If you’re searching for a swoon-worthy dessert with all the charm (and none of the fuss) of a bakery showstopper, the Strawberry Butter Cake Recipe absolutely delivers. Imagine a buttery, tender crumb, pockets of vibrant fresh strawberries, all lightly dusted with powdered sugar — this cake has a rustic elegance, and it’s just as perfect for a casual afternoon tea as it is the centerpiece of a summer celebration. This treat brings together accessible ingredients and classic flavors, making it the kind of recipe you’ll want to revisit every strawberry season.
Ingredients You’ll Need
This Strawberry Butter Cake Recipe comes to life with straightforward, essential components. Each ingredient not only serves a purpose but also layers on flavor, richness, and that unbeatable homemade touch.
- All-purpose flour: The foundation for a soft, pliant cake crumb — measure carefully for the best texture.
- Baking powder: Ensures the cake rises perfectly, making each bite light and fluffy.
- Salt: Just a pinch brings out all the flavors and balances the sweetness beautifully.
- Unsalted butter (softened): Provides richness and the signature tender crumb; room temperature butter creams best for fluffiness.
- Granulated sugar: Sweetens the batter and helps the butter whip up nice and airy.
- Eggs: Bind the cake together and add structure so it slices neatly.
- Pure vanilla extract: A splash adds depth and that nostalgic, bakery-fresh aroma.
- Whole milk: Lends moisture for a soft, delicate texture — don’t skip it!
- Fresh strawberries (hulled and chopped): Juicy bursts of fruity flavor and irresistible color in every bite.
- Flour (for coating strawberries): Coating prevents sinking, so you get perfectly scattered berries.
- Powdered sugar (optional for dusting): Adds an elegant touch without overwhelming sweetness.
How to Make Strawberry Butter Cake Recipe
Step 1: Prep Your Pan and Oven
Start by heating your oven to 350°F (175°C) — it’s always best to bake in a preheated oven to ensure even rising. Grease a 9-inch round cake pan generously, making sure you get the sides and bottom, to keep your Strawberry Butter Cake Recipe from sticking.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Combining these first makes your batter easier to mix later and ensures every bite has that perfect, even crumb.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened unsalted butter with the granulated sugar. Beat them together until the mixture is light in color and fluffy in texture, usually two to three minutes. This step is crucial: it’s what makes the cake rise with a tender, melt-in-your-mouth bite.
Step 4: Add Eggs and Vanilla
Crack the eggs in one at a time, mixing after each addition. This helps them fully incorporate, keeping the batter smooth and velvety. Finally, stir in pure vanilla extract for a dreamy aroma and flavor base.
Step 5: Combine Wet and Dry Ingredients
Add the flour mixture to your wet ingredients in batches, alternating with the whole milk. Start and finish with the flour—a classic baker’s move to avoid over-mixing and to lock in a soft crumb. Stop as soon as the batter comes together for the most tender Strawberry Butter Cake Recipe.
Step 6: Prepare and Fold in Strawberries
In a small bowl, toss the chopped strawberries with a tablespoon of flour. This tiny trick keeps them from sinking to the bottom of the cake. Gently fold the strawberries into your batter so they’re distributed throughout, being careful not to break them up.
Step 7: Bake
Scrape the batter into your prepared cake pan, smoothing out the top for a gorgeous, even finish. Pop it in the oven and bake for 35 to 40 minutes, until a toothpick poked into the center comes out clean or with just a few moist crumbs.
Step 8: Cool and Serve
Let your cake cool in the pan for about 10 minutes (this makes it easier to remove), then flip it onto a wire rack to cool completely. If you’d like, dust with a veil of powdered sugar just before serving. There you have it: Strawberry Butter Cake Recipe perfection!
How to Serve Strawberry Butter Cake Recipe
Garnishes
This cake is beautiful in its simplicity, but a light dusting of powdered sugar instantly makes it feel special. For a more decadent touch, add a dollop of airy whipped cream, a scoop of vanilla ice cream, or a sprinkle of fresh sliced strawberries.
Side Dishes
Pair your Strawberry Butter Cake Recipe with a bright berry salad or a zesty lemon sorbet to balance its buttery richness. Hot coffee or a fragrant herbal tea brings out the cake’s subtle vanilla notes, rounding out your dessert spread.
Creative Ways to Present
Try layering two cakes with whipped cream and extra strawberries for a simple layer cake twist, or serve squares in small jars for a picnic-ready treat. Mini cakes or cupcake versions are fun for parties and just as delightful.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer freshness, keep it in the fridge, though this can firm up the texture a little.
Freezing
The Strawberry Butter Cake Recipe freezes beautifully. Slice and wrap individual pieces, or freeze the whole cake (undecorated) in plastic wrap and foil. Defrost in the fridge or at room temperature for a quick treat anytime.
Reheating
To gently revive any slightly chilled cake, let it come to room temperature or warm individual slices in the microwave for 10 to 15 seconds. This loosens up the crumb and brings back a hint of that fresh-baked aroma.
FAQs
Can I use frozen strawberries instead of fresh?
Yes! Just be sure to thaw and drain them well to prevent extra moisture in the batter, and toss them with flour as directed so they don’t sink.
What if I don’t have whole milk?
No worries — you can substitute with 2% milk, or even a non-dairy option like unsweetened almond milk. The crumb may be slightly less rich but still delicious.
How do I keep my cake from sticking to the pan?
Generously grease your cake pan, making sure to get every nook and cranny, or line it with parchment paper if you want extra insurance for an easy release.
Can I double this recipe for a larger crowd?
Absolutely! Double all the ingredients and bake in a 9×13-inch pan, checking for doneness after about 40 minutes. Perfect for potlucks or family gatherings.
How long does the Strawberry Butter Cake Recipe stay fresh?
This cake tastes best within two days at room temperature, but properly stored, it stays tasty for up to four days in the fridge or a couple of months in the freezer.
Final Thoughts
There’s just something magical about a homemade cake filled with fresh berries, and this Strawberry Butter Cake Recipe truly captures that feeling in every bite. Give it a try—you’ll love how easy it is and how every crumb disappears as soon as you serve it!
Print
Strawberry Butter Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the irresistible goodness of this Strawberry Butter Cake. A moist and tender butter cake studded with fresh strawberries, perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, hulled and chopped
- 1 tablespoon flour (for coating strawberries)
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add dry ingredients to butter mixture, alternating with milk. Mix until just combined.
- Coat Strawberries: Toss chopped strawberries with flour in a small bowl.
- Fold in Strawberries: Gently fold coated strawberries into batter.
- Bake: Pour batter into pan, spread evenly, and bake for 35–40 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- This cake pairs well with whipped cream or vanilla ice cream.
- If using frozen strawberries, thaw and drain them well before adding to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
