Strawberry Frosted Cake is a classic dessert that perfectly marries the moist, tender layers of vanilla or sponge cake with the sweet, tangy, and creamy essence of fresh strawberry frosting. This cake is celebrated for its vibrant pink hue and refreshing fruity flavor, making it a popular choice for birthdays, celebrations, and warm-weather gatherings. The combination of luscious strawberry frosting and delicate cake layers creates a harmonious balance of sweetness and acidity, appealing to both children and adults. Whether adorned with fresh strawberry slices or piped frosting decorations, this cake is as visually stunning as it is delicious, making it a staple in bakeries and home kitchens alike.
The History of Strawberry Frosted Cake
The concept of frosting cakes with fruit-based creams or butters was popularized in the 20th century, coinciding with advancements in refrigeration and the availability of fresh fruits year-round. While traditional buttercream and fondant cakes have long histories, strawberry frosting became a sought-after variation as strawberries gained prominence in dessert culture, especially in the United States and Europe. Early strawberry cakes often relied on preserves or jams, but as culinary techniques evolved, bakers began using fresh strawberry purée combined with whipped cream or buttercream to achieve a more natural flavor and lighter texture. The strawberry frosted cake’s rise to popularity is tied to the increasing demand for desserts that are both visually appealing and refreshing, especially during spring and summer celebrations such as Mother’s Day, Easter, and Fourth of July. This cake also reflects the broader trend of incorporating fresh, seasonal ingredients into baking to enhance flavor and appeal. Today, strawberry frosted cakes are found in countless variations, from layered cakes to cupcakes, showcasing the versatility and timeless charm of strawberries in sweet treats.
Ingredients Breakdown
The cake itself typically consists of flour, sugar, eggs, butter, and baking powder as foundational ingredients, delivering a tender crumb and stable structure. Vanilla extract is usually added to enhance the overall flavor profile without overpowering the strawberry frosting. The strawberry frosting is the star component and can be made in various ways, often using fresh strawberry purée combined with powdered sugar, butter or cream cheese, and sometimes whipped cream. Fresh strawberries provide natural sweetness, moisture, and a vibrant color, while powdered sugar balances tartness and creates the desired consistency. Butter or cream cheese adds richness and a creamy texture that helps the frosting hold its shape. Additional flavor enhancers such as lemon juice or zest may be included to brighten the frosting and balance sweetness. Optional ingredients like gelatin or cornstarch can be used to stabilize the frosting, especially in warmer climates. Depending on the recipe, alternative sweeteners or dairy-free substitutes can be incorporated to meet dietary preferences.
Step-by-Step Recipe
Start by preheating your oven to 350°F (175°C) and preparing two 8- or 9-inch round cake pans by greasing and flouring them or lining with parchment paper. In a mixing bowl, sift together the dry ingredients—flour, baking powder, and a pinch of salt—to ensure even distribution. In a separate bowl, cream softened butter and sugar on medium-high speed until light and fluffy, about 4-5 minutes, which is essential for a tender crumb. Add eggs one at a time, beating well after each addition to fully incorporate and create a smooth batter. Mix in vanilla extract for flavor depth. Alternate adding the dry ingredients and milk to the wet mixture in three parts, starting and ending with the dry ingredients, mixing each addition just until combined to avoid overworking the batter. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
While the cakes cool, prepare the strawberry frosting by washing and hulled fresh strawberries, then pureeing them until smooth. Strain the purée if desired to remove seeds for a smoother texture. In a bowl, beat softened butter until creamy, then gradually add powdered sugar and continue beating on medium speed until light and fluffy. Slowly incorporate the strawberry purée, adjusting quantity based on desired consistency and flavor intensity. Add a splash of lemon juice to brighten the frosting. Optionally, add whipped cream or cream cheese for extra creaminess and stability. Once the cakes are fully cooled, level the tops if needed, then place one layer on a serving plate and spread a generous amount of strawberry frosting over the top. Add the second layer and cover the entire cake with the remaining frosting, smoothing or piping decorative edges as desired. Garnish with fresh strawberry slices or whole berries for an elegant finish.
Tips for the Perfect Strawberry Frosted Cake
Use fresh, ripe strawberries for the best natural sweetness and vibrant color in your frosting. Allow the cake layers to cool completely before frosting to prevent melting or sliding. Cream the butter and sugar thoroughly to incorporate air, ensuring a light and fluffy cake texture. Gradually add powdered sugar to the frosting to control sweetness and texture. If the frosting is too thin, chill it briefly or add more powdered sugar to thicken. For a smoother frosting, strain strawberry purée to remove seeds and pulp. Avoid overmixing the batter to keep the cake tender and prevent toughness. Use room temperature ingredients for even mixing and optimal texture. Stabilize frosting with gelatin or cream cheese if you expect the cake to sit out for extended periods or if it’s a warm day. For added flavor complexity, consider infusing the cake batter with a hint of almond or citrus zest. Decorate with fresh strawberries or edible flowers to elevate presentation.
