake pan with butter or non-stick spray, then line the bottom with parchment paper for easy removal. This ensures your cake won’t stick and comes out perfectly every time.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This not only combines them evenly but also aerates the flour, leading to a lighter cake. Remember, sifting isn’t necessary here, but a good whisk does the trick.
Cream Butter and Sugar
Using an electric mixer, cream the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes. This step is crucial for incorporating air into your batter, which helps the cake rise. Don’t rush it; the fluffier, the better.
Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract. This gradual addition ensures a smooth, homogenous batter without overmixing, which can lead to a dense cake.
Alternate Dry Ingredients and Buttermilk
Beginning and ending with the dry ingredients, alternate adding them to the butter mixture with the buttermilk. Mix on low speed until just combined. Overmixing at this stage can develop the gluten too much, making your cake tough instead of tender.
Fold in Strawberries
Gently fold the diced strawberries into the batter using a rubber spatula. This ensures they’re evenly distributed without being crushed. The strawberries will release moisture as they bake, adding to the cake’s moistness.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For the best results, use room temperature ingredients as they blend more easily, creating a smoother batter. If your strawberries are very juicy, consider tossing them in a tablespoon of flour before folding them into the batter to prevent sinking. For an extra flavor boost, macerate the strawberries with a little sugar before adding them to the batter. This not only enhances their sweetness but also draws out more juice, intensifying the strawberry flavor throughout the cake.
Recipe Variations
- For a chocolate twist, substitute 1/4 cup of the flour with cocoa powder and add chocolate chips to the batter.
- Turn it into a strawberry lemon cake by adding the zest of one lemon to the batter and a lemon glaze on top.
- Make it a strawberry almond cake by replacing the vanilla extract with almond extract and sprinkling sliced almonds on top before baking.
- For a healthier version, use whole wheat flour and reduce the sugar by 1/4 cup.
- Transform it into a strawberry shortcake by layering the baked cake with whipped cream and fresh strawberry slices.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to remove excess moisture. This prevents the batter from becoming too wet, which could affect the cake’s texture and baking time.
How do I store the strawberry cake?
The cake can be stored at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate it for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend suitable for baking to achieve the best results.
Summary
This easy strawberry cake recipe is a foolproof way to bring a burst of berry flavor to your table. With simple ingredients and straightforward steps, it’s perfect for any occasion. Whether you stick to the classic recipe or try one of the variations, you’re in for a treat.
