Introduction
There is something magical about the moment you slice into a strawberry cake—fresh cream, soft sponge, and the sweet burst of real strawberries in every layer. I still remember the first time I baked one for a family picnic. Everyone crowded around the table, and the cake disappeared faster than I expected. That day, I realized how a simple dessert can turn into a memorable centerpiece. Since then, I’ve perfected this recipe, and now I’m sharing it with you. As Ella Chef, I believe the best cakes are made with love, patience, and fresh ingredients—especially strawberries at their peak ripeness.
Strawberry Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla.
- Add dry ingredients alternately with milk, mixing until smooth.
- Divide batter into pans and bake 22–25 minutes. Cool completely.
- Whip cream, powdered sugar, and vanilla to stiff peaks.
- Layer cake with whipped cream and sliced strawberries, then frost outside.
Nutrition
Notes
How to Make Strawberry Cake
To make this strawberry cake, start by preparing the vanilla sponge layers. Preheat your oven to 350°F (175°C) and grease two 8-inch pans. You’ll want every ingredient at room temperature for a smooth batter—especially the eggs, butter, and milk. Begin by mixing the dry ingredients in one bowl: flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. This introduces air into the batter, ensuring a tender cake.
Next, add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract. Then, alternate adding the dry ingredients and milk, stirring gently. Overmixing can make the cake dense, so stop once everything is blended. Divide the batter evenly between the pans and bake for 22–25 minutes. A toothpick should come out clean. Let the cakes cool completely before frosting—warm cake will melt the cream.
For the filling, whip chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Slice fresh strawberries and pat them dry to avoid excess moisture. Place one cake layer on a plate, add whipped cream and strawberries, then repeat with the second layer. Frost the entire cake with the remaining whipped cream and decorate the top with more strawberries. Chill the cake for at least 30 minutes before slicing. This allows the layers to firm up, making clean cuts and better flavor.
Conclusion
A homemade strawberry cake is more than a dessert—it’s a celebration of freshness, color, and flavor. Whether you’re making it for a birthday, a spring gathering, or just because strawberries are in season, it always brings smiles. The combination of soft vanilla sponge, fluffy whipped cream, and juicy berries is timeless and loved by all ages. Take your time with each step, enjoy the aroma as it bakes, and don’t be afraid to decorate it your own way. With practice, this will become one of your signature bakes—one people request again and again.