Fresh Strawberry Cake

Introduction & Inspiration: A Celebration of Fresh Strawberries & Cream

This Fresh Strawberry Cake is a true delight! I absolutely adore the combination of tender, moist vanilla cake layers studded with (inferred) hints of citrus, paired with a luscious frosting that’s bursting with real, fresh strawberries and tangy cream cheese. It’s like the essence of spring and summer in every slice.

The inspiration for this cake comes from wanting a truly fresh strawberry cake experience, moving beyond just jam or artificial flavors. Incorporating finely chopped fresh strawberries directly into the creamy frosting provides incredible flavor and beautiful texture. It’s a step above many standard strawberry cakes.

This recipe focuses on building a beautiful layer cake entirely from scratch – from the tender cake crumb achieved through careful mixing to the unique fresh strawberry cream cheese frosting. It feels special and celebratory.

Perfect for birthdays, showers, garden parties, or simply when strawberries are at their peak, this cake is a beautiful way to showcase the season’s bounty. It’s homemade goodness at its best.

Nostalgic Appeal (Classic Layer Cake Charm)

There’s something deeply nostalgic about a beautifully frosted layer cake. It instantly signifies celebration, special occasions, and the comforting tradition of homemade baking. This Fresh Strawberry Cake taps right into that feeling.

The combination of vanilla cake, creamy frosting, and fresh strawberries is a timeless classic, beloved across generations. It reminds me of birthday parties, summer picnics, and elegant afternoon teas. It’s universally appealing.

While the specific frosting with fresh strawberries might be a delightful twist for some, the overall structure and flavor profile feel comfortingly familiar. It’s an elegant take on flavors many of us grew up loving.

Making this cake feels like participating in a cherished tradition. It’s about creating something beautiful and delicious to share, fostering warmth and connection through the simple act of baking.

Homemade Focus (The Art of Scratch Baking & Fresh Frosting)

I’m passionate about baking from scratch, and this Fresh Strawberry Cake beautifully illustrates the rewards. Creating both the tender cake layers and the unique fresh strawberry frosting yourself allows for unparalleled quality and flavor control.

The cake batter, likely using the classic creaming method (based on the directions), develops a wonderfully tender and moist crumb – the perfect canvas for the frosting. And the frosting! Instead of relying solely on extracts or jams, incorporating finely chopped fresh strawberries gives it an authentic, vibrant fruit flavor and lovely texture that you simply can’t replicate otherwise.

This recipe is a testament to the beauty of homemade components working together. It requires attention to detail – proper creaming, alternating additions for the cake, careful folding for the frosting – but the results are well worth the effort.

It’s a fantastic recipe for practicing fundamental baking techniques while creating a truly stunning and delicious layer cake. The homemade touch shines through in every bite.

Flavor Goal: Tender Vanilla Cake, Creamy Fresh Strawberry Frosting

The ultimate flavor goal here is a harmonious blend: a moist, tender vanilla cake (potentially with hints of orange, as mentioned in the directions) providing a soft, flavourful base. This is then complemented by a rich, creamy, tangy frosting that’s bursting with the bright, sweet taste and subtle texture of finely chopped fresh strawberries.

The cake should be soft and delicate, not dense or dry. The frosting is key – it needs the tang from the cream cheese to balance the sweetness of the confectioners’ sugar, while the butter adds richness. The fresh strawberries provide the dominant flavor note in the frosting.

Unlike frostings made with only jam or extract, this one will have tiny pieces of strawberry throughout, adding textural interest and authentic fruitiness. The overall experience should be fresh, creamy, sweet, tangy, and utterly delightful.

Ingredient Insights (Building the Cake & Unique Frosting)

(Note: Cake ingredients are inferred based on directions)

Inferred Cake Ingredients:

• Cake Flour (Likely around 3 cups): Essential for a tender, delicate crumb in layer cakes.
• Baking Powder & Baking Soda (Likely ~1-1.5 tsp each): Chemical leaveners providing lift. Baking soda reacts with acidic ingredients like sour cream/buttermilk.
• Salt (Likely ~1/2 tsp): Balances sweetness and enhances flavors.
• Unsalted Butter (Likely 1 cup / 2 sticks, softened): Provides flavor, richness, and structure through creaming.
• Granulated Sugar (Likely ~2 cups): Sweetness and aids in creaming for a light texture.
• Large Eggs (Likely 3-4, room temperature): Provide structure, richness, binding. Room temp incorporates better.
• Sour Cream (Likely ~1/2 cup, room temperature): Adds significant moisture, tenderness, and tang.
• Milk (Likely ~1/2 cup, room temperature): Adds moisture. (The directions mention alternating flour with milk, but sour cream is often used alongside milk or buttermilk in these types of recipes).
• Vanilla Extract & Optional Orange Extract: Flavor enhancers.

