Description
Strawberry cake from scratch represents the pinnacle of home baking achievement – and I’ll never forget the moment I realized I was finally ready to attempt it. After months of perfecting easier methods, I stood in my kitchen on a rainy Sunday afternoon, surrounded by premium ingredients I’d carefully selected, determined to create something truly extraordinary. That first successful from-scratch strawberry cake didn’t just taste incredible; it marked my transformation from someone who baked occasionally to someone who truly understood the craft.
Ingredients
- 2¼ cups cake flour, sifted
- 1¾ cups granulated sugar
- ½ cup unsalted European butter, room temperature
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or one 9×13-inch pan.
- Prepare strawberry puree by blending fresh berries until smooth, then strain through fine mesh to remove seeds.
- In a large bowl, cream room temperature butter until light and fluffy (3-4 minutes).
- Gradually add sugar and beat for 4-5 minutes until pale and doubled in volume.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and strawberry puree.
- In separate bowl, whisk together cake flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to butter mixture, beginning and ending with flour mixture. Mix just until combined.
- Toss diced strawberries with 1 tablespoon flour, then gently fold into batter.
- Divide batter between prepared pans and bake 25-30 minutes, until center springs back when touched.
- Cool in pans 10 minutes, then turn out onto wire racks to cool completely before frosting.
Notes
Store unfrosted layers wrapped in plastic wrap at room temperature for up to 3 days or frozen for up to 3 months. Frosted cakes require refrigeration due to dairy-based frostings. Cover loosely with plastic wrap to prevent drying.
- Prep Time: 5 min
- Cook Time: 3 hour