Irresistible Strawberry Cake
Introduction
This Irresistible Strawberry Cake is a must-try for anyone who loves strawberries! It’s soft, moist, and perfect for any occasion. Whether it’s a birthday, a family gathering, or just a sweet treat after dinner, this cake will delight everyone.
Why Make This Recipe
You should make this cake because it’s super easy and fun! With fresh strawberries mixed right in, it brings a burst of flavor to every bite. Plus, the creamy frosting makes every slice even more special. I love making this cake with my family, and it always brings smiles to our faces!
How to Make Irresistible Strawberry Cake
Here are the easy steps to create this delightful cake at home!
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup fresh strawberries, pureed
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 cup fresh strawberries, mashed
- 1 tsp vanilla extract
Optional garnish: fresh strawberries for decoration
Directions:
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Preheat your oven to 350°F (175°C). Make sure to grease and flour two 9-inch round cake pans.
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In a big mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy.
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Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
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In another bowl, combine the flour and baking powder. Gradually add this to your creamed mixture, alternating with the milk. Mix until everything is just combined.
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Carefully fold in the pureed strawberries until they blend nicely into the batter.
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Pour the batter evenly into the prepared cake pans, smoothing the top of each.
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Bake in the preheated oven for 25-30 minutes, or until a toothpick in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
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For the frosting, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and mix until well combined. Then add the heavy cream, mashed strawberries, and vanilla extract; beat until you get a smooth and fluffy texture.
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Once the cakes are completely cool, place the first layer on a serving plate. Spread a layer of frosting on top, then add the second layer. Frost the top and sides of the cake.
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You can garnish with fresh strawberries on top for that extra touch!
How to Serve Irresistible Strawberry Cake
Serve this cake as a sweet dessert after dinner or as a tasty treat during special gatherings. It pairs great with a scoop of vanilla ice cream!
How to Store Irresistible Strawberry Cake
Store any leftover cake in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze the cake for up to two months. Just make sure it’s wrapped well!
Tips to Make Irresistible Strawberry Cake
- Use fresh strawberries for better flavor. If they’re in season, they will taste even sweeter.
- Don’t overmix the batter to keep your cake light and fluffy.
- Make sure the butter is softened before mixing for the best texture in your frosting.
Variations
Try adding other fruits like blueberries or raspberries for a mixed berry cake. You can also swap out the vanilla extract for almond extract for a different twist!
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can, but be sure to thaw and drain them well to avoid excess moisture in the batter.
Q: How can I make this cake gluten-free?
A: Substitute all-purpose flour with a gluten-free baking blend. It usually works well!
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day or two in advance. Just store them properly to keep them fresh.