A light and fluffy strawberry cake topped with a sweet glaze – this dessert is the perfect balance of freshness and sweetness. Made with fresh strawberries, it’s a simple yet impressive treat for any occasion, whether you’re celebrating or just indulging in a delicious homemade cake.
Quick Description
This strawberry cake offers the perfect balance of sweetness, moisture, and fresh strawberry flavor in every bite. Topped with a creamy glaze, it’s an irresistible treat for any occasion, from casual get-togethers to special celebrations.
Servings & Timing
Servings: 8–10
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour
Ingredients List
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup fresh or frozen strawberries, chopped (or strawberry jam)
- 1/4 cup sour cream (optional, for added moisture)
For the Glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
2. Prepare the Cake Batter
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, and beat well after each addition.
- Mix in the vanilla extract and sour cream (if using).
- Gradually add the flour and baking powder to the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the chopped strawberries (or strawberry jam) to evenly distribute.
3. Bake the Cake
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Prepare the Glaze
- In a small bowl, whisk together the powdered sugar and milk until smooth and drizzly consistency is reached.
- If you want a thicker glaze, add more powdered sugar; for a thinner glaze, add a little more milk.
5. Glaze the Cake
- Once the cake has cooled, drizzle the glaze evenly over the top, allowing it to drip down the sides for a beautiful finish.
6. Serve
- Slice and serve at room temperature or chilled, depending on your preference. Enjoy!
Additional Notes
- Flavor Boost: Add a few drops of almond extract to the batter for a subtle nutty flavor that pairs beautifully with strawberries.
- Moisture Tip: For a richer, moister cake, you can replace the milk with buttermilk.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Dietary Info
Calories per Serving: ~250-300 kcal (depending on size and glaze amount)
Protein: ~4g
Carbs: ~35g
Fat: ~12g
Fiber: ~1g
Storage & Make-Ahead
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate leftovers for up to a week.
- Make-Ahead: You can bake the cake the day before serving. Just keep it in an airtight container and glaze it the day of serving.
FAQs
Can I use frozen strawberries?
Yes, frozen strawberries work well too. Just make sure to chop them and thaw them before adding them to the batter.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
Can I freeze this cake?
Yes, you can freeze the cake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Let it thaw before glazing and serving.
