Are you craving a delightful dessert that bursts with fresh, fruity flavor? Look no further! This strawberry cake recipe is sure to become your go-to for any special occasion or a sweet treat. With its vibrant pink hue and rich strawberry flavor, it's not only delicious but also visually stunning. Follow along to create the best strawberry cake ever that will leave your taste buds tingling and your guests impressed.

What is Strawberry Cake?
Strawberry cake is a moist and flavorful dessert made with fresh or frozen strawberries, giving it a natural sweetness and a beautiful pink color. This cake is often paired with strawberry reduction and topped with strawberry buttercream frosting, making it a strawberry lover's dream. Whether it's for a birthday, a family gathering, or just because, this strawberry cake is perfect for any event.
Ingredients List for Strawberry Cake
Dry Ingredients
- All-Purpose Flour: 14 ounces
- Baking Powder: 1 ½ teaspoons
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
Wet Ingredients
- Unsalted Butter (room temperature): 8 ounces
- Granulated Sugar: 10 ounces
- Vanilla Extract: 1 teaspoon
- Lemon Extract: ½ teaspoon
- Strawberry Emulsion or Extract (e.g., LorAnn Oils Bakery Emulsion): 1 ½ teaspoons
- Zest of One Lemon
- Fresh Lemon Juice: 1 Tablespoon
- Egg Whites (room temperature): 6 ounces
- Strawberry Reduction (room temperature): 4 ounces
- Milk (room temperature, whole milk recommended): 6 ounces
- Pink Food Color (e.g., Americolor Electric Pink Gel): ½ teaspoon
Ingredients List for Strawberry Reduction
- Fresh or Frozen Strawberries (thawed): 32 ounces
- Lemon Zest: 1 teaspoon
- Lemon Juice: 1 Tablespoon
- Salt: 1 pinch
- Sugar (optional): 4 ounces
Ingredients List for Easy Strawberry Buttercream Frosting
- Pasteurized Egg Whites: 4 ounces
- Unsalted Butter (room temperature): 16 ounces
- Powdered Sugar: 16 ounces
- Salt: ½ teaspoon
- Vanilla Extract: 1 teaspoon
- Strawberry Reduction (room temperature): 4 ounces
Substitutions and Variations
- Flour: You can substitute all-purpose flour with cake flour for a lighter texture.
- Butter: For a dairy-free option, use margarine or a plant-based butter substitute.
- Strawberries: If strawberries are out of season, use high-quality frozen strawberries. For a twist, try substituting with raspberries or blueberries.
- Egg Whites: Use liquid egg whites from a carton for convenience.
- Milk: Almond milk or coconut milk can be used as a dairy-free alternative.
- Food Coloring: Natural food coloring can be used to avoid artificial dyes.
Step-by-Step Cooking Instructions

Strawberry Reduction
- Prepare Strawberries: Hull and chop fresh or thawed strawberries.
- Cook Strawberries: In a saucepan, combine strawberries, lemon zest, lemon juice, and a pinch of salt. Add sugar if desired.
- Simmer: Cook over medium heat, stirring occasionally, until the mixture reduces by half and thickens (about 20-30 minutes).
- Cool: Allow the reduction to cool to room temperature before using.
Strawberry Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
- Add Extracts and Zest: Mix in vanilla extract, lemon extract, lemon zest, and strawberry emulsion.
- Incorporate Egg Whites: Gradually add egg whites, one at a time, beating well after each addition.
- Alternate Dry and Wet Ingredients: Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.
- Add Strawberry Reduction and Food Color: Gently fold in the strawberry reduction and pink food color until well combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Easy Strawberry Buttercream Frosting
- Whip Egg Whites: In a mixing bowl, beat pasteurized egg whites until foamy.
- Add Butter: Gradually add the butter, one tablespoon at a time, beating until smooth.
- Incorporate Sugar: Add powdered sugar, one cup at a time, and beat until fluffy.
- Flavor and Color: Mix in the salt, vanilla extract, and strawberry reduction until fully incorporated.
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing can lead to a dense cake. Mix just until ingredients are combined.
- Incorrect Oven Temperature: Ensure your oven is properly preheated and maintain the correct temperature to avoid uneven baking.
- Using Cold Ingredients: Room temperature ingredients blend more smoothly, ensuring a better texture.
- Skipping the Cooling Process: Allow the cake to cool completely before frosting to prevent the buttercream from melting.
Serving and Presentation Tips
How to Serve Strawberry Cake
- Cutting the Cake: Use a sharp knife and clean it between cuts to maintain the cake’s appearance.
- Serving Size: Cut the cake into 8-12 slices depending on the number of servings needed.
