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The Ultimate Strawberry Cake Recipe: A Sweet Slice of Love
Introduction
Strawberry Cake is more than just a dessert—it’s a celebration of nature’s sweetness. With its delicate pink crumb, fruity aroma, and soft, moist texture, this cake evokes feelings of love, comfort, and joy. Perfect for birthdays, bridal showers, spring gatherings, or just a simple Sunday treat, it’s a timeless classic that never fails to impress.
Ingredients
Cake Base
- 250 g fresh strawberries (about 1 ½ cups, hulled and sliced)
- 15 g unsalted butter (1 tbsp)
- 30 g vegetable oil (2 tbsp + 1 tsp)
- 200 g granulated sugar (1 cup)
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for depth)
- 125 ml buttermilk (½ cup)
- 200 g all-purpose flour (1⅔ cups)
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Strawberry Cream Cheese Frosting
- 225 g cream cheese (8 oz), softened
- 60 g unsalted butter (¼ cup), softened
- 350 g powdered sugar (about 3 cups), sifted
- 3–4 tbsp strawberry puree
- ½ tsp vanilla extract
Instructions & Methods
Strawberry Puree
- Cook the Strawberries: Place the sliced strawberries in a small saucepan over medium heat. Simmer gently until softened and juicy (about 8–10 minutes).
- Blend & Cool: Use an immersion blender or regular blender to puree the berries. Let the puree cool completely—you’ll use it in both the cake and frosting.
Make the Cake
- Preheat the oven to 175°C (350°F). Grease and flour two 8-inch round cake pans or line with parchment paper.
- Cream Butter, Oil & Sugar: Beat butter, oil, and sugar together until light and fluffy.
- Add Eggs & Extracts: Mix in the eggs one at a time, followed by vanilla and almond extract.
- Incorporate Strawberry Puree: Stir in about ½ cup of cooled strawberry puree.
- Alternate Dry & Wet: Mix the dry ingredients together in a bowl. Add to the batter in thirds, alternating with the buttermilk. Mix until just combined.
- Bake: Divide the batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool: Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool fully.
Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually, then strawberry puree and vanilla. Beat until fluffy.
- Chill for 15 minutes if needed for easier spreading.
History of Strawberry Cake
Strawberries have symbolized love since ancient Roman times. While the modern Strawberry Cake originated in 20th-century America, its charm lies in its nostalgic association with spring picnics, family reunions, and grandma’s kitchen. Early recipes featured fresh strawberries in sponge or shortcake form, evolving into today’s rich, frosted confections.
Health Benefits
While it’s still dessert, Strawberry Cake does offer some natural perks:
- Vitamin C from strawberries, great for skin and immunity
- Antioxidants that combat inflammation
- Feel-good factor: Treating yourself can boost mental wellness!
Nutrition (per slice, based on 12 servings)
- Calories: ~330
- Fat: 15g
- Carbs: 45g
- Sugar: 32g
- Protein: 4g
- Vitamin C: 15% DV
(Note: values vary based on exact ingredients and portions)
Formation: Making It Your Own
- Add diced fresh strawberries between layers
- Use strawberry jam swirl for extra flavor
- Substitute with gluten-free flour for dietary needs
- Turn into cupcakes or a sheet cake for convenience
Conclusion
Strawberry Cake is more than a recipe—it’s a memory in the making. Every bite is packed with love, freshness, and joy. Whether you’re a seasoned baker or a beginner, this recipe brings a perfect balance of homemade charm and professional flavor.
Lovers of Strawberry Cake Say…
“Tastes like springtime on a plate.”
“My kids request it every birthday!”
“It’s the one cake I always get asked to bring.”
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