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Fluffy Strawberry Cake Recipe – Easy Homemade Dessert with Fresh Strawberry Frosting

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This fluffy strawberry cake is light, tender, and bursting with real strawberry flavor, topped with a luscious fresh strawberry frosting. It’s easy to make, perfect for any occasion, and sure to become a family favorite.

Ingredients

Scale
  • 1 1/2 cups (210g) cake flour (or all-purpose flour)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) sour cream or full-fat Greek yogurt
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/4 cups (180g) fresh strawberries, hulled and chopped (for puree; frozen okay if thawed and drained)
  • 1 tbsp lemon juice (optional)
  • For the Strawberry Frosting:
  • 1/2 cup (120g) unsalted butter, softened
  • 4 oz (115g) cream cheese, softened
  • 2 1/2 cups (300g) powdered sugar, sifted
  • 1/2 cup (70g) fresh strawberry puree (about 3/4 cup chopped strawberries, blended smooth)
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Optional Garnish:
  • Fresh strawberry slices
  • Sprigs of mint
  • Edible flowers

Instructions

  1. Hull and chop 1 1/4 cups fresh strawberries. Blend until smooth. Pour puree into a small saucepan with 1 tbsp lemon juice and simmer over medium heat for 8-10 minutes, stirring often, until reduced by half (about 1/2 cup). Let cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Lightly flour the sides if desired.
  3. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, beat unsalted butter until creamy (about 1 minute). Add granulated sugar and beat for 2 minutes until light and fluffy. Scrape down the bowl.
  5. Beat in eggs, one at a time, then vanilla extract. Mix until just combined.
  6. Mix in the cooled strawberry puree.
  7. In a small bowl, stir together sour cream and milk.
  8. With mixer on low, add the dry ingredients to the wet in three parts, alternating with the milk/sour cream mixture (begin and end with dry ingredients). Mix until just combined.
  9. Pour batter into prepared pan and smooth top. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean and the cake springs back lightly when touched.
  10. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely before frosting.
  11. For the frosting: Beat unsalted butter and cream cheese until smooth. Add powdered sugar a little at a time, beating until fluffy. Mix in strawberry puree, vanilla, and salt. Beat for 2 minutes until thick and spreadable. If too runny, add more powdered sugar.
  12. Spread frosting over cooled cake using an offset spatula. Garnish with fresh strawberry slices, mint, or edible flowers.

Notes

Use room temperature ingredients for best texture. Reduce strawberry puree to avoid a soggy cake. For gluten-free, substitute a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter and cream cheese. Batter should be pale pink and smooth. Cool cake fully before frosting. For cupcakes, bake 20 minutes at 350°F.

Nutrition

Keywords: strawberry cake, fluffy cake, homemade dessert, strawberry frosting, easy cake recipe, spring dessert, birthday cake, fruit cake, nut-free, kid-friendly

Find it online: https://hungermind.com/fluffy-strawberry-cake-recipe-easy-homemade-dessert-with-fresh-strawberry-frosting/