Description
This Simple Homemade Strawberry Cake is a delightful and moist dessert that blends fresh strawberries into a tender cake base. Perfect for any occasion, this recipe yields a soft, flavorful cake with a light crumb, that can be enjoyed plain, frosted, or served alongside whipped cream or ice cream for an extra indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
Wet Ingredients
- 1.5 cups Granulated sugar
- 1 cup Unsalted butter (softened to room temperature)
- 3 large Eggs (room temperature)
- 1 cup Whole milk
Additional
- 2 cups Fresh strawberries (chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cake evenly.
- Prepare Pans: Grease and flour your cake pans thoroughly to prevent the cake from sticking after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender cake.
- Add Eggs: Add the eggs one at a time into the creamed mixture, mixing well after each addition to ensure proper incorporation and smooth batter.
- Alternate Dry and Wet Ingredients: Gradually mix in the dry ingredients alternately with the whole milk, beginning and ending with the dry ingredients. This helps to maintain a smooth, well-balanced batter.
- Fold in Strawberries: Gently fold in the chopped fresh strawberries to distribute them evenly without breaking them down too much, preserving their texture and flavor.
- Fill Pans: Pour the batter into the prepared cake pans and smooth the tops with a spatula to ensure even baking.
- Bake: Place the pans in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them onto a wire rack to cool completely for best texture and ease of frosting.
- Frost or Serve Plain: Once cooled, frost the cake with your favorite frosting or serve it plain accompanied by whipped cream or ice cream for an enhanced dessert experience.
- Serve: Slice the cake and serve with additional fresh strawberries on top to add a fresh and vibrant touch.
Notes
- Ensure butter and eggs are at room temperature to achieve a smooth batter and even baking.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Use fresh, ripe strawberries for the best flavor and texture.
- This cake can be frozen after baking and cooling; wrap tightly to preserve freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
