If you’re on the hunt for a delightful dessert that bursts with vibrant flavor and tender crumb, this Fresh Strawberry Cake Recipe is exactly what you need. Imagine biting into a soft, fluffy cake layered with the natural sweetness and juiciness of fresh strawberries, making every mouthful a celebration of simple, fresh ingredients. This cake perfectly balances subtle vanilla notes with the bright, summery zing of strawberries, creating an irresistible treat that feels as special as it tastes. It’s a wonderful way to bring a touch of sunshine to your kitchen, whether for a casual afternoon snack or a charming centerpiece at your next gathering.
Ingredients You’ll Need
Simple ingredients form the heart of this Fresh Strawberry Cake Recipe, each playing a crucial role in building that perfect mix of texture, flavor, and color. From the creamy richness of butter to the delicate lift provided by baking powder, every component counts towards creating a cake that’s moist, fluffy, and bursting with fresh strawberry goodness.
- Unsalted butter: Six tablespoons, softened to room temperature for creamy batter and tender crumb.
- Granulated sugar: Three-quarters of a cup plus two teaspoons for a sweet, lightly caramelized topping.
- Egg: One large, to add structure and richness to the cake.
- Skim milk: Half a cup, to keep the cake moist without adding extra fat.
- Vanilla extract: One teaspoon, providing warm aromatic depth.
- All-purpose flour: One and a half cups, the backbone of the cake offering structure.
- Baking powder: One and a half teaspoons, helping the cake rise beautifully.
- Kosher salt: Half a teaspoon, to enhance all the flavors subtly.
- Sliced fresh strawberries: Two cups, the star ingredient delivering freshness and juicy bursts.
How to Make Fresh Strawberry Cake Recipe
Step 1: Prepare the Oven and Pan
First things first, preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch cake pan thoroughly to prevent sticking, setting the stage for an easy release once your cake is baked and ready.
Step 2: Cream Butter and Sugar
Using an electric mixer on medium speed, beat the softened butter and three-quarters cup sugar in a large bowl for about 3 minutes. You’re aiming for a pale, fluffy texture which helps incorporate air, giving your cake a light and tender crumb.
Step 3: Add Wet Ingredients
Next, add the large egg, skim milk, and vanilla extract to the bowl. Mix until all these ingredients are well combined, forming the moist base that balances the dry components perfectly.
Step 4: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the flour, baking powder, and kosher salt. Gradually add half of this dry mix to the wet mixture, gently folding with a spatula until just incorporated. Then, add the remaining dry ingredients, stirring again until everything is combined. Beat the batter for one additional minute to make it fluffy and smooth, ready for the strawberries.
Step 5: Pour Batter Into Pan
Pour the prepared batter evenly into your greased cake pan, spreading it out to form a uniform layer. This ensures even baking and a consistent texture throughout the cake.
Step 6: Add Strawberries and Sugar Topping
Arrange the two cups of sliced fresh strawberries neatly on top of the batter in a single layer. Sprinkle the extra two teaspoons of sugar evenly over the strawberries. This little sugar topping helps the berries caramelize slightly, elevating their natural sweetness and adding a slight crunch.
Step 7: Bake Until Golden
Bake the cake for 50 to 60 minutes at 350 degrees. Keep an eye out, and before pulling it from the oven, test the center with a wooden skewer or cake tester. If it comes out clean, your cake is perfectly baked with a moist center and golden edges.
Step 8: Cool and Remove From Pan
Allow the cake to cool in the pan on a wire rack for at least 20 minutes. This resting time helps the cake set so it can be removed cleanly without breaking apart, ready for slicing and serving.
How to Serve Fresh Strawberry Cake Recipe
Garnishes
A simple dusting of powdered sugar adds a pretty finish, but for extra flair, garnish with a few whole fresh strawberries or a sprig of fresh mint. These touches enhance the cake’s fresh appeal without overpowering its natural sweetness.
Side Dishes
Pair your strawberry cake with a scoop of vanilla ice cream or a dollop of lightly whipped cream to add creamy richness. A side of freshly brewed tea or coffee complements this cake beautifully, making it a perfect afternoon indulgence.
