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Outline:
- Title: Strawberry Cake Recipe
- Short Intro Paragraph
- Full Recipe Introduction
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Why You’ll Love This Recipe
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Ingredients
- Image embed
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Directions
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Servings & Timing
-
Variations
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Storage & Reheating
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Notes
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FAQs
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Conclusion
Strawberry Cake Recipe
Bright, springy, and utterly moist—this easy Strawberry Cake Recipe brings fresh strawberries and homemade charm to any celebration.
Full Recipe Introduction
Imagine a layered cake that tastes like spring in every bite: sweet, simple, and bursting with fresh strawberries. This Strawberry Cake Recipe is my go-to dessert for birthdays, garden parties, or whenever I crave something light but indulgent. I first baked it for my daughter’s 10th birthday, layering whipped cream and strawberry compote between fluffy vanilla cake rounds. What makes it special? It relies on real fruit—no artificial flavors—so each slice feels like a treat you’d find at a country fair but made right at home. Plus, a touch of Greek yogurt keeps the crumb tender and moist without feeling heavy. You’ll love how easy it is to pull together, and honestly, it’s one of those desserts that always gets compliments (and second helpings).
Why You’ll Love This Recipe
• Uses fresh strawberries for real berry flavor
• Moist, tender crumb thanks to a hint of yogurt
• Simple steps—perfect for beginner bakers
• Ideal for spring brunches, birthdays, or celebration cakes
• No fancy equipment—just two mixing bowls and a whisk
• Quick to assemble; layers come together in under 30 minutes
• Sugar level can be adjusted for your taste
• Leftovers stay fresh in the fridge for days
Ingredients
• 2¼ cups (280g) all-purpose flour (substitute half whole-wheat for nutty taste)
• 1 tbsp baking powder (aluminum-free)
• ½ tsp fine sea salt
• 1 cup (200g) granulated sugar (reduce to ¾ cup for less sweet)
• ½ cup (115g) unsalted butter, room temperature (Kerrygold works well)
• 2 large eggs, room temperature
• 1 cup (240ml) whole milk Greek yogurt (for extra creaminess)
• 1 tsp pure vanilla extract
• 1½ cups (225g) diced fresh strawberries (plus extra for garnish)
• 2 cups (480ml) heavy whipping cream, cold
• ¼ cup (30g) powdered sugar (for whipped cream)
Tips:
– Pick strawberries that smell sweet at the stem—ripe but firm.
– Let eggs and yogurt warm to room temp so the batter stays light.
– If you like a sweeter dessert, choose berries at peak ripeness.
Directions
1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans. (Pro tip: use parchment circles so layers slide out cleanly.)
2. In a medium bowl, whisk flour, baking powder, and salt until evenly blended. You’re looking for a pale, fine powder—no lumps.
3. In a large bowl, beat butter and sugar at medium speed until pale and fluffy, about 3 minutes. It should look light as clouds.
4. Add eggs one at a time, beating well after each. Stir in vanilla. The mixture might look a bit curdled—that’s okay.
5. With mixer on low, alternate adding flour mixture and yogurt in three batches, beginning and ending with flour. Scrape sides to keep it uniform.
6. Gently fold in diced strawberries by hand so you don’t break them up too much—little pops of red make the cake beautiful.
7. Divide batter evenly between pans, smoothing tops. Bake for 25–28 minutes, or until a toothpick comes out with a few moist crumbs.
8. Let cakes cool in pans on a wire rack for 10 minutes, then invert and cool completely. While they chill, whip the cream: beat cold heavy cream and powdered sugar until soft peaks form—watch closely so it doesn’t turn grainy.
9. To assemble, place one layer on a cake plate, spread half the whipped cream, and top with a thin drizzle of strawberry compote or jam. Add the second layer, frost the top and sides with remaining cream, and garnish with whole or sliced strawberries.
Servings & Timing
Makes 12–16 slices
Prep Time: 20 minutes
Bake Time: 28 minutes
Assembly & Chilling: 20 minutes
Total Time: about 1 hour
Variations
• Lemon twist: grate lemon zest into batter for a citrus boost.
• Gluten-free: swap in a 1:1 gluten-free flour blend.
• Dairy-free: use coconut cream instead of heavy cream and yogurt.
• Chocolate layer: swirl ¼ cup cocoa powder into half your batter.
• Layered parfait: crumble cake into glasses, alternate with cream and berries.
Storage & Reheating
Store leftover cake in an airtight container in the fridge for up to 3 days—berries stay bright and cream stays firm. You can freeze unfrosted layers (wrapped tightly) for up to 1 month; thaw overnight in the fridge, then frost as directed. For make-ahead ease, bake layers a day ahead and keep them wrapped at room temperature.
Notes
• If your whipped cream feels runny, chill the bowl and whisk for 10 minutes before beating.
• Overmixing batter can lead to a tougher crumb—stop once dry ingredients disappear.
• I learned that adding the strawberries just before baking prevents them from sinking.
• For extra moisture, brush each layer with a simple syrup (½ cup water, ¼ cup sugar, simmered).
FAQs
Q: Can I use frozen strawberries?
A: Yes—thaw and drain them well, then pat dry to avoid extra moisture in the batter.
Q: Why did my cake sink in the middle?
A: Likely underbaked or oven temp too low; test with a toothpick and adjust by 5°F if needed.
Q: How can I make this cake ahead?
A: Bake layers and freeze or refrigerate unfrosted; whip cream fresh before serving.
Q: Is this recipe kid-friendly?
A: Absolutely—no alcohol, gentle sweetness, and colorful layers make it a hit with pint-sized bakers.
Q: Can I reduce sugar?
A: You can cut granulated sugar by up to ¼ cup and powdered sugar by a tablespoon without losing structure.
Q: What’s the best way to slice this cake neatly?
A: Chill the whole cake for 20 minutes, then use a long, sharp knife wiped between slices.
Conclusion
This Strawberry Cake Recipe combines simple steps, fresh berries, and creamy layers for a dessert that feels both light and festive. It’s perfect for spring gatherings, birthdays, or any time you need a sweet pick-me-up. Give it a try, leave a comment below, and explore more easy homemade dessert recipes on the blog!
Strawberry Cake Recipe
Ingredients
- 2¼ cups all-purpose flour substitute half whole-wheat for nutty taste
- 1 tbsp baking powder aluminum-free
- ½ tsp fine sea salt
- 1 cup granulated sugar reduce to ¾ cup for less sweet
- ½ cup unsalted butter room temperature (Kerrygold works well)
- 2 large eggs room temperature
- 1 cup whole milk Greek yogurt for extra creaminess
- 1 tsp pure vanilla extract
- 1½ cups diced fresh strawberries plus extra for garnish
- 2 cups heavy whipping cream cold
- ¼ cup powdered sugar for whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a medium bowl, whisk flour, baking powder, and salt until evenly blended.
- In a large bowl, beat butter and sugar until pale and fluffy.
- Alternate adding flour mixture and yogurt to the butter-sugar mixture.
- Gently fold in diced strawberries.
- Divide batter between pans and bake for 25–28 minutes.
- Beat cold heavy cream and powdered sugar until soft peaks form.
- Layer cake rounds with whipped cream and strawberry compote.
- Garnish with strawberries and enjoy!
