Easy Strawberry Cake Flavor

This easy strawberry cake bursts with real berry flavor by using strawberry jam and freezedried strawberries. The cake is moist and tender with a delicate strawberry taste that is both authentic and satisfying. Whether you want a pink hued celebration cake or a naturally fruity dessert, this recipe is beginner friendly and perfect for any occasion.

I first made this cake for my sister's birthday and now it's become our family favorite especially because it reminds us of the strawberry cakes our mom used to bake for us growing up

Ingredients

• Allpurpose flour: two and a half cups provides the structure choose unbleached for best texture
• Baking powder and baking soda: two and a half teaspoons and baking soda half a teaspoon create the perfect rise and crumb
• Salt: three quarters teaspoon balances sweetness and enhances flavors
• Unsalted butter: one cup softened makes the cake tender and flavorful use high quality butter for richness
• Granulated sugar: one cup sweetens the cake without overpowering the strawberry flavor
• Large eggs: three at room temperature help bind and leaven let them come to room temperature for even mixing
• Strawberry jam: two thirds cup at room temperature adds real berry flavor and moisture homemade or storebought works well
• Sour cream: half cup at room temperature makes the cake moist and tender
• Vanilla extract: one teaspoon enhances the flavor complexity
• Red food coloring or gel: optional for a bright pink color you can skip for a natural look
• Freezedried strawberries: one cup ground to powder intensifies strawberry flavor in the frosting and adds color
• Cream cheese: eight ounces softened creates a creamy tangy base for frosting
• Unsalted butter for frosting: half cup softened smoothes out the frosting
• Powdered sugar: three cups sweetens and thickens the frosting
• Salt for frosting: one quarter teaspoon balances sweetness in the frosting
• Milk: up to three tablespoons adjusts frosting consistency
• Fresh strawberries: a handful sliced for decoration adds a fresh touch and lovely garnish

Instructions

Sift the Dry Ingredients:

Sift together the flour baking powder baking soda and salt in a medium bowl to ensure the leavening is evenly distributed and there are no lumps.

Cream Butter and Sugar:

In a stand mixer or large bowl beat the softened butter and granulated sugar on medium speed for about 3 to 4 minutes until the mixture is pale and fluffy. This incorporates air for a light cake.

Add Eggs One at a Time:

Add the eggs one by one beating well after each addition to keep the batter smooth and emulsified. Scrape down the bowl sides to avoid uneven mixing.

Combine Dry Ingredients and Jam:

Add half the dry ingredients to the butter mixture and mix just until combined. Then add the strawberry jam and mix in gently until evenly distributed.

Add Remaining Dry Ingredients and Wet Ingredients:

Add the rest of the dry ingredients and mix just until incorporated. Then add sour cream vanilla extract and optional red food coloring. Mix briefly until there are no streaks of flour but do not overmix to keep the cake tender.

Prepare Pans and Bake:

Grease two 8 inch round pans and line the bottoms with parchment paper. Divide the batter evenly smoothing the tops. Bake in a preheated 350 degrees Fahrenheit oven for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.

Cool Cake Layers:

Cool the pans on a rack for 10 minutes. Carefully invert them onto the rack to release the cakes and remove parchment paper. Let cool completely before frosting.

Make Strawberry Powder:

Place freezedried strawberries in a spice grinder or food processor and grind into a fine powder. Alternatively place in a sealed bag and crush with a rolling pin. Make sure tools are dry to prevent clumping.

Prepare Frosting:

Beat cream cheese and softened butter in a mixer until pale and fluffy about 2 minutes. Add powdered sugar strawberry powder and salt and mix on low then medium speed until creamy. Add milk a teaspoon at a time until the desired spreading consistency is reached.

Assemble Cake:

If cakes are domed trim the tops flat with a serrated knife. Place one layer on a serving plate and spread just under one third of the frosting evenly to edges. Add the second layer and repeat with frosting. Use remaining frosting to cover the sides of the cake.

Decorate and Serve:

Top with sliced fresh strawberries for a beautiful and fresh garnish. Serve at room temperature for best flavor.

My favorite ingredient has to be the freezedried strawberries. Grinding them into a powder packs so much flavor into the frosting without making it runny and it reminds me of the strawberry cakes my mom used to bake for all our birthdays. The vibrant color and taste really bring back those joyful memories.

Storage Tips

Wrap leftover cake tightly in plastic wrap or an airtight container and keep refrigerated for up to five days to stay fresh. For longer storage wrap cooled cake layers in foil and freeze for up to one month and thaw in the fridge overnight before frosting or serving. If decorating the cake in advance store covered in the fridge and wait at least 30 minutes at room temperature before slicing to let the frosting soften.

Ingredient Substitutions

Use Greek yogurt instead of sour cream to add a tangy note and moisture if preferred. Any berry jam such as raspberry or blueberry can work in place of strawberry jam for a different flavor twist. Butter can be replaced with an equal amount of vegetable oil for a slightly different crumb and tenderness.

Serving Suggestions

Serve slices with fresh whipped cream and additional fresh strawberries for an extra treat. A scoop of vanilla ice cream pairs beautifully as a dessert option after a meal and this cake is perfect for birthdays spring gatherings or anytime you crave a bright berry dessert.

Enjoy this tender strawberry cake topped with fresh berries for a nostalgic bright dessert. It's perfect for celebrations or simple treats.

Common Questions About Recipes

→ How does freeze-dried strawberry powder affect the frosting?

Freeze-dried strawberry powder adds intense berry flavor and a natural pink color without extra moisture, keeping the frosting creamy and spreadable.

→ Can the cake be prepared in advance?

Yes, the cake layers can be baked and wrapped for up to three days in the fridge or frozen for up to a month. Assemble and frost the cake when ready to serve.

→ What is the role of strawberry jam in the cake batter?

Strawberry jam enhances the cake’s moisture and infuses it with authentic berry taste, replacing part of the sugar for balanced sweetness.

→ Is red food coloring necessary for this cake?

Red food coloring is optional. The natural pink hue mostly comes from strawberry jam and freeze-dried strawberries in the frosting.

→ How should the cake layers be cooled before frosting?

Allow the layers to cool completely on a rack, then trim any domed tops before applying the frosting for even layers and a smooth finish.