It all started years ago when my daughter, Lily, went through a major strawberry phase. Everything had to be strawberry-flavored. I was buying strawberries by the bucketful! So, naturally, I went on a quest to find the best strawberry cake ever recipe. I tried countless versions – some were too dry, some were too artificial-tasting, and some just didn’t have enough strawberry punch. It was a real Goldilocks situation! Then, after much experimentation (and a lot of cake!), I finally landed on what I consider to be the best strawberry cake ever, a recipe so good it even converted my husband, who claims he “doesn’t really like cake.” (Lies! He always sneaks a second slice).

What makes this the best strawberry cake ever, in my humble opinion? First, it’s incredibly moist, thanks to a secret ingredient I’ll reveal later. Second, it’s bursting with real strawberry flavor. We’re not talking about artificial extracts here; we’re using fresh strawberries and strawberry puree for maximum impact. And third, it’s surprisingly easy to make! Even on busy weeknights, I can whip up this best strawberry cake ever without breaking a sweat.

I’ve tweaked and perfected this best strawberry cake ever over the years, adding little touches that make it extra special. For instance, I discovered that using cake flour instead of all-purpose flour gives the cake a lighter, more delicate texture. And a splash of lemon juice in the batter helps to brighten the strawberry flavor. These are the little things that transform a good cake into the best strawberry cake ever.

My family absolutely adores this cake. It’s become a tradition for birthdays, picnics, and really any excuse we can find to bake it. The smiles on their faces when they take that first bite is absolutely worth it. I hope it brings the same joy to your family. So, grab your apron, preheat your oven, and get ready to bake the best strawberry cake ever! Trust me, your family will thank you!

Ingredients

Okay, let’s talk ingredients. For this best strawberry cake ever, you’ll need:

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2 1/2 cups cake flour: This is key for a tender crumb. Don’t substitute all-purpose flour unless you absolutely have to.
1 1/2 cups granulated sugar: For sweetness, of course!
1 tablespoon baking powder: This helps the cake rise nice and tall.

1/2 teaspoon baking soda: Works with the baking powder to create a light, airy texture.
1 teaspoon salt: Balances the sweetness and enhances the other flavors.
1 cup (2 sticks) unsalted butter, softened: Make sure it’s softened, not melted!

4 large eggs: Adds richness and structure to the cake.
1 cup strawberry puree: This is the secret to intense strawberry flavor! I usually puree about 1 pint of fresh strawberries.
1/2 cup buttermilk: Adds moisture and tanginess. If you don’t have buttermilk, you can make your own by adding 1 1/2 teaspoons of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.

1 teaspoon vanilla extract: Enhances the other flavors.
1/2 teaspoon almond extract: This is optional, but I love the subtle nutty flavor it adds.
1 pint fresh strawberries, sliced: For decorating the cake.

Your favorite frosting: I personally prefer a cream cheese frosting, but any frosting will work.

A few notes on the ingredients for the best strawberry cake ever: I always use fresh, local strawberries when they’re in season. The flavor is just unbeatable. Look for strawberries that are bright red, plump, and fragrant. The stem should be fresh and green, indicating that they were recently picked. Avoid strawberries that are pale, mushy, or have signs of mold. However, frozen strawberries will work in a pinch. Just make sure to thaw them completely and drain off any excess liquid before pureeing.

For the butter, I always use unsalted butter so I can control the amount of salt in the cake. As for the buttermilk, I’ve found that the full-fat version gives the cake a richer flavor, but you can use low-fat buttermilk if you prefer. Buttermilk is a fantastic ingredient in baking because its acidity helps to tenderize the gluten in the flour, resulting in a more tender cake. If you don’t have buttermilk on hand, you can easily make a substitute by adding vinegar or lemon juice to regular milk. You can also check out “All About Strawberries” to learn more about the amazing berry we are using in our best strawberry cake ever recipe.

If you’re looking to cut down on sugar, you can try using a sugar substitute like stevia or monk fruit. However, keep in mind that this may affect the texture and flavor of the cake. Sugar not only adds sweetness but also contributes to the cake’s moisture and structure. Sugar substitutes may not provide the same benefits, so you might need to adjust the recipe accordingly. The best strawberry cake ever needs the right ingredients to taste the best. I like to get my baking supplies at a local store for the best prices.

One last tip: make sure all of your ingredients are at room temperature before you start baking. This will help them to combine more easily and create a smoother batter. Room temperature ingredients emulsify better, which means they blend together more evenly, resulting in a cake with a finer crumb and more uniform texture. Now that you have all your ingredients for your best strawberry cake ever ready, let’s get baking!

Step-by-Step Instructions

Alright, let’s get down to baking the best strawberry cake ever! Follow these simple steps, and you’ll have a delicious cake in no time. Baking a cake can seem intimidating, but with a little patience and attention to detail, you can create a masterpiece that everyone will enjoy.

