How to Make Strawberry Cake From Scratch

How to Make the Perfect Strawberry Cake from Scratch

If you’re a fan of strawberries, this homemade strawberry cake will blow you away! Bursting with natural flavor, it tastes just like a freshly baked strawberry pie. Paired with cream cheese icing or strawberry buttercream, it’s a match made in dessert heaven.

Ingredients

(Measurements provided in both weight and volume — for best results, use weight.)

Dry Ingredients

• 7 oz All-Purpose Flour (1 ¼ + 2 tbsp, sifted)
• 2 oz Potato Starch (about ¼ cup + 2 tbsp; found in the baking aisle or near natural foods)
• 1 ½ tsp Baking Powder
• 1 tsp Salt
• 1/8 tsp Baking Soda

Wet Ingredients

• 1 cup Strawberry Puree (fresh or frozen)
• 1 tbsp Pure Vanilla Extract
• 1 tsp Natural Strawberry Extract (optional but recommended — try Silver Cloud Estates brand)
• 6 oz Unsalted Butter, softened (1 ½ sticks)
• 12 oz Extra-Fine Granulated Sugar (1 ½ cups + 3 tbsp; process regular granulated sugar in a food processor to make extra-fine)
• 4 large eggs

Optional

• A couple of drops of red or pink food coloring for a vibrant strawberry hue.

Directions

1. Prepare Your Oven and Pans:
   Preheat oven to 350°F (175°C). Grease the bottom of your pans, line them with parchment paper, and lightly grease the parchment. For cupcakes, use liners.
2. Cream Butter and Sugar:
   In a large bowl, cream together the softened butter and sugar on low speed until light and fluffy. This should take about 5 minutes.
3. Mix Dry Ingredients:
   Sift the flour into a separate bowl. Add the potato starch, baking powder, salt, and baking soda. Whisk well to combine.
4. Prepare the Wet Ingredients:
   Combine the strawberry puree, vanilla extract, strawberry extract, and optional food coloring in a bowl. Stir until well blended.
5. Add Eggs to Butter Mixture:
   With the mixer on low, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape the sides of the bowl as needed to ensure even mixing.
6. Alternate Adding Dry and Wet Ingredients:
   With the mixer still on low, alternate adding the dry ingredients (in three parts) and the strawberry puree mixture (in two parts). Begin and end with the dry ingredients. Avoid overmixing — this step should take less than 1 minute.
7. Final Mix:
   Scrape down the sides of the bowl and mix on high for 15–20 seconds to ensure a smooth batter. Be careful not to overmix, as this can make the cake dense.
8. Bake the Cake:
   Pour the batter into your prepared pans, filling each about ½ to ¾ full. Smooth the surface evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool Completely:
   Let the cakes cool in the pans for about 10 minutes. Run a knife along the edges, then carefully turn the cakes out onto a parchment-lined cooling rack. Allow to cool completely before frosting.

Tips for Success

• Use fresh or high-quality frozen strawberries for the puree to maximize flavor.
• For an extra-pink cake, don’t shy away from food coloring.
• Avoid overmixing at every step to keep the cake light and fluffy.

Pair this delectable strawberry cake with your favorite frosting, and you’ve got a showstopper dessert perfect for any occasion. Enjoy baking this fruity delight!