This Fresh Strawberry Cake is a luscious, moist dessert that showcases the vibrant flavors of fresh strawberries. Perfect for spring and summer gatherings, this cake is a crowd-pleaser that combines the sweetness of strawberries with a fluffy texture and creamy frosting. Let’s dive into this delectable recipe that will leave your guests craving more!
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup vegetable oil
1/2 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1/3 cup sour cream
1 tbsp vanilla extract
1/2 cup whole milk
1 1/2 cups fresh strawberry purée (blend fresh strawberries)
For the Strawberry Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup fresh strawberry purée
1 tsp vanilla extract
Directions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy. This process incorporates air, giving your cake a tender crumb.
Add the Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Then, add the sour cream and vanilla extract, stirring until combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Mix until just combined to avoid overmixing.
Incorporate the Strawberry Purée: Gently fold in the fresh strawberry purée, ensuring it is evenly distributed throughout the batter.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Frosting: While the cakes are cooling, make the strawberry cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, then mix in the strawberry purée until well combined.
Assemble the Cake: Once the cakes are completely cooled, frost them with the strawberry cream cheese frosting. For an extra touch, garnish with additional fresh strawberries.
Serving Tips:
Chill Before Serving: For the best flavor and texture, consider chilling the cake in the refrigerator for about 30 minutes before serving. This allows the frosting to set slightly and makes slicing easier.
Garnish Options: Enhance the presentation by garnishing each slice with fresh strawberries or a sprig of mint. This adds a pop of color and a fresh aroma.
Pairing Suggestions: Serve with a side of whipped cream, vanilla ice cream, or a drizzle of chocolate sauce for an extra indulgent treat.
Slice Carefully: Use a serrated knife to slice the cake for clean cuts. Wipe the knife with a damp cloth between cuts for neater slices.
Storage Tips:
Refrigeration: Store any leftover cake in an airtight container in the refrigerator. The cream cheese frosting will keep the cake moist while preventing it from drying out.
Freezing: If you need to store the cake for a longer period, you can freeze it. Wrap the cooled cake layers tightly in plastic wrap and then place them in a freezer-safe container or bag. The cake can be frozen for up to 2-3 months. For the best results, frost the cake after thawing.
Thawing: To thaw a frozen cake, transfer it to the refrigerator for several hours or overnight. Once thawed, frost it with the strawberry cream cheese frosting if it wasn’t already frosted before freezing.
Avoid Storing at Room Temperature: Given the cream cheese frosting, it’s best not to store the cake at room temperature for more than a couple of hours, especially in warm weather, to prevent spoilage.
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FAQs:
Can I use frozen strawberries instead of fresh strawberries?
While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries in a pinch. Just be sure to thaw and drain them well before pureeing to avoid excess moisture in the cake batter.
How long will the Fresh Strawberry Cake stay fresh?
The cake can be stored in the refrigerator for up to 3-5 days when kept in an airtight container. If properly wrapped and frozen, it can last for 2-3 months in the freezer.
Can I make this cake gluten-free?
Yes! To make a gluten-free version of this Fresh Strawberry Cake, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients are also gluten-free, particularly the baking powder.
What can I substitute for cream cheese in the frosting?
If you’re looking for a lighter option or have dietary restrictions, you can substitute cream cheese with Greek yogurt or a dairy-free cream cheese alternative. Keep in mind that the flavor and texture will differ slightly, but it will still provide a delicious frosting.
Conclusion:
This Fresh Strawberry Cake is not only visually stunning but also bursting with flavor, making it the perfect centerpiece for your spring and summer celebrations. With its delightful combination of moist cake and creamy frosting, it’s sure to be a hit at any gathering. Try this recipe today and enjoy the taste of fresh strawberries in every slice!
📖 Recipe:
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Fresh Strawberry Cake
- Total Time: 1 hour
- Yield: 12 slices
- Diet: Vegetarian
Description
Indulge in the delightful taste of this Fresh Strawberry Cake! Bursting with natural strawberry flavor from pureed strawberries and topped with a creamy strawberry cream cheese frosting, this cake is a perfect spring and summer dessert. Its light, fluffy texture and vibrant color make it a stunning centerpiece for any gathering.
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 3/4 cups granulated sugar
4 large eggs
1/3 cup sour cream
1 tbsp vanilla extract
1/2 cup whole milk
1 1/2 cups fresh strawberry purée (blend fresh strawberries)
For the Strawberry Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup fresh strawberry purée
1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, oil, and sugar until light and fluffy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, mixing until just combined.
- Gently fold in the fresh strawberry purée.
- Divide the batter evenly between the two prepared cake pans and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, prepare the frosting by beating the softened cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla, followed by the strawberry purée until well combined.
- Once the cakes are completely cooled, frost them with the strawberry cream cheese frosting and garnish with extra fresh strawberries if desired.
Notes
Ensure the strawberries are ripe for the best flavor.
For a lighter frosting, consider substituting cream cheese with Greek yogurt or a dairy-free cream cheese alternative.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 460 kcal
