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
Scale
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.
