If you have a soft spot for classic, heartwarming desserts that feel like a hug in cake form, then you are going to fall head over heels for Mamaw Emily’s Strawberry Cake Recipe. This delightful cake balances a moist, tender crumb with the naturally sweet burst of fresh strawberries dancing throughout every bite. It’s the kind of recipe that’s been lovingly handed down through generations, offering both nostalgia and a fresh take on an all-time favorite. Whether you’re making it for a family gathering or just a special treat to brighten your day, Mamaw Emily’s Strawberry Cake Recipe promises a scrumptious experience that’s as charming as its name.
Ingredients You’ll Need
This cake keeps things charmingly simple with ingredients you likely already have in your pantry, yet each one plays a crucial role in creating that perfect texture and flavor combo. From the tender crumb to the burst of juicy strawberries, every element works together beautifully to make this cake sing.
- 2 cups all-purpose flour: The foundation for your cake’s tender structure and crumb.
- 1 ½ cups granulated sugar: Adds just the right amount of sweetness that complements the strawberries naturally.
- 2 tsp baking powder: Essential to give your cake a nice, fluffy rise.
- ½ tsp salt: Balances and enhances all the sweet flavors.
- 1 cup whole milk: Contributes moisture and richness for a soft, velvety texture.
- 3 large eggs: Bind everything together and add to the cake’s light, airy lift.
- ¾ cup unsalted butter, softened: Gives your cake that luscious buttery flavor and tender crumb.
- 2 cups fresh strawberries, chopped: The star ingredient that makes this cake uniquely fresh, sweet, and vibrant.
- 2 cups powdered sugar (for frosting): For creating a smooth, sweet frosting that enhances rather than overwhelms.
How to Make Mamaw Emily’s Strawberry Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease two round cake pans so your cakes don’t stick and come out perfectly shaped. This little prep step sets you up for success from the very beginning.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures everything is evenly combined, which helps the cake bake uniformly with a consistent texture throughout.
Step 3: Blend Wet Ingredients
In a separate bowl, beat the milk, eggs, and softened unsalted butter until you have a smooth mixture. This creamy combination adds richness and moisture that will make your cake irresistibly tender.
Step 4: Combine Ingredients
Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing here because you want your cake to stay light and fluffy, not dense.
Step 5: Fold in Strawberries
Next, gently fold in the fresh chopped strawberries. This step deserves a delicate touch so that the berries remain intact, preserving their juicy pops of sweetness throughout the cake layers.
Step 6: Bake to Perfection
Divide the batter evenly between the two prepared pans, smoothing the tops slightly. Pop them in the oven and bake for 25 to 30 minutes. When a toothpick inserted in the center comes out clean, your cake is perfectly baked.
Step 7: Cool and Frost
Allow the cakes to cool completely before frosting. A great tip is to mix whipped cream with a bit of additional chopped strawberries for a fresh, light frosting, truly bringing out the essence of Mamaw Emily’s Strawberry Cake Recipe.
How to Serve Mamaw Emily’s Strawberry Cake Recipe
Garnishes
Fresh strawberry slices and a sprinkling of powdered sugar can add a lovely, inviting touch on top. For an extra burst of flavor and color, fresh mint leaves work beautifully as a garnish and elevate the presentation.
Side Dishes
This strawberry cake pairs wonderfully with a simple bowl of vanilla ice cream or a drizzle of homemade berry coulis. For a delightful contrast, serve alongside a cup of freshly brewed tea or a glass of chilled sparkling lemonade.
Creative Ways to Present
For a charming dessert centerpiece, try layering the cake with whipped cream and strawberries between each layer, then finish with a decorative sprinkle of crushed nuts or edible flowers. Alternatively, serve individual slices on pretty plates with a dollop of whipped cream and a strawberry on top for an elegant touch.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Mamaw Emily’s Strawberry Cake Recipe fresh by wrapping it tightly in plastic wrap or storing it in an airtight container. Refrigerate it to maintain its moistness and fresh strawberry flavor for up to four days.
