Strawberry Cake Recipe Clara quick dinners

This Strawberry Cake is a soft, moist, and fruity dessert made with real strawberries and topped with a creamy strawberry buttercream frosting. Perfect for birthdays, holidays, or any occasion that calls for a beautiful and flavorful centerpiece, this cake is a sweet celebration of summer’s best berry.

Why You’ll Love This Recipe

• Made with Real Strawberries: No artificial flavorings—just the fresh, natural taste of strawberries.
• Soft and Moist: The perfect crumb, thanks to a blend of strawberry reduction, oil, and butter.
• Gorgeous Color: A naturally pink hue with the option to deepen it using food coloring.
• Crowd-Pleaser: Great for gatherings, birthdays, or bridal showers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Strawberry Reduction:

• 2 cups fresh or frozen strawberries, hulled
• 1 tablespoon lemon juice
• 2 tablespoons sugar (optional)

Cake Batter:

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1½ cups granulated sugar
• ½ cup vegetable oil
• 4 large eggs, room temperature
• ¾ cup strawberry reduction (cooled)
• 1 teaspoon vanilla extract
• ½ cup buttermilk, room temperature
• Pink food coloring (optional)

Strawberry Buttercream:

• 1 cup unsalted butter, softened
• 33½ cups powdered sugar
• ¼ cup strawberry reduction (cooled)
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

Make the Strawberry Reduction:

1. In a saucepan, cook strawberries and lemon juice over medium heat until berries break down and release their juice, about 1015 minutes.
2. Blend until smooth, then return to pan and simmer until reduced by half. Let cool completely.

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Mix in the oil.
4. Beat in the eggs, one at a time, followed by vanilla and cooled strawberry reduction.
5. Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Add food coloring if using.
6. Divide batter between prepared pans and smooth tops.
7. Bake for 3035 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Strawberry Buttercream:

1. Beat butter until light and creamy.
2. Add powdered sugar one cup at a time, mixing well.
3. Mix in the strawberry reduction, vanilla, and salt. Beat until smooth and fluffy.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a generous layer of buttercream on top.
2. Add the second layer and frost the top and sides with remaining buttercream.
3. Garnish with fresh strawberries if desired.

Servings and Timing

• Servings: 1214 slices
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Cooling & Assembly: 1 hour
• Total Time: About 2 hours

Variations

• Strawberry Lemon Cake: Add lemon zest and swap buttermilk for lemon juice + milk.
• Strawberry Cream Cheese Frosting: Replace half the butter with cream cheese.
• Sheet Cake: Bake in a 9×13-inch pan for a simple single-layer version.

Storage/Reheating

• Storage: Store covered in the fridge for up to 4 days.
• Freezing: Wrap unfrosted cake layers in plastic and foil; freeze for up to 2 months. Thaw before frosting.
• Serving Tip: Let cake sit at room temperature for 2030 minutes before serving for best texture.

FAQs

Can I use frozen strawberries?

Yes, just thaw them first and drain excess liquid before making the reduction.

What’s the purpose of the strawberry reduction?

It concentrates the strawberry flavor without adding excess moisture to the batter or frosting.

Can I use strawberry jam instead?

For the cake, no. For the buttercream, yes—but it may make it slightly looser.

How do I know the cakes are done?

Insert a toothpick into the center—it should come out clean or with a few moist crumbs.

What type of food coloring should I use?

Gel food coloring works best for vibrant color without affecting the batter’s texture.

Can I make cupcakes with this batter?

Absolutely—bake for 1822 minutes at 350°F.

How can I make it dairy-free?

Substitute dairy-free butter and plant-based milk with lemon juice for the buttermilk.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend.

How far in advance can I make this cake?

You can bake the layers 12 days ahead and frost the day of serving.

Can I add chopped strawberries to the batter?

Yes, but toss them in a bit of flour first to prevent sinking.

Conclusion

This Strawberry Cake recipe is a show-stopping dessert that combines freshness, flavor, and beautiful presentation. Whether for a springtime celebration or just because, it’s a perfect way to enjoy the season’s sweetest berries. Once you make it, you’ll be looking for any excuse to bake it again.

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