easy strawberry cake: the words themselves conjure up sunshine, picnics, and the sweet tang of summer. Is there anything more delightful than a slice of moist, fluffy cake bursting with fresh strawberries? This easy strawberry cake recipe is not just a cake; it’s a memory waiting to be made. My grandmother used to bake a similar simple strawberry dessert every year for my birthday, and the aroma alone transported me back to carefree days. Let’s bake some joy!
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Why You Will Love This easy strawberry cake Recipe
This easy strawberry cake is pure comfort food, but without all the fuss. It comes together quickly, using ingredients you likely already have in your pantry. Imagine sinking your teeth into a slice of cake that’s perfectly sweet, slightly tangy, and utterly irresistible. It’s the perfect simple strawberry dessert to share with loved ones or enjoy all by yourself.
What makes this recipe special is its simplicity. No complicated techniques or fancy equipment are required. It’s a recipe designed for busy weeknights, spontaneous gatherings, or anytime you crave a little slice of happiness. It’s also incredibly adaptable; feel free to experiment with different extracts, frostings, or toppings.
The cake is wonderfully moist because of the buttermilk, and the fresh strawberries add a burst of juicy flavor that elevates it from ordinary to extraordinary. I often think of my grandmother while baking; the scent of strawberries and butter fills the kitchen, creating instant nostalgia. This cake does that for me.
Ingredients Needed for This easy strawberry cake Recipe
For the Cake:
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
For the Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
How to Make This easy strawberry cake Recipe
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter and buttermilk to the dry ingredients. Beat with an electric mixer until just combined.
- Add the eggs and vanilla extract and beat until smooth.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- To make the frosting, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, alternating with the milk, until the frosting is smooth and creamy.
- Stir in the vanilla extract.
- Frost the cooled cake with the strawberry frosting.
- Slice and serve. Garnish with extra fresh strawberries, if desired.
How to Serve This easy strawberry cake Recipe
This easy strawberry cake is delicious on its own, but there are many ways to elevate the experience. Consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Pair it with a light beverage, such as unsweetened iced tea or sparkling lemonade. For a brunch spread, serve alongside fresh fruit salad and a mimosa. Topping recommendations include a drizzle of strawberry sauce or a sprinkle of chopped nuts. For an extra special presentation, dust the cake with powdered sugar before serving.
How to Store This easy strawberry cake Recipe
To store this easy strawberry cake, cover it tightly with plastic wrap or place it in an airtight container. Refrigerate the cake for up to 3 days.
For longer storage, you can freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing.
To reheat, thaw the cake in the refrigerator overnight. Let it come to room temperature before serving. You can also freeze individual slices for a quick and easy simple strawberry dessert treat.
Tips to Make This easy strawberry cake Recipe
- Ingredient swaps: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. You can use frozen strawberries but be sure to blot dry after thawing before folding in.
- Success tips: Make sure your butter is softened to room temperature for a smooth and creamy batter. Don’t overbake the cake, as it will dry out.
- Common mistakes to avoid: Avoid overmixing the batter, as this will result in a tough cake. Be careful not to burn the frosting—beat on medium speed.
- Pro tips for best results: Use high quality vanilla extract for the best flavor. For a more intense strawberry flavor, add a teaspoon of strawberry extract to the batter.
Helpful Notes for This easy strawberry cake Recipe
Buttermilk is a key ingredient in this recipe. It adds moisture and tang that enhances the flavor of the cake. If you don’t have any on hand, you can substitute with sour cream or plain yogurt.
When measuring the flour, be sure to spoon it into the measuring cup and level it off with a knife. This will prevent you from adding too much flour, which can result in a dry cake. Make sure strawberries are dry before folding into batter.
Equipment recommendations include a 9×13 inch baking pan, an electric mixer, and mixing bowls. For easy cleanup, line the baking pan with parchment paper.
Variation of This easy strawberry cake Recipe
- Seasonal twists: In the fall, try adding a teaspoon of cinnamon to the batter for a warm and cozy flavor. In the winter, add a hint of orange zest and cranberries for a festive twist.
- Optional versions: For a chocolate strawberry cake, add 1/4 cup of cocoa powder to the dry ingredients. For a gluten-free version, use a gluten-free all-purpose flour blend.
- Creative modifications: Use a cream cheese frosting instead of the butter cream frosting. Make individual cupcakes, adjust baking time accordingly.
Follow us on Pinterest for more delicious recipes and baking inspiration! And if you’re in the mood for another delightful dessert, check out our classic chocolate chip cookie recipe!
Can I use frozen strawberries for this cake?
Yes, you can use frozen strawberries! Be sure to thaw them completely and drain any excess juice before adding them to the batter to avoid a soggy cake.
How do I prevent the strawberries from sinking to the bottom of the cake?
To prevent the strawberries from sinking, toss them lightly in a tablespoon or two of flour before adding them to the batter. This will help them stay suspended throughout the cake.
What is the best way to store easy strawberry cake?
Store the strawberry cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If storing in the fridge, let it come to room temperature before serving for the best flavor and texture.
Can I make this cake ahead of time?
Yes, you can make this cake a day or two in advance. Simply bake it as directed and store it tightly covered at room temperature or in the refrigerator until you’re ready to serve.
Conclusion
This easy strawberry cake recipe is a guaranteed crowd pleaser. Its simple ingredients and straightforward instructions make it perfect for both novice and experienced bakers alike. Sharing this simple strawberry dessert with friends and family is the perfect way to create lasting memories and sweeten any occasion. Don’t hesitate, bake it, and enjoy! Let me know in the comments how your fantastic easy strawberry cake turned out!
Easy Strawberry Cake: Simple Recipe That Delivers!
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Easy Strawberry Cake recipe is moist, fluffy, and bursting with fresh strawberries. Perfect for a summer dessert or any special occasion.
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- nFor the Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter and buttermilk to the dry ingredients. Beat until just combined.
- Add the eggs and vanilla extract and beat until smooth.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- To make the frosting, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, alternating with the milk, until the frosting is smooth and creamy.
- Stir in the vanilla extract.
- Frost the cooled cake. Slice and serve. Garnish with extra strawberries, if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: strawberry cake, easy cake, strawberry dessert