Fresh Strawberry Cake
Bursting with the vibrant sweetness of real fruit, this Fresh Strawberry Cake is a show-stopping dessert that highlights the natural flavor of fresh strawberries in every bite. Made from scratch with a combination of mashed strawberry puree blended into the moist cake batter and a glossy strawberry glaze drizzled over the top, this recipe is a true celebration of summer’s favorite berry. The light, buttery cake is perfectly balanced with hints of vanilla and a touch of zesty lemon in the glaze, creating a delightful harmony of flavors. Simple yet elegant, this homemade strawberry cake is ideal for gatherings, special occasions, or a sweet indulgence any day of the week. With straightforward instructions and no artificial flavors or dyes, it’s a must-try for strawberry lovers!
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Recipe Information
Ingredients
- 450 g Fresh strawberries
- 250 g All-purpose flour
- 200 g Granulated sugar
- 170 g Unsalted butter, softened
- 3 large Eggs
- 2 tsp Baking powder
- 0.5 tsp Salt
- 2 tsp Vanilla extract
- 120 ml Milk
- 100 g Powdered sugar
- 2 tbsp Lemon juice
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Hull and chop 300 g of fresh strawberries. Mash them slightly with a fork or blend them to create a chunky puree, then set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the eggs to the creamed butter mixture, one at a time, beating well after each addition. Then mix in the vanilla extract.
Alternate adding the dry flour mixture and the milk to the wet batter, beginning and ending with the flour mixture. Mix until just combined and smooth.
Gently fold in the mashed strawberry puree until the batter is evenly pink and speckled with strawberry bits.
Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
While the cake cools, prepare the glaze by blending 150 g of fresh strawberries into a smooth puree. Strain the puree through a fine mesh sieve to remove seeds.
In a small bowl, whisk the powdered sugar with the strained strawberry puree and lemon juice until smooth and glossy.
Once the cake is fully cooled, pour the strawberry glaze over the top, letting it drip down the sides. Spread evenly with a spatula.
Garnish with additional fresh strawberries if desired. Slice and serve. Enjoy your Fresh Strawberry Cake!
Nutrition Facts
Calories |
3747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 539.7 g | 196% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 328.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 381 mg | 29% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
