Moist Strawberry Cake Recipe
A light and airy strawberry cake recipe that uses strawberry reduction to enhance its flavor. And yet, a simple and easy recipe you will want to make repeatedly. Delicious on its own but even better when filled and frosted for a celebration. Perfect to cover with fondant or stacked for tiered cakes.
This is one of my kids’ favorite cakes. Every time I had an order for this strawberry cake I would make an additional mini one on the side. The best part about this cake is that it is absolutely delicious on its own!
It is also a very versatile cake. You can use it with frosting as well as fillings such as strawberries or other fruit fillings. Try strawberry mousse filling or whipped cream frosting for a light dessert.
If you need a stable cake to stack at the bottom of a 4 tier wedding cake? This is it! I have used it to cover with fondant as well as modeling chocolate.
Ingredients and substitutes
- Strawberries – you can use fresh or frozen strawberries for the reduction. Frozen strawberries may retain excess moisture so you will need to reduce it for a few minutes longer.
- Flour – I like to use all-purpose flour when I use fruit purees as it adds more stibility to the cake.
- Sour cream – while Greek yogurt is a great substitue for sour cream, you can aso make your own at home.
- Vanilla – I think vanilla extract is always a great addition to strawberry extracts. Just helps bring out the flavor of the cake.
- Fat – a combination of butter and oil makes this cake stable as well as light and airy.
Tips for Success
- Use Fresh Strawberries: Opt for fresh, ripe strawberries for the best flavor. Avoid using frozen or overly ripe strawberries, as they can affect the texture and taste of the cake.
- Prepare a Strawberry Reduction: To intensify the strawberry flavor, prepare a strawberry reduction by simmering fresh strawberries with a little sugar until they break down and thicken. Allow it to cool completely before adding it to the cake batter.
- Combine Oil and Butter: Using a combination of oil and butter provides the cake with both moisture and flavor. The oil ensures a moist crumb, while the butter adds a rich taste. Be sure both the oil and butter are at room temperature for proper incorporation.
- Room Temperature Ingredients: Have your eggs and dairy ingredients (buttermilk) at room temperature to promote even mixing and a smoother batter.
- Properly Measure Dry Ingredients: Use a kitchen scale to accurately measure dry ingredients like flour, sugar, and baking powder. Accurate measurements are crucial for the cake’s texture.
- Don’t Overmix: Overmixing the cake batter can lead to a dense texture. Mix the ingredients until just combined to avoid overworking the gluten in the flour.
- Fold in Strawberry Reduction: Gently fold the cooled strawberry reduction into the cake batter. This should be done with a spatula rather than an electric mixer to maintain the strawberry’s chunkiness and flavor.
- Use Cake Flour: Cake flour results in a lighter, more tender crumb. If you don’t have cake flour, you can substitute two tablespoons of all-purpose flour with cornstarch for every cup of flour.
- Grease and Flour Cake Pans: Ensure your cake pans are well-greased and floured or use parchment paper to prevent the cake from sticking.
- Evenly Distribute Batter: – Divide the cake batter evenly between the cake pans for even layers. You can use a kitchen scale for precision.
- Avoid Overbaking: – Check for doneness by inserting a toothpick into the center of the cakes. It should come out clean or with a few moist crumbs but not wet. Overbaking can lead to a dry cake.
- Cool Completely: – Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Frosting a warm cake can cause the frosting to melt and become runny.
- Frost Creatively: – Consider frosting your strawberry cake with a strawberry-flavored cream cheese frosting or a simple vanilla frosting. Decorate with fresh strawberries or strawberry slices for an extra touch of freshness and visual appeal.
Frequently asked questions
How long will this cake keep?
Unfrosted this cake will keep at room temperature for 3 to 4 days. Well wrapped in the fridge it will keep for a week. It can also be frozen for up to a month. Once frosted, it will keep at room temperature for 2 to 3 days. In the fridge for a week and can be frozen for up to a month.
How to freeze cakes?
If you can’t use a cake immediately, I always recommend freezing rather than chilling. I find the freeze does a better job of locking in moisture as compared to the fridge.
Wrap the cake well in plastic wrap, then in parchment paper. If you plan to freeze it for longer, wrap it in aluminum foil again. The parchment will prevent freezer burns while the aluminum will keep the smell of other foods from getting into the cake.