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Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I know some people swear by parchment paper lining, but honestly, I’ve never had a problem with just greasing and flouring. However, parchment paper can be a lifesaver if you’re worried about the cake sticking to the pan. It creates a non-stick barrier that makes it easy to remove the cake after baking.
In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed. No one wants a pocket of baking soda in their slice of best strawberry cake ever! Whisking the dry ingredients together ensures that the baking powder and baking soda are evenly dispersed throughout the flour. This is essential for a cake that rises properly and has a consistent texture.

Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs. You can use a stand mixer or a hand mixer for this. I’ve even done it by hand in a pinch! The key here is to break down the butter into small pieces that are evenly distributed throughout the flour. This creates a tender crumb by preventing the gluten in the flour from developing too much.
In a separate bowl, whisk together the eggs, strawberry puree, buttermilk, vanilla extract, and almond extract. This is where that beautiful pink color starts to come in! Whisking the wet ingredients together ensures that they are properly emulsified. Emulsification is the process of combining two liquids that don’t normally mix, such as oil and water. In this case, the eggs act as an emulsifier, helping to bind the strawberry puree and buttermilk together.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough cake. When you add the wet ingredients to the dry ingredients, it’s important to mix until just combined. This means mixing until the flour disappears and the batter is smooth, but no longer. Overmixing develops the gluten in the flour, which can result in a tough, chewy cake.

Pour the batter into the prepared baking pan and spread it evenly. Now, here’s a little trick I learned from my grandma: gently tap the pan on the counter a few times to release any air bubbles. This will help to prevent the cake from sinking in the middle. The even texture of the best strawberry cake ever comes from this tip. Tapping the pan on the counter releases trapped air bubbles, which can cause the cake to rise unevenly or sink in the middle.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it! Ovens can vary, so it’s always best to start checking for doneness around the 30-minute mark. A golden brown color means the best strawberry cake ever is getting close to being ready! The baking time will vary depending on your oven, so it’s important to check for doneness using a wooden skewer or toothpick. Insert the skewer into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter on it, the cake needs to bake for a few more minutes.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This is important! If you try to frost the cake while it’s still warm, the frosting will melt. Trust me, I’ve learned this the hard way. Cooling the cake in the pan for a few minutes allows it to set slightly, which makes it easier to remove without breaking. Inverting the cake onto a wire rack allows it to cool completely and evenly.

Once the cake is completely cool, frost it with your favorite frosting and decorate with sliced fresh strawberries. I love using a simple cream cheese frosting for this cake. It’s tangy and complements the strawberry flavor perfectly. The fresh strawberries add a touch of elegance to the best strawberry cake ever. There are endless possibilities when it comes to frosting and decorating your strawberry cake. Get creative and have fun!
Slice, serve, and enjoy! This cake is best served fresh, but it will keep in the refrigerator for up to 3 days. Store leftover cake in an airtight container in the refrigerator to keep it moist and fresh.

One little tip I learned when making the best strawberry cake ever is that it’s important to make sure not to open the oven too early during baking, or you risk the cake sinking! Make sure the toothpick comes out clean to ensure doneness.

Serving Ideas

Okay, so you’ve baked the best strawberry cake ever! Now, how should you serve it? Here are a few ideas:

In my family, we usually keep it simple. A slice of cake with a dollop of whipped cream or a scoop of vanilla ice cream is always a winner. The cold cream against the moist cake is just heavenly! My kids love it with a sprinkle of rainbow sprinkles, because why not?

If you want to get a little fancier, you can try making a strawberry sauce to drizzle over the cake. Simply heat up some strawberry jam with a little bit of water and a squeeze of lemon juice. It adds an extra layer of strawberry flavor to the best strawberry cake ever. This is a really simple way to add to your best strawberry cake ever for a dessert your guests will love.

Another fun idea is to make individual strawberry shortcakes. Cut the cake into squares or circles and top with whipped cream and fresh strawberries. This is a great way to serve the cake at a party or gathering. For a potluck, I will slice up the best strawberry cake ever and have the whipped cream and cut strawberries off to the side.

For a more elegant presentation, you can layer the cake with frosting and strawberries in a trifle bowl. This is a beautiful way to showcase all the different textures and colors of the cake. This is also a great idea if you want to make the cake ahead of time, as the trifle can be assembled a day or two in advance. The best strawberry cake ever can be elevated with an elegant presentation like this.

This best strawberry cake ever is the perfect cake to bring to any gathering. Everyone will ask you for the recipe! I find that if you eat it cold it is best, but that is just my personal opinion. This cake is also great after a long week and you want to curl up with a blanket and a movie.

No matter how you choose to serve it, this best strawberry cake ever is sure to be a hit! If you want to know what else goes well with strawberries, check out “Strawberry Nutrition Facts”.

