Oh my goodness, let me tell you about *the best strawberry cake ever*! This cake is like a slice of sunshine on a plate. Seriously, every bite is bursting with fresh strawberry goodness, and the moist, fluffy cake just melts in your mouth. It’s become a staple in my home, especially during strawberry season when those little gems are at their peak. Trust me, once you taste this cake, you’ll understand why it’s my go-to dessert for everything from birthdays to just-because celebrations.

The combination of fresh strawberries and a super soft cake is irresistible, and it’s so simple to whip up! I remember the first time I made it; I had a bunch of strawberries just begging to be used, and I thought, “Why not?” I ended up with a cake that was a hit with my family and friends. Now, they always ask for it at gatherings! Plus, it’s so easy to customize—add a layer of strawberry jam for an extra punch or top it with whipped cream like I do for a dreamy finish. You really can’t go wrong!

So, grab your mixing bowls and let’s dive into this delightful adventure of baking *the best strawberry cake ever*. You’re gonna love it!

Ingredients

Here’s what you’ll need to create *the best strawberry cake ever*. Make sure to gather these ingredients before you start for a smooth baking experience!

• 2 cups all-purpose flour – This is the base of our cake, giving it that lovely structure.
• 1 ½ cups granulated sugar – Sweetness is key! This will make your cake perfectly delightful.
• ½ cup unsalted butter, softened – Trust me, using softened butter makes for a creamier batter!
• 1 cup milk – Helps keep the cake moist and tender.
• 3 large eggs – These are essential for binding everything together and adding richness.
• 2 teaspoons baking powder – This will help our cake rise beautifully.
• 1 teaspoon vanilla extract – For that delicious flavor that complements the strawberries.
• 1 ½ cups fresh strawberries, chopped – The star of the show! Use ripe, juicy strawberries for the best flavor.
• 1 cup whipped cream for frosting – This adds a light and airy finish to your cake.

How to Prepare the Best Strawberry Cake Ever

Alright, let’s get down to the nitty-gritty of making *the best strawberry cake ever*! I promise, it’s easier than you think, and I’m here to guide you every step of the way. So, let’s roll up our sleeves and get baking!

Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures your cake bakes evenly and rises beautifully. Nobody wants a flat cake, right? So, go ahead and get that oven nice and toasty while you prepare your ingredients!

Prepare the Dry Ingredients

In a medium bowl, mix together your 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt (if you’re using it). Just whisk them together until they’re well combined. This step is crucial because it helps distribute the baking powder evenly, ensuring your cake rises just right!

Cream the Butter and Sugar

Now, let’s move on to the fun part! In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar. Use an electric mixer on medium speed for about 3-5 minutes until it’s light and fluffy. You want it to look almost pale in color—that’s how you know you’re on the right track!

Mix in Eggs and Vanilla

Next, add in those 3 large eggs, one at a time, mixing well after each addition. Then, pour in 1 teaspoon of vanilla extract for that delicious aroma. Keep mixing until everything is well combined; you’ll want a smooth, creamy texture here!

Combine Wet and Dry Ingredients

Now it’s time to bring it all together! Gradually add the dry mixture to your butter-sugar mixture, alternating with 1 cup of milk. Start with a third of the dry ingredients, mix until just combined, then add half the milk, and repeat until everything is combined. Be careful not to overmix, or your cake might turn out dense. We want it light and fluffy!

Fold in Fresh Strawberries

Now for the pièce de résistance—gently fold in your 1 ½ cups of chopped fresh strawberries. I like to use a spatula for this so I can be extra gentle, preserving those lovely chunks of strawberry. You want to make sure they’re evenly distributed without breaking them up too much!

Pour Batter and Bake

Grease your cake pans (two 9-inch round pans work perfectly) with a little butter or non-stick spray. Then, pour the batter evenly into the prepared pans. Pop them in the oven and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Oh, that smell wafting through your kitchen will be divine!

Cool and Frost

Once baked, take the cakes out of the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. Once cooled, it’s time for the fun part—frosting! Spread that lovely whipped cream over the top of one layer, place the second layer on top, and finish with more whipped cream on top. Enjoy the glorious sight of your masterpiece!

And there you have it! The process might seem a bit detailed, but I promise it’s all worth it for *the best strawberry cake ever*! Happy baking!

Tips for Success

Now that you’re all set to bake *the best strawberry cake ever*, I want to share some of my favorite tips for making sure your cake turns out absolutely perfect! Trust me, these little nuggets of wisdom can make a world of difference.

