Best Strawberry Cake Recipe 1

Description:

This strawberry cake is a delightful, moist, and fluffy dessert bursting with fresh strawberry flavor. Perfect for any occasion, it’s made with real strawberries, ensuring each bite is sweet, fragrant, and refreshing. The frosting is a creamy, rich complement to the fruity cake, making this strawberry cake a showstopper for birthdays, gatherings, or just because.

Origin:

Strawberry cake is a popular treat in various cultures but is most commonly found in Southern American kitchens. The use of fresh fruit in cakes has long been a tradition in many homes, where seasonal fruits like strawberries are incorporated into desserts to highlight their natural sweetness.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup fresh strawberries, mashed
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk

For the Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons fresh strawberry puree (optional, for extra flavor)

Optional Garnishes:

• Fresh strawberries, sliced
• Chopped nuts (optional)
• Edible flowers (optional)

Instructions:

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Cake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, cream the butter until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
3. Add Strawberries and Buttermilk: Gently fold in the mashed strawberries and buttermilk into the butter mixture, alternating with the dry ingredients. Mix until just combined.
4. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 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 to a wire rack to cool completely.
5. Prepare the Frosting: In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Mix in the vanilla extract and strawberry puree, if desired. Continue to beat until the frosting is light and fluffy.
6. Assemble the Cake: Once the cakes have cooled, place one layer on a serving platter. Spread a layer of frosting on top. Add the second cake layer and frost the entire cake.
7. Garnish and Serve: Garnish with fresh sliced strawberries, chopped nuts, or edible flowers if desired. Slice and serve!

Tips for Success:

• Ensure the butter and eggs are at room temperature for smoother batter.
• Use fresh, ripe strawberries for the best flavor.
• If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup of milk and letting it sit for 5 minutes.
• To make the cake extra moist, you can brush the cake layers with a little strawberry syrup before frosting.
• Make sure the cake is completely cool before frosting to prevent the frosting from melting.

Recommendations:

• This cake pairs perfectly with a cup of tea or coffee.
• If you’re looking for a more decadent version, add a layer of strawberry jam or preserves between the cake layers for extra sweetness.
• For an adult twist, add a splash of liqueur, such as Chambord, to the frosting or cake for a raspberry flavor complement.

Nutrition (per serving):

• Calories: 350
• Fat: 18g
  • Saturated Fat: 9g
• Carbohydrates: 45g
  • Fiber: 1g
  • Sugar: 35g
• Protein: 3g
• Cholesterol: 55mg
• Sodium: 230mg
• Vitamin A: 8%
• Vitamin C: 10%
• Calcium: 3%
• Iron: 4%

This cake is perfect for any strawberry lover and a great way to enjoy the season’s freshest berries. Enjoy baking and sharing!