Oh, let me tell you about the joy of baking this strawberry cake! It’s one of those recipes that just makes my heart sing every time I pull it out of the oven. The sweet aroma of fresh strawberries wafting through the kitchen is enough to make anyone feel at home. I remember the first time I made this cake for my family—it was for my granddaughter’s birthday. The look on her face when she took that first bite was priceless! It’s so easy to make, too, which is a big plus for anyone who may feel a bit hesitant in the kitchen. You don’t need to be a pro baker to whip this up; I promise! The ingredients come together in a lovely, simple way, and the result is a moist, flavorful cake that’s perfect for any occasion, from birthdays to a cozy afternoon treat. So, if you’re ready to dive into the wonderful world of baking, this strawberry cake recipe is the perfect place to start. Let’s get those aprons on and have some fun!
Ingredients List
Gathering your ingredients is the first step to creating this delightful strawberry cake! Here’s what you’ll need:
- 2 cups all-purpose flour – This is the foundation of your cake. You can swap in a gluten-free blend if needed!
- 1 ½ cups granulated sugar – This sweetens the cake beautifully. If you’re looking to cut down on sugar, try using a sugar substitute like erythritol.
- ½ cup unsalted butter, softened – Make sure it’s nice and soft for easy mixing. You can replace this with coconut oil for a dairy-free version.
- 1 cup milk – Whole milk works best, but feel free to use almond or oat milk if you’re dairy-free!
- 3 large eggs – These help give the cake its structure. For a vegan option, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg).
- 1 tablespoon baking powder – This is essential for that lovely rise!
- 1 teaspoon vanilla extract – This adds a warm flavor. If you want a twist, try almond extract instead.
- 2 cups fresh strawberries, chopped – The stars of the show! If fresh strawberries aren’t available, frozen ones will do just fine. Just be sure to thaw and drain them first.
- ¼ teaspoon salt – A little salt enhances all the flavors.
Having these ingredients ready will make the baking process smooth and enjoyable. Happy baking!
How to Prepare the Strawberry Cake Recipe
Now that you have your ingredients ready, let’s get into the fun part—making the cake! I promise it’s easier than it sounds. Follow these steps, and you’ll have a delicious strawberry cake in no time!
Preparing Your Baking Pan
First things first, you’ll want to prepare your baking pan. Grab a 9×13 inch baking pan and give it a good greasing with some unsalted butter or cooking spray. This will help the cake slide right out later. After greasing, sprinkle a little flour in the pan and shake it around to coat the bottom and sides. This extra step ensures that your cake won’t stick, making your life a whole lot easier when it’s time to serve!
Mixing the Ingredients
In a large mixing bowl, start by creaming together the softened butter and granulated sugar until it’s light and fluffy—this usually takes about 2-3 minutes. You can use a hand mixer or a stand mixer for this; both work well! Next, add in your eggs, one at a time, mixing thoroughly after each addition. This ensures that each egg is well incorporated, which helps the cake rise beautifully.
Once the eggs are mixed in, stir in the vanilla extract. Now, in another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, alternating with the milk. Start with the flour mixture and end with it too. This method helps to keep the batter nice and smooth. Finally, gently fold in the chopped strawberries—this is where the magic happens! You’ll want to be careful not to overmix; a few lumps are perfectly okay!
Baking the Cake
Now, pour your batter into the prepared baking pan and spread it out evenly. Place it in your preheated oven and bake for about 30 to 35 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, you’re good to go! Once it’s baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. This cooling time is important because it allows the cake to firm up a bit before you transfer it to a wire rack or a plate. Trust me, letting it cool will make slicing so much easier. Enjoy the sweet aroma wafting through your kitchen while you wait!
Why You’ll Love This Strawberry Cake Recipe
This strawberry cake recipe is truly a gem in my baking collection, and I think you’ll love it too! Here’s why:
- Simple to Make: With straightforward steps and easy-to-find ingredients, this cake is perfect for bakers of all levels.
- Delicious Flavor: The sweet, fresh strawberries combined with a moist cake create a delightful treat that’s hard to resist.
- Versatile: Whether it’s a birthday, picnic, or just a cozy afternoon at home, this cake fits right in for any occasion.
