Strawberry Cake from Scratch

introduction

This cake uses real strawberries and simple items from your store. It tastes fresh and soft. If you like small cakes, you may also like a strawberry cupcake recipe that gives a fun twist.

why make this recipe

You can make this cake with easy steps and plain tools. You get a bright fruit taste and a soft crumb. This cake works for a short party or a quiet day at home. For a sweet idea with fruit and chocolate, see easy strawberry cupcakes.

how to make Strawberry Cake from Scratch

You will mix, bake, and cool the cake. Work in a clean space and preheat the oven first. You should use fresh strawberries for the best taste. For another step guide that shows a similar method, look at a step by step cupcake guide.

Ingredients :

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups fresh strawberries, sliced

You can read small tips on using strawberries in baked goods at strawberry cupcake tips.

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
5. Fold in the sliced strawberries gently.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. Frost as desired and serve.

For a small cake or cupcake idea, you can look at a small cake recipe.

how to serve Strawberry Cake from Scratch

Cut the cake in even slices. Serve on a clean plate. Add fresh strawberries on top or a light dust of sugar. Serve with a cup of tea or a cold glass of milk.

how to store Strawberry Cake from Scratch

Cover the cake with plastic wrap or put it in a cake box. Keep it in the fridge for up to 3 days. You can freeze slices for up to 1 month. Thaw in the fridge before you eat.

tips to make Strawberry Cake from Scratch

• Use room temperature butter and eggs for a smooth batter.
• Wash and dry the strawberries well, then slice them small.
• Fold the strawberries in at the end to keep them from breaking.
• Do not overmix the batter; stop when you see no more dry flour.
• Check the cake at 25 minutes to avoid over bake.

variation (if any)

• Add a light strawberry glaze on top.
• Mix a few chopped nuts in the frosting for crunch.
• Use whipped cream instead of heavy frosting for a lighter cake.

FAQs (minimum three FAQ)

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well so they do not add extra water.

Q: Can I make one large cake instead of two pans?
A: Yes. Bake a larger pan but add 5-10 minutes to the bake time and check with a toothpick.

Q: Can I reduce the sugar?
A: You can lower sugar by a bit, but the cake may taste less sweet and change texture.

Q: How do I keep the strawberries from sinking?
A: Toss slices in a little flour before you fold them into the batter.

Conclusion

For a trusted full recipe and more notes, see the Best Strawberry Cake from Scratch Recipe.

Strawberry Cake from Scratch

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• Author: olivia
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A fresh and soft cake made with real strawberries, perfect for any occasion.

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Ingredients

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• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups fresh strawberries, sliced

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Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. Cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk until just combined.
6. Fold in the sliced strawberries gently.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes or until a toothpick comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. Frost as desired and serve.

Notes

Tips: Use room temperature ingredients for a smooth batter. Toss strawberry slices in flour to prevent sinking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 325
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg