Strawberry Cake

Strawberry cake is a soft, tender dessert that feels cheerful and comforting at the same time. With its gentle sweetness and fresh berry flavor, it’s a favorite for family gatherings, cozy nights at home, or when you want something homemade without a lot of effort. This recipe keeps things simple and approachable, using everyday ingredients and clear steps. I usually mash the strawberries while the oven preheats, letting their aroma set the mood for baking. It’s the kind of cake that fits easily into real life, whether you’re baking after a busy day or planning ahead for the weekend.

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Why You Will Love This Recipe

You’ll love this strawberry cake because it balances fresh flavor with an easy, no-stress method. The crumb is soft, the taste is gently fruity, and the sweetness never feels heavy. It’s cozy enough for weeknights, yet pretty enough to share with guests. This recipe is flexible too—you can bake it as a single layer, turn it into cupcakes, or freeze slices for later. It uses budget-friendly ingredients and stores well, making it ideal for planning ahead. One bake gives you a crowd-pleasing treat that feels homemade and thoughtful, perfect for saving and coming back to whenever a sweet moment is needed.

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Ingredients

Tip: Use ripe, naturally sweet strawberries for the best flavor and color.

  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh strawberry puree
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
the ingredients of a soft moist strawberry

Instructions

Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan. Wash, hull, and puree fresh strawberries until smooth. The puree should look bright and slightly thick, with a fresh, fruity aroma.

Step 2: Main Cooking Process
In a large bowl, whisk together flour, sugar, baking soda, and salt. In another bowl, mix strawberry puree, oil, eggs, buttermilk, and vanilla until smooth and lightly pink.

Step 3: Combining Ingredients
Pour the wet mixture into the dry ingredients. Stir gently until just combined, watching the batter turn evenly pink with no dry pockets. The texture should feel soft and spoonable, not stiff.

Step 4: Finishing & Final Simmer
Pour batter into the prepared pan and smooth the top. Bake 30–35 minutes until lightly golden and a toothpick comes out clean. Let cool in the pan briefly, then cool completely before frosting.

Why This Recipe Works for Busy Days

This recipe doesn’t require complicated steps or special tools, making it easy to bake even when time feels tight. You can prepare the batter quickly, bake it once, and enjoy leftovers over several days. It’s also freezer-friendly, so baking ahead is simple. Perfect for Pinterest planners who like to save recipes now and bake when life slows down a bit.

Tips & Tricks

  • Don’t Overmix: Stirring too much can make the cake dense. Mix only until the flour disappears to keep the texture soft and tender.
  • Strawberry Moisture Matters: Watery puree can affect texture. If strawberries are very juicy, gently simmer the puree a few minutes to thicken.
  • Pan Size Check: Using a pan that’s too small can cause overflow. Stick to the recommended size for even baking.
  • Cool Before Frosting: Frosting warm cake leads to melting and sliding. Let the cake cool fully for clean layers and neat slices.

Variations

  • Meaty Version: For an adventurous twist, add finely chopped, cooked bacon to the batter or sprinkle on top. The salty contrast works surprisingly well with sweet strawberry flavor.
  • Vegetarian Option: This recipe is already vegetarian. For a plant-based version, use dairy-free milk with vinegar and an egg substitute.
  • Ingredient Swap: Replace half the flour with almond flour for a slightly nutty flavor and softer crumb without changing the overall structure.
  • Flavor Boost: Add lemon zest or a splash of strawberry extract to deepen the fruit flavor and brighten the cake naturally.

Serving Suggestions

  • Simple Slice: Serve plain slices with a light dusting of powdered sugar for a cozy, everyday dessert.
  • Celebration Style: Frost with cream cheese or whipped frosting and decorate with fresh strawberries for a casual party cake.
  • Cupcake Treats: Bake as cupcakes for easy portioning, perfect for lunchboxes or sharing.
  • Tea-Time Dessert: Pair a slice with hot tea or coffee for a calm, comforting afternoon break.

Storage Instructions

  • Fridge Storage: Store the cake in an airtight container in the fridge for up to 4 days. This keeps it moist and fresh without drying out.
  • Reheating: Warm individual slices in the microwave for 10–15 seconds to soften the crumb before serving.
  • Freezing: Wrap unfrosted cake tightly and freeze up to 2 months. Thaw at room temperature before frosting or serving.
  • Make-Ahead Tips: Bake the cake a day in advance and frost just before serving for best texture and appearance.

Recipe Timing

  • Prep Time: 20 minutes
  • Cook Time: 30–35 minutes
  • Rest Time: 10 minutes
  • Total Time: 60–65 minutes

Nutrition Information (Approximate)

Calories: 330–380 per slice
Protein: 4–5 g
Key Nutrients: Vitamin C, Calcium
Values are estimates and may vary based on ingredients, portion size, and frosting choices.

FAQs

Yes, bake the cake a day early and store it covered until ready to serve.

Overmixing or too much liquid can cause heaviness. Mix gently and measure carefully.

Yes, thaw and drain well before pureeing to avoid excess moisture.

Strawberries vary in water content; slightly reduce puree next time.

Keep covered in the fridge to maintain freshness.

Conclusion

This strawberry cake is the kind of recipe you’ll want to save and come back to again. It’s simple, comforting, and easy to adapt depending on what you have at home. Whether you serve it plain, dress it up with frosting, or freeze slices for later, it fits naturally into everyday baking. With its soft crumb and gentle fruit flavor, strawberry cake brings a cozy sweetness to ordinary moments, making it perfect for sharing, celebrating, or enjoying quietly with a warm drink.

Strawberry Cake
Print

Strawberry Cake

Recipe by Edan Salamon
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Calorieskcal

Strawberry cake is soft, moist, and gently sweet with a fresh berry flavor that feels comforting and cheerful. Made with real strawberries, this cake is perfect for family gatherings, cozy evenings, or when you want an easy homemade dessert without complicated steps. It’s simple to prepare, bakes beautifully, and stays tender for days, making it a lovely make-ahead treat too.

Ingredients

  • 2 ½ cups all-purpose flour

  • 1 ½ cups sugar

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup fresh strawberry puree

  • ½ cup vegetable oil

  • 2 large eggs

  • ½ cup buttermilk

  • 1 teaspoon vanilla extract

Directions

  • Step 1: Preparation – Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan. Wash, hull, and puree fresh strawberries until smooth and slightly thick.
  • Step 2: Main Cooking – In a bowl, mix flour, sugar, baking soda, and salt. In another bowl, whisk strawberry puree, oil, eggs, buttermilk, and vanilla until smooth and lightly pink.
  • Step 3: Combining Ingredients – Pour wet mixture into dry ingredients and stir gently until just combined. Batter should be smooth and spoonable with no dry spots.
  • Step 4: Finishing – Pour batter into pan and bake 30–35 minutes until lightly golden and a toothpick comes out clean. Cool before frosting or serving.

Notes

  • Storage:
    Fridge: Store covered for up to 4 days
    Freezer: Unfrosted cake up to 2 months
    Reheating: Warm slices 10–15 seconds in microwave
    Make-ahead: Bake one day early and frost before serving

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