Best Fresh Strawberry Cake
This fresh strawberry cake is the quintessential dessert for any gathering, whether it’s a casual family dinner or a celebratory occasion. The light, buttery base combined with the sweet, juicy strawberries creates a delectable harmony of flavors that captivates the palate. Its versatility makes it suitable for serving year-round, especially when fresh strawberries are in peak season.
The allure of using fresh strawberries lies in their vibrant color and natural sweetness, which elevate this cake from ordinary to extraordinary. The simplicity of the recipe allows the strawberries to shine, while the tender cake complements their brightness. This fresh strawberry cake dessert not only tastes divine but also looks stunning with its rustic, strawberry-studded top.
Ingredients Breakdown
Every ingredient in this fresh strawberry cake recipe plays a pivotal role in creating a cake that is both visually appealing and delicious.
To achieve the perfect cake base, pantry staples such as all-purpose flour, baking powder, and salt are essential. These ingredients provide the structure and lift, ensuring a soft and fluffy texture. Butter and sugar are creamed together to create a rich foundation, while the egg binds the ingredients seamlessly. Vanilla extract adds a subtle warmth, enhancing the overall flavor profile.
The true hero of this fresh strawberry cake recipe is the fresh strawberries. Their natural sweetness and slight tartness create a delightful contrast with the buttery cake. For the best results, choose strawberries that are firm, vibrant in color, and free of blemishes.
If you’re missing a specific ingredient, substitutions are possible. For example, whole milk can be swapped with low-fat or plant-based milk without compromising the texture. For a gluten-free version, consider using a gluten-free flour blend.
Step-by-Step Instructions for the Perfect Bake
The process of making this fresh strawberry cake is as enjoyable as the end result.
Begin by preparing your pan and preheating the oven. Butter your chosen pan generously, ensuring that all corners and edges are well-coated. This step prevents sticking and guarantees a flawless release.
Next, mix the dry ingredients. Using a whisk, combine the flour, baking powder, and salt in a medium bowl. This not only distributes the ingredients evenly but also aerates the flour, resulting in a lighter cake.
In a separate bowl, cream the butter and sugar until the mixture turns pale and fluffy. This step is crucial as it incorporates air, creating a tender crumb. Add the egg and vanilla extract, blending thoroughly to create a smooth batter.
To combine the wet and dry ingredients, alternate between adding the flour mixture and milk. This method ensures the batter remains cohesive and prevents overmixing, which could result in a dense cake. Once the batter is ready, spread it evenly into the prepared pan.
Carefully arrange the halved strawberries, cut side down, on top of the batter. This step not only infuses the cake with strawberry juice as it bakes but also creates a beautiful presentation. Sprinkle sugar over the strawberries to enhance their natural sweetness and achieve a slight caramelization during baking.
Bake the cake initially at 350°F, then lower the temperature to 325°F to allow even cooking. The gradual temperature adjustment ensures the cake is baked through without browning too quickly. Use a toothpick to check for doneness it should come out clean when inserted into the center.
Recipe Tips & Frequently Asked Questions
- How to Choose the Best Strawberries for This Fresh Strawberry Cake: Look for ripe, fragrant strawberries with a vibrant red hue. Avoid overly soft or bruised fruit.
- Techniques to Ensure a Smooth, Lump-Free Batter: Sift the flour and use room-temperature ingredients to ensure they blend effortlessly.
- Avoiding Common Mistakes: Do not overmix the batter, as it may lead to a dense cake. Position the strawberries evenly to prevent uneven baking.
- Can Frozen Strawberries Be Used Instead of Fresh? Yes, but thaw and drain them thoroughly before use to avoid excess moisture.
- What Type of Milk Works Best for This Recipe? Whole milk is ideal, but low-fat or plant-based alternatives work well.
- How Can I Make This Cake Gluten-Free? Use a reliable gluten-free flour blend as a direct substitution for all-purpose flour.
What to Serve With This Fresh Strawberry Cake Recipe
This fresh strawberry cake pairs beautifully with a variety of accompaniments. A dollop of sweetened whipped cream or a scoop of vanilla ice cream adds a creamy contrast to the cake’s tender crumb. For a more decadent treat, drizzle it with a light strawberry glaze or chocolate syrup.
When serving beverages, consider pairing this fresh strawberry cake dessert with a chilled glass of sparkling rosé or a refreshing lemonade. If serving it during colder months, a warm cup of tea or coffee complements the flavors perfectly.
For special occasions, garnish the cake with fresh mint leaves or powdered sugar for an elegant touch. This versatile dessert shines as a centerpiece, whether served casually or dressed up.
Storing and Reheating the Cake
To keep the cake fresh, store it at room temperature in a loosely covered container for up to three days. For extended storage, refrigerate it in an airtight container for up to a week.
If you prefer the cake warm, reheat individual slices in the microwave for a few seconds. To maintain its moisture, cover the slice with a damp paper towel during reheating.
Conclusion
This fresh strawberry cake is the perfect embodiment of simplicity and sophistication. With its light, tender texture and vibrant strawberry topping, it is sure to impress family and friends alike. Whether you’re baking it for a weekend treat or a special celebration, this recipe guarantees delightful results.
Bring joy to your table by creating this stunning dessert it’s a testament to the beauty of homemade baking and the magic of fresh, seasonal ingredients.
Fresh Strawberry Cake
Ingredients
- 6 tablespoons unsalted butter softened, plus extra for greasing the pan
- 1 cup plus 2 tablespoons sugar divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour measured accurately by spooning and leveling
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk low-fat can be used
- About ¾ pound fresh strawberries hulled and halved
Instructions
- Preheat your oven to 350°F. Generously butter a 9-inch deep-dish pie pan or a standard 9-inch round cake pan, ensuring all edges are well coated to prevent sticking.
- In a medium mixing bowl, combine the flour, baking powder, and salt. Use a whisk to evenly distribute the ingredients and set the bowl aside.
- In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and 1 cup of sugar. Beat the mixture on medium speed for approximately 3 minutes, or until it becomes pale, light, and fluffy. Add the egg and vanilla extract, and mix on low speed until the ingredients are thoroughly blended.
- Reduce the speed of the mixer to low and alternately add the dry flour mixture and the milk in batches, beginning and ending with the flour mixture. Continue mixing just until the batter becomes smooth and uniform in texture. Note: The batter will be thick and may require a spatula to scrape the sides of the bowl.
- Transfer the prepared batter into the greased pan. Spread it evenly using a spatula or the back of a spoon, ensuring the surface is smooth. Arrange the halved strawberries over the top, cut side facing down, completely covering the batter. Adjust the number of strawberries if necessary to ensure the batter is fully topped. Sprinkle the remaining 2 tablespoons of sugar evenly across the strawberries for a touch of sweetness and a golden finish.
- Place the pan in the oven and bake for 10 minutes. After this initial baking period, lower the oven temperature to 325°F and continue baking for approximately one hour, or until the cake turns lightly golden and a toothpick inserted into the center comes out clean.
- Once baked, transfer the cake to a cooling rack and let it cool completely in the pan. For serving, pair the cake with a dollop of sweetened whipped cream or a scoop of vanilla ice cream, if desired, to enhance the flavors.
- This cake can be kept at room temperature for several days. Store it loosely covered to maintain freshness.