Strawberry Cake from Scratch
Indulge in the homemade charm of this Strawberry Cake from Scratch, a dessert bursting with the natural sweetness of fresh strawberries. Featuring a moist and tender crumb, this cake is infused with a luscious strawberry puree that elevates its flavor and adds a beautiful pink hue—no artificial flavors or colors needed. Crafted with pantry staples like all-purpose flour, butter, and vanilla, it’s a recipe that balances simplicity with show-stopping appeal. The optional cream cheese frosting, whipped to perfection with powdered sugar and heavy cream, adds a tangy richness that pairs beautifully with the fruity base. Ideal for birthdays, summer gatherings, or as a delightful treat anytime, this cake is a testament to the joy of baking from scratch. Serve with fresh strawberry slices for an elegant finishing touch!
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Recipe Information
Ingredients
- 450 grams Fresh strawberries
- 375 grams All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 170 grams Unsalted butter, softened
- 300 grams Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 120 milliliters Whole milk
- 240 grams Powdered sugar (for frosting, optional)
- 225 grams Cream cheese (for frosting, optional)
- 60 ml Heavy cream (for frosting, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour two 23cm (9-inch) round cake pans or line them with parchment paper.
Hull and puree the strawberries in a blender or food processor until smooth. Measure out 240 milliliters (1 cup) of strawberry puree and set aside. Reserve any excess for frosting or garnish.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low. Alternate adding the dry ingredients and milk to the wet ingredients in three parts, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Gently fold in the strawberry puree with a spatula until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Optional: To make the frosting, beat the cream cheese and powdered sugar together in a large bowl until smooth. Gradually add the heavy cream, beating continuously, until the frosting is light and fluffy.
Once the cakes are completely cooled, spread a layer of frosting between the two layers, then frost the top and sides. Decorate with fresh strawberries if desired.
Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
6210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.8 g | 334% | |
| Saturated Fat | 150.0 g | 750% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1439 mg | 480% | |
| Sodium | 4041 mg | 176% | |
| Total Carbohydrate | 886.6 g | 322% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 579.5 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 624 mg | 48% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1835 mg | 39% | |
*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.
