Homemade Strawberry Cake

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Ingredients:

  •  2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups buttermilk
  • 2 cups fresh strawberries, hulled and chopped
  • 1 tbsp cornstarch

Homemade Strawberry Cake



Instructions:

 

Preheat oven to 350°F. 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, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.

Add dry ingredients to the butter mixture alternately with buttermilk, beginning and ending with dry ingredients.

In a small bowl, mix chopped strawberries with cornstarch. Gently fold into batter.

Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Frost cake with desired frosting and garnish with fresh strawberries. Enjoy! 

 

Frosting Ideas:

Cream Cheese Frosting: Beat 8 oz cream cheese, 1/2 cup unsalted butter, 4 cups powdered sugar, and 1 tsp vanilla extract until smooth.

Whipped Cream Frosting: Beat 2 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.

Buttercream Frosting: Beat 1 cup unsalted butter, 4 cups powdered sugar, 2 tbsp heavy cream, and 1 tsp vanilla extract until smooth.

Tips: 

Use ripe, sweet strawberries for the best flavor.

If strawberries are too tart, sprinkle with a little sugar before mixing with cornstarch.

For a layered cake, slice each cake layer in half horizontally to make 4 layers. Spread frosting between each layer.

Store cake in the refrigerator and bring to room temperature before serving.

 

Variations:

 Strawberry Shortcake: Serve cake slices with a dollop of whipped cream on top.

Strawberry Cheesecake Cake: Replace cream cheese frosting with cheesecake filling.

Strawberry Chocolate Cake: Fold 1 cup chocolate chips into the batter.

Strawberry Lemon Cake: Replace vanilla extract with lemon extract and add 1 tsp lemon zest to the batter.

Enjoy your homemade strawberry cake! Don't be afraid to experiment and add your own twist to the recipe. 

Storing:

 Store cake covered in the refrigerator for up to 3 days.

To freeze, wrap cake tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

If using whipped cream frosting, it's best to consume the cake the same day it's made as whipped cream can lose its texture in the refrigerator.

Serving Suggestions:

 Serve cake as a dessert with a scoop of ice cream or a dollop of whipped cream.

Cut into small squares and serve as a sweet snack or treat.

Bring to a potluck or picnic for a crowd-pleasing dessert.

Serve with a glass of cold milk or a cup of coffee.

Have fun baking and enjoy your delicious homemade strawberry cake!

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