Classic Strawberry Cake
This homemade strawberry cake is light, moist, and bursting with fresh strawberry flavor. Using high-quality ingredients and proper techniques ensures a delicate crumb and a deliciously rich taste.
Equipment
- Cake Pans
- Electric Mixer or Whisk
- Mixing bowls
- Measuring cups and spoons
- Cooling Rack
- Offset Spatula (Optional)
Ingredients
- 2 1/2 cups cake flour sifted
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest optional
- 1 cup fresh strawberries pureed
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk room temperature
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest (if using).
- In a separate bowl, sift together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Stir gently to combine.
- Fold in the fresh strawberry puree until evenly distributed in the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- If making a layered cake, level the tops, spread strawberry frosting or jam between layers, and frost the exterior as desired.
- Garnish with fresh strawberries and serve!
Notes
For best results, use fresh, ripe strawberries. Consider adding a strawberry glaze for extra flavor and a glossy finish.