• Use Fresh Strawberries: This one’s a no-brainer! The quality of your strawberries is key to flavor. Look for ripe, sweet strawberries that are vibrant in color. If you can, get them from a local farmer’s market for the best taste.
• Measure Carefully: Baking is a science, so be sure to measure your ingredients accurately. I always use the spoon-and-level method for flour—spoon it into your measuring cup and level it off with a knife for the perfect amount!
• Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, and we want it light and fluffy. It’s like a gentle hug for your batter!
• Check for Doneness: Ovens can vary, so keep an eye on your cake as it bakes. Start checking for doneness a few minutes before the suggested time. A toothpick should come out clean or with a few moist crumbs, but not wet batter.
• Cool Completely: Letting your cakes cool completely before frosting is essential. If you frost while they’re warm, the whipped cream can melt and slide off. Patience is key here, my friend!
• Layer It Up: For an extra special touch, consider adding a layer of strawberry jam between the cake layers. It adds a delightful burst of flavor and makes it look so pretty when you slice into it!

With these tips in your baking toolkit, you’re well on your way to creating a strawberry cake that’s not just good, but the best ever! Happy baking, and get ready to impress everyone with your delicious creation!

Nutritional Information

Now, let’s talk about the nutritional info for each slice of *the best strawberry cake ever*! I know, it’s tempting to just dive into the deliciousness without thinking about the numbers, but it’s good to be informed. Here’s what you can expect per slice:

• Calories: 320
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Sugar: 22g
• Protein: 4g
• Cholesterol: 80mg
• Sodium: 150mg

Keep in mind that these values can vary a bit depending on the exact ingredients you use, especially with the strawberries and whipped cream. So, feel free to indulge a little—after all, you’re enjoying a slice of pure joy! Just remember, moderation is key if you want to keep that balance in your treats. Happy indulging!

FAQ About the Best Strawberry Cake Ever

Got questions about *the best strawberry cake ever*? Don’t worry, I’ve got you covered! Here are some of the most common questions I get, along with my personal answers to help you out.

Can I use frozen strawberries instead of fresh?
While fresh strawberries are always best for flavor and texture, you can use frozen strawberries in a pinch. Just make sure to thaw them and drain any excess liquid before folding them into the batter. They might make your cake a bit wetter, so keep that in mind!

How do I store leftover cake?
If you have any leftovers (which is rare, trust me!), store them in an airtight container in the refrigerator. They’ll stay fresh for about 3-4 days. Just remember to let it come to room temperature before serving for the best taste!

Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just cool it completely, wrap it tightly in plastic wrap, and store it in the fridge. Frost it right before serving for that fresh-from-the-oven taste!

What can I use for frosting if I don’t have whipped cream?
If you’re out of whipped cream, no worries! You can use cream cheese frosting, buttercream, or even a simple glaze made from powdered sugar and milk. Each option will give your cake a delicious twist!

Can I substitute any ingredients?
Yes, you can make some substitutions! For example, you can use almond milk instead of regular milk if you’re lactose intolerant. For a lighter version, consider using applesauce instead of some of the butter. Just remember, substitutions can change the final texture and flavor a bit, so experiment carefully!

These answers should help clear up any uncertainties you might have about making *the best strawberry cake ever*. Now, get ready to bake and enjoy every delicious bite!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and straightforward ingredients, you’ll be whipping up this cake in no time—perfect for bakers of all skill levels!
• Fresh Flavor: The combination of juicy strawberries and light, fluffy cake creates a delightful taste that’s hard to resist. It’s like summer on a plate!
• Perfect for Any Occasion: Whether it’s a birthday, picnic, or just a cozy night at home, this cake is always a hit. Everyone loves a slice of strawberry goodness!
• Customizable: You can easily add your own twist, like layers of strawberry jam or a sprinkle of lemon zest, making it uniquely yours.
• Impressive Presentation: The vibrant strawberries and luscious whipped cream make this cake a showstopper that’s sure to wow your guests!
• Leftover Friendly: If you happen to have any leftovers (which is rare!), it keeps well in the fridge for several days, so you can enjoy it even longer!

The Best Strawberry Cake Ever: 5 Secrets to Perfection

---

• Author: Julia marin
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This is the best strawberry cake ever. It combines fresh strawberries with a moist cake for a delightful dessert.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 ½ cups fresh strawberries, chopped
• 1 cup whipped cream for frosting

---

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until fluffy.
4. Add eggs and vanilla to the butter mixture, mixing well.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk.
6. Fold in chopped strawberries.
7. Pour the batter into greased cake pans.
8. Bake for 30-35 minutes or until a toothpick comes out clean.
9. Let the cakes cool before frosting with whipped cream.

Notes

• Use fresh strawberries for best flavor.
• Store leftover cake in the refrigerator.
• Try adding a layer of strawberry jam between the cake layers for extra flavor.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg

Keywords: the best strawberry cake ever