Moist Strawberry Cake Recipe: The Secret to Bakery-Perfect Results

Strawberry cake. Just the name conjures up images of sunshine, picnics, and the sweet, delicate flavor of summer. But so often, homemade strawberry cakes fall short – dry, bland, and lacking that vibrant strawberry punch. Fear not, fellow bakers! This recipe is your key to unlocking the most incredibly moist and flavorful strawberry cake you’ve ever tasted. We’re not just talking about adding a few chopped berries; we’re diving deep into strawberry flavor infusion, ensuring every single bite is bursting with fresh, sweet goodness. Get ready to impress your friends and family with a cake that’s as beautiful as it is delicious. Prepare to ditch those store-bought mixes because once you taste this homemade masterpiece, you’ll never go back!

Why This Recipe Works

This isn’t your average strawberry cake recipe. We’ve carefully considered every element to guarantee a moist, flavorful, and visually stunning result. Here’s what makes this recipe stand out:

• Strawberry Puree: Instead of relying solely on chopped berries, we use a strawberry puree to infuse the cake batter with intense strawberry flavor and moisture. The puree also contributes to the cake’s beautiful pink hue.
• Oil and Butter: This combination provides the best of both worlds. Oil contributes to the cake’s moistness, while butter adds richness and flavor.
• Buttermilk: Buttermilk adds a subtle tang that complements the sweetness of the strawberries and also helps to tenderize the cake, resulting in a softer crumb.
• Cake Flour: Cake flour has a lower protein content than all-purpose flour, which results in a more tender and delicate cake.
• Strawberry Cream Cheese Frosting: We’re not stopping at the cake! The homemade strawberry cream cheese frosting perfectly complements the cake, adding another layer of strawberry flavor and creamy sweetness.

Ingredients

• For the Cake:
  • 2 1/2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup strawberry puree (from about 1 pound fresh strawberries)
  • 1/2 cup finely chopped fresh strawberries (optional, for added texture)
• For the Strawberry Puree:
  • 1 pound fresh strawberries, hulled
• For the Strawberry Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup strawberry puree (reserved from the cake puree)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

1. Make the Strawberry Puree:
   • Place the hulled strawberries in a food processor or blender and process until smooth.
   • Strain the puree through a fine-mesh sieve to remove the seeds (optional, but recommended for a smoother cake).
   • Measure out 1 cup for the cake and 1/4 cup for the frosting. Set aside.
2. Prepare the Cake Batter:
   • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt.
   • Add the softened butter and vegetable oil to the dry ingredients. Beat with an electric mixer on medium speed until the mixture resembles coarse crumbs.
   • In a separate bowl, whisk together the egg whites, vanilla extract, and buttermilk.
   • Gradually add the wet ingredients to the dry ingredients, beating on low speed until just combined.
   • Stir in the strawberry puree until well combined.
   • If using, gently fold in the finely chopped fresh strawberries.
3. Bake the Cakes:
   • Divide the batter evenly between the prepared cake pans.
   • Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
4. Make the Strawberry Cream Cheese Frosting:
   • In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
   • Gradually add the powdered sugar, beating on low speed until combined.
   • Add the strawberry puree, vanilla extract, and salt. Beat on medium speed until light and fluffy.
5. Assemble the Cake:
   • Once the cakes are completely cool, level the tops with a serrated knife if necessary.
   • Place one cake layer on a serving plate or cake stand.
   • Spread a generous layer of strawberry cream cheese frosting over the top.
   • Place the second cake layer on top of the frosting.
   • Frost the entire cake with the remaining frosting.
   • Garnish with fresh strawberries, if desired.

Tips for Success

• Use Room Temperature Ingredients: Ensure that your butter, cream cheese, and buttermilk are all at room temperature for optimal mixing and a smooth batter.
• Don’t Overmix: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Measure Flour Accurately: Spoon the flour into a measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in too much flour in the recipe.
• Cool Cakes Completely: Make sure the cakes are completely cool before frosting, or the frosting will melt.
• Chill the Frosting: If the frosting is too soft, chill it in the refrigerator for 30 minutes before frosting the cake.
• Strawberry Variation: For an even stronger strawberry flavor, consider adding a teaspoon of strawberry extract to the batter.

Storage Instructions

Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Let the cake sit at room temperature for about 30 minutes before serving for the best flavor and texture. You can also freeze unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then in foil.

FAQ

• Can I use frozen strawberries? Yes, you can use frozen strawberries for the puree. Thaw them completely and drain off any excess liquid before pureeing.
• Can I make this cake gluten-free? Yes, you can substitute the cake flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum.
• Can I make cupcakes instead of a cake? Yes, you can bake this batter into cupcakes. Fill cupcake liners about 2/3 full and bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
• Can I reduce the sugar? While you can reduce the sugar slightly, keep in mind that sugar contributes to the cake’s moisture and tenderness. Reducing it too much may affect the texture.
• My cake is sinking in the middle. What happened? This could be due to a few factors, such as overmixing the batter, opening the oven door too frequently during baking, or not baking the cake long enough. Ensure that you follow the instructions carefully and bake the cake until a wooden skewer inserted into the center comes out clean.

Conclusion

This moist strawberry cake recipe is more than just a dessert; it’s a celebration of fresh, vibrant flavors and the joy of baking. With its tender crumb, intense strawberry flavor, and luscious cream cheese frosting, this cake is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to create a truly unforgettable strawberry cake that will impress everyone who takes a bite. Happy baking!