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Fresh strawberry cake layered with cream frosting and topped with whole strawberries on a white plate

Homemade Strawberry Cake Recipe Light Fluffy and Sweet - A Simple, Fresh Favorite

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Prep Time 35 minutes
Cook Time 25 minutes
Cooling & Assembly Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 Slices

Ingredients
  

  • Fresh strawberries: About 1 1/2 pounds (to make puree/reduction and for garnish).
  • Granulated sugar: For sweetness in both cake and reduction.
  • Cake flour: For a tender, airy crumb. All-purpose will work in a pinch (see FAQs).
  • Baking powder and baking soda: For lift and a light texture.
  • Fine sea salt: Just enough to balance sweetness.
  • Unsalted butter: Softened, for flavor and structure.
  • Neutral oil: Such as canola or vegetable, for moisture.
  • Eggs: Room temperature, for structure and richness.
  • Sour cream: Full-fat, room temperature, for tenderness.
  • Vanilla extract: Enhances the strawberry flavor.
  • Optional strawberry extract: For an extra boost of berry, if desired.
  • Powdered sugar: For the frosting.
  • Cream cheese: Softened, for tangy, stable frosting.
  • Heavy cream: To lighten and whip the frosting.
  • Lemon juice: A splash to brighten the berries and frosting.

Instructions
 

  • Prep the strawberries: Hull and slice 1 pound of strawberries. Blend into a smooth puree. Pour into a small saucepan with 1–2 tablespoons sugar and a squeeze of lemon. Simmer over medium heat, stirring often, until reduced to about 2/3 cup and thickened like a thin jam, 12–15 minutes. Cool completely.
  • Get your pans ready: Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Lightly flour the sides. This helps the cakes release cleanly and rise evenly.
  • Mix the dry ingredients: In a medium bowl, whisk 2 1/2 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  • Cream butter and sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 1 1/4 cups granulated sugar until light and fluffy, 2–3 minutes. Add 1/3 cup neutral oil and beat to combine. This blend gives you flavor and moisture.
  • Add eggs and flavor: Beat in 3 large eggs, one at a time, scraping the bowl. Mix in 1 1/2 teaspoons vanilla and, if using, 1/2 teaspoon strawberry extract. The batter should look glossy and smooth.
  • Stir in sour cream and strawberry reduction: Mix in 1/2 cup sour cream and the cooled strawberry reduction until fully combined. The batter will turn a soft pink.
  • Combine wet and dry: Add the dry ingredients in two additions, mixing on low just until no dry streaks remain. Do not overmix. Overmixing leads to a dense cake.
  • Divide and bake: Split the batter evenly between prepared pans. Smooth the tops. Bake 22–27 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs.
  • Cool the layers: Let cakes cool in pans for 10 minutes. Run a knife around edges, then turn onto a rack. Peel off parchment and cool completely before frosting.
  • Make the frosting: Beat 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla until smooth. Add a pinch of salt and 1 teaspoon lemon juice. In a separate bowl, whip 1 cup cold heavy cream to medium peaks. Fold the whipped cream into the cream cheese mixture in two additions until fluffy. For a pink tint and flavor, fold in 2–3 tablespoons strawberry reduction or 1–2 tablespoons strawberry puree.
  • Assemble: Place the first cake layer on a stand. Spread a generous layer of frosting. Add a thin layer of sliced fresh strawberries if you like (pat them dry first). Top with the second layer. Frost the top and sides. Chill 20–30 minutes to set.
  • Garnish and serve: Decorate with halved strawberries on top. Slice with a sharp knife, wiping between cuts for clean slices.