Step-by-step instructions
Let’s walk through the steps to prepare this delightful cake:
Preheat Your Oven: Set it to 350°F (175°C) and grease and flour a 9×5 inch loaf pan or an 8-inch square pan.
Mix the Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt.
Combine the Wet Ingredients: In another bowl, beat the eggs and then mix in the sugar, oil, milk, strawberry puree, and vanilla extract until well combined.
Combine Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Remember, a few lumps are perfectly fine!
Add Strawberries: Carefully fold in the chopped strawberries, taking care not to crush them.
Bake the Cake: Pour your batter into the prepared pan. Bake for 45-50 minutes if using the loaf pan, or for 35-40 minutes for the square pan, until a toothpick inserted comes out clean.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frosting Preparation:
For the cream cheese frosting, beat the cream cheese and butter together until fluffy. Gradually add the powdered sugar and vanilla. If desired, mix in the strawberry puree until smooth and creamy.
Assemble: Once the cake is cool, generously spread the frosting on top, add sliced fresh strawberries, and if you like, drizzle with strawberry glaze or dust with powdered sugar.
Best ways to enjoy it
This strawberry cake is versatile in how you serve it. Here are a few ideas to enhance your enjoyment:
- Plate it Pretty: Serve individual slices on colorful plates with fresh strawberries on the side.
- Add a Scoop: A scoop of vanilla or strawberry ice cream complements the cake’s flavors beautifully.
- Pair with Beverages: Enjoy it with a cup of coffee, tea, or a refreshing lemonade for a delightful afternoon treat.
How to store & freeze
To keep your leftover Strawberry Cake fresh, here are some handy tips:
- Refrigerate: Store covered in the fridge for up to 3-5 days. The cream cheese frosting can keep well for a few days, but consume it sooner for the best flavor.
- Freeze: If you want to save it for later, wrap slices tightly in plastic wrap and aluminum foil, or place them in an airtight container. It’s best consumed within three months but can last up to six months if frozen well.
- Thawing: When ready to eat, thaw the cake overnight in the refrigerator before serving.
Pro chef tips
Enhance your baking experience with these practical cooking tips:
- Fresh Strawberries: Always opt for ripe, in-season strawberries to amplify the flavor.
- Don’t Overmix: Avoid overmixing the batter to ensure your cake remains fluffy and tender.
- Chill Your Ingredients: If possible, use room temperature eggs and dairy for optimal mixing and texture.
- Experiment: Don’t shy away from playing with flavors. Consider adding a hint of lemon zest to brighten the cake.
Creative twists
Feeling adventurous? Here are some variations to try with your Easy Homemade Strawberry Cake:
- Chocolate Dipped Strawberries: Create an indulgent twist by topping your cake with chocolate-dipped strawberries.
- Lemon Cream Cheese Frosting: For a citrusy zing, add lemon juice and zest to the frosting instead of strawberry puree.
- Mixed Berry Cake: Combine strawberries with raspberries or blueberries for a mixed berry delight.
- Vegan Option: Substitute eggs with flax eggs and use coconut or almond milk for a vegan-friendly version.
Common questions
What is the prep time for this cake?
The total prep time for this Easy Homemade Strawberry Cake is about 20-30 minutes, with an additional 45-50 minutes of baking.
Can I use frozen strawberries?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them well to avoid excess moisture in the batter.
How should I store leftover cake?
Store leftover strawberry cake in the refrigerator for up to 3-5 days. You can also freeze slices for longer storage.
With this Easy Homemade Strawberry Cake recipe, you’ll surely impress family and friends while indulging in a little slice of summer. Happy baking!
