Strawberry Cake I: A Delightful Homemade Treat

Introduction

There’s something undeniably delightful about a fresh strawberry cake, especially when it's made from scratch. This recipe for Strawberry Cake I is a personal favorite that has been passed down through generations in my family. With every bite, you get a burst of fresh strawberries and light, fluffy cake that’s perfect for any occasion. Whether you’re celebrating a birthday, bringing dessert to a summer picnic, or just craving a fruity treat, this strawberry cake is a go-to recipe. In this post, I’ll guide you through making this mouthwatering cake from scratch, with tips on how to perfect it every time.

Recipe Overview

Recipe Name: Strawberry Cake I

Brief Description: Strawberry Cake I is a light and fluffy cake made with fresh strawberries that add natural sweetness and moisture. The cake has a perfectly balanced flavor of strawberries and vanilla, making it a refreshing and indulgent dessert.

Ingredients

• 1 1/2 cups fresh strawberries, pureed
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• Optional: Fresh strawberries for garnish

Substitutions: If fresh strawberries are out of season, frozen strawberries can be used, but make sure to thaw and drain them well. You can also substitute vegetable oil with an equal amount of coconut oil for a subtle coconut flavor.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.

2. Prepare the Strawberry Puree

Wash and hull the fresh strawberries, then puree them in a blender or food processor until smooth. Set the puree aside to use later in the batter.

3. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures that the cake will rise evenly during baking.

4. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step is key to achieving a light and airy texture in the cake.

5. Add the Wet Ingredients

To the butter and sugar mixture, add the vegetable oil, eggs, and vanilla extract. Beat on medium speed until fully combined, then slowly mix in the strawberry puree.

6. Combine Wet and Dry Ingredients

With the mixer on low speed, alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter.

7. Bake the Cake

Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cooking Times

• Preparation Time: 20 minutes
• Cooking Time: 25-30 minutes
• Total Time: 50 minutes

Serving Suggestions

This strawberry cake serves about 8-10 people, making it perfect for a family gathering or small party. It pairs beautifully with a simple whipped cream or cream cheese frosting, and for an extra touch of elegance, garnish with fresh strawberries. Serve with a cold glass of milk or a cup of tea for a delightful treat.

Storage and Reheating

Storage: Store the strawberry cake in an airtight container at room temperature for up to two days. If you need to store it longer, refrigerate it for up to five days. For even longer storage, you can freeze the cake (without frosting) for up to three months.

Reheating: To bring refrigerated cake back to room temperature, allow it to sit out for about 30 minutes before serving. If frozen, thaw the cake in the refrigerator overnight before bringing it to room temperature.

Frequently Asked Questions (FAQs)

Why is my strawberry cake too dense?

Strawberry cake can become dense if the batter is overmixed. Be sure to mix just until the ingredients are combined. Additionally, make sure your baking soda and baking powder are fresh to ensure proper rising.

Can I use strawberry jam instead of fresh strawberries?

While fresh strawberries provide the best flavor, you can substitute strawberry jam in the recipe if needed. However, the texture and sweetness may vary, so adjust the sugar content accordingly.

Can I make cupcakes with this strawberry cake recipe?

Yes! This strawberry cake recipe can easily be adapted to make cupcakes. Simply divide the batter evenly into cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.

Conclusion

Making Strawberry Cake I from scratch is a rewarding experience that results in a light, flavorful dessert everyone will love. Whether you're celebrating a special occasion or just indulging your love of strawberries, this cake will bring joy to the table. Try it out for your next gathering or weekend treat, and don’t forget to share your version with friends and family. Enjoy!