Fresh Strawberry Cake

There’s something incredibly nostalgic about baking a Fresh Strawberry Cake. I remember the first time I tried this recipe; it was a sunny spring afternoon, and the sweet scent of ripe strawberries filled the kitchen. Each bite was a burst of flavor, and it brought back memories of family gatherings and laughter. This cake isn’t just a dessert; it’s a celebration of fresh ingredients and love. The vibrant pink hue and creamy frosting make it the star of any table, and it’s the perfect way to showcase those beautiful strawberries when they’re in season. Whether it’s for a birthday, a picnic, or just because you crave something sweet, this Fresh Strawberry Cake will never disappoint. Let’s dive into the magic of making this delightful treat together!

What to Gather for Fresh Strawberry Cake

Gathering the right ingredients is essential for making a perfect Fresh Strawberry Cake. Each component plays a crucial role in creating the delightful flavor and texture that we all love. The key players in this cake are the fresh strawberries, which not only add sweetness but also moisture to the cake. Together with butter, flour, and eggs, they create a delightful cake that is both tender and flavorful.

• 1 pound fresh strawberries, rinsed, hulled and pureed in a blender: Fresh strawberries are the star of this cake, providing natural sweetness and vibrant color.
• 1 tablespoon granulated sugar: A touch of sugar enhances the sweetness of the strawberries in the puree.
• 2 teaspoons lemon juice: This adds brightness and balances the sweetness of the strawberries.
• 2 ¾ cups all-purpose flour, spooned and leveled: The base of the cake; the flour provides structure.
• 2 ½ teaspoons baking powder: This helps the cake rise, giving it a light and airy texture.
• 1 teaspoon salt: Enhances the flavors in the cake.
• ¼ teaspoon baking soda: Works with the acidic components for leavening.
• 1 cup unsalted butter, softened: Adds richness and moisture to the cake.
• 2 cups granulated sugar: Sweetens the cake and helps create a tender crumb.
• 4 large egg whites, at room temperature: Provide structure and stability to the cake.
• 1 ½ teaspoons vanilla extract: Enhances the flavor of the cake.
• ½ teaspoon strawberry extract, optional: For an extra boost of strawberry flavor.
• 1 ½ teaspoons lemon zest: Adds a fresh citrusy aroma.
• ½ cup whole milk: Moistens the cake batter.
• Red or pink food coloring, optional: For a more vibrant color.
• 1 ½ cups freeze-dried strawberries: Adds an intense strawberry flavor to the frosting.
• 6 ounces cream cheese, at room temperature: For a creamy and tangy frosting.
• ½ cup salted butter, softened: Adds richness to the frosting.
• 3 cups powdered sugar: Sweetens and thickens the frosting.
• 1 teaspoon vanilla extract: For flavor in the frosting.
• 1 tablespoon whole milk: Adjust the consistency of the frosting.

How to Assemble Fresh Strawberry Cake

Assembling your Fresh Strawberry Cake can be a fun and rewarding process. It begins with making the strawberry puree and ends with frosting the beautifully layered cake. Follow these steps closely, and you’ll have a stunning cake ready to impress!

1. Start by making the strawberry puree reduction. Combine 1 pound pureed strawberries, 1 tablespoon sugar, and 2 teaspoons lemon juice in a small saucepan. Stirring occasionally, simmer over medium-low heat for about 25 minutes, or until the mixture has reduced by half. You should end up with a little more than half a cup. Allow the reduction to cool completely before adding it to the cake batter.
2. Preheat your oven to 350°F (175°C). Spray two nine-inch round cake pans with cooking spray and then line the bottoms with parchment paper to prevent sticking.
3. In a medium mixing bowl, add 2 ¾ cups flour, 2 ½ teaspoons baking powder, 1 teaspoon salt, and ¼ teaspoon baking soda. Whisk together and set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup butter and 2 cups sugar on medium speed until light and fluffy, which usually takes about three to five minutes.
5. Add in 4 large egg whites, 1 ½ teaspoons vanilla extract, ½ teaspoon strawberry extract, and 1 ½ teaspoons lemon zest. Continue to beat on medium speed until well combined and fluffy.
6. Reduce the mixer speed to low and add half of the dry ingredient mixture. Mix until just combined, being careful not to overmix.
7. Slowly add in ½ cup milk while mixing, continuing until it is fully incorporated into the batter.
8. Add in ½ cup of the cooled strawberry reduction and the remaining dry ingredients, mixing just until combined. If you choose to use food coloring, fold in a few drops of pink or red food coloring to achieve your desired color.
9. Scrape down the sides and bottom of the bowl as needed to ensure the coloring is evenly distributed throughout the batter. Divide the batter evenly between the two prepared pans.
10. Bake for about 30 minutes, or until a toothpick comes out clean when inserted into the center of the cake. Allow the cakes to cool completely in the pans before removing and assembling.
11. Once cooled, wrap the cake layers in plastic wrap and place them in the freezer for at least 20 minutes before assembly. This will make it easier to frost.
12. To make the frosting, place 1 ½ cups freeze-dried strawberries into a food processor and pulse until it makes a fine powder. Set aside.
13. In the bowl of a stand mixer fitted with a whisk attachment, beat 6 ounces cream cheese and ½ cup butter on medium speed until completely smooth and creamy.
14. Reduce the speed to low and add in 3 cups powdered sugar, the strawberry powder, 1 teaspoon vanilla, and 1 tablespoon milk. Increase to medium speed and beat until creamy. If the frosting is too thick, add another tablespoon of milk to achieve a spreadable consistency.
15. Place the first cake layer on a cake stand or serving plate. Spread about 1 cup of frosting across the top of the cake. Top it with the second cake layer and spread the remaining frosting across the top and down the sides. If desired, garnish with fresh strawberries.

