Print

Fresh Strawberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and fluffy fresh strawberry cake made with real strawberries, perfect for spring and summer occasions.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and chopped
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1–2 drops red food coloring (optional)
  • 1 cup chopped strawberries (for folding into batter)
  • Whipped cream or cream cheese frosting (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Puree 2 cups of strawberries in a blender or food processor and set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat butter and sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Mix in the strawberry puree and food coloring, if using.
  7. Add the flour mixture alternately with sour cream and milk, beginning and ending with the flour mixture.
  8. Gently fold in 1 cup of chopped strawberries.
  9. Divide the batter evenly between prepared pans and smooth the tops.
  10. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  12. Frost with whipped cream or cream cheese frosting if desired before serving.

Notes

  • Use fresh, ripe strawberries for the best flavor.
  • The cake can be stored in an airtight container in the refrigerator for up to 3 days.
  • Make sure not to overmix the batter to keep the cake tender.

Nutrition

Find it online: https://ukfinda.com/fresh-strawberry-cake-recipe/