If you’re looking for a dessert that perfectly captures the sweet, sunny joy of fresh berries and homemade baking, this Strawberry Butter Cake is your new best friend. Each bite is a beautiful combination of tender crumb, juicy strawberries, and that unmistakable richness of real butter—a classic recipe that feels nostalgic and inviting, yet delightfully fresh every time. Whether you serve it warm from the oven or chilled with a sprinkle of powdered sugar, this cake is bound to bring big smiles to anyone lucky enough to share a slice with you.
Ingredients You’ll Need
The magic of Strawberry Butter Cake comes from a simple, reliable lineup of ingredients. Every one of these is essential—nothing fancy, but each plays a key role in building the cake’s dreamy texture, flavor, and those signature pops of berry brightness.
- Unsalted Butter (1 cup, softened): High-quality butter gives this cake its tender, plush crumb and mouthwatering flavor.
- Granulated Sugar (1½ cups): Sweetens the batter and helps create a light, fluffy texture when creamed with the butter.
- Large Eggs (4): Add structure and richness, making the cake moist but not heavy.
- All-Purpose Flour (2 cups): The sturdy foundation; sift before measuring if you can, for extra-airy results.
- Baking Powder (2 teaspoons): This ensures a gentle, even rise, so every bite is soft and perfect.
- Salt (½ teaspoon): Just enough to balance the sweetness and deepen all the other flavors.
- Whole Milk (½ cup): Adds moisture so the cake isn’t dry, and contributes to a tender crumb.
- Vanilla Extract (1 teaspoon): Gives the batter a warm, inviting background flavor that pairs beautifully with berries.
- Fresh Strawberries (1½ cups, hulled and chopped): The star of the show—use the ripest, juiciest strawberries you can find.
- Flour (2 tablespoons, for coating strawberries): Tossing the berries in flour keeps them from sinking and keeps the cake’s texture just right.
- Powdered Sugar (for dusting, optional): A light snowy touch makes every serving extra special.
How to Make Strawberry Butter Cake
Step 1: Prepare Your Pan and Preheat the Oven
Begin by heating your oven to 350°F (175°C). This ensures even baking right from the start. Take a 9×13-inch baking dish and either grease and flour it well, or line it with parchment paper for easy removal. This step makes all the difference for a clean release and helps prevent sticking.
Step 2: Cream the Butter and Sugar
In a large bowl, use an electric mixer to blend the softened butter and granulated sugar until the mixture turns pale and fluffy. Don’t rush—creaming well injects air into the batter, setting the stage for a soft, luxurious cake.
Step 3: Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. This gradual process ensures a smooth, emulsified batter and keeps the final cake from being dense. Scrape the sides of the bowl as you go, so every bit gets incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these dry ingredients first helps evenly distribute the leavening and ensures the Strawberry Butter Cake bakes up nice and even.
Step 5: Alternate Dry Ingredients and Milk
Add the dry mixture to your wet batter in three parts, alternating with the whole milk. Start and end with the flour mixture, mixing gently after each addition. This keeps the cake batter tender and prevents overmixing.
Step 6: Stir in Vanilla Extract
Pour in the vanilla extract and give the batter a quick, gentle stir. The aroma alone will have you sneaking tastes before baking!
Step 7: Prep and Fold in Strawberries
Toss the chopped strawberries with the 2 tablespoons of flour. This simple trick stops them from sinking during baking, so you get juicy pockets of fruit throughout the cake. Fold the floured berries carefully into the batter to keep them intact.
Step 8: Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 40 to 45 minutes, or until a toothpick poked in the center comes out clean. The kitchen will smell absolutely heavenly!
Step 9: Cool and Serve
Let the Strawberry Butter Cake cool in the pan. Once fully cooled, slice it into generous servings. Dust with powdered sugar for an irresistible finishing touch, if you like.
How to Serve Strawberry Butter Cake
Garnishes
A classic dusting of powdered sugar is always a winning move. For special occasions, crown each slice with a dollop of freshly whipped cream, slices of strawberry, or even a tiny sprig of mint. If you’re feeling decadent, a drizzle of warm white chocolate or a scoop of vanilla ice cream turns this into a true showstopper.
Side Dishes
Serve your Strawberry Butter Cake alongside a simple fruit salad or a bowl of lightly sweetened Greek yogurt. If the mood calls for something elegant, a flute of sparkling wine or a mug of strong coffee is a perfect companion, balancing the sweetness with a bit of contrast.
Creative Ways to Present
Transform this cake into a party centerpiece by cutting it into tiny squares and topping each one with a miniature swirl of buttercream and a single strawberry slice. You could also layer cubes of the cake with whipped cream and berries in a trifle dish for a stunning dessert, or serve it picnic-style, wrapped in parchment and enjoyed outdoors.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which honestly, is a rare occasion), keep them in an airtight container at room temperature for up to two days. The buttery crumb stays soft and delicious, and the strawberries retain their lovely texture without turning soggy too quickly.
Freezing
To freeze, let the cake cool completely, then wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. The Strawberry Butter Cake can be frozen for up to two months. Thaw overnight in the refrigerator, and you’ll have an easy dessert ready whenever you crave a taste of summer.
Reheating
If you love your cake slightly warm, pop a slice in the microwave for about 10–15 seconds or gently warm it in a low oven. This brings the buttery aroma back to life and makes the strawberries extra luscious.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can work in a pinch—just thaw them first and pat them dry to remove excess moisture. Tossing them in flour is still important to help evenly distribute the berries through the cake.
Can I make Strawberry Butter Cake gluten-free?
You certainly can! Swap the all-purpose flour for your favorite gluten-free flour blend, making sure it’s a cup-for-cup substitution. The texture may vary a tiny bit, but the cake will still be moist and flavorful.
Do I need to refrigerate the cake?
Generally, Strawberry Butter Cake is best stored at room temperature if you plan to eat it within two days. If your kitchen is particularly warm or humid, refrigerate in an airtight container to keep it fresh.
Can I use other berries if I’m out of strawberries?
Absolutely! Blueberries, raspberries, or blackberries are all excellent choices. Just be sure to keep the berry-to-batter ratio similar, and always coat the fruit in a bit of flour to avoid sinking.
How can I make the cake extra moist?
For ultra-moist results, be sure not to overbake and don’t skimp on the butter or eggs. You can also add an extra splash of milk or a spoonful of sour cream to the batter for even more tenderness.
Final Thoughts
There’s something irresistibly joyful about baking and sharing this Strawberry Butter Cake. Whether you’re making it for a weekend treat, a potluck, or just because you love the taste of summer, give it a try—you may just find it becomes your go-to dessert. Happy baking!
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Strawberry Butter Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This delightful Strawberry Butter Cake is a perfect summer dessert that showcases fresh strawberries in a moist, buttery cake. Easy to prepare and bursting with fruity flavors, it’s sure to become a favorite for any occasion.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1½ cups fresh strawberries, hulled and chopped
- 2 tablespoons flour (for coating strawberries)
For Dusting:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs: Add the eggs one at a time, beating well after each addition.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture in three additions, alternating with the milk.
- Stir in vanilla: Stir in the vanilla extract.
- Coat strawberries: Toss the chopped strawberries with 2 tablespoons of flour to prevent sinking, then gently fold them into the batter.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool in the pan before slicing. Dust with powdered sugar before serving, if desired.
Notes
- This cake is best enjoyed the day it’s made but can be stored in an airtight container at room temperature for up to 2 days.
- Try it with a dollop of whipped cream or vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