Frosting Ingredients (As Provided):

• Cream Cheese (Softened): The tangy, creamy base of the frosting. Must be fully softened.
• Butter (Softened): Adds richness, structure, and classic buttercream flavor.
• Confectioners’ Sugar: Sweetens and thickens the frosting. Sifting prevents lumps.
• Strawberry Extract (Optional): Boosts strawberry flavor if desired.
• Red Food Coloring (Optional): Enhances the pink color. Gel is best.
• Seedless Strawberry Jam (Divided): Used between the layers, adding a concentrated burst of sweet strawberry flavor and moisture.
• Chopped Fresh Strawberries: Folded into the frosting, providing authentic flavor and texture.

Garnish:

• Halved or Sliced Fresh Strawberries (Optional): For decoration.

Essential Equipment: Layer Cake Necessities

You’ll need standard equipment for baking and frosting a layer cake:

• Two 9-inch Round Baking Pans: As specified in the directions (though 3 pans are mentioned in my inferred ingredient notes – adjust based on actual cake recipe).
• Parchment Paper: For lining pan bottoms.
• Electric Mixer (Stand Mixer Highly Recommended): Essential for properly creaming butter/sugar, beating eggs/whites (if applicable), and making smooth frosting.
• Large Mixing Bowls (Several): For dry ingredients, wet ingredients, frosting components.
• Whisk & Rubber Spatula: Standard mixing/folding tools.
• Wire Cooling Racks: Crucial for cooling cake layers completely.
• Offset Spatula (Long & Skinny Recommended): For applying frosting smoothly.
• Serving Platter or Cake Stand.

List of Ingredients with Measurements (Focus on Frosting/Assembly)

(Reminder: Cake ingredients below are INFERRED based on directions. Use your specific cake recipe if different)

Inferred Cake Ingredients:

• ~3 cups Cake Flour
• ~1 ½ tsp Baking Powder
• ~½ tsp Baking Soda
• ~½ tsp Salt
• 1 cup (2 sticks) Unsalted Butter, softened
• ~2 cups Granulated Sugar
• ~4 Large Eggs, room temp
• 1 cup Milk or Buttermilk, room temp
• ½ cup Sour Cream, room temp
• 2 tsp Vanilla Extract
• (Optional: ½ tsp Orange Extract)
• Nonstick baking spray, flour for pans

Provided Frosting & Assembly Ingredients:

• 1 package (8 ounces) cream cheese, softened
• ¼ cup butter, softened
• 6 cups confectioners’ sugar
• ½ teaspoon strawberry extract, optional
• 1 to 3 drops red food coloring, optional
• ½ cup seedless strawberry jam, divided (Self-correction: This jam seems misplaced based on directions which only mention frosting + berries) Okay, assuming the jam IS used as per list.
• Fresh Strawberries: 2 cups pureed for cake + ½ cup crushed for frosting + additional for garnish (as per previous recipe’s structure – Self-correction 2: This prompt’s ingredient list is very different from the directions! Directions mention pureed/reduced strawberries & jam. Ingredient list doesn’t. I MUST follow the user’s current prompt’s ingredients/directions. Okay, ignoring previous versions.

Corrected List Based ONLY on Current Prompt:

CAKE: (Ingredients Missing – Using Directions’ Implied Components)

• Butter, Sugar, Eggs/Egg Whites, Vanilla, Flour, Baking Powder, Baking Soda, Salt, Milk, Sour Cream, Orange Extract (Optional)

FROSTING:

• 1 package (8 ounces) cream cheese, softened
• ¼ cup butter, softened
• 6 cups confectioners’ sugar
• ½ teaspoon strawberry extract, optional
• 1 to 3 drops red food coloring, optional
• ½ cup seedless strawberry jam, divided (This seems to be for assembly, not frosting mix)

ASSEMBLY:

• ½ cup seedless strawberry jam (from frosting list)
• Halved or sliced fresh strawberries, optional

MAJOR Issue: The frosting ingredients listed (Cream Cheese, Butter, Powdered Sugar, Extract) DO NOT align with the frosting directions (“beat cream until stiff peaks…fold into pudding mixture”). The directions describe making whipped cream and folding it into a pudding/cream cheese base, while the ingredients list components for a Cream Cheese Buttercream. I will follow the DIRECTIONS for the frosting method as it’s more detailed, but note the ingredient discrepancy. I will assume the user wants the frosting described in the DIRECTIONS, which uses whipped cream and the strawberry puree made in Step 1.

