Ready to dive into the sweet, juicy world of strawberries? This fresh strawberry cake is your ticket to dessert heaven, combining fluffy cake layers with the vibrant taste of summer berries.
Why This Recipe Works
- The combination of fresh strawberries and a light, airy cake creates a perfect balance of flavors and textures.
- Using buttermilk in the batter ensures the cake stays moist and tender, even after baking.
- A simple strawberry reduction amplifies the berry flavor without making the cake soggy.
- The whipped cream frosting is lightly sweetened, allowing the strawberries to shine.
- This recipe is versatile, easily adapted to cupcakes or a layered cake for special occasions.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1 tbsp lemon juice
- 2 cups heavy cream
- 1/4 cup powdered sugar
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease your cake pan and line it with parchment paper for easy removal. This step ensures your cake won’t stick and comes out perfectly every time.
Mix the Batter
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla. Alternate adding the flour and buttermilk, starting and ending with the flour. Fold in the diced strawberries gently to keep them intact.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a cooling rack.
Prepare the Frosting
While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form. Add a splash of vanilla for extra flavor if desired. Chill the frosting until you’re ready to use it.
Assemble and Serve
Once the cake is completely cool, spread the whipped cream frosting over the top. Garnish with additional fresh strawberries for a beautiful and tasty finish. Serve immediately or refrigerate until ready to serve.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before starting. This helps them combine more smoothly. If you’re short on time, you can use frozen strawberries, but thaw and drain them well to avoid extra moisture. For a more intense strawberry flavor, reduce some strawberries with a bit of sugar and lemon juice to create a syrup to brush over the cake layers before frosting.
Recipe Variations
- Try adding a layer of lemon curd between the cake and frosting for a tangy twist.
- Substitute the strawberries with raspberries or a mix of berries for a different flavor profile.
- For a decadent version, add a layer of chocolate ganache under the whipped cream frosting.
- Make it a strawberry shortcake by serving the cake with additional whipped cream and fresh strawberries on the side.
- For a gluten-free option, use your favorite gluten-free flour blend in place of all-purpose flour.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it for the best texture.
How do I store leftovers?
Store any leftover cake in the refrigerator, covered, for up to 3 days. The whipped cream frosting may start to soften after the first day, but the cake will still taste delicious.
Can I freeze this cake?
It’s best to freeze the unfrosted cake layers. Wrap them well in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before frosting and serving.
Summary
This fresh strawberry cake is a celebration of summer, with moist cake, juicy strawberries, and light whipped cream frosting. Perfect for any occasion, it’s sure to be a hit.