Strawberry Cake Recipe
This strawberry cake recipe is the eventual dessert for any special occasion. With fluffy layers of strawberry-flavored cake, creamy coconut-infused cream cheese frosting, and light whipped cream filling, this strawberry cake recipe brings the perfect balance of sweetness and texture. The fresh strawberry slices add a burst of natural flavor, while the delicate pink color makes it visually stunning. Whether it’s for a celebration or just a treat for yourself, this strawberry cake is bound to become a favorite.
Ingredients Breakdown
The magic of this strawberry cake recipe lies in its carefully chosen ingredients that deliver the perfect blend of flavors and textures.
Strawberry Cupcake Ingredients:
The foundation of this strawberry cake recipe begins with cake flour, a fine-milled flour that creates a soft and tender crumb. Baking powder and baking soda help to give the cake its light, airy rise, while salt brings balance to the sweetness. Sour cream adds moisture, ensuring that the cake is moist without being overly heavy. The star of the show, strawberry puree, brings natural fruity sweetness.
Using both strawberry extract and puree amplifies the strawberry essence in every bite. Vegetable oil helps retain moisture, while eggs and butter provide richness. For an optional tropical twist, flaked sweetened coconut can be folded into the batter, adding a subtle crunch. Pink coloring gel is optional but enhances the cake’s visual appeal, making it look as good as it tastes.
Coconut Cream Cheese Frosting Ingredients:
This frosting is a dreamy blend of softened butter and cream cheese, offering both creaminess and tang. Coconut extract infuses the frosting with a sweet, tropical aroma, while vanilla extract rounds out the flavor. Powdered sugar adds sweetness while maintaining a thick and spreadable consistency, and a pinch of salt helps to balance the richness.
Coconut Whipped Cream Ingredients:
Whipping heavy cream until stiff peaks form is the key to creating a light and fluffy filling. Powdered sugar sweetens the cream without making it too heavy, while coconut extract provides a subtle hint of coconut that complements the overall flavor profile of the cake. This whipped cream filling is an airy contrast to the denser frosting, creating the perfect layering component.
Fresh Strawberries:
Sliced fresh strawberries offer a burst of natural sweetness and a juicy texture that contrasts beautifully with the whipped cream and cake layers. They also add a pop of color, making the strawberry cake even more visually appealing.
Step-by-Step Instructions for the Cake
Prepping the Cake Pans
To ensure your strawberry cake layers come out perfectly, it’s crucial to prepare your cake pans properly. Grease the pans with butter or a non-stick spray, then dust them lightly with flour to prevent sticking. Adding parchment paper circles to the bottom of the pans provides an extra layer of insurance that the cakes will release smoothly after baking.
Mixing the Batter
Start by creaming the softened butter and sugar together until the mixture becomes pale and fluffy. This process aerates the butter, contributing to the cake’s light texture. When adding the eggs, incorporate them one at a time, allowing each yolk to blend fully into the batter. Alternating between the dry ingredients and the wet sour cream mixture ensures the batter remains smooth and well mixed. Avoid overmixing, as it can lead to a dense and heavy cake. The batter should be smooth and glossy.
Baking the Layers
Evenly divide the batter into the prepared cake pans and bake in the preheated oven for 25-30 minutes. Check the cakes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is done. The layers should spring back when lightly pressed. Allow the cakes to cool completely before moving on to the next step.
Cool Down and Prepare for Frosting
Cooling the cakes fully is essential to prevent the frosting from melting. Once cooled, you can move on to the fun part assembling and frosting the cake!
How to Make the Coconut Cream Cheese Frosting
Creaming the Ingredients
Start by creaming the butter until smooth, then add in the softened cream cheese. It’s important that both ingredients are at room temperature to ensure they blend together seamlessly. The result should be a silky smooth frosting with a creamy texture.
Achieving the Right Consistency
Slowly incorporate the powdered sugar in batches to avoid lumps and to maintain the smooth texture. If the frosting becomes too soft, refrigerate it for a few minutes to firm up before spreading it on the cake. This will help prevent the layers from sliding or the frosting from melting.
Preparing the Coconut Whipped Cream Filling
Chilling the Bowl
To achieve the perfect whipped cream consistency, chill your mixing bowl and beaters in the freezer for about 10 minutes before starting. This step ensures that the cream will whip up more quickly and hold stiff peaks.
Whipping to Perfection
Once the bowl is chilled, beat the heavy cream, powdered sugar, and coconut extract on low speed, gradually increasing to high. You’ll know the whipped cream is ready when it holds stiff peaks that stand up when you lift the whisk. This whipped cream will add an airy and light texture between the cake layers.
Assembling the Strawberry Cake
Layering the strawberry cake
Start with the first layer of cake, placing it on your cake stand or serving plate. Pipe a dam of coconut cream cheese frosting around the edge of the layer. This will create a barrier to hold in the whipped cream and fresh strawberries. Fill the center with a generous layer of coconut whipped cream and scatter sliced strawberries on top.
Crumb Coat and Final Frosting
After stacking the layers, apply a crumb coat a thin layer of frosting that traps in crumbs. Chill the cake for about 15 minutes to set the crumb coat. Once it’s firm, apply the final layer of frosting, smoothing it out for a clean finish.
Finishing Touches
For the final touch, gently press flaked coconut onto the sides and top of the cake. Place a whole strawberry on top for a simple yet elegant garnish.
Recipe Tips
- Strawberry Puree: Use fresh or frozen strawberries for the puree, and avoid heating it to maintain the natural fruit flavor.
- Frosting Texture: If your frosting becomes too soft, refrigerate it for 10-15 minutes to firm it up before applying.
