Summer is my favorite season, especially when fresh, juicy strawberries hit the farmer’s market. That’s when I know it’s time to bake my all-time favorite strawberry cake. The combination of sweet, jammy strawberries and a soft, fluffy texture is simply heavenly.
This cake is filled with nostalgia for me. My grandma baked it every year for my June birthday when strawberries were at their peak. The sweet aroma of strawberries and vanilla filled her cozy kitchen as we chatted and bonded while the cake baked. And yes, she always let me lick the bowl!
Now, I continue the tradition by baking this velvety cake for my kids every summer. Seeing their excitement when I pull the hot, bubbly cake bursting with strawberries from the oven brings me so much joy. It’s perfect for backyard barbecues, picnics, or just because.
If you love the taste of fresh, ripe strawberries, you have to try this cake. Each moist bite bursts with sweet, fruity flavor, and it’s incredibly easy to make. Stir up the quick batter, fold in juicy strawberries, and bake it to fill your kitchen with heavenly smells.
Here are some common questions before you start:
What pan should I use? Use an 8-inch or 9-inch round light metal cake pan, greased and floured for easy release. An 8-inch pan makes a thicker cake, while a 9-inch pan gives a thinner result.
How long will the cake last? Stored properly at room temperature, this strawberry cake stays fresh for 3-4 days. For longer freshness, refrigerate it for up to a week, allowing it to return to room temperature before serving.
Can I use frozen strawberries? Yes! Thaw and drain frozen strawberries to avoid excess moisture. Though they may not hold their shape like fresh berries, frozen strawberries still provide delicious flavor.
What if I don’t have buttermilk? Make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes. You can also use 3/4 cup plain yogurt mixed with 1/4 cup milk.
Can I customize this cake? Absolutely! Try other berries like raspberries or blueberries, or different frostings like whipped cream or cream cheese. You can even leave the cake unfrosted for a simple treat.
Now, let’s start baking this irresistible summertime dessert!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
For the cake:
- 1 1⁄4 cups (156g) all-purpose flour
- 1⁄4 teaspoon salt
- 6 tablespoons (85g) unsalted butter, softened
- 1⁄2 cup (120ml) buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
- 3⁄4 cup (150g) granulated sugar
- 1 1⁄4 teaspoons baking powder
For the filling:
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (8g) cornstarch
- 10 ounces (283g) fresh strawberries, hulled and sliced
- 1⁄2 teaspoon vanilla extract
For the frosting:
- 1⁄4 cup (57g) unsalted butter, softened
- 1 1⁄2 cups (180g) confectioners’ sugar
- 4 ounces (113g) cream cheese, softened
- 2-3 tablespoons (30-45ml) milk, if needed for consistency
- 1⁄2 teaspoon vanilla extract
Instructions:
1. Preheat and Prep the Pan:
Preheat your oven to 350°F (177°C). Grease an 8 or 9-inch round cake pan with butter or nonstick spray. Line the bottom with a round piece of parchment paper and grease the parchment as well.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
Using a stand mixer with the paddle attachment or an electric hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Batter:
On low speed, alternately add the dry ingredients and buttermilk to the batter in three additions, starting and ending with the dry ingredients. Mix just until incorporated, being careful not to overmix.
6. Make the Strawberry Filling:
In a medium bowl, gently toss the sliced strawberries with sugar, vanilla extract, and cornstarch until evenly coated. Let the mixture sit for about 10 minutes to allow the juices to develop.
7. Assemble the Cake:
Pour half the cake batter (about 1 1/4 cups) into the prepared pan and smooth the top. Spoon the sugared strawberries evenly over the batter. Add dollops of the remaining batter over the strawberries and gently spread it into an even layer.
8. Bake the Cake:
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before frosting.
9. Make the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth. Add the confectioners’ sugar and vanilla extract and beat on low speed until combined. Then, increase the speed to high and beat for about 2 minutes until light and fluffy. If the frosting is too thick, add 1-2 tablespoons of milk for consistency.
10. Frost and Garnish:
Frost the top and sides of the cooled cake with the cream cheese frosting. Garnish with fresh strawberry slices if desired. Enjoy!
Cooking Tips:
- Strawberries: Choose ripe strawberries for the best flavor. Let the sugared strawberries sit for about 10 minutes to release their juices before assembling the cake.
- Batter: Be careful not to overmix the batter after adding the dry ingredients.
- Frosting: For smooth and spreadable frosting, whisk or beat the cream cheese mixture until light and fluffy. Add a splash of milk if needed to reach the desired consistency.
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