Strawberry Cake Recipe – Easy Layered Strawberry Delight

Last Updated on 1 month by Neha Deshmukh

Strawberry Cake Recipe – Easy Layered Strawberry Delight

Hey everyone! If you’re anything like me, the aroma of a freshly baked cake instantly makes everything better. And this Strawberry Cake? It’s a little slice of sunshine, perfect for brightening up any day. I first made this for my niece’s birthday, and it was a huge hit – seriously, she asked for it again the very next week! It looks impressive, but trust me, it’s totally achievable, even if you’re not a baking pro. Let’s get started!

Why You’ll Love This Recipe

This Strawberry Cake isn’t just pretty; it’s bursting with real strawberry flavour. The layers are light and fluffy, soaked with strawberry goodness, and the frosting is just the right amount of sweet. It’s a little bit special, a little bit comforting, and completely delicious. Plus, the vibrant pink layers make it a showstopper!

Ingredients

Here’s what you’ll need to create this strawberry dream:

• ?? cup + 1 ?? tablespoons Cake flour (approx. 125g + 15g)
• 1 ?? teaspoons Baking powder (approx. 5ml)
• ?? teaspoon Salt (approx. 2.5ml)
• ?? cup + 1 tablespoon Sugar (approx. 150g + 15g)
• 4 ?? tablespoons Unsalted butter, softened (approx. 60g)
• 2 large Egg whites
• ??- cup Strawberry puree (approx. 120ml – 180ml)
• 1 ?? tablespoon Milk (approx. 15ml)
• ?? teaspoon Vanilla extract (approx. 2.5ml)
• ?? teaspoon Strawberry extract (approx. 2.5ml)

Ingredient Notes

Let’s talk ingredients – a few little things that make all the difference!

• Strawberry Puree Preparation: This is where the magic happens! Macerating the chopped strawberries with sugar overnight really intensifies the flavour. Then, simmering and straining gives you a smooth, concentrated puree. You’ll need about ?? cup (around 120-180ml) for the cake.
• Cake Flour Usage: Cake flour has a lower protein content than all-purpose flour, resulting in a more tender crumb. If you don’t have cake flour, you can make a substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch.
• Strawberry Extract – a key flavour enhancer: Don’t skip this! It really boosts the strawberry flavour, especially when using pureed strawberries which can sometimes lose intensity during baking. A little goes a long way, so stick to the ?? teaspoon.

Step-By-Step Instructions

Alright, let’s bake!

1. First, prepare your strawberry puree. Chop about a pound of strawberries, mix with sugar, and let it sit overnight. The next day, simmer for 20-25 minutes, blend until smooth, and strain to remove the seeds. Reduce to ?? cup.
2. Preheat your oven to 350??F (175??C). Grease and flour three 4.5-inch cake pans. This is crucial to prevent sticking!
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This takes a bit of elbow grease, but it’s worth it!
4. Gradually add the sifted dry ingredients (flour, baking powder, and salt) to the butter mixture, mixing until just combined. Don’t overmix!
5. In a separate bowl, whisk together the strawberry puree, milk, vanilla extract, strawberry extract, and egg whites.
6. Gently incorporate the wet ingredients into the batter. Divide the batter into three portions and tint each with red food coloring for a beautiful layered effect.
7. Pour the batter into the prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. For extra moisture, wrap them tightly and freeze overnight!

Expert Tips

• Room Temperature is Key: Make sure your butter and eggs are at room temperature for a smoother batter.
• Don’t Overbake: Overbaking will result in a dry cake. Keep a close eye on it!
• Cool Completely: Ensure the cakes are completely cool before frosting, or the frosting will melt.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend Priya is vegan and loves this cake! Simply use an egg replacer (like flax eggs) and plant-based milk and butter. It works beautifully!
• Gluten-Free Adaptation: For a gluten-free version, use a good quality gluten-free flour blend. I’ve had success with blends that include xanthan gum.
• Spice Level: N/A – This cake is all about the strawberry!
• Festival Adaptations: This cake is perfect for birthdays, Valentine’s Day, or any celebration where you want to impress.

Serving Suggestions

This cake is lovely on its own, but a dollop of whipped cream or a sprinkle of fresh strawberries takes it to the next level. It pairs beautifully with a cup of tea or a glass of milk.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions:

1. Can I make this cake ahead of time? Absolutely! You can bake the cake layers a day or two in advance and freeze them. Just thaw them completely before frosting.
2. What is the best way to ensure a moist strawberry cake? Freezing the layers overnight after baking is a game-changer! It helps retain moisture.
3. Can I use fresh strawberries instead of making a puree? While you can, the puree provides a more intense strawberry flavour and a smoother texture.
4. What type of food coloring gives the best red hue? Gel food coloring is your best bet. It’s more concentrated and won’t add extra liquid to the batter.
5. How can I prevent the cake layers from sticking to the pan? Grease and flour the pans thoroughly! You can also line the bottoms with parchment paper circles.