This elegant strawberry cake is easy to replicate even if you don't have a lot of baking experience. You only need 12 ingredients, and every single bite is beyond delicious. It's the perfect celebration cake and suitable to serve for any occasion. By the way, have you tried my blackberry cake?
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Photo tutorial
In a medium bowl, combine the flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with an electric mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes.
Add 1 egg at a time and mix until fully incorporated. Add the vanilla along with the last egg and mix just until combined.
Alternately add dry ingredients, milk, dry ingredients, strawberry juice, and end with dry ingredients. Stir just until combined at every step.
You will notice that the batter becomes a subtle pink color after adding the strawberry juice. Take special care not to overmix the batter.
Divide the batter into the three prepared baking pans equally and bake for 18-22 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Then let cool to room temperature.
Once the cake layers are cooled, make the frosting. In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whisk the heavy whipping cream until soft peaks form.
Add the powdered sugar and whisk until stiff peaks form. In the photo below, you see the perfect texture for the frosting.
Cut a thin layer off the tops of your cakes to create a flat surface if needed. Place one cake layer on a cake stand or serving plate.
Then spread ⅕ of the frosting on top, sprinkle with ½ of the chopped strawberries and spread ⅕ of the frosting over the strawberries. Repeat this process one more time.
Place the last layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. It's just enough frosting to make a naked cake. Chill in an airtight container in the refrigerator for at least 4 hours.
FAQs about strawberries
Unfortunately, not. Frozen strawberries do not pair well with this recipe. The cake is designed so that you can enjoy the taste of fresh and plump strawberries.
This recipe works well with other fruits or a combination of different fruits. Fresh blueberries, raspberries, blackberries and peaches are tested and recommended alternatives.
How to stabilize the whipped cream frosting
Stabilized whipped cream frosting means the whipped cream is whipped with powdered sugar. The powdered sugar stabilizes the whipped frosting. Once the frosting has stabilized, it will not separate or seep into the cake. It's important to use really cold whipping cream.
Storage
It will last 3 days in the refrigerator. Make sure it is stored in an airtight container. Due to the heavy whipping cream, it will not last on the counter, so it must be refrigerated all the time.
Freezing
Wrap it with plastic wrap to protect it, then place it in an airtight freezer-safe container. It will last for 3 months in the freezer. To thaw, place it in the fridge overnight.
More Summer recipes to try
- Strawberry Rhubarb Pie
- No-Bake Strawberry Cream Cheese Pie
- Strawberry Cupcakes
- Strawberry Rhubarb Crisp
- Vanilla Milkshake
Recipe
Strawberry Cake (made with fresh strawberries)
Ingredients
batter
- 3 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup mild vegetable or canola oil
- 1 ¾ cups granulated white sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- ¾ cup milk
- ¾ cup strawberry juice
frosting
- 3 cups heavy cream, cold
- ¾ cup powdered sugar, sifted
- 3-4 cups chopped strawberries
Instructions
cake
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper. Set aside.
- In a medium bowl combine the flour, baking powder, and salt and stir to combine. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes.
- Add 1 egg at the time and mix until fully incorporated. Add vanilla with the last egg and mix just to combine.
- Alternately add dry ingredients, milk, dry ingredients, strawberry juice, and end with dry ingredients. Stir just until combined.*
- Divide the batter into the three prepared baking pans equally. Bake for 18-22 minutes or until a toothpick in the center comes out clean. Don't overbake or it will be dry. Let cool to room temperature.
frosting
- In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whisk heavy whipping cream until soft peaks form. Add powdered sugar and whisk until stiff peaks form.Â
assembling
- Cut a thin layer off the tops of your cakes to create a flat surface if needed.
- Place one layer on a cake stand or serving plate. Spread ⅕ of the frosting on top, layer with ½ of the chopped strawberries, and spread ⅕ of the frosting over the strawberries. Repeat one more time.
- Place last layer on top and lightly frost the outside and the sides with the remaining frosting. The frosting is just enough to make a naked cake. Chill in an airtight container in the refrigerator for at least 4 hours.
- Before serving, decorate with fresh berries and additional whipped cream to your preference. Store in an airtight container in the fridge for up to 3 days of freeze for up to 3 months.
Notes
Video
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Amal
Moist and delicious. I’ve added strawberry jam to the puree and put it on tope of the cake layers. DELISH!!! I’m making it again for my friend’s birthday. Thank you!
Amber
The cake was flavorful and not overpoweringly sweet (like most buttercream cakes) due to the mild sweetness of the whipped cream, which my family really liked. I pureed strawberries instead of adding strawberry juice, and it gave a lovely strawberry flavor (and coloring) to the cake batter. While this cake was very tasty, I don't know if it would hold overnight -- as the whipped cream didn't actually seem quite so stable. The cake started slipping a little after a few hours, so it was slightly off center. I'm not sure if there's a better way to stabilize it further (gelatin?). Also, while flavorful, as we cut the cake it began to fall apart -- as the layers started slipping and the cake itself started to break apart. If I were to make this again -- I would do it in 2 layers and add the frosting shortly before serving. Alternately, I might make this as a trifle -- cutting the cake in cubes and layering with strawberries and (since stabilization isn't needed) unsweetened whipped cream. This was definitely tasty and worth making -- just watch out for the softness of the cake (maybe bake it longer than recommended?) and the stabilization (or lack thereof) of the cream.
Zerrin
This is the BEST strawberry cake I've seen so far! Love how you decorated! Also, the step by step photos and all the information you share here make it sound easy to make. Can't wait to try it! Thanks!
Sabine
Thank you so much! I'm super happy that you like it. Happy baking!