Nothing beats the combination of fresh, juicy strawberries and a light, airy cake. This Homemade Strawberry Cake is the perfect dessert for any occasion – from birthdays to summer picnics. It’s sweet, fruity, and topped with luscious whipped cream that perfectly complements the strawberry flavor. Whether you’re serving it for a special event or enjoying it with family, this cake will surely become a favorite.
Juicy Homemade Strawberry Cake
Strawberries have a way of making any dessert feel fresh and vibrant. In this recipe, they not only shine as the star ingredient but also provide natural sweetness and a slight tartness that balances the rich cream. The cake itself is a simple sponge cake that’s moist, tender, and serves as the perfect base to highlight the strawberries. Paired with freshly whipped cream and layers of strawberries, this cake delivers a burst of freshness in every bite.
This Homemade Strawberry Cake is an easy recipe that results in a show-stopping dessert, without requiring complicated techniques. It’s simple yet stunning, and with a few tips and tricks, you’ll create a perfectly balanced cake that’s as beautiful as it is delicious.
And did I mention? You don’t need any fancy ingredients or equipment to make this impressive cake. Just fresh strawberries, basic pantry items, and a little bit of love!
Ingredients for Homemade Strawberry Cake
Making a strawberry cake from scratch is easier than it seems. Here’s a breakdown of the simple ingredients you’ll need to create this delightful dessert. Each ingredient plays an important role in making the cake soft, fluffy, and bursting with fresh strawberry flavor.
- Fresh Strawberries – The star of the show! You’ll need plenty of fresh strawberries, both for the cake layers and the garnish. Look for bright red, juicy strawberries to ensure a fresh and sweet flavor.
- All-Purpose Flour – This creates the structure of the cake. Make sure to sift your flour for a light and airy texture.
- Granulated Sugar – Sugar sweetens the cake and balances the tartness of the strawberries.
- Eggs – Eggs give the cake richness and help it rise. Use room temperature eggs for the best results.
- Vanilla Extract – Adds a warm, sweet flavor that complements the strawberries beautifully.
- Baking Powder – Helps the cake rise and keeps it fluffy. Fresh baking powder is key for a well-risen cake.
- Butter – Adds moisture and richness to the cake. Be sure to use unsalted butter and have it softened before starting.
- Milk – Provides moisture to the batter and helps to create a tender crumb. Whole milk works best for a richer texture.
- Heavy Whipping Cream – Whip this into soft peaks to use as the frosting. It’s light, fluffy, and pairs perfectly with the strawberries.
- Powdered Sugar – Sweetens the whipped cream for the frosting, creating a smooth and creamy texture.
How to Make the Perfect Homemade Strawberry Cake
This easy strawberry cake recipe combines the simplicity of a classic sponge cake with the refreshing sweetness of strawberries. Follow these steps to create a deliciously moist cake with layers of fresh cream and strawberries.
- Prepare the Cake Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined. - Bake the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the two pans and smooth the tops. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack before assembling. - Whip the Cream
While the cakes are cooling, make the whipped cream. In a chilled bowl, whip the heavy cream and powdered sugar together until soft peaks form. Be careful not to over-whip; you want it light and airy. - Assemble the Cake
Once the cakes are cool, slice fresh strawberries to layer between and on top of the cake. Place one cake layer on a serving plate and spread a generous amount of whipped cream on top. Arrange sliced strawberries over the cream. Place the second cake layer on top, then spread more whipped cream over the top and sides. Garnish with whole or halved strawberries, arranging them artfully for a beautiful finish.
How Long to Bake Strawberry Cake
Baking the perfect strawberry cake requires just the right amount of time to ensure a moist, tender crumb. The baking time can vary depending on your oven, the size of your cake pans, and how thick the batter is. Below are some guidelines to help you achieve the ideal bake for your homemade strawberry cake.
- Two 9-inch round cake pans: Bake for 20-25 minutes at 350°F (175°C).
The cakes are done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. Keep an eye on them during the last 5 minutes, as ovens can vary slightly. - Cupcakes: If you want to make strawberry cupcakes instead, reduce the baking time to about 15-18 minutes. Be sure to test for doneness with a toothpick.
- Other cake pan sizes:
- 8-inch pans will need slightly longer, about 25-30 minutes.
- A 9×13-inch rectangular pan will take around 30-35 minutes.
- For thicker layers or bundt cakes, you may need to increase the bake time by an additional 10-15 minutes, depending on the depth of the batter.
How to Store Leftover Strawberry Cake
Storing your strawberry cake properly will ensure it stays fresh and delicious for several days.
- Refrigerator: Since this cake has fresh whipped cream and strawberries, it needs to be refrigerated. Place any leftover cake in an airtight container or wrap it tightly with plastic wrap. It will last in the fridge for up to 3 days.
- Freezer: You can also freeze the unfrosted cake layers for longer storage. Wrap each layer individually in plastic wrap and then in aluminum foil. The layers can be stored in the freezer for up to 3 months. When ready to use, thaw the cake layers at room temperature before frosting and assembling.
Cooking Tips for the Perfect Strawberry Cake
- Room Temperature Ingredients: For a smoother batter and better rise, make sure your butter, eggs, and milk are at room temperature before starting the recipe.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can cause the cake to become dense and tough, so mix until just combined.
- Fresh Strawberries: Use the freshest, ripest strawberries you can find for the best flavor. You can also macerate the strawberries (sprinkle with a bit of sugar and let them sit for 15-20 minutes) to release their juices for extra sweetness.
With these tips and tricks, your strawberry cake will turn out perfectly baked, full of fresh flavor, and beautifully layered!
Print
Homemade Strawberry Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This Homemade Strawberry Cake is a delightful treat that combines light, fluffy layers of cake with fresh, juicy strawberries and whipped cream. It’s simple, elegant, and perfect for any celebration or as a fresh dessert after a summer meal. The combination of natural sweetness from the strawberries and the creaminess of whipped cream makes this cake irresistible!
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs, room temperature
1 cup whole milk, room temperature
2 tsp vanilla extract
1 tbsp baking powder
2 cups fresh strawberries, sliced (plus more for garnish)
1 ½ cups heavy whipping cream
¼ cup powdered sugar
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. - Make the Batter
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined. - Bake the Cakes
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. - Whip the Cream
While the cakes are cooling, whip the heavy whipping cream with the powdered sugar in a chilled bowl until soft peaks form. - Assemble the Cake
Place one cooled cake layer on a serving plate. Spread a generous layer of whipped cream on top and cover with sliced strawberries. Place the second cake layer on top, spread whipped cream over the top and sides, and garnish with whole or halved strawberries. - Serve and Store
Serve immediately, or refrigerate the cake in an airtight container for up to 3 days.
Notes
- For extra strawberry flavor, you can spread a layer of strawberry jam or strawberry puree between the cake layers.
- The cake layers can be baked and frozen ahead of time, then thawed and frosted when you’re ready to assemble. Wrap each layer tightly to prevent freezer burn.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