Description
A light and airy strawberry cake recipe that uses strawberry reduction to enhance its flavor. And yet, a simple and easy recipe you will want to make over and over again. Delicious on its own but even better when filled and frosted for a celebration. Perfect to cover with fondant or stacked for tiered cakes.
Equipment /Tools
- Stand-mixer
- Saucepan
- Measuring cups and spoons
Ingredients
Makes 2 x 8-inch round cakes. You can use ½X for 6-inch round cakes and 2X for 10-inch cakes
Strawberry reduction
- 8 oz (226 g) Strawberries Fresh or frozen
- 1 tsp Lemon juice
- 1 tbsp Sugar
- ⅛ tsp Salt
Cake batter
- ¼ cup (60 g) Butter unsalted, room temperature
- ¼ cup (60 ml) Cooking oil
- 1½ cup (300 g) Sugar
- 2 cups (250 g) All-purpose flour
- 2 Eggs large
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- ½ cup (120 ml) Strawberry reduction prepared above
- ¼ cup (60 ml) Sour cream
- ¼ tsp Lemon zest (optional)
- 1 tsp Strawberry extract
- 1 tsp Vanilla extract
- 2 drops Pink food gel color (optional)
Buttercream Frosting
- 1 cup (227 g) Butter unsalted, room temperature
- 4 cups (480 g) Powdered sugar
- 1 tsp Vanilla extract
- 1 tsp Strawberry extract (Optional)
- ½ cup (120 ml) Strawberry reduction or milk (optional)
- 2 drops Pink food gel color (Optional)
Simple syrup
- ½ cup (100 g) Sugar
- 1 cup (240 ml) Water
- ¼ tsp Lemon juice
ADJUST SERVINGS HERE – 12 Servings
Instructions
Strawberry reduction
- Wash, clean, and hull the strawberries. Pulse them in a food processor until smooth.
- Place the puree in the saucepan with lemon juice, sugar, and salt. Cook on medium-low until the mixture has reduced to less than half. Stir often to prevent burning. Remove from heat and let cool completely.8 oz Strawberries, 1 tsp Lemon juice, 1 tbsp Sugar, ⅛ tsp Salt
Cake Batter
- Preheat the oven to 325°F /165°C/ Gas Mark – 3. Grease and line 2 x 8-inch round cakes pans with parchment paper.
- Dry ingredients – Sift together the flour, baking powder, baking soda, and salt.2 cups All-purpose flour, 1 tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt
- In the bowl of a stand mixer with the paddle attachment, cream the butter, sugar, and oil. Whip for 2 to 3 minutes until light and fluffy.¼ cup Butter, ¼ cup Cooking oil, 1½ cup Sugar
- Next add the eggs, one at a time. Followed by the lemon zest, vanilla, and strawberry extract. Pro tip– adding eggs one at a time will prevent the eggs from curdling. If the batter does curdle just add a tablespoon of flour to help stabilize it.2 Eggs, ¼ tsp Lemon zest, 1 tsp Strawberry extract, 1 tsp Vanilla extract
- Next, add the flour, strawberry reduction, and sour cream in three batches. Followed by the gel food color. Combine well but do not over mix. Pro tip – we do not want to activate the gluten in the flour so work gently once you add the flour.½ cup Strawberry reduction, ¼ cup Sour cream, 2 drops Pink food gel color
- Pour the cake batter into the prepared cake pans. Bake on the middle rack for 20 to 25 minutes or until a skewer inserted in the center comes out clean. Pro tip – using baking/ cake strips for your pans will prevent a dome and excess caramelization around the edges which looks better for layer cakes.
- Cool in the pan for 10 minutes then invert onto a cooling rack to cool completely. Pro tip – always cool cakes completely before decorating otherwise the frosting will melt on warm cakes.
Buttercream frosting
- Cream butter with the strawberry reduction and whipping cream. (adding stawberry reduction now will give a smoother buttercream)1 cup Butter, 1 tsp Vanilla extract, 1 tsp Strawberry extract
- Then, add the salt, and powdered sugar one cup at a time. Once all the powdered sugar is in add the strawberry reduction or milk, extracts, and pink gel food color.4 cups Powdered sugar, ½ cup Strawberry reduction, 2 drops Pink food gel color
- Continue to whip for 2 to 3 minutes until the buttercream is pale but light and fluffy.
