How do I make fresh strawberry puree for a strawberry cake?

To make fresh strawberry puree, wash and hull about 2 cups of strawberries, then blend them until smooth. Next, pour the puree into a saucepan and simmer over medium heat, stirring occasionally, until it reduces by about half to concentrate the flavor. Let the reduced puree cool completely before adding it to your cake batter. This method intensifies the strawberry taste without adding too much liquid.

Can I bake strawberry cake in cupcake pans instead of a cake pan?

Yes, you can make this strawberry cake in cupcake pans. Use standard cupcake liners and fill each with about ¼ cup of batter. Bake at 350°F for 18–22 minutes or until a toothpick comes out clean. Keep an eye on them as they may bake faster than a full cake. This is a great way to make individual servings and adjust baking time accordingly.

What’s the best way to store leftover fresh strawberry cake?

Store leftover strawberry cake by covering it tightly with plastic wrap or placing it in an airtight container. Keep it refrigerated to maintain freshness and prevent the fruit from spoiling. The cake will stay good for up to 5 days in the fridge. For longer storage, freeze the cooled cake wrapped well in plastic and foil for up to 3 months. Thaw in the refrigerator overnight before serving.

Is it okay to use frozen strawberries instead of fresh for the cake?

Frozen strawberries can be used but expect them to release more water. Thaw them completely and drain excess liquid before pureeing. The puree will take longer to reduce on the stove due to higher water content, so simmer it gently until thickened. Using frozen berries is a good alternative when fresh strawberries are out of season but may slightly affect texture and flavor intensity.

How do I substitute cake flour if I don’t have any for the strawberry cake?

If you don’t have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour, then removing 2 tablespoons of it and replacing with 2 tablespoons of cornstarch. Sift the mixture together several times to combine and aerate. This mimics the lower protein content of cake flour, resulting in a lighter, softer cake texture suitable for strawberry cake recipes.

Fresh Strawberry Cake Made From Scratch With Real Berries

Ingredients

Scale

1½ cups (190g) all-purpose flour, spooned and leveled

1½ teaspoons baking powder

½ teaspoon salt

6 tablespoons (85g) unsalted butter, softened, plus more for greasing

1 cup plus 2 tablespoons (210g) granulated sugar, divided

1 large egg

1 teaspoon vanilla extract

½ cup (120ml) milk (low-fat or whole milk works fine)

About ¾ pound (340g) fresh strawberries, hulled and halved

Strawberry puree made from 1 pound (450g) fresh strawberries, reduced to about ½ cup (120ml) for adding into batter

Cream cheese frosting made from cream cheese, butter, powdered sugar, and strawberry puree or freeze-dried strawberry powder

Food coloring (red or pink) if a more vibrant hue is desired

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Instructions

1-Preheat your oven to 350°F (177°C). Butter a 9-inch deep dish pie pan, 9-inch round cake pan, or two 8–9 inch round cake pans and line with parchment paper if using two layers.

2-In a medium bowl, whisk together flour, baking powder, and salt; set aside.

3-In an electric mixer, beat the softened butter and 1 cup sugar until pale and fluffy, about 3 minutes, incorporating air for a lighter texture.

4-Add egg and vanilla extract; mix until well combined.

5-Gradually add the flour mixture alternately with milk, beginning and ending with flour, mixing on low speed until smooth. The batter will be thick. Optionally, fold in ½ cup reduced strawberry puree for extra flavor and moisture.

6-Transfer batter to the prepared pan(s) and smooth the top evenly.

7-Arrange halved strawberries on top, cut side down, to bake into the cake and add moisture.

8-Sprinkle the remaining 2 tablespoons sugar evenly over the strawberries to create a slightly crisp, golden crust during baking.

9-Bake at 350°F for 10 minutes, then reduce oven temperature to 325°F (163°C) and bake for approximately 1 hour more (or about 25–30 minutes if using two thinner layers), until the top is golden and a tester inserted in the center comes out clean.

10-Cool the cake in the pan on a wire rack before serving.

Last Step:

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Notes

🧈 For best texture, measure flour using the spoon-and-level method.
🍰 Cream butter and sugar well to incorporate air for a lighter cake.
🍓 Reduced strawberry puree enhances flavor and moistness when added to the batter.

Author: Brandi Oshea
Prep Time: 15 minutes
Additional Time: 10 minutes (for initial baking at 350°F)
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 241
Sugar: 25g
Sodium: 185mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: Varies
Trans Fat: Varies
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 38mg