Creative Ways to Present
For a fun twist, serve slices layered with whipped cream and extra strawberries as a mini strawberry shortcake plate. Or, use the cake as a base for a trifle with layers of custard and fruit. This Fresh Strawberry Cake Recipe is versatile enough to shine in many creative presentations that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Fresh Strawberry Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it to maintain freshness and prevent the strawberries from spoiling.
Freezing
You can freeze the cake by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
To enjoy the cake warm, gently reheat slices in the microwave for about 15 seconds or in a low oven (around 300 degrees Fahrenheit) for 10 minutes. This revives the cake’s softness and lets those wonderful strawberry juices come alive again.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are key to the bright flavor and texture of this cake, you can substitute frozen berries if necessary. Just be sure to thaw and drain them well to avoid excess moisture, which could make the cake soggy.
What can I use instead of skim milk?
You can easily swap skim milk with whole milk or a dairy-free alternative like almond or oat milk. Just keep the quantity the same to maintain the batter’s moisture balance.
How do I know when the cake is fully baked?
The best test is the wooden skewer method: insert a skewer into the center of the cake and pull it out. If it comes out clean or with a few dry crumbs, the cake is done. If wet batter clings, it needs more time.
Can I add other fruits to this recipe?
Absolutely! While strawberries are the star here, you could experiment with raspberries, blueberries, or even sliced peaches. Just keep in mind the moisture content to ensure the cake bakes properly.
Does this cake need frosting?
This Fresh Strawberry Cake Recipe is delicious on its own, but if you prefer, a light spread of cream cheese frosting or whipped cream pairs wonderfully without overwhelming the fresh strawberry flavor.
Final Thoughts
This Fresh Strawberry Cake Recipe is one of those delightful finds that turns simple ingredients into a memorable dessert experience. It’s approachable enough for bakers of any skill level and versatile enough to bring joy to nearly any occasion. I truly encourage you to try this recipe and discover how fresh strawberries can brighten your baking and your day in the best way possible.
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Fresh Strawberry Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 to 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Fresh Strawberry Cake is a delightful homemade treat featuring a moist vanilla-flavored cake topped with a layer of fresh, sweet strawberries. Perfect for spring and summer gatherings, this recipe yields a tender, fluffy cake with a pleasant balance of sweetness and fresh fruit flavor, making it a crowd-pleaser for dessert lovers.
Ingredients
For the Cake Batter
- 6 tablespoons unsalted butter (at room temperature)
- ¾ cup granulated sugar (plus 2 teaspoons for topping)
- 1 large egg
- ½ cup skim milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
Topping
- 2 cups sliced fresh strawberries
- 2 teaspoons granulated sugar (for sprinkling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly to ensure the cake does not stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature unsalted butter with ¾ cup granulated sugar using an electric mixer at medium speed. Continue beating for about 3 minutes until the mixture is pale and fluffy, which adds air and lightness to the cake.
- Add Wet Ingredients: Add the egg, skim milk, and vanilla extract to the butter and sugar mixture. Mix until all ingredients are fully combined and the batter is smooth.
- Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Add half of this dry mixture to the wet ingredients and gently fold it in with a spatula until just incorporated. Then add the remaining dry mixture and continue to combine. Beat the batter for 1 minute to ensure it becomes fluffy and well-aerated.
- Pour Batter into Pan: Pour the prepared batter into the greased 9-inch cake pan, spreading it evenly to create a smooth surface.
- Add Strawberry Topping: Arrange the sliced fresh strawberries evenly on top of the batter in a single layer. Sprinkle the remaining 2 teaspoons of granulated sugar over the strawberries to enhance their sweetness and caramelize them slightly during baking.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a wooden skewer or cake tester into the center of the cake; it should come out clean or with a few moist crumbs attached when the cake is fully baked.
- Cool Before Serving: Remove the cake from the oven and place the pan on a wire rack. Allow it to cool for at least 20 minutes before removing the cake from the pan and slicing. This resting time helps the cake set and makes it easier to cut.
Notes
- Make sure the butter is at room temperature to help achieve a fluffy batter when creamed.
- Use fresh, ripe strawberries for the best flavor and juiciness in the topping.
- If desired, dust the cooled cake lightly with powdered sugar before serving for an extra touch of sweetness and presentation.
- The cake is best enjoyed within two days; store in an airtight container in the refrigerator.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