Simple syrup
- To prepare the simple syrup, boil the sugar, water, and lemon juice in a saucepan over medium heat. Once all the sugar is dissolved, boil a minute more – then cool completely.½ cup Sugar, 1 cup Water, ¼ tsp Lemon juice
Asssemble
- Using a bread knife or cake leveler, level each cake layer by cutting the domes off. Brush each layer with simple syrup. Pro tip – Watch a video – how to level, torte, and fill cake like a pro.
- Place the first layer on the cake board or cake stand. Add a dollop of buttercream and spread evenly with an offset spatula. Then, place the second layer on top. Chill the cake for 15 minutes. Pro tip – chilling the cake will help hold the two layers together and prevent them from moving while frosting the outside.
- Add more frosting on the top and sides of the cake. Smooth the buttercream as best you can. Pro tip – an offset spatula for the top and a straight-edged spatula for the sides of the cake does a better job of smoothing. You can also dip a bench scraper in warm water for final smoothing
- Transfer any remaining buttercream to a piping bag with a piping tip. Pipe a border on the top and bottom of the cake. Alternatively, this cake can be coved with fondant as well.
Recipe Notes
- Use Fresh Strawberries: Opt for fresh, ripe strawberries for the best flavor. Avoid using frozen or overly ripe strawberries, as they can affect the texture and taste of the cake.
- Prepare a Strawberry Reduction: To intensify the strawberry flavor, prepare a strawberry reduction by simmering fresh strawberries with a little sugar until they break down and thicken. Allow it to cool completely before adding it to the cake batter.
- Combine Oil and Butter: Using a combination of oil and butter provides the cake with both moisture and flavor. The oil ensures a moist crumb, while the butter adds a rich taste. Be sure both the oil and butter are at room temperature for proper incorporation.
- Room Temperature Ingredients: Have your eggs and dairy ingredients (buttermilk) at room temperature to promote even mixing and a smoother batter.
- Properly Measure Dry Ingredients: Use a kitchen scale to accurately measure dry ingredients like flour, sugar, and baking powder. Accurate measurements are crucial for the cake’s texture.
- Don’t Overmix: Overmixing the cake batter can lead to a dense texture. Mix the ingredients until just combined to avoid overworking the gluten in the flour.
- Fold in Strawberry Reduction: Gently fold the cooled strawberry reduction into the cake batter. This should be done with a spatula rather than an electric mixer to maintain the strawberry’s chunkiness and flavor.
- Use Cake Flour: Cake flour results in a lighter, more tender crumb. If you don’t have cake flour, you can substitute two tablespoons of all-purpose flour with cornstarch for every cup of flour.
- Grease and Flour Cake Pans: Ensure your cake pans are well-greased and floured or use parchment paper to prevent the cake from sticking.
- Evenly Distribute Batter: – Divide the cake batter evenly between the cake pans for even layers. You can use a kitchen scale for precision.
- Avoid Overbaking: – Check for doneness by inserting a toothpick into the center of the cakes. It should come out clean or with a few moist crumbs but not wet. Overbaking can lead to a dry cake.
- Cool Completely: – Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Frosting a warm cake can cause the frosting to melt and become runny.
- Frost Creatively: – Consider frosting your strawberry cake with a strawberry-flavored cream cheese frosting or a simple vanilla frosting. Decorate with fresh strawberries or strawberry slices for an extra touch of freshness and visual appeal.
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Nutrition Information
Nutrition Facts
Moist Strawberry Cake Recipe
Amount Per Serving
Calories 312
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 81mg27%
Sodium 301mg13%
Potassium 120mg3%
Carbohydrates 37g12%
Fiber 0g0%
Sugar 21g23%
Protein 3g6%
Vitamin A 535IU11%
Vitamin C 6mg7%
Calcium 43mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Keywords – Moist Strawberry Cake, Strawberry Cake Recipe
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This is it. This is the one! I recently stopped using boxed cake mix because of a dairy allergy. So I’ve been making my cakes from scratch. OMG it is ridiculously hard to find a good cake recipe. This one is perfect! I am obsessed with this cake! The strawberry flavor is on point. Honestly the best strawberry cake I’ve ever had.
I only made minor changes. I used almond milk with vinegar instead of buttermilk and added a bit more strawberry flavoring. (I think the one I have is not very potent). Thank you for this amazing recipe!
Hey Lizzy .. You made my day with this beautiful comment .. Thankyou for loving this recipe as much as I do .. The almond milk substitute sounds interesting, gotta try it out myself soon !!