Strawberry Cake
This strawberry cake tastes soft, sweet, and fresh. It uses real strawberries and simple ingredients. The recipe works well for beginners and home bakers.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Blender or food processor
- Rubber spatula
- Two round cake pans
- Cooling rack
Ingredients
- 2 cups fresh strawberries adds natural flavor and moisture
- 2½ cups all-purpose flour gives structure
- 1½ cups sugar balances sweetness
- 1 cup unsalted butter softened (creates rich texture)
- 4 large eggs helps cake rise
- ½ cup milk keeps cake soft
- ½ cup yogurt or sour cream adds tenderness
- 2 tsp baking powder helps cake become fluffy
- 1 tsp vanilla extract adds warm flavor
- ½ tsp salt enhances taste
- Cream cheese or whipped frosting for finishing
Instructions
- Wash and blend strawberries into a smooth puree.
- Preheat oven to 350°F (175°C) and prepare cake pans.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time and mix well. Stir in vanilla.
- Mix flour, baking powder, and salt in a separate bowl.
- Combine dry ingredients with wet ingredients, alternating with milk and strawberry puree. Mix gently.
- Pour batter into pans and bake for 30–35 minutes.
- Cool completely before frosting and serving.
Notes
Use ripe strawberries for best flavor.
Do not overmix the batter.
Let cake cool fully before adding frosting.
Works well as cupcakes too.