Freezing
If you want to make this cake ahead of time or save portions for later, freeze cooled and unfrosted cake layers in tightly sealed freezer bags. When ready to enjoy, thaw in the refrigerator overnight before frosting and serving.
Reheating
Since this cake is best enjoyed cool or at room temperature, reheating is not necessary. However, if you prefer your cake slightly warmed, allow a slice to come to room temperature or gently warm it in the microwave for about 10 seconds.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for the best texture and flavor in Mamaw Emily’s Strawberry Cake Recipe, you can use frozen ones as a substitute. Just be sure to thaw and drain them well before folding into the batter to avoid excess moisture.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version of Mamaw Emily’s Strawberry Cake Recipe, simply swap all-purpose flour for a good-quality gluten-free flour blend and ensure your baking powder is gluten-free too.
How do I prevent the strawberries from sinking to the bottom?
Coat the chopped strawberries lightly in flour before folding them into the batter. This simple trick helps suspend the fruit evenly throughout the cake instead of sinking during baking.
Can I use another type of frosting?
Yes! While whipped cream mixed with strawberries is a lovely light option, cream cheese frosting or a classic buttercream pairs beautifully and adds a different dimension of flavor to plenty of Mamaw Emily’s Strawberry Cake Recipe variations.
How long does this cake keep fresh?
This cake stays moist and delicious for about three to four days when stored properly in the refrigerator. For the best taste, consume it within this timeframe as fresh strawberries in the cake can affect longevity.
Final Thoughts
There’s something truly special about Mamaw Emily’s Strawberry Cake Recipe that makes it a treasure to have in your baking repertoire. It embraces simplicity, freshness, and a whole lot of love in every bite. Whether you’re baking it for a special occasion or just because, this cake has the power to brighten moments and make sweet memories. You’re going to love how easy it is to whip up and even more to share. So go ahead, gather your ingredients, and let Mamaw Emily’s Strawberry Cake Recipe become your new favorite go-to dessert!
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Mamaw Emily’s Strawberry Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Mamaw Emily’s Strawberry Cake is a delightful homemade dessert featuring a moist, tender cake studded with fresh strawberries and topped with a creamy strawberry-infused frosting. Perfect for spring and summer gatherings, this classic cake combines the sweetness of fresh fruit with a soft, buttery crumb that melts in your mouth.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 3 large eggs
- ¾ cup unsalted butter, softened
- 2 cups fresh strawberries, chopped
Frosting
- 2 cups powdered sugar
- Whipped cream (quantity as needed, homemade or store-bought)
- Additional strawberries for mixing into frosting and garnish
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C) and grease two round cake pans thoroughly to prevent sticking and ensure easy cake removal.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until the mixture is evenly combined and aerated for a lighter cake texture.
- Combine wet ingredients: In a separate bowl, beat together the whole milk, eggs, and softened unsalted butter until you achieve a smooth and cohesive mixture, which will help create a tender crumb.
- Incorporate wet and dry ingredients: Gradually add the wet ingredients to the dry mix, stirring gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in strawberries: Carefully fold the chopped fresh strawberries into the batter by hand, ensuring they are evenly distributed without breaking them up too much.
- Divide batter and bake: Evenly divide the batter between the two prepared cake pans, smoothing the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes: Remove the cakes from the oven and let them cool completely in their pans to room temperature, which is crucial before frosting to prevent melting.
- Prepare frosting and assemble: Mix the powdered sugar with whipped cream and fold in additional chopped strawberries to create a fresh strawberry frosting, then spread generously over the cooled cakes and stack if desired.
Notes
- Use fresh, ripe strawberries for the best flavor and moisture.
- Do not overmix the batter to maintain a light and fluffy texture.
- If desired, substitute whole milk with buttermilk for a slight tang and tenderness.
- Ensure cakes are fully cooled before frosting to keep the whipped cream stable.
- Store leftover cake covered in the refrigerator due to the fresh strawberries and whipped cream.
- You can freeze the unfrosted cake layers wrapped tightly for up to one month.