Recipe Tips about Fresh Strawberry Cake

Making a Fresh Strawberry Cake is an enjoyable experience, and these tips will help you perfect it! Pay close attention to the details to ensure your cake turns out delicious every time.

• Storage: If you have leftovers, store the cake in an airtight container in the refrigerator. It will stay fresh for up to three days.
• Freezing: You can freeze the cake layers before frosting. Just wrap them tightly in plastic wrap and freeze for up to two months.
• Pairing: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
• Variations: Experiment with different flavors by adding other berries or citrus zest to the batter for a unique twist.
• Serving: This cake is perfect for celebrations and gatherings. It’s a great centerpiece for any dessert table.
• Frosting consistency: If your frosting is too thick, add a little more milk to achieve a spreadable consistency.

What to Pair With Fresh Strawberry Cake

Serving your Fresh Strawberry Cake is just as important as making it! Here are some delicious ideas for what to pair with this delightful dessert:

• Ice Cream: A scoop of vanilla ice cream complements the fruity flavors beautifully.
• Whipped Cream: A dollop of fresh whipped cream adds a light and airy finish to each slice.
• Fruit Salad: Serve with a side of mixed fruit for a refreshing contrast.
• Tea or Coffee: This cake pairs perfectly with your favorite tea or a cup of coffee, making it great for afternoon gatherings.
• Spring Celebrations: Ideal for birthday parties, baby showers, or spring picnics where you want to impress your guests.
• Seasonal Events: It’s perfect for Mother’s Day or any occasion where strawberries are in season.

FAQ

Conclusion

The Fresh Strawberry Cake is a delightful dessert that brings together the sweetness of strawberries and the richness of cream cheese frosting. It’s perfect for any occasion and a sure way to impress your guests! I encourage you to try this recipe and create your own sweet memories. You won’t be disappointed!

Fresh Strawberry Cake

Indulge in the ultimate dessert experience with this moist and flavorful Fresh Strawberry Cake. Perfectly sweet and bursting with strawberry goodness, it’s a delightful treat that will leave your taste buds dancing. Make this cake for your next celebration or just because you deserve something delicious!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 12 servings

Calories 320 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Wooden Spoon
• Blender
• Whisk
• Frying Pan
• Oven
• Food Processor
• Saucepan

Ingredients

  

• 1 pound fresh strawberries rinsed, hulled and pureed in a blender
• 1 tablespoon granulated sugar
• 2 teaspoons lemon juice
• 2.75 cups all-purpose flour spooned and leveled
• 2.5 teaspoons baking powder
• 1 teaspoon salt
• 0.25 teaspoon baking soda
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large egg whites at room temperature
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon strawberry extract optional
• 1.5 teaspoons lemon zest
• 0.5 cup whole milk
• 1.5 cups freeze-dried strawberries
• 6 ounces cream cheese at room temperature
• 0.5 cup salted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon whole milk

Instructions

 

• Start by making the strawberry puree reduction. Combine 1 pound pureed strawberries, 1 tablespoon sugar, and 2 teaspoons lemon juice in a small saucepan. Stirring occasionally, simmer over medium-low heat for 25 minutes or until the mixture has reduced by half. Allow the reduction to cool completely before adding to the cake batter.
• Preheat oven to 350°F. Spray two 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper.
• Add 2 ¾ cups flour, 2 ½ teaspoons baking powder, 1 teaspoon salt, and ¼ teaspoon baking soda to a medium mixing bowl. Whisk together and set aside.
• In the bowl of a stand mixer, beat 1 cup butter and 2 cups sugar on medium speed until light and fluffy.
• Add 4 large egg whites, 1 ½ teaspoons vanilla extract, ½ teaspoon strawberry extract, and 1 ½ teaspoons lemon zest and continue to beat until well combined.
• Reduce the mixer speed to low and add in half of the dry ingredient mixture, mixing until combined.
• Slowly add in ½ cup milk and continue mixing until fully incorporated.
• Add in ½ cup of the cooled strawberry reduction and the remaining dry ingredients, mixing just until combined.
• Divide the batter evenly between the two pans and bake for 30 minutes, or until a toothpick comes out clean when inserted into the center.
• Allow to cool completely in the pans before removing and assembling the cake.
• To make the frosting, pulse 1 ½ cups freeze-dried strawberries into a fine powder.
• Beat 6 ounces cream cheese and ½ cup butter until smooth, then add 3 cups powdered sugar, strawberry powder, 1 teaspoon vanilla, and 1 tablespoon milk, beating until creamy.
• Place the first cake layer on a serving plate, spread frosting on top, then layer with the second cake and frost the top and sides.

Notes

• Tip 1: A cake release could also be used instead of cooking spray and parchment paper.
• Tip 2: If the tops of your cakes create a dome, use a serrated knife and gently slice off the top so your layers will stack nicely.

Keyword fresh strawberry recipe, Homemade Cake, spring cake recipe, strawberry dessert

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.