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About the Dish
Now, who doesn’t enjoy a good strawberry cake? This delightful dessert is a perfect blend of sweetness, freshness, and a hint of tanginess, making it a favorite for all occasions. With its soft, moist texture and naturally fruity flavor, strawberry cake is a treat that feels both indulgent and refreshing. Made with fresh strawberry puree, extract, or even freeze-dried berries, it captures the essence of summer in every bite.
Originating as a twist on classic sponge or vanilla cake, strawberry cake has evolved into a variety of forms, from layered cakes with luscious strawberry buttercream to light and airy strawberry shortcakes. Whether paired with whipped cream, rich cream cheese frosting, or a drizzle of fresh strawberry sauce, it offers a delightful balance of flavors that appeals to both kids and adults alike.
Perfect for birthdays, tea parties, or simply satisfying a sweet craving, strawberry cake never fails to impress. Topped with fresh strawberries, a dusting of powdered sugar, or even a decadent chocolate drizzle, it’s a dessert that looks as beautiful as it tastes. Whether enjoyed with a warm cup of tea or as the centerpiece of a celebration, this cake is a timeless classic that always brings a smile.
Recipe
Ingredients
Directions to make
- 2 ½ cups (315g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) sugar
- 4 large eggs
- 1 tbsp vanilla extract
- ½ cup (120ml) whole milk
- ½ cup (120ml) fresh strawberry puree (blend fresh strawberries)
- ½ cup (120ml) sour cream or yogurt
- Few drops of pink food coloring (optional, for a deeper pink hue)
Step 1 : Prepare the Strawberry Puree
- Blend fresh strawberries until smooth. You’ll need ½ cup for the cake and ½ cup for the frosting.
- If the puree is too watery, simmer it on low heat for a few minutes to concentrate the flavor. Let it cool.
- Preheat the oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
- Fold in strawberry puree and sour cream/yogurt until smooth. Add a drop of pink food coloring if desired.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat butter until creamy.
- Gradually add powdered sugar, mixing well.
- Pour in strawberry puree and vanilla extract and continue beating until smooth.
- If needed, add heavy cream to adjust the consistency.
- Place one cake layer on a serving plate and spread a generous amount of frosting.
- Add the second cake layer and frost the top and sides evenly.
- Decorate with fresh strawberries and a dusting of powdered sugar for a beautiful finish.
