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The Irresistible Strawberry Cake: A Step-by-Step Culinary Delight

Are you ready to embark on a culinary adventure and create a delectable strawberry cake that will tantalize your taste buds? Look no further! In this comprehensive guide, we’ll take you through the history, tools needed, ingredients, step-by-step instructions, common pitfalls, and even answer your burning questions about this delightful step-by-step strawberry cake recipe. Let’s dive in and unlock the secrets to mastering this sweet treat!

History and Origins

The origins of the strawberry cake can be traced back to early home kitchens, where the combination of fresh strawberries and soft, moist cake became a symbol of homemade goodness. Over the years, this recipe has evolved, capturing the hearts and palates of dessert enthusiasts worldwide. Today, we bring you a step-by-step guide to recreate this classic in the comfort of your own kitchen.

Tools, People, and Cooking Time

Tools Needed:

  • Two 9-inch round cake pans
  • Parchment paper (optional)
  • Electric mixer
  • Medium mixing bowl
  • Large mixing bowl
  • Spatula
  • Wire racks

Number of People:

This recipe serves approximately 8-10 people.

Cooking Time:

Preparation: 30 minutes Baking: 25-30 minutes Cooling: 1 hour

Ingredients and Replacements


For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk, at room temperature
  • 1 and 1/2 cups fresh strawberries, finely chopped

For the Strawberry Frosting:

  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup fresh strawberry puree
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Extra fresh strawberries for decorating (optional)

Ingredient Replacements:

  • All-purpose flour: You can use cake flour for a lighter texture.
  • Granulated sugar: Brown sugar can be used for a subtle molasses flavor.
  • Whole milk: Substitute with buttermilk for added tanginess.
  • Fresh strawberries: Frozen strawberries can be used when fresh ones are unavailable.


  1. Preheat Oven and Prepare Cake Pans:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Sift Dry Ingredients:
    • In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Add Eggs and Vanilla:
    • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate Adding Dry and Wet Ingredients:
    • Gradually add the dry ingredients to the mixing bowl, alternating with the whole milk. Mix until just combined.
  6. Fold in Chopped Strawberries:
    • Gently fold in the finely chopped strawberries into the cake batter.
  7. Divide Batter and Bake:
    • Divide the batter equally between the prepared cake pans.
    • Bake for about 25-30 minutes or until a toothpick comes out clean.
  8. Cool the Cakes:
    • Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Prepare the Strawberry Frosting:
    • Beat the softened butter until creamy.
    • Gradually add powdered sugar, strawberry puree, vanilla extract, and a pinch of salt.
    • Beat until smooth and creamy.
  10. Frost the Cake:
    • Spread a layer of strawberry frosting on one cake layer.
    • Place the second layer on top and frost the entire cake.
  11. Decorate (optional):
    • Garnish with fresh strawberry slices or whole strawberries if desired.

Top 4 Mistakes and How to Avoid Them

1. Overmixing the Batter

  • Avoidance: Mix the batter just until ingredients are combined to maintain a light and fluffy texture.

2. Incorrect Oven Temperature

  • Avoidance: Use an oven thermometer to ensure accurate temperature and prevent under or over-baking.

3. Not Allowing Cakes to Cool Properly

  • Avoidance: Follow cooling times to prevent a soggy cake. Patience is key!

4. Rushing the Frosting Process

  • Avoidance: Gradually add ingredients to the frosting, ensuring a smooth and creamy consistency.


1. Can I use frozen strawberries instead of fresh ones?

  • Yes, you can substitute frozen strawberries, ensuring they are thawed and well-drained before use.

2. Can I make the cake in advance?

  • Absolutely! Bake the cakes in advance and store them in an airtight container. Frost just before serving.

3. Is buttermilk a suitable replacement for whole milk?

  • Yes, buttermilk can be used for a tangier flavor and tender crumb.

4. How do I store leftovers?

  • Store any remaining cake in an airtight container in the refrigerator to maintain freshness.

5. Can I freeze the cake?

  • Yes, you can freeze the unfrosted cakes for up to three months. Thaw in the refrigerator before frosting.


Congratulations! You’ve successfully navigated the intricacies of crafting a divine strawberry cake. From understanding its history to mastering the art of baking and frosting, this guide has equipped you with the knowledge to create a dessert that will leave a lasting impression. Share this delightful recipe with friends and family, and revel in the joy of creating a homemade masterpiece. Happy baking!

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