FAQs

Okay, let’s tackle some frequently asked questions about this best strawberry cake ever:

Q: Can I use frozen strawberries instead of fresh strawberries?

A: Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before pureeing. Frozen strawberries might not have quite as much flavor as fresh strawberries, but they’ll still work in a pinch.

Q: Can I make this cake ahead of time?

A: Absolutely! This cake is actually even better the next day, as the flavors have had time to meld together. Just make sure to store it in an airtight container in the refrigerator. This helps make the best strawberry cake ever because the flavors get to combine!

Q: Can I freeze this cake?

A: Yes, you can freeze the cake, unfrosted. Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then frost it. The best strawberry cake ever should be properly frozen to keep it fresh!

Q: Can I use a different type of frosting?

A: Of course! I personally love cream cheese frosting with this cake, but you can use any frosting you like. Vanilla buttercream, chocolate ganache, or even just a simple dusting of powdered sugar would all be delicious. Play around with it and find your favorite! There are endless possibilities to make the best strawberry cake ever just the way you like it!

Q: My cake sank in the middle. What did I do wrong?

A: There are a few reasons why your cake might have sunk. First, make sure you didn’t overmix the batter. Overmixing can develop the gluten in the flour, which can lead to a tough cake that sinks. Second, make sure your oven is at the correct temperature. An oven that is too hot can cause the cake to rise too quickly and then sink. Third, avoid opening the oven door too frequently while the cake is baking, as this can cause the temperature to fluctuate and the cake to sink. And the best strawberry cake ever will not have sunken in the middle if you follow all of these steps!

Q: My cake is dry. What can I do to fix that?

A: A dry cake is never fun! To prevent a dry cake, make sure you’re using enough liquid in the batter. You can also try adding a little bit of oil to the batter, as this will help to keep the cake moist. And of course, be careful not to overbake the cake! This best strawberry cake ever is meant to be moist!

Q: Can I make this cake gluten-free?

A: Yes, you can! Simply substitute the cake flour with a gluten-free flour blend. Just make sure to use a blend that is specifically designed for baking. This is a perfect idea to make the best strawberry cake ever for your friends with gluten allergies!

Q: Can I add chocolate chips to this cake?

A: I mean, why not?! Chocolate and strawberries are a classic combination. Just fold in about 1 cup of chocolate chips to the batter before pouring it into the pan. This could make the best strawberry cake ever!

Q: How do I store leftover cake?

A: To keep your leftover cake fresh, store it in an airtight container in the refrigerator. It will keep for up to 3 days. This best strawberry cake ever should be stored in a place where the kids won’t get to it!

Conclusion

So there you have it – my recipe for the best strawberry cake ever! It’s a cake that’s near and dear to my heart, and one that I hope you and your family will enjoy as much as we do. It’s become a staple in our house. The smile on my kids’ faces when they take the first bite makes my heart full! I know it will be for you too!

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Before you head off to the kitchen, here are a few final tips to keep in mind:

Always use fresh, high-quality ingredients. This makes a world of difference in the flavor and texture of the cake.

Don’t overmix the batter. Overmixing can lead to a tough cake. Mix until just combined.
Bake the cake until it’s golden brown and a wooden skewer inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will prevent the frosting from melting.

Consider Strawberry Crunch Poke Cake and Strawberry Shortcake Puppy Chow if you have extra strawberries.

One of my favorite memories of this best strawberry cake ever is from my daughter’s 8th birthday. She requested this specifically and it was gone in minutes. Everyone raved about how delicious it was, and Lily felt so special. Those are the moments that make baking worthwhile, don’t you think?

This best strawberry cake ever also reminds me of summertime and picnics! It is a perfect cake to make when you want to bring a dessert that everyone will love. I love to see everyone enjoying it.

I truly hope this recipe brings a little bit of joy to your kitchen and your family. Remember, baking is all about having fun and creating memories. Don’t be afraid to experiment and make it your own! I can’t wait to see if your family thinks this is the best strawberry cake ever.

Happy baking, friends! And please, let me know how it turns out for you! Share your photos and stories – I can’t wait to see what you create!

1 Secret for Amazing Best Strawberry Cake Ever

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This strawberry cake is the best you’ll ever have! It’s moist, flavorful, and bursting with fresh strawberry taste.

Author: Kiera
Prep Time: 20 minutes
Cook Time: 35 minutes

Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert

Method: Baking
Cuisine: American

Ingredients

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2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt

1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 cup milk

2 large eggs
1 teaspoon vanilla extract
1 cup fresh strawberry puree

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add butter, oil, and milk to the dry ingredients. Beat until combined.

Add eggs and vanilla extract. Beat for 2 minutes.
Stir in strawberry puree until just combined.
Pour batter into prepared pan.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Frost with your favorite frosting.