Fresh Strawberry Cake Recipe: Bursting with Real Fruit Flavor

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There’s nothing quite like a homemade strawberry cake that tastes like real strawberries—fresh, tangy, and wonderfully sweet. This Fresh Strawberry Cake recipe isn’t just pink and pretty—it’s made from scratch using real strawberries and natural flavors, making it a standout dessert for birthdays, baby showers, springtime celebrations, or any occasion that calls for a sweet slice of summer.

In this article, we’ll walk you through everything you need to know about crafting this strawberry masterpiece: from preparing the fresh strawberry reduction to making the tender cake layers and silky strawberry buttercream. We’ll also cover key baking tips, nutritional information, preparation timing, and best storage methods. Whether you’re a seasoned baker or new to cakes, this guide will help you bake the ultimate strawberry cake.

 Ingredients (US Measurements) – Serves 12

For the Strawberry Reduction:

  • 1 lb (16 oz) fresh or frozen strawberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Pinch of salt

For the Cake:

  • 1 cup whole milk (room temperature)
  • 1/2 cup vegetable oil
  • 1/2 cup strawberry reduction
  • 1 teaspoon strawberry emulsion or extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • A few drops pink food coloring (optional)
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 6 large egg whites (room temperature)

For the Strawberry Buttercream:

  • 1 1/2 cups unsalted butter (room temperature)
  • 6 cups powdered sugar
  • 1/2 cup strawberry reduction
  • 1 teaspoon vanilla extract
  • Pinch of salt

 Preparation Time

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes

 Calories

  • Approximate Calories per Serving: 450 kcal

 How to Prepare the Recipe

Stage 1: Prepare the Strawberry Reduction

  1. Blend the Strawberries: Puree 1 lb of fresh or frozen strawberries until smooth using a blender or food processor.
  2. Cook the Reduction: Pour the strawberry puree into a saucepan. Add 1/2 cup sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and a pinch of salt. Stir.
  3. Simmer: Bring the mixture to a simmer over medium heat.
  4. Reduce: Lower heat and continue to simmer for 40–60 minutes, stirring occasionally, until the mixture thickens and reduces to about 1/2 cup.
  5. Cool: Set the reduction aside to cool completely before adding to the batter or frosting.

Stage 2: Prepare the Cake Batter

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Mix Wet Ingredients: In a bowl, combine 1 cup milk, 1/2 cup oil, 1/2 cup cooled strawberry reduction, 1 teaspoon each of strawberry emulsion, vanilla, and lemon extracts, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and optional food coloring.
  3. Sift Dry Ingredients: In another bowl, sift together 3 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  4. Cream Butter and Sugar: In a large bowl, beat 1 cup butter until smooth. Add 2 cups sugar and beat until fluffy, about 3–5 minutes.
  5. Add Egg Whites: Add 6 egg whites one at a time, beating well after each addition.
  6. Combine Wet and Dry: Alternately add the wet and dry ingredients to the creamed butter mixture, beginning and ending with the dry. Mix just until combined—do not overmix.

Stage 3: Bake the Cakes

  1. Pour and Smooth: Divide the batter evenly into the two prepared pans. Smooth the tops with a spatula.
  2. Bake: Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Cool: Let cakes cool in pans for 10 minutes. Then, turn out onto a wire rack to cool completely before frosting.

Stage 4: Make the Strawberry Buttercream

  1. Cream Butter: In a large mixing bowl, beat 1 1/2 cups butter until creamy and light.
  2. Add Sugar: Gradually add 6 cups powdered sugar, beating slowly at first, then increasing speed.
  3. Add Strawberry Flavor: Add 1/2 cup cooled strawberry reduction, 1 teaspoon vanilla extract, and a pinch of salt. Beat on high until fluffy and smooth.

Stage 5: Assemble the Cake

  1. First Layer: Place one cake layer on a cake board or plate. Spread a thick layer of strawberry buttercream on top.
  2. Stack: Place the second layer on top and apply a crumb coat (a thin layer of frosting to trap crumbs).
  3. Final Frosting: Chill briefly, then frost the entire cake with the remaining buttercream.
  4. Decorate (Optional): Garnish with fresh strawberries, freeze-dried strawberry powder, or sprinkles.

 Expert Tips for the Perfect Strawberry Cake

1. Use Room Temperature Ingredients

Room temperature butter, milk, and egg whites will create a smoother, more even batter and help the cake rise properly.

2. Don’t Skip the Strawberry Reduction

This concentrated strawberry flavor is what makes the cake taste like real strawberries, not artificial flavoring.

3. Avoid Overmixing

Mix until just combined after adding the flour to avoid a dense or rubbery texture.

4. Chill Before Frosting

Let the cake layers cool completely and even chill them in the fridge before assembling. This helps prevent crumbs and allows for smoother frosting.

5. Strawberry Emulsion vs. Extract

If available, strawberry emulsion gives a more robust flavor than extract and is designed to hold up better in baking.

6. Make Ahead

The strawberry reduction can be made a day ahead and stored in the fridge. Cake layers can also be baked a day ahead and wrapped tightly before frosting.

7. Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Serving Suggestions

  • Serve with whipped cream or a scoop of vanilla bean ice cream.
  • Add a drizzle of chocolate ganache for extra indulgence.
  • Pair with a glass of sparkling rosé or strawberry lemonade.

 Why You’ll Love This Strawberry Cake

  • It’s naturally flavored with real strawberries.
  • Moist and tender crumb with balanced sweetness.
  • The strawberry buttercream is creamy, fruity, and not overly sweet.
  • Great for spring and summer gatherings or Valentine’s Day.

This Fresh Strawberry Cake is the kind of dessert that leaves a lasting impression. With its real-fruit flavor, soft crumb, and eye-catching pink hue, it’s destined to be your new go-to for any occasion that calls for something both classic and celebratory.

Happy baking!

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