Description
Strawberry Cake is a moist and tender dessert made with real strawberries, delivering a naturally sweet berry flavor perfect for spring celebrations or everyday indulgence.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups fresh strawberry purée (from about 1 1/2 cups strawberries)
- 1/2 cup sour cream or plain yogurt
- 1/2 cup milk or buttermilk
- Optional: 1-2 drops red or pink food coloring
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan.
- In a blender or food processor, purée strawberries until smooth. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and strawberry purée.
- Stir in sour cream and milk until well combined.
- Gradually add dry ingredients to the wet mixture, stirring just until incorporated. Add food coloring if using.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes (round pans) or 35–40 minutes (sheet pan), or until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
- Use thawed frozen strawberries if fresh aren’t available—drain excess liquid before puréeing.
- Add diced strawberries to the batter for extra texture.
- Try lemon zest or a bit of strawberry extract for enhanced flavor.
- This cake pairs well with cream cheese frosting, vanilla buttercream, or whipped cream.
- Wrap and freeze unfrosted cake layers for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg