Description
This Best Strawberry Cake Ever features a moist, tender cake bursting with fresh strawberries folded into the batter and topped with a luscious cream cheese and fresh strawberry frosting. Perfectly balanced sweetness and rich creaminess make it an irresistible homemade dessert ideal for any special occasion or a delightful treat.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups fresh strawberries, finely chopped
- 1 tablespoon all purpose flour (for coating strawberries)
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- 1/2 cup fresh strawberries, mashed
Instructions
- Prepare the pans and oven: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3-4 minutes. This incorporates air for a tender cake.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and sour cream, which add moisture and richness.
- Combine wet and dry: Add the dry ingredients alternately with the milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overdeveloping gluten and toughening the cake.
- Prepare strawberries: Toss the finely chopped fresh strawberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the batter. Gently fold them into the batter, distributing evenly without deflating the mixture.
- Divide and bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks to cool completely. Cooling prevents the frosting from melting.
- Make the frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in the vanilla extract, mashed fresh strawberries, and milk or cream until spreadable.
- Assemble the cake: Spread a layer of frosting over the first cake layer, carefully place the second cake layer on top, then frost the top and sides of the cake evenly.
Notes
- Use ripe fresh strawberries for the best natural sweetness and flavor.
- If the chopped strawberries are very juicy, pat them dry with paper towels to prevent excess moisture in the cake batter.
- The cake can be refrigerated for up to 3 days; bring to room temperature before serving for the best texture and flavor.
