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- 2 cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter - 1 cup whole milk - 3 large eggs - 2 teaspoons baking powder - 1 teaspoon vanilla extract - ½ teaspoon salt - 1 ½ cups fresh strawberries, hulled and finely chopped - ¼ cup strawberry puree - Zest of 1 lemon You may want to adjust some ingredients. Here are some swaps you can try: - Alternative flours for gluten-free options: Use almond flour or coconut flour. Measure carefully as these can change texture. - Dairy-free substitutions: Swap whole milk for almond milk or oat milk. Use vegan butter for a dairy-free option. - Sweetener alternatives: Try honey or maple syrup instead of granulated sugar for a natural touch. These changes keep your cake tasty while meeting dietary needs. Always remember to check the consistency when you mix. Enjoy your baking adventure! {{ingredient_image_2}} Greasing the pans helps the cake slide out easily. Use butter or oil to grease them. Parchment paper is also a great choice. It makes cleanup simple. Properly prepared pans help the cake rise evenly. This step sets you up for success. Start by creaming the butter and sugar. Use an electric mixer on medium speed. Mix until the mixture is light and fluffy. This usually takes about 3 to 5 minutes. Next, add the eggs one at a time. Blend well after each egg. This keeps your batter smooth. Then mix in the vanilla extract and lemon zest. This adds a nice flavor. In a separate bowl, whisk together flour, baking powder, and salt. This ensures even mixing. Gradually add the dry mix to the butter mixture. Alternate with milk. Start with one-third of the flour, then half of the milk. Repeat until combined. Be careful not to overmix. Next, gently fold in the chopped strawberries and puree. Use a spatula to keep them intact. Preheat your oven to 350°F (175°C). Divide the batter between the prepared pans. Smooth the tops with a spatula. Bake for 25 to 30 minutes. Check for doneness with a toothpick. It should come out clean or with a few moist crumbs. After baking, cool the cakes in the pans for 10 minutes. Transfer them to wire racks to cool completely. This takes about 30 to 40 minutes. Enjoy the sweet aroma of fresh strawberry cake! For an ultra moist strawberry cake, start with room temperature ingredients. When butter, eggs, and milk are warm, they mix better. This gives your cake a fluffy texture. It also helps the cake rise properly. Next, use strawberry puree in your batter. This adds moisture and a fresh strawberry flavor. Blend some strawberries to make the puree. This simple step makes a big difference in taste and texture. When it comes to frosting, you have two tasty options: whipped cream or cream cheese. Whipped cream is light and airy, while cream cheese is rich and creamy. Choose based on your taste. Both options pair well with strawberries. Garnish your cake with fresh fruit. Add sliced strawberries on top for a pop of color. You can also sprinkle some lemon zest around the cake. This adds a nice touch and a zesty hint. Pair your cake with refreshing beverages. A glass of iced tea or lemonade complements the flavors well. This cake is perfect for special occasions. Serve it at birthday parties or family gatherings. It also works well for summer picnics. You can impress your guests with this delightful treat! Pro Tips Use Room Temperature Ingredients: Ensuring that your eggs and milk are at room temperature helps to create a smoother batter and promotes even baking. Don't Overmix: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a denser cake. Fresh Strawberries: For the best flavor and moisture, use fresh, ripe strawberries. This will enhance the cake's natural sweetness and juiciness. Cool Completely: Allow the cakes to cool completely on wire racks before frosting to prevent the frosting from melting and ensure a perfect finish. {{image_4}} You can make this cake even more exciting by adding nuts or other fruits. Chopped walnuts or pecans mix well with strawberries. You might also try adding blueberries or raspberries for a fun twist. Another idea is to infuse the cake with herbs. Basil or mint can add a fresh taste. Just chop them finely and mix them in with the strawberries. Want to impress your guests? Create a multi-layered strawberry cake! Bake three or four thinner layers instead of two. Stack them high with frosting in between. You can even add fruit filling between layers, like a strawberry jam or a lemon curd. This adds extra flavor and makes each bite special. If you prefer cupcakes, you can easily adapt the cake recipe. Use a muffin tin instead of cake pans. Fill each cup about two-thirds full with batter. Bake them for about 18-22 minutes. Check for doneness with a toothpick. Cupcakes are fun for parties and easy to serve! To keep your ultra moist strawberry cake fresh, wrap it well. Use plastic wrap or aluminum foil to cover the cake tightly. If you have slices, place them in an airtight container. Store it in the fridge for up to five days. If you want to save the cake for longer, freezing is a great option. Slice the cake into pieces and wrap each slice in plastic wrap. Then, place the slices in a freezer bag. You can freeze the cake for up to three months without losing flavor. The cake stays fresh for about five days in the fridge. After this, it may start to dry out. Look for signs of spoilage. If you see mold or an off smell, it's best to throw it away. A dry texture can also signal that it’s past its prime. To refresh the cake, preheat your oven to 350°F (175°C). Place the cake slices on a baking sheet. Cover them loosely with foil to keep moisture in. Heat for about 10 minutes. This will help bring back some softness. If you prefer, you can also enjoy the leftover cake cold. A slice with fresh strawberries on top can be a delightful treat. It’s great paired with a cup of tea or coffee! To boost the flavor of your strawberry cake, try adding: - A splash of almond extract - A few tablespoons of lemon juice - A sprinkle of cinnamon for warmth - Chopped mint leaves for freshness These small changes can enhance the taste. Experiment to find your favorite mix! Yes, you can use frozen strawberries. However, be aware that they may change the cake's texture. Frozen strawberries can add extra moisture, which might make the cake denser. Thaw them, and drain excess liquid before mixing into the batter. If your cake turns out dry, don’t worry! You can revive it by: - Brushing it with simple syrup made from sugar and water - Adding a layer of frosting for moisture - Serving it with whipped cream or ice cream These options will make each bite more enjoyable. Baking at high altitude can be tricky. To adjust this recipe, try: - Decreasing the baking powder by 1/4 teaspoon - Adding an extra egg to help with structure - Increasing the liquid by 1-2 tablespoons These tweaks can help your cake rise and stay moist. This blog post covered key ingredients and steps for a delicious strawberry cake. I shared tips on mixing the batter, baking, and decorating. You learned about variations, storage, and answers to common questions. In summary, follow the steps closely for the best taste. Use fresh ingredients and don’t skip the tips. Enjoy your baking journey, and share this cake with family and friends!

Ultra Moist Strawberry Cake

A deliciously moist cake bursting with fresh strawberries and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened to room temperature
  • 1 cups whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon salt
  • 1.5 cups fresh strawberries, hulled and finely chopped
  • 0.25 cups strawberry puree
  • 1 zest lemon

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them well, or alternatively, line them with parchment paper for easy removal.
  • In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
  • Add the eggs to the bowl one at a time, mixing thoroughly after each addition to ensure a smooth batter. Incorporate the vanilla extract and lemon zest, mixing just until combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended.
  • Gradually mix the dry ingredients into the butter mixture, alternating with the whole milk. Start by adding one third of the flour mixture, then half of the milk, continue this alternating process while mixing on low speed until just combined.
  • Once combined, gently fold in the chopped strawberries and strawberry puree using a spatula.
  • Divide the batter evenly between the prepared cake pans, using a spatula or the back of a spoon to smooth the tops for an even layer.
  • Place the pans in the preheated oven and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  • After baking, allow the cakes to cool in their pans for approximately 10 minutes. Carefully transfer them to wire racks to cool completely, which will take another 30-40 minutes.

Notes

Frost with whipped cream or cream cheese frosting and garnish with fresh strawberries.
Keyword cake, dessert, strawberry