Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or an 8-inch square pan.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In another bowl, beat the eggs until fluffy. Add the sugar, oil, milk, strawberry puree, and vanilla extract. Mix until everything is well incorporated.
- Carefully fold the dry ingredients into the wet mixture. Be gentle; a few lumps are perfectly fine.
- Gently fold in the chopped strawberries, taking care not to crush them.
- Pour the batter into your prepared pan, smoothing the top if necessary. Bake for 45-50 minutes in the loaf pan or 35-40 minutes in the square pan, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- For the cream cheese frosting, beat the softened cream cheese and butter together until fluffy. Gradually add in the powdered sugar and vanilla, mixing until smooth. If you want that pretty pink hue, add the strawberry puree.
- Once the cake has cooled, spread the cream cheese frosting on top, garnish with sliced fresh strawberries, and if desired, drizzle with strawberry glaze or dust with powdered sugar.
Best ways to enjoy it
This strawberry cake shines as a standalone dessert, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a refreshing glass of lemonade or iced tea for the ultimate summertime treat. You can also slice it into squares for easy sharing at potlucks or gatherings.
Storage and reheating tips
To keep your leftover strawberry cake fresh, store it covered in the refrigerator for up to five days. If you want to prolong its life, consider freezing it! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last for up to three months in the freezer. Just be sure to thaw it overnight in the refrigerator when you’re ready to enjoy it again.
Helpful cooking tips
- Use room temperature ingredients for the best results; this helps everything combine evenly for a smooth batter.
- Avoid overmixing your batter to ensure a light and fluffy cake.
- Feel free to adjust the sweetness in your frosting based on your preference. You can start with a little less powdered sugar and taste as you go.
Creative twists
Want to give your strawberry cake a twist? You can try adding lemon zest for a refreshing zing or mix in a handful of blueberries for a berry medley. If you’re in the mood for something decadent, consider layering the cake with whipped cream and additional strawberries for a strawberry shortcake effect.
Common questions
What is the prep time for this strawberry cake?
The prep time is around 15-20 minutes, and baking takes approximately 35-50 minutes depending on the pan you use.
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well; just ensure they are thawed and drained.
How should I store the leftover cake?
Store leftover cake in the refrigerator for up to five days, or freeze it wrapped tightly for up to three months for longer preservation.
