If you’ve ever wished for a show-stopping summer dessert that bursts with luscious berry flavor, this Fresh Strawberry Cake will absolutely steal your heart. Imagine biting into a tender, buttery crumb dotted with juicy strawberries, all layered up and just begging to be slathered in creamy frosting. This cake highlights the honest beauty of fresh strawberries, letting them shine through in both taste and color. Whether you’re baking for a celebration or simply want to indulge in a slice of pure sunshine, this is the cake your family and friends will clamor for year after year.
Ingredients You’ll Need
Part of what makes this Fresh Strawberry Cake so special is how a handful of kitchen staples transform into something magical. Each ingredient plays its own little role—creating a balance of flavor, moisture, and the unmistakable burst of real strawberry in every bite.
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Baking powder: Gives the cake its lovely lift, making every bite airy and soft.
- Baking soda: Helps the cake rise evenly and reacts with the sour cream for added tenderness.
- Salt: Just a bit enhances all the sweet and fruity flavors.
- Unsalted butter (room temperature): Makes the cake rich and moist, while imparting that classic buttery flavor.
- Granulated sugar: Sweetens the cake and helps it get delightfully light when creamed with butter.
- Large eggs: Bind everything together for structure and add a light, fluffy texture.
- Sour cream: Injects moisture and a slight tang, keeping the cake incredibly tender.
- Pure vanilla extract: Brings warmth and rounds out the flavors.
- Whole milk: Softens the crumb and ensures a supple, not dry, texture.
- Fresh strawberries (hulled and chopped): The real stars, providing juicy bursts of flavor and a rosy, natural color.
- Flour (for tossing strawberries): Coats the berries so they stay suspended throughout the cake without sinking or weeping moisture.
How to Make Fresh Strawberry Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C)—a must for even baking. Then, grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for extra insurance that your cakes will release effortlessly. A minute spent prepping now means no cake stuck later!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step guarantees even distribution of leaveners and seasonings, ensuring a perfectly uniform crumb in your Fresh Strawberry Cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and granulated sugar together on medium speed. Take your time—3 full minutes—until the mixture is light, creamy, and almost fluffy. This foundational step incorporates air, setting you up for a beautifully risen, melt-in-your-mouth cake.
Step 4: Add the Eggs, Sour Cream, and Vanilla
Add the eggs one at a time, mixing well and scraping the bowl after each addition. Afterward, blend in the sour cream and vanilla extract. Now there’s a hint of tang and warmth in every layer of your Fresh Strawberry Cake.
Step 5: Combine Wet and Dry Ingredients
With your mixer on low, add the dry ingredients in three parts, alternating with the milk. Begin and end with the flour mixture. This keeps the batter silky and prevents over-mixing, which could lead to a dense, heavy cake.
Step 6: Prepare and Fold in Strawberries
Toss your freshly chopped strawberries with 2 tablespoons of flour. This simple step keeps them from sinking and leeching extra moisture into the cake. Gently fold the floured berries into your batter, spotting flecks of pink throughout.
Step 7: Bake the Cakes
Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then flip them onto wire racks to cool completely.
Step 8: Frost and Assemble
Once cooled, frost with your favorite strawberry or vanilla buttercream. Want to amplify the berry bliss? Add a layer of strawberry jam between the cakes before frosting for an over-the-top Fresh Strawberry Cake experience.
How to Serve Fresh Strawberry Cake
Garnishes
Dress up your Fresh Strawberry Cake with a crown of halved fresh strawberries, a scattering of edible flowers, or a dusting of powdered sugar. This not only adds wow factor, but also teases the strawberry-packed flavors hidden inside.
Side Dishes
A slice of strawberry cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For something fresh, serve with a fruit salad bursting with berries or a citrusy compote to balance the sweetness.
Creative Ways to Present
Single-layer cakes are stunning, but why not try cupcakes for a portable treat? Transform your Fresh Strawberry Cake into a trifle by layering chunks of cake with whipped cream and sweetened strawberries in a glass dish—ideal for picnics and potlucks!
Make Ahead and Storage
Storing Leftovers
Keep any extra Fresh Strawberry Cake at room temperature for up to 2 days, covered tightly with plastic wrap or stored in an airtight container. For longer storage, refrigerate, allowing it to come to room temperature before serving so the crumb remains soft.
Freezing
The un-frosted cake layers freeze beautifully. Wrap each layer tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before assembling and frosting. This trick makes party prep stress-free!
Reheating
For the freshest taste, let slices come to room temperature naturally rather than microwaving. If you must warm a piece, zap it gently for 10-12 seconds to revive a bit of that just-baked softness, but remember: the fresher the better with any berry cake.
FAQs
Can I use frozen strawberries instead of fresh?
While frozen strawberries work in a pinch, they tend to seep more moisture and can make the cake soggy. For the very best flavor and texture, stick with fresh strawberries when making your Fresh Strawberry Cake.
What type Dessert
Both strawberry and classic vanilla buttercream are delicious choices! For an extra-fruity twist, try adding a layer of strawberry jam between the cakes before you frost, or mix freeze-dried strawberries into your buttercream for intense berry flavor.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for a 1-for-1 gluten-free baking blend. Just keep an eye on the cake as it bakes since gluten-free batters sometimes need a couple extra minutes in the oven.
How do I keep strawberries from sinking in the batter?
Tossing the chopped berries with a little flour before folding them into the batter is the secret. This creates a light coating that helps the strawberries stay evenly dispersed throughout your Fresh Strawberry Cake instead of gathering at the bottom.
Can I make cupcakes instead of a layer cake?
Yes, you can easily convert this recipe into about 24 standard cupcakes! Simply adjust the baking time to around 18–22 minutes, checking with a toothpick after 18 minutes for doneness.
Final Thoughts
Whether it’s the peak of strawberry season or you just need a taste of summer, this Fresh Strawberry Cake promises smiles all around. Don’t hesitate to share a slice (or two) with loved ones or treat yourself to a bit of homemade sweetness—there’s nothing quite like the pure joy of real strawberries baked to perfection!
Print
Fresh Strawberry Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Fresh Strawberry Cake is a delightful dessert bursting with the sweet and tangy flavor of fresh strawberries. It’s a perfect treat for any occasion, from summer gatherings to birthday celebrations.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1 tablespoon pure vanilla extract
- 1/2 cup whole milk
Additional:
- 2 cups fresh strawberries (hulled and chopped)
- 2 tablespoons flour (for tossing strawberries)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and vanilla extract.
- Add Dry Ingredients: Gradually mix in the dry ingredients and milk, alternating between the two.
- Prepare Strawberries: Toss chopped strawberries with flour, then fold into the batter.
- Bake: Divide batter between pans and bake for 25–30 minutes. Let cool before frosting.
Notes
- For extra strawberry flavor, consider adding a layer of strawberry jam between the cake layers.
- Keep the chopped strawberries dry to prevent excess moisture in the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
