Fluffy Strawberry Cake
Here’s a Fluffy Strawberry Cake recipe that’s light, tender, and bursting with fre strawberry flavor—perfect for spring, summer, or anytime you crave a fruity treat!
Fluffy Strawberry Cake
Prep Time: 20 min
Bake Time: 30–35 min
Serves: 8–10
Ingredients:
For the Cake:
1 ½ cups fresh strawberries (pureed, about 1 cup)
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or plain Greek yogurt
1/2 cup milk
Optional Add-ins:
1/2 cup chopped strawberries (fold in before baking)
Pink food coloring (for a vibrant hue)
Strawberry Whipped Cream Frosting:
1 cup cold heavy whipping cream
3 tablespoons powdered sugar
1/4 cup strawberry puree or jam
1/2 teaspoon vanilla extract
Instructions:
1. Prep the Strawberries:
Puree the fresh strawberries in a blender until smooth.
Optional: Cook the puree in a small saucepan for 10 minutes to intensify flavor (reduce to about 3/4 cup), then cool.
2. Make the Cake Batter:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, then mix in vanilla, strawberry puree, sour cream, and milk.
Gradually add the dry ingredients, mixing until just combined.
3. Bake:
Divide batter into pans and smooth the tops.
Bake for 30–35 minutes or until a toothpick comes out clean.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting:
Beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
Fold in strawberry puree or jam until fluffy and pink.
5. Frost & Serve:
Once cake is fully cooled, spread whipped strawberry cream over the top and between layers if using two cakes.
Garnish with fresh strawberries for a beautiful finish!
Tips:
For extra fluffiness, don’t overmix the batter after adding flour.
Store cake in the fridge if using fresh cream.
Make cupcakes instead—just reduce baking time to 18–22 minutes!