- Customizable: Feel free to add your favorite flavors or toppings, like whipped cream or chocolate drizzle, to make it your own!
- Comfort Food: There’s something so comforting about a homemade cake that brings back sweet memories of family gatherings.
Trust me, once you try it, you’ll be making this strawberry cake recipe again and again!
Tips for Success
To ensure your strawberry cake turns out perfectly every time, here are some handy tips I’ve learned along the way:
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before mixing. This helps them blend smoothly and gives your cake a lovely texture.
- Don’t Overmix: When you fold in the strawberries, do it gently. Overmixing can lead to a dense cake, and we want it light and fluffy!
- Check Oven Temperature: Ovens can vary, so it’s a good idea to use an oven thermometer to ensure it’s at the right temperature. This can make a big difference in baking time and cake rise.
- Experiment with Flavors: Feel free to add a hint of lemon zest for a refreshing twist or swap out strawberries for blueberries or raspberries if you’re feeling adventurous!
- Cooling Time: Don’t rush the cooling process. Allowing the cake to cool properly helps it set and makes slicing easier.
With these tips, you’re well on your way to baking a strawberry cake that’ll impress everyone!
Nutritional Information
It’s always nice to know a bit about what we’re enjoying, right? Here’s an estimate of the nutritional values for a slice of this delicious strawberry cake:
- Calories: 250
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 15g
- Protein: 3g
- Sodium: 200mg
Keep in mind that these values can vary based on specific ingredients used, but this should give you a good idea of what to expect. Enjoy your baking adventure!
FAQ Section
It’s normal to have a few questions when trying out a new recipe! Here are some common queries I’ve encountered with my strawberry cake recipe, along with helpful answers:
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then cover it tightly with plastic wrap and store it at room temperature. It’ll be just as delicious the next day!
What can I substitute for the eggs?
If you’re looking for an egg substitute, flax eggs work wonderfully! Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until it thickens, then add it to your batter.
Can I use frozen strawberries instead of fresh?
Yes, you can! Just make sure to thaw them first and drain any excess liquid. Frozen strawberries can be just as tasty in this cake, especially when fresh ones aren’t in season.
How should I store leftovers?
Store any leftover strawberry cake in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it, but I recommend bringing it back to room temperature before serving for the best flavor!
Why did my cake turn out dry?
Oh no! A dry cake could be due to overbaking or not measuring the flour correctly. Always check your cake a few minutes before the recommended baking time, and use a gentle hand when measuring flour to avoid packing it too tightly.
Storage & Reheating Instructions
Storing your leftover strawberry cake is simple! Once your cake has completely cooled, you can keep it fresh by placing it in an airtight container. It will stay good at room temperature for up to three days, but if you’d like to extend its life, you can pop it in the refrigerator for about a week. Just remember to let it come back to room temperature before serving; it tastes best that way!
If you find yourself with more cake than you can eat, don’t worry! You can also freeze individual slices. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe bag or container. They should keep well for up to two months. When you’re ready to enjoy a slice, just thaw it in the fridge overnight. No need to reheat it; the flavors will still be delightful served cold or at room temperature!
Serving Suggestions
Now that you’ve baked this delightful strawberry cake, let’s talk about what to serve alongside it to elevate the experience! One of my favorite pairings is a dollop of freshly whipped cream. It adds a creamy texture that complements the strawberries beautifully. You could also try a scoop of vanilla ice cream—just imagine that melting over a warm slice of cake! For a little twist, consider serving it with a drizzle of chocolate sauce or a sprinkle of toasted almonds for some crunch.
If you want to keep it light, a simple fruit salad with seasonal berries can make a refreshing side. And don’t forget about a nice cup of tea or coffee to enjoy with your dessert! These additions will surely make your strawberry cake experience even more delightful. Happy serving!
Print
Strawberry Cake Recipe: A Sweetly Comforting Classic
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful strawberry cake recipe that is easy to make and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, chopped
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix the butter and sugar until creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in the chopped strawberries gently.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
- You can substitute almond milk for a dairy-free option.
- Use coconut oil instead of butter for a vegan version.
- Frozen strawberries can be used if fresh ones are not available.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: strawberry cake recipe
