The old fashioned strawberry cake recipe is a classic dessert that brings together the fresh, sweet flavor of ripe strawberries with a moist and tender cake.
This timeless treat is made from scratch using simple ingredients such as all-purpose flour, butter, sugar, eggs, and, of course, fresh strawberries that are pureed and incorporated into the batter.
The cake is typically baked in round layers and frosted with a creamy strawberry buttercream, enhancing the fruity essence.
Perfect for family gatherings, celebrations, or just because, this cake captures the essence of homemade goodness and nostalgia, evoking memories of summer picnics and cozy kitchen moments.
How To Prepare Old Fashioned Strawberry Cake Recipe?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 30-35 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Parchment paper
- Cooling racks
- Spatula
- Blender or food processor (for pureeing strawberries)
Ingredients
Cake:
- 1 cup fresh strawberries, hulled and pureed
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, room temperature
Frosting:
- 1 cup fresh strawberries, hulled and pureed
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
How To Make Step-by-Step Instructions
Preparing the Cake
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
2. Puree the Strawberries: In a blender or food processor, puree the strawberries until smooth. Measure out 1 cup of puree and set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
5. Add Oil, Eggs, and Vanilla: Beat in the vegetable oil until combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
6. Combine Wet and Dry Ingredients: Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk and strawberry puree. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
7. Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Frosting
1. Puree the Strawberries: In a blender or food processor, puree the strawberries until smooth. Measure out 1/4 cup of puree and set aside.
2. Beat Butter: In a large mixing bowl, beat the butter with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
3. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
4. Add Strawberry Puree and Vanilla: Beat in the strawberry puree and vanilla extract until smooth. Add a pinch of salt and mix until combined.
Assembling the Cake
1. Layer the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
2. Decorate: Decorate with fresh strawberries or additional decorations as desired.
Special Note
When making this cake, the quality of strawberries is key. Fresh, ripe strawberries will give the best flavor and color to both the cake and the frosting. Make sure to taste your strawberries before using them to ensure they are sweet and flavorful.
Nutrition Facts Old Fashioned Strawberry Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 22g |
| Cholesterol | 100mg |
| Sodium | 220mg |
| Carbohydrates | 60g |
| Sugar | 45g |
| Protein | 4g |
Tips For Success
To ensure your old-fashioned strawberry cake turns out perfectly every time, consider the following tips:
1. Use Fresh Strawberries: Opt for ripe, sweet strawberries for the best flavor.
2. Room Temperature Ingredients: Bring butter, eggs, and buttermilk to room temperature before baking for smoother incorporation into the batter.
3. Gentle Mixing: Mix cake batter just until ingredients are combined to avoid over mixing and yielding a dense texture.
4. Even Baking: Rotate cake pans halfway through baking for even cooking and consistent results.
5. Cool Completely: Allow cakes to cool completely on wire racks before frosting to prevent melting and ensure a smooth finish.
(FAQs) About Old Fashioned Strawberry Cake Recipe:
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries if fresh ones are not available. Thaw them completely and drain any excess liquid before pureeing and incorporating into the cake batter and frosting.
How should I store the old-fashioned strawberry cake?
Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Bring it to room temperature before serving for the best texture and flavor.
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them wrapped well in plastic wrap and then foil in the freezer for up to 1 month. Thaw them overnight in the refrigerator before frosting and assembling.
How can I make the frosting ahead of time?
You can make the frosting ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and give it a quick whip with an electric mixer to make it fluffy again.
Can I substitute buttermilk with regular milk in this recipe?
Yes, you can make a substitute for buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes to curdle before using it in the recipe.
Conclusion
The old-fashioned strawberry cake embodies the essence of homemade baking with its rich, nostalgic flavors.
It’s more than just a dessert; it’s a taste of tradition and a celebration of fresh, seasonal ingredients. Perfect for gatherings or quiet moments of indulgence, this cake brings joy with every slice.
By following the steps outlined in this recipe, you’ll create not just a cake, but a delightful experience that captures the sweet simplicity of days gone by.
Enjoy baking and savoring this timeless treat with loved ones, making memories that last a lifetime.
Old Fashioned Strawberry Cake Recipe
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Parchment paper
- Cooling racks
- Spatula
- Blender or food processor (for pureeing strawberries)
Ingredients
Cake:
- 1 cup fresh strawberries hulled and pureed
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk room temperature
Frosting:
- 1 cup fresh strawberries hulled and pureed
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Preparing the Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- Puree the Strawberries: In a blender or food processor, puree the strawberries until smooth. Measure out 1 cup of puree and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Oil, Eggs, and Vanilla: Beat in the vegetable oil until combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk and strawberry puree. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Frosting
- Puree the Strawberries: In a blender or food processor, puree the strawberries until smooth. Measure out 1/4 cup of puree and set aside.
- Beat Butter: In a large mixing bowl, beat the butter with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add Strawberry Puree and Vanilla: Beat in the strawberry puree and vanilla extract until smooth. Add a pinch of salt and mix until combined.
Assembling the Cake
- Layer the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Decorate: Decorate with fresh strawberries or additional decorations as desired.