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why make this recipe

This homemade strawberry cake is simple and sweet. It uses real strawberry puree for a fresh taste. You can make it for birthdays, tea time, or a quick treat. If you like fruity cakes, try this and also look at a bright cupcake idea like mango-strawberry cupcakes for more fruit-bakery ideas.

introduction

This cake is soft, moist, and full of strawberry flavor. It does not need fancy tools. You can follow the steps and get a tasty cake that looks and smells great. The recipe works for two 9-inch pans and is easy to share.

how to make Homemade Strawberry Cake

Follow the steps below. Read them once before you start. Use room temperature eggs and butter for best results. For extra strawberry flavor, you can use the truffle idea as a snack after you bake by checking strawberry cake truffles.

Ingredients :

1.5 cups strawberry puree
2 tsp strawberry extract
3 cups cake flour
2 cups sugar
1 cup unsalted butter, softened
5 large eggs
1 cup milk
2.5 tsp baking powder
1/2 tsp salt

Directions :

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Cream together the softened butter and sugar until light and fluffy (about 3-5 minutes).
Add the eggs one at a time, mixing well after each addition.
Stir in the strawberry puree and strawberry extract, mixing until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing just until combined.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frost with your favorite frosting and serve.

how to serve Homemade Strawberry Cake

Slice the cake after it cools fully. Serve with fresh strawberries or a dollop of whipped cream. This cake pairs well with tea, coffee, or a cold glass of milk. For a fun dessert board, add small crunchy treats like those in this idea: strawberry crunch cheesecake tacos.

how to store Homemade Strawberry Cake

Wrap the cake layers in plastic wrap or keep them in an airtight container. Store at room temperature for 1-2 days. For longer storage, refrigerate for up to 5 days. You can freeze frosted or unfrosted layers for up to 2 months; thaw in the fridge before serving.

tips to make Homemade Strawberry Cake

Use ripe strawberries for the puree to get best flavor.
Bring eggs and milk to room temperature before mixing.
Do not overmix after adding the flour to keep the cake tender.
Measure flour properly by spooning it into the cup and leveling it.
If your batter seems thin, chill it for 10 minutes before baking.

variation (if any)

Make a layer of strawberry jam between the cakes for extra fruit taste.
Use a cream cheese or whipped cream frosting for a lighter finish.
Add a little lemon zest to brighten the flavor.

FAQs

Q: Can I use frozen strawberries for the puree?
A: Yes. Thaw and drain extra water, then blend to make the puree.

Q: Can I use all-purpose flour instead of cake flour?
A: Yes. Use 3 cups minus 2 tablespoons of all-purpose flour for best swap.

Q: How do I know when the cake is done?
A: A toothpick in the center should come out clean or with a few crumbs, not wet batter.

Q: Can I make this as cupcakes?
A: Yes. Bake at the same temperature for about 18-22 minutes depending on size.

Q: Can I reduce sugar?
A: You can lower sugar a bit, but texture and browning may change.

Conclusion

This homemade strawberry cake is easy, fresh, and great for many occasions. For another reliable strawberry cake method, see Homemade Strawberry Cake – Sally’s Baking. For a version with fresh strawberry buttercream and no gelatin, try Fresh Strawberry Cake Recipe (No Gelatin) – Fresh April Flours.