- Make Ahead Options: You can bake the cake layers in advance, wrap them tightly in plastic wrap, and freeze them for up to a month. Thaw them overnight before assembling.
What to Serve With This Strawberry Cake Recipe
Pair this strawberry cake recipe with a light, refreshing beverage such as a glass of sparkling rosé or a homemade iced tea. The acidity of these drinks will cut through the richness of the cake and frosting, providing balance. For side desserts, consider serving a fresh fruit salad or a simple citrus sorbet to cleanse the palate between bites. To elevate the presentation, add extra strawberry slices or a dollop of whipped cream beside each slice.
Frequently Asked Questions
- Can I Use Frozen Strawberries Instead of Fresh? Yes, frozen strawberries work just as well as fresh. Be sure to thaw and drain them before making the puree to avoid excess moisture in the batter.
- How Do I Store Leftover Cake? Store any leftovers in an airtight container in the refrigerator for up to three days. If you prefer, you can freeze the cake in slices for up to two months. Thaw in the refrigerator before serving.
- Can I Substitute the Coconut Extract? If you’re not a fan of coconut, vanilla or almond extract can be used as a substitute without compromising the flavor.
- Why Is My Frosting Too Runny? If your frosting is runny, it’s likely due to the cream cheese or butter being too warm. Refrigerate the frosting for 10-15 minutes and rewhip to reach the desired consistency.
Strawberry Cake Recipe
Ingredients
For the Strawberry Cupcakes
- 3 cups cake flour 342g
- 2 teaspoons baking powder 8g
- ½ teaspoon baking soda 3g
- ½ teaspoon salt 3g
- 1 cup sour cream 227g, full-fat
- ½ cup plus two tablespoons strawberry puree 140g, made from fresh or thawed frozen strawberries
- ⅓ cup vegetable oil 68g, canola oil preferred
- 2 teaspoons strawberry extract 8g, substitute with 2 tablespoons of powdered strawberry jello if needed
- 3 large eggs room temperature (soak in warm water for 5 minutes if in a rush)
- 1 ½ sticks unsalted butter softened (170g)
- 2 cups white sugar 400g
- ½ cup flaked sweetened coconut optional
- Pink coloring gel optional for desired color
Coconut Cream Cheese Frosting
- 2 sticks unsalted butter softened (226g)
- 16 oz cream cheese softened (use two 8 oz packages, full fat)
- 1 ½ teaspoons coconut extract 6g, adjust as per taste
- 1 teaspoon vanilla extract 4g
- 6 to 6 ½ cups powdered sugar 747g
- Pinch of salt
Coconut Whipped Cream Filling
- 1 cup heavy cream 240g
- ¼ cup powdered sugar 29g
- 2 teaspoons coconut extract adjust based on preference
Fresh Strawberries
- Sliced fresh strawberries for layering in between cake layers and as a topping.
Instructions
For the Strawberry Cake Layers
- Preheat your oven to 350°F. Prepare three 8-inch cake pans by greasing, flouring, and lining them with parchment paper circles for easier release.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds to ensure everything is well distributed. Set aside.
- In another mixing bowl, combine sour cream, strawberry puree, strawberry extract, and vegetable oil, stirring until blended. Put aside.
- In the bowl of a stand mixer or using a hand mixer, cream the softened butter until smooth. Gradually incorporate the sugar, beating at medium speed for 3 to 5 minutes, until the mixture becomes light, fluffy, and slightly paler in color. If using the pink coloring gel, you can add it during this stage.
- Add the eggs one by one, mixing well after each addition until the yolks are fully integrated.
- With the mixer on low speed, alternate adding the dry flour mixture and the wet sour cream mixture, starting and ending with the dry ingredients. (Three additions of dry, two additions of wet.) Mix until just combined—do not overmix. Fold in the optional flaked coconut.
- Evenly divide the batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The cake should spring back when lightly touched.
Coconut Cream Cheese Frosting
- In a mixing bowl, cream the softened butter until smooth. Add the softened cream cheese and blend until fully combined and smooth.
- Add the coconut extract and vanilla extract to the mix. Slowly add the powdered sugar in batches, mixing until the frosting is smooth and fluffy. If the frosting gets too soft while working, refrigerate for a few minutes until it firms up.
Coconut Whipped Cream
- Place your mixing bowl and beaters in the freezer for about 10 minutes to chill. This will help achieve stiffer peaks when whipping the cream.
- Add the heavy cream, powdered sugar, and coconut extract to the chilled bowl. Begin beating at a low speed, gradually increasing to medium-high until stiff peaks form. The whipped cream should hold its shape when the whisk is lifted.
Assembling the Cooled Cake Layers
- Begin by placing the first cake layer on a serving plate or cake stand. Using a piping bag, pipe a dam of coconut cream cheese frosting around the edge of the layer, leaving a ¼-½ inch gap from the edge. This helps hold the whipped cream and strawberries in place.
- Fill the center with a generous layer of coconut whipped cream and scatter fresh strawberry slices on top. Add the second cake layer and repeat the process. Once all layers are stacked, fill in any gaps with the frosting.
- Apply a crumb coat (a thin layer of frosting) around the sides and top of the cake, then freeze for about 15 minutes to set.
- Once firm, apply the final layer of frosting, smoothing it out. If the frosting becomes too soft, pop it back in the refrigerator or freezer for a few minutes.
- Gently press flaked coconut around the sides and top of the cake. Finish by topping the cake with a fresh strawberry.
- For best results, store the cake in the refrigerator but allow it to sit at room temperature for 2-3 hours before serving. This softens the cake and brings out the best flavor.