Fresh Strawberry Cake Recipe

Fresh Strawberry Cake is the absolute star of any summer dessert table—it’s jam-packed with bright, juicy flavor from real strawberries, both in its delicate layers and a swirl of luscious buttercream. Imagine slicing into a dreamy, pink-tinged cake that’s just the right amount of moist, with a creamy frosting that tastes like pure sunshine. Every bite promises soft crumb, tang from sour cream, and plenty of berry bliss. Whether you’re celebrating with friends or simply treating yourself during strawberry season, this cake will steal the show every single time!

Ingredients You’ll Need

This Fresh Strawberry Cake is all about showcasing the natural flavor of strawberries, so each ingredient really counts. You don’t need anything fussy—just everyday baking staples and plenty of gorgeous fresh berries, each chosen for the beautiful taste, color, and texture they bring to every bite.

• All-purpose flour: The backbone of the cake, giving structure without making it heavy or dense.
• Baking powder: Essential for a tender crumb and just the right amount of lift in each layer.
• Salt: A pinch brings out the sweetness and deepens the strawberry flavor.
• Unsalted butter: Adds richness and moisture to both the cake and the buttercream—make sure it’s soft for easy mixing.
• Granulated sugar: Sweetens the cake while helping maintain its light texture.
• Eggs: Provide structure and subtle richness, making the cake delightfully fluffy.
• Vanilla extract: A splash enhances all the fresh fruit notes and gives the cake (and frosting) a bakery-quality aroma.
• Sour cream: The key to moist, velvety crumb—don’t skip it!
• Fresh strawberry purée: Pure summer in a bowl, infusing both the cake and the frosting with authentic berry taste and that pretty rosy color.
• Powdered sugar: Makes the strawberry buttercream dreamy and smooth, perfect for spreading or piping.
• Fresh strawberries, halved: These make a show-stopping, juicy topping, adding texture and instant wow-factor to your finished cake.

How to Make Fresh Strawberry Cake

Step 1: Prep Your Pans and Preheat

Before you mix a single thing, set yourself up for success! Preheat your oven to 350°F (175°C) and line two 8-inch round pans with parchment, plus a quick buttering to prevent sticking. This way, your lovely layers of Fresh Strawberry Cake will pop right out—no tears, no crumbling, just perfect, ready-to-frost rounds.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, and salt. This step is simple but important: it ensures an even distribution of leavening and keeps lumps at bay. Your Fresh Strawberry Cake batter will be wonderfully smooth because of this little prep moment.

Step 3: Cream Butter and Sugar

In a large bowl (or a stand mixer if you love shortcuts), cream the softened butter and granulated sugar until pale and fluffy. Don’t rush—the longer you beat, the lighter your cake becomes. You’ll start to smell sweet, buttery goodness already!

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure the first is well incorporated before adding the next. Follow up with a pour of vanilla. The mixture should look creamy and a bit satiny—signs that your Fresh Strawberry Cake will turn out super tender.

Step 5: Mix in Sour Cream and Strawberry Purée

Fold in the sour cream and that vibrant strawberry purée. Suddenly, the batter takes on a dappled pink hue and smells like summer picnics! The purée ensures every bite is bursting with berry flavor, while the sour cream locks in moisture.

Step 6: Combine Wet and Dry Mixtures

Gradually add your whisked dry ingredients into the wet, mixing just until you have a smooth, soft batter. Take care not to overmix—gentle hands make a tender Fresh Strawberry Cake. Scrape down the sides and bottoms to ensure no flour pockets remain.

Step 7: Bake

Divide the batter evenly between your prepared cake pans. Smooth the surfaces and slide them into your preheated oven. They’ll bake up in about 25-28 minutes; watch for golden tops and a toothpick that comes out clean. As they cool, your kitchen fills with the irresistible aroma of strawberries and vanilla.

Step 8: Cool and Frost

Cool the cakes completely—patience pays off when your buttercream won’t melt! For the frosting, whip softened butter until creamy, then beat in powdered sugar, strawberry purée, and vanilla. You’ll have a billowy, naturally pink buttercream worthy of every celebration.

Step 9: Assemble and Decorate

Spread a generous layer of strawberry buttercream between the cakes, then frost the top and sides. Finish with sliced fresh strawberries—these pretty little halves turn your Fresh Strawberry Cake into a stunning centerpiece, ready for its closeup!

How to Serve Fresh Strawberry Cake

Garnishes

Set your Fresh Strawberry Cake apart with extra touches: besides the classic halved berries, a little fresh mint brings color and a refreshing contrast. For special occasions, a dusting of powdered sugar or edible flowers adds romance and whimsy.

Side Dishes

Keep things light and summery—think a dollop of lightly sweetened whipped cream or a scoop of creamy vanilla ice cream. Or, serve with fresh berry salad for an added pop of tartness and color to complement the cake’s sweetness.

Creative Ways to Present

Transform your Fresh Strawberry Cake into party-perfect squares for a picnic, or try baking as cupcakes for easy, grab-and-go treats. For birthdays, add sparkly candles or even drizzle with a quick white chocolate ganache. The possibilities are as endless as your imagination!

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic or keep the cut cake covered in an airtight container in the fridge. This keeps the Fresh Strawberry Cake moist for about 3 days, and the real-strawberry buttercream stays smooth and flavorful.

Freezing

For longer storage, freeze unfrosted cake layers, well-wrapped, for up to two months; thaw at room temperature before assembling. If freezing frosted cake, chill until firm then double-wrap for best freshness—the vibrant strawberry flavor will still shine through!

Reheating

Let refrigerated cake slices come to room temperature before serving for that ideal, soft texture. If you love a just-warmed taste, pop a slice (without berries) in the microwave for 5-10 seconds, but don’t overdo it or you’ll melt the buttercream.

FAQs

Can I use frozen strawberries for the purée?

Absolutely! Thaw frozen strawberries thoroughly and drain off excess liquid before pureeing, so you keep the flavor bright and the cake’s texture just right.

Do I need to strain the strawberry purée?

For the silkiest cake and buttercream, you can strain out seeds for a super-smooth finish. However, leaving them in adds a little texture and a homemade, rustic charm!

Can I make this Fresh Strawberry Cake gluten-free?

Yes, a good 1:1 gluten-free flour blend usually works beautifully—just be sure to check for xanthan gum to mimic the structure of regular flour.

How do I make the cake extra moist?

Don’t skip the sour cream—it’s the secret to a super-moist crumb! Be sure not to overbake, and measure your flour by spooning and leveling for the best texture.

Can I use this recipe for cupcakes?

Absolutely! Simply divide the batter into lined muffin tins and bake for about 16-18 minutes. You’ll have the cutest little Fresh Strawberry Cake cupcakes perfect for parties and picnics.

Final Thoughts

If you’re after a show-stopping, crowd-pleasing dessert bursting with seasonal flavor, you’ll fall in love with this Fresh Strawberry Cake. Give it a try—you might just find it becomes your signature summer treat!

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