Strawberry Cake

Strawberry Cake is an easy one layer cake full of fresh strawberries, perfect for a taste of summer.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Cooling Time 20

Total Time 1 15

Servings serves 8-10

Calories 441kcal

Author Toni Dash

Ingredients

Strawberry Cake

2 cups All-Purpose Flour (regular or measure-for-measure Gluten-Free Flour blend)
¼ teaspoon Salt
1 teaspoon Baking Powder
10 tablespoons Unsalted Butter room temperature
1 1/3 cups Granulated Sugar
2 large Eggs
¾ cup Milk (whole, 2 % or non-fat all work)
1 ½ cups Strawberries chopped, plus more for garnish

Buttercream Cream Cheese Frosting

¼ cup Unsalted Butter room temperature
4 ounces Cream Cheese room temperature
1 1/4 cups Confectioner's (powdered) Sugar
1 teaspoon Vanilla Extract
1 teaspoon Heavy Cream

Instructions

Strawberry Cake

Preheat oven to 350 degrees. Grease and flour an 8-inch round cake pan. See notes for my preferred cake pan prep.
In a small bowl whisk together flour, baking powder, and salt. Set aside.
In a large bowl or bowl of a standing mixer cream together butter and sugar until smooth.
Add eggs, one at a time, and beat just until incorporated.
With the mixer running on low, alternate adding the flour mixture and the milk gradually, starting and ending with the flour mixture. Mix only until just combined; do not overmix.
Fold diced strawberries into the batter.
Pour batter into the prepared pan and baking for 35-45 minutes or until a toothpick is inserted and comes out clean.
Allow to cool for 5 minutes in the pan. Turn out onto a cooling rack to cool completely. NOTE: Cool completely before frosting.

Buttercream Cream Cheese Frosting

Cream together the butter and cream cheese until smooth.
Add the powdered sugar, vanilla extract, and heavy cream; beat until smooth.
Frost cooled cake with frosting and garnish with whole or halved strawberries.

Notes

Substituting Frozen/Thawed Strawberries

Frozen, thawed strawberries can be substituted. Toss them in a little bit of flour before adding them to the batter (this helps them not stick together).

Making Cupcakes

Prepare the batter as described. Line a muffin tin with cupcake liners. Fill 2/3's full. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Frost after they are fully cooled. Approximate yeild: 12 cupcakes.

Making Muffins

This batter is not overly sweet and could be used to make muffins too. Prepare the mix as directed and baking instructions above for cupcakes. Do not frost.

Flour

This recipe has been tested with regular all-purpose (gluten) flour and gluten-free measure-for-measure flour. It's delicious both ways.

Nutrition