Old Fashioned Strawberry Cake Recipe
This Old-Fashioned Strawberry Cake recipe captures the essence of a classic dessert. Made with fresh strawberries and simple ingredients, it's a nostalgic treat that brings back memories of home baking. Perfect for any occasion, this cake is sure to delight with its sweet, fruity flavor and tender crumb.
Equipment
- Mixing bowls
- Measuring spoons
- Hand mixer or stand mixer
- Whisk
- Spatula
- Rubber scraper
- 2 (9-inch) round cake pans
- Parchment paper (optional)
- Cooling rack
- Knife (for zesting lemon)
Ingredients
For the 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 medium lemon zested and juiced
- 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
For the Icing:
- 1 cup fresh strawberries hulled and pureed
- 1 8 oz block cream cheese, softened
- 1 stick butter sliced in chunks and softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preheat Oven & Prepare Pans:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare the Strawberries:
- In a blender or food processor, puree 1 cup of fresh strawberries. Set aside for the cake batter and another 1 cup for the icing.
Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients:
- In a large bowl, beat together the softened butter, granulated sugar, and vegetable oil using a hand mixer or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
Add Eggs and Lemon:
- Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Add the lemon zest and lemon juice, mixing until just combined.
Add Wet and Dry Ingredients:
- Alternate adding the flour mixture and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract and pureed strawberries.
Pour the Batter:
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake the Cake:
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Icing:
- While the cakes are cooling, make the icing by beating the softened cream cheese, butter, and pureed strawberries in a mixing bowl. Gradually add the powdered sugar, one cup at a time, and beat until smooth and fluffy. Stir in the vanilla extract.
Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of icing on top. Place the second layer on top and frost the entire cake with the remaining icing. Garnish with additional fresh strawberries if desired.
Notes
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.