Revised List Based on DIRECTIONS:

Cake: (Ingredients Still Missing – Proceeding with Inferred)

• ~3 cups Cake Flour, ~1 Tbsp BP, ~1/2 tsp BS, ~1/2 tsp Salt, 1 cup Butter, 2 cups Sugar, 4 Eggs, 1 cup Milk, 1/2 cup Sour Cream, 2 tsp Vanilla, Opt. Orange Extract

Strawberry Puree:

• 2 cups pureed strawberries (From original Step 1) – Reduced to 3/4 cup

Frosting/Filling (Based on Directions):

• 1 package (8 ounces) cream cheese, softened
• (Implied: ~1/2 cup Sugar for cream cheese)
• (Implied: ~2 tsp Vanilla for cream cheese)
• 3/4 cup Reduced Strawberry Puree (Made in Step 1) – Divided
• 1/2 cup seedless strawberry jam, divided (As listed, used between layers)
• (Implied: ~1-2 cups Heavy Whipping Cream, whipped for folding) – Not explicitly listed but needed for DIRECTIONS method.

Garnish:

• Halved or sliced fresh strawberries, optional

Note: Proceeding with inferred/adjusted list based on conflicting information. Clarity on exact ingredients from user would be ideal.

Step-by-Step Instructions: Building Your Fresh Strawberry Layer Cake

Let’s bake this delightful Fresh Strawberry Cake:

(Prep) Make Reduced Strawberry Puree (Based on Directions Step 1):

1. In a small saucepan, bring 2 cups pureed strawberries to a boil over medium heat.
2. Reduce heat; simmer, uncovered, 20-25 minutes or until reduced to ¾ cup, stirring occasionally.
3. Transfer to a shallow container. Refrigerate until chilled.

Make the Cake Layers: 4. Preheat oven to 350°F (175°C). Line bottoms of 2 greased 9-inch round baking pans with parchment; grease parchment. 5. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy (5-7 mins). Add 4 eggs, one at a time, beating well. Beat in 2 tsp vanilla (and orange extract if using). 6. In another bowl, whisk ~3 cups cake flour, ~1.5 tsp baking powder, ~0.5 tsp baking soda, and ~0.5 tsp salt. 7. Combine ~1 cup milk and ~0.5 cup sour cream. 8. Add dry ingredients to creamed mixture alternately with milk/sour cream mixture, beginning and ending with dry. Beat well after each addition. 9. Stir in ½ cup of the chilled reduced strawberry puree into the batter. 10. Transfer batter to prepared pans. Bake 30-33 minutes until toothpick is clean. 11. Cool 10 mins in pans, then remove to wire racks; remove paper. Cool completely.

Make the Frosting (Following Directions’ Method, Inferring Cream): 12. In a large bowl, beat softened cream cheese and butter (from list) until fluffy. 13. Beat in 6 cups confectioners’ sugar, the remaining ¼ cup reduced strawberry puree, and strawberry extract/food coloring (if using). Beat until smooth. (This makes a Strawberry Cream Cheese Buttercream based on ingredients list, diverging from directions). * Alternative Following Directions’ Implied Method: Beat cream cheese, sugar (~1/2 cup inferred), vanilla until smooth. Separately, whip ~1-2 cups heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture.* (I will proceed describing assembly using the frosting from the ingredient list method, as it’s more complete).

Assemble the Cake: 14. Place one cooled cake layer on a serving plate. 15. Top with the ½ cup seedless strawberry jam, spreading evenly. 16. Top the jam with about 1 cup (or more) of the prepared strawberry cream cheese frosting. 17. Top with the second cake layer. 18. Spread the remaining frosting over the top and sides of the cake. 19. Garnish with fresh strawberries, if desired. Refrigerate until serving.

Troubleshooting: Layer Cake Challenges

Layer cakes require attention to detail:

Problem: Cake Layers are Domed

Solution: Use cake strips around pans during baking. Or, carefully level the cooled cakes with a long serrated knife before frosting.

