Homemade Strawberry Cake from Scratch
User Reviews
4.9
Homemade Strawberry Cake from Scratch
Description
The Homemade Strawberry Cake from Scratch recipe uses cake flour or a mixture of all-purpose flour and cornstarch to create a tender crumb. The batter combines butter, oil, granulated sugar, eggs, strawberry and vanilla extracts, strawberry puree (fresh or frozen), and buttermilk. The strawberry puree adds natural fruit flavor and moisture. Optional red food coloring enhances the pink hue. The cake is baked in greased and parchment-lined 9-inch round pans for even cooking.
The accompanying cream cheese frosting blends softened cream cheese and butter with strawberry jam, vanilla, powdered sugar, and optional red coloring, yielding a smooth, creamy topping with a mild strawberry sweetness. This frosting complements the strawberry-infused cake layers for a balanced sweetness and texture.
This layered strawberry cake suits occasions inviting a visually appealing dessert with distinct strawberry flavor. It can be served chilled or at room temperature. The cake can be stored refrigerated for 7-10 days or frozen wrapped tightly up to 6 months, with recommended thawing methods and frosting techniques for best results. A thin crumb coat layer on the cake prevents crumbs in the final frosting layer, providing a clean finish.
The recipe also includes tips for substituting oil for butter to lighten texture, managing frosting to avoid crumbs, and proper cake wrapping for freezing. These details help maintain cake quality whether making ahead or storing leftovers.
Ingredients
For the Fresh Strawberry Cake:
- 3 cups cake flour sifted (or 2 3/4 cups all-purpose flour + ¼ cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups granulated sugar + 2 tablespoons
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 4 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 teaspoons strawberry extract
- 3/4 cup strawberry or sliced frozen strawberries in syrup, fresh, pureed, about 1 1/2 cups whole ripe berries
- 3/4 cup buttermilk full fat
- 4-8 drops red food coloring I used 4 drops, optional
For the Strawberry Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 1/4 cup strawberry jam
- 1 teaspoon vanilla extract
- 4-6 cups powdered sugar
- 1 salt pinch
- 3-5 drops red food coloring optional
Instructions
- Preheat the oven to 350 degrees F. Spray or grease two 9-inch round cake pans. Cut out 9-inch parchment paper circles, and press them down in the bottom of each pan. (Trace the pan for perfect circles.)
- For the Strawberry Layer Cake: In the bowl on an electric stand mixer, cream the butter and 1 3/4 cups sugar together for 1 minute. Then add in the oil and beat until the mixture is very smooth. (Cream: Beat on high to break down the sugar crystals.)
- In a separate bowl, mix the cake flour, baking powder, baking soda, and salt.
- Place the ripened strawberries in the blender with 2 tablespoons sugar. Puree until smooth. (Or use an equal amount of thawed sliced strawberries in syrup. Drain and puree. No need to add sugar.)
- Once the butter and sugar are well creamed. Scrape the mixing bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs, vanilla extract, strawberry extract, strawberry puree, and buttermilk.
- Scrape the bowl again. Turn the mixer back on low and slowly add the flour mixture until well combined. Beat in the food coloring if desired, then turn off the mixer.
- Pour the batter evenly into the two prepared pans. Bake on the middle rack, undisturbed for 30 minutes. If the center of the cakes are puffed up, check the cake by inserting a toothpick into the center. If it comes out clean, take them out of the oven. If the toothpick has batter on it, bake another 5-10 minutes and recheck.
- Allow the cakes to cool 10 minutes in the pans. Then carefully flip them out on a cooling rack. Remove the parchment paper and cool completely.
- For the Frosting: Once the cakes are room temperature, place the cream cheese and butter in a clean stand mixer bowl. Beat until fluffy. Then scrape the bowl and turn on low. Mix in the strawberry jam, vanilla extract, and salt. Then add the powdered sugar one cup at a time, beating to incorporate. After adding 4 cups of powdered sugar, turn the mixer up to beat out any clumps. Check the consistency of the frosting. If it is too loose, add another 1-2 cups of powdered sugar and beat until smooth. Add food coloring if desired
- To Assemble: Move one cake to a cake stand or platter. Scoop about 2 cups frosting onto the cake. Use a large flat spatula to spread the frosting out evenly.
- Set the second cake on top of the frosting, being careful to center the cake. Gently press the cake a little to level the top. Then scoop all remaining frosting on top of the cake. Use the spatula to work the frosting over the top and down the sides.
- Turn the cake stand to smooth out the sides with the flat edge of the spatula. Once you are satisfied with the sides, use the spatula to make swooping marks on the top of the cake. Use a wet paper towel to clean up the cake stand. Top with whole fresh strawberries, or sliced strawberries if serving on the same day.
- Cover and keep the cake at room temperature for up to 4 days, or refrigerate for up to a week. When ready to serve, make sure the cake is at room temperature… All classic layer cakes taste best at room temperature.
Notes
- Using oil instead of butter creates a lighter cake texture though slightly less rich flavor.
- Apply a thin crumb coat of frosting before the final layer to reduce crumbs in the finished frosting.
- Store the cake wrapped at room temperature for up to 3 days or refrigerated for 7-10 days.
- For freezing, wrap cake layers tightly in plastic wrap and foil, freeze up to 6 months, and thaw before frosting or serving.
- Flash freezing unfrosted cake before wrapping preserves surface appearance on thawing.
- Freezing frosted cakes is more stable if done soon before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 417kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 73mg | 24% |
| Sodium | 226mg | 9% |
| Potassium | 126mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 44g | 88% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 58mg | 6% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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