Homemade Strawberry Cake Moist

Homemade strawberry cake has always been a showstopper in my family With real strawberry puree and a clever freezer trick this cake turns out melt in your mouth soft with a bright pink crumb and rich strawberry buttercream frosting It is one of those cakes that always brings a round of applause and happy nostalgia at gatherings

I first made this strawberry dream cake for my mom’s birthday A few minutes in the freezer was all it took for everyone to agree it was the softest cake they had ever tasted Now my nieces request it every summer

Ingredients

• Strawberry puree: Needed for real berry flavor Use fresh ripe strawberries or thawed frozen ones for best color and taste
• Vanilla and strawberry extract: These pair up for next level aroma Use pure vanilla and taste the strawberry extract first to adjust intensity
• All purpose flour: Creates structure Always fluff with a fork before spooning into your measuring cup so you do not over pack it
• Unsalted butter: Softened for the perfect creamy crumb Let it come to room temperature for an hour before beating
• Vegetable oil: Adds extra moisture Choose a neutral oil for a clean flavor Or try applesauce for a lighter cake
• Red food coloring: Adds classic pink color Use gel for strong color or skip for more natural style
• Sugar: Granulated white sugar keeps the cake light and sweet Choose fine baking sugar for smooth batter
• Eggs: Bind and lift the cake Make sure they are at room temperature for best rise
• Baking powder: Gives the cake lift Check the date for freshness to ensure full rise
• Salt: Just a pinch balances the sweetness I like to use fine sea salt for consistency

Step by Step Instructions

Prep the Strawberries:

Wash and hull about two pints of fresh strawberries Slice them and puree in a blender or food processor until totally smooth Set aside one to two cups of this puree

Cream the Butter Sugar and Oil:

In a stand mixer or with handheld beaters blend the softened butter sugar and oil for four to five minutes until pale and creamy This step builds the fluffiest base Do not rush it

Mix in Eggs and Extracts:

Add eggs one at a time mixing well after each addition Pour in vanilla and strawberry extract Keep mixing just until fully blended Scrape down bowl as needed

Combine the Dry Ingredients:

In a separate bowl gently whisk the flour baking powder and salt This evenly distributes the leaveners and prevents clumps in the batter

Fold Together with Strawberry Puree:

Add half the dry mix and half the strawberry puree to the wet bowl Mix slowly Repeat with remaining flour and puree Mix until just combined Lumpy is fine Overmixing will toughen the cake

Add Food Coloring if Using:

Drop in a few drops of gel or liquid red food coloring and gently stir for a pink hue If you skip this the cake will be a soft brownish pink

Fill and Bake:

Butter and flour or parchment line two or three cake pans Evenly divide the batter and smooth the tops Bake at 350F for twenty five to thirty minutes or until a toothpick comes out clean Cool for three minutes

Lock in Moisture with Freezer Trick:

Immediately move the hot pans right to the freezer Set a timer for forty five minutes The sudden cooling keeps all the steam inside for extra moist cake

Frost and Assemble:

Once layers are cool loosen the cakes from pans Apply a thick layer of strawberry buttercream between layers Coat sides and top with more frosting Decorate with extra strawberries and fresh mint if desired

Chill and Serve:

Let the whole cake chill in the refrigerator to firm up Then let it come to room temperature before slicing The frosting will be extra soft this way

Bookmark

One of my favorite parts of this cake is the buttercream frosting flecked with fresh berry puree Every time I bake it the kitchen smells like strawberry jam My grandmother always called it strawberry dream cake and every family birthday from spring to fall seemed to include it

Storage Tips

Keep any leftover cake covered in the refrigerator for up to four days It can dry out so press plastic wrap against any exposed cake edges For longer storage slice and freeze layers individually wrapped Thaw at room temperature and frost just before serving

Ingredient Substitutions

You can use frozen strawberries if fresh are not in season Just thaw and pat dry before pureeing For extra moisture swap some of the oil for unsweetened applesauce For a tangier twist add a splash of lemon juice or zest to the batter and frosting

Serving Suggestions

This cake shines with a tall glass of cold milk I love serving slices with an extra scoop of strawberry ice cream or fresh berries on the side For a fun summer birthday add fresh mint leaves and a handful of blueberries for a patriotic twist

Bookmark

Cultural and Historical Context

Strawberry cake has classic roots in American baking and is often found at summer picnics and church socials The use of real berries instead of boxed flavoring swaps nostalgia for wholesome flavor It is the homemade baking style I grew up watching with my mom and aunts Each cake had its own personality and story

Frequently Asked Questions

→ How do I achieve a moist strawberry cake?

Use pureed fresh strawberries and try the freezer trick. Move cake layers to the freezer after baking to lock in moisture.

→ Can I substitute frozen strawberries for fresh?

Yes, frozen strawberries work well. Thaw and drain excess liquid before pureeing for best consistency and flavor.

→ Is food coloring necessary for pink color?

No, food coloring is optional. Without it, the cake will have a natural, lighter pinkish-brown hue from the strawberries.

→ What are good frosting options?

Strawberry buttercream enhances the fruity notes, while chocolate or cream cheese frostings also pair well for variety.

→ How do I keep the cake layers from sticking to pans?

Grease and flour pans thoroughly, or line with parchment rounds. Nonstick spray works well for easy removal.

→ Can this batter be used for cupcakes?

Absolutely. Bake in cupcake liners at 350°F for about 20 minutes and cool before frosting.