Ah, strawberry cake—sweet, fruity, and totally crowd-pleasing! Here’s a classic, fluffy version that works for a simple layer cake or cupcakes:
Strawberry Cake Recipe
Makes: 8–10 servings (2 layers)
Ingredients:
- 2 1/2 cups (310g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) pureed fresh strawberries (~4–5 medium strawberries)
- Optional: a few drops of pink or red food coloring for a vibrant color
For the frosting:
- 1/2 cup (115g) butter, softened
- 4 cups (480g) powdered sugar
- 1/4 cup (60ml) pureed strawberries
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter & sugar: In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Add strawberries & milk: Mix in pureed strawberries. Alternate adding dry ingredients and milk until just combined. (Optional: add a few drops of food coloring for a pinker cake.)
- Bake: Divide batter between pans. Bake 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- Make frosting: Beat butter until smooth. Gradually add powdered sugar, then strawberry puree and vanilla. Beat until fluffy.
- Assemble: Spread frosting between layers, then on top and sides. Decorate with fresh strawberry slices if you like.
💡 Tips:
- For extra strawberry punch, fold in 1/2 cup chopped strawberries into the batter.
- You can turn this into cupcakes by baking ~18 minutes at the same temperature.
- If fresh strawberries aren’t super sweet, a teaspoon of lemon juice brightens the flavor.
If you want, I can also give a super-moist “strawberry cream cheese swirl” version that’s basically irresistible. That one is my personal favorite for birthdays 😏.
Do you want me to give that version too?