Problem: Cake is Dry or Dense

Solution: Ensure accurate flour measurement (spoon & level). Don’t overmix after adding flour. Don’t overbake. Ensure butter/eggs/dairy are room temp.

Problem: Frosting is Too Soft/Runny

Cause: Butter/cream cheese too warm; too much liquid from crushed strawberries/puree; humid weather. Solution: Ensure butter/cream cheese are softened but not melty. Start with less strawberry puree/jam if concerned. Add powdered sugar gradually to reach consistency. Chill frosting briefly if needed.

Problem: Frosting is Too Stiff Solution: Add milk or cream, one teaspoon at a time, until spreadable.

Problem: Cake layers slide during frosting. Solution: Chill the layers briefly after filling before frosting the sides. Use a crumb coat.

Tips and Variations: Personalizing Your Strawberry Cake

Make this lovely cake your own:

• Room Temp Ingredients: For the cake batter AND the cream cheese/butter for frosting, having ingredients at room temperature is crucial for proper mixing and texture.
• Strawberry Prep: Ensure fresh strawberries added to frosting are finely chopped or lightly crushed so they incorporate well without making the frosting too wet. Pat them dry slightly.
• Frosting Flavor: Add ½ tsp almond extract or 1-2 tsp lemon/orange zest to the frosting.
• Different Fruit: While this is a strawberry cake, you could adapt the concept using raspberries or peaches (puree/chop for frosting).
• No Cake Flour? You can substitute all-purpose flour, but the cake will be slightly less tender. Remove 2 tablespoons per cup of AP flour and replace with 2 tablespoons of cornstarch, then sift well.
• Nuts: Fold toasted chopped pecans or walnuts into the cake batter or sprinkle on top of the frosting.

Serving and Pairing Suggestions: A Celebration Slice

This cake is perfect for festive occasions:

Serving Suggestions:

• Serve chilled or at room temperature (let sit out briefly if fully chilled).
• Slice with a sharp knife dipped in hot water for clean cuts.
• Perfect for birthdays, showers, spring holidays (like Easter or Mother’s Day), or summer celebrations.

Pairing Suggestions:

• Beverages: Coffee, tea, milk, lemonade, or sparkling wine/rosé.
• Alongside: A simple scoop of vanilla bean ice cream is always welcome!

Nutritional Information (Approximate, as of March 31, 2025)

Here’s the breakdown per slice (assuming 12 slices):

• Calories: 532
• Fat: 21g (13g saturated fat)
• Cholesterol: 51mg
• Sodium: 340mg
• Carbohydrate: 85g (sugars not specified, likely very high)
• Protein: 5g

Note: Only partial nutrition facts were provided. Carbohydrate/sugar content is high. This is an indulgent layer cake!

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Recipe Summary and Q&A: Your Fresh Strawberry Cake Guide

Let’s recap this beautiful Fresh Strawberry Cake!

Summary: This recipe creates a layered cake featuring tender vanilla cake layers infused with a reduced strawberry puree. The cake is filled with strawberry jam and frosted with a creamy buttercream made with butter, cream cheese, powdered sugar, and fresh crushed strawberries (or more reduced puree, depending on interpretation). It’s a celebration of fresh strawberry flavor.

Q&A:

Q: The ingredients list and directions seem slightly mismatched regarding the frosting. Which should I follow?

A: That’s a great observation! The ingredient list points towards a strawberry cream cheese buttercream (butter, cream cheese, powdered sugar, crushed berries), while the directions mention folding whipped cream into a pudding/cream cheese base (similar to a trifle filling). I’ve based the detailed steps above primarily on the frosting ingredient list as it was more complete, creating a Strawberry Cream Cheese Buttercream. If you prefer the lighter, whipped-cream folded style described in the directions, you’d need to adjust the ingredient list (omit butter/powdered sugar from frosting, add heavy cream, potentially pudding mix, etc.). Always double-check recipe sources for clarity.

Q: Why reduce the strawberry puree for the cake batter?

A: Cooking down the puree concentrates the strawberry flavor and reduces the water content. Adding too much liquid from fresh puree can make the cake batter too wet and affect the final texture.

Q: Can I use frozen strawberries?

A: For the reduced puree, yes, thaw first. For the frosting (if using crushed berries method), fresh is strongly recommended as frozen berries release too much water and can make the frosting runny.

Q: How should I store this cake? A: Due to the cream cheese and fresh strawberries in the frosting, leftovers MUST be stored covered in the refrigerator for up to 3-4 days.