Presentation Ideas for Strawberry Cake
- Fresh Strawberries: Garnish with halved or whole fresh strawberries for a vibrant look.
- Edible Flowers: Add a touch of elegance with edible flowers like pansies or violets.
- Sprinkles or Glitter: Use pink or red sprinkles, or edible glitter for a festive touch.
- Cake Topper: A custom cake topper can make the cake suitable for birthdays or other celebrations.
Strawberry Cake Recipe Tips
- Strawberry Reduction: Make the strawberry reduction a day ahead to save time.
- Frosting: If the buttercream is too soft, refrigerate for 10-15 minutes and then re-whip.
- Layering: For a taller cake, double the recipe and create four layers instead of two.
Frequently Asked Questions (FAQs)
Can I use frozen strawberries for the cake?
Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before using.
How do I store the strawberry cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Can I make the cake ahead of time?
Yes, the cake layers can be made a day in advance and stored wrapped in plastic wrap at room temperature or refrigerated. Frost the cake on the day of serving.
Is it necessary to use food coloring?
Food coloring is optional. It gives the cake a more vibrant pink color, but the flavor remains the same without it.
What can I do if my buttercream is too runny?
If the buttercream is too runny, refrigerate it for a short time, then beat again until it reaches the desired consistency.
Conclusion
This strawberry cake recipe promises to deliver a burst of fresh, fruity flavor in every bite. With its moist layers, rich strawberry reduction, and creamy buttercream frosting, it's sure to become a favorite. Whether you're celebrating a special occasion or simply satisfying a sweet craving, this strawberry cake is the perfect choice. Happy baking!
By following these detailed steps and tips, you'll be able to create a show-stopping strawberry cake that will impress your family and friends. Enjoy the process and the delicious results!
PrintThe Best Strawberry Cake Ever Recipe
The Best Strawberry Cake Ever recipe features fresh strawberries and a hint of lemon for a refreshing twist. Perfect for gatherings, this moist and flavorful cake is topped with a rich strawberry buttercream frosting. Use keywords like "strawberry cake recipe" and "fresh strawberry dessert" to optimize your search
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- All-Purpose Flour: 14 ounces
- Baking Powder: 1 ½ teaspoons
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Unsalted Butter (room temperature): 8 ounces
- Granulated Sugar: 10 ounces
- Vanilla Extract: 1 teaspoon
- Lemon Extract: ½ teaspoon
- Strawberry Emulsion or Extract: 1 ½ teaspoons
- Zest of One Lemon
- Fresh Lemon Juice: 1 Tablespoon
- Egg Whites (room temperature): 6 ounces
- Strawberry Reduction (room temperature): 4 ounces
- Milk (room temperature, whole milk recommended): 6 ounces
- Pink Food Color: ½ teaspoon
Strawberry Reduction Ingredients
- Fresh or Frozen Strawberries (thawed): 32 ounces
- Lemon Zest: 1 teaspoon
- Lemon Juice: 1 Tablespoon
- Salt: 1 pinch
- Sugar (optional): 4 ounces
Easy Strawberry Buttercream Frosting
- Pasteurized Egg Whites: 4 ounces
- Unsalted Butter (room temperature): 16 ounces
- Powdered Sugar: 16 ounces
- Salt: ½ teaspoon
- Vanilla Extract: 1 teaspoon
- Strawberry Reduction (room temperature): 4 ounces
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the vanilla extract, lemon extract, and lemon zest.
- Add egg whites gradually, beating well after each addition.
- Mix in the strawberry emulsion or extract, lemon juice, and strawberry reduction.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Add pink food color and mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the Strawberry Reduction
- In a medium saucepan, combine strawberries, lemon zest, lemon juice, salt, and sugar (if using).
- Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture reduces by half, about 20-30 minutes.
- Let cool to room temperature.
For the Easy Strawberry Buttercream Frosting
- In a large bowl, beat egg whites until soft peaks form.
- Gradually add powdered sugar and continue beating until stiff peaks form.
- Add the butter a little at a time, beating well after each addition.
- Mix in the vanilla extract and strawberry reduction until smooth and well combined.
- Frost the cooled cake layers and assemble.
Notes
- For the best texture and flavor, use room temperature ingredients, including butter, egg whites, and milk.
- The pink food color can be adjusted to achieve the desired shade of pink in the cake.
- The strawberry reduction can be made in advance and stored in an airtight container in the refrigerator for up to one week.
- Ensure the strawberry reduction is at room temperature before adding it to the cake batter and buttercream.
- To make the cake even more festive, consider adding fresh strawberry slices between the layers along with the buttercream.
- This cake pairs well with a variety of garnishes, such as fresh strawberries, mint leaves, or edible flowers for an elegant presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
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