Variations and Customizations
Strawberry frosted cake lends itself to numerous variations. You can substitute the vanilla cake layers with chocolate or lemon cake for a flavor twist. For a lighter frosting, use whipped cream combined with strawberry purée instead of buttercream. Incorporate layers of fresh sliced strawberries or strawberry jam between cake layers for added moisture and fruity bursts. Use cream cheese in the frosting for a tangier, richer taste. To make the cake dairy-free, substitute vegan butter and plant-based milk, and opt for a coconut cream-based frosting with strawberry purée. For a more decadent dessert, add white chocolate chips to the cake batter or drizzle melted white chocolate over the frosted cake. For a healthier option, reduce sugar content or use natural sweeteners like honey or maple syrup, adjusting for taste and texture. Gluten-free flours can be used to accommodate dietary restrictions, but may require additional binders to maintain cake structure. Mini cakes, cupcakes, or sheet cakes can be decorated similarly for different occasions.
Health Considerations and Nutritional Value
While strawberry frosted cake is undeniably a treat, it contains moderate amounts of sugar, butter, and flour, which contribute to its calorie and fat content. Strawberries add valuable nutrients such as vitamin C, antioxidants, and fiber, giving the cake some nutritional benefits amidst indulgence. Opting for fresh fruit frosting reduces reliance on artificial flavors and colors. To make a lighter version, reduce the sugar in both the cake and frosting, substitute butter with healthier fats like avocado or applesauce (though texture will vary), and use whole wheat or alternative flours to increase fiber. Using Greek yogurt or low-fat cream cheese in frosting can reduce fat content while maintaining creaminess. Portion control is important, as typical servings can be calorie-dense. For those with dietary restrictions, gluten-free, dairy-free, and vegan versions are achievable with ingredient swaps. Enjoying this cake as an occasional treat balances pleasure with mindful eating.
FAQ
Can I use frozen strawberries for the frosting? Yes, but thaw and drain them well to avoid excess moisture that can thin the frosting.
How long will the cake stay fresh? Stored in an airtight container in the refrigerator, it lasts about 4-5 days.
Can I make the cake ahead of time? Absolutely, bake and frost the cake a day ahead for best flavor and ease of serving.
How do I prevent the frosting from melting? Keep the cake refrigerated and avoid frosting the cake until it is completely cooled. Consider adding stabilizers like gelatin or cream cheese for warm climates.
Can I freeze the cake? Yes, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
What can I use instead of strawberry extract? Fresh strawberry purée or natural strawberry flavoring works well.
Is this recipe suitable for vegans? The traditional recipe is not, but it can be adapted with plant-based substitutes for eggs, butter, and milk.
How can I make the frosting less sweet? Reduce powdered sugar slightly or add a touch of lemon juice to balance sweetness.
Can I add layers or fillings? Yes, strawberry jam, fresh strawberries, or cream cheese layers make excellent additions.
Strawberry Frosted Cake
Ingredients
Vanilla Cake Ingredients
- 2 ½ cups cake flour see note below
- 1 ½ teaspoons aluminum-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- 1 ¼ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs at room temperature
- 1 cup low-fat buttermilk at room temperature
- ½ cup plain fat-free Greek yogurt at room temperature
Strawberry Frosting Ingredients
- 1 ½ cups fresh strawberries sliced
- 1 tablespoon granulated sugar
- 2 cups unsalted butter softened to room temperature
- ¾ teaspoon salt
- ¾ teaspoon vanilla extract
- 5 cups powdered sugar
Assembly Ingredients
- 1 cup thinly sliced fresh strawberries
- 1 cup whole fresh strawberries for topping
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by spraying them with nonstick spray. Line the bottoms of the pans with parchment paper for easy removal. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. In a large mixing bowl, beat the butter and sugar on medium speed until the mixture becomes light and fluffy. Add the vanilla extract and continue beating. Incorporate the eggs one at a time, beating well after each addition. In a separate small bowl, combine the buttermilk and Greek yogurt. Lower the mixer speed to low and gradually add the dry ingredients in three parts, alternating with the buttermilk mixture—starting and ending with the flour mixture. Mix just until combined to avoid overmixing. Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula. Tap the pans firmly on the counter to release any trapped air bubbles. Bake the cakes for 24 to 25 minutes, or until the tops and edges turn golden, the cakes spring back when lightly touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in their pans on a wire rack for 15 minutes before carefully inverting them onto the racks to cool completely.
- For the strawberry frosting, combine the sliced strawberries and sugar in a saucepan. Heat over medium-high heat, stirring constantly and pressing the berries with a spatula to release their juices. Once it reaches a boil, reduce the heat to low and simmer for 8 to 9 minutes, stirring frequently, until the mixture has reduced and thickened into a purée. Transfer the purée to a bowl and refrigerate for at least 1 hour to chill. In a large mixing bowl, beat the butter and salt on medium speed until light and fluffy. Add the vanilla extract. Gradually add the powdered sugar one cup at a time on low speed, scraping down the sides of the bowl as needed. Slowly incorporate 4 tablespoons of the chilled strawberry purée until combined. Increase the mixer speed to medium-high and beat the frosting for 1 minute to make it light and airy.
- To assemble the cake, place one cake layer on a rotating cake stand. Use an offset spatula to spread a swirl of frosting evenly across the surface. Pipe a ring of frosting around the outer edge of this layer to create a border, then chill it in the refrigerator for 10 minutes. Fill the center of the frosted layer with 1 cup of thinly sliced fresh strawberries. Spread a thin layer of frosting on the second cake layer and carefully place it frosting-side down over the strawberries. Chill the stacked cake for 20 minutes to set.
- Next, use the offset spatula to cover the top and sides of the cake with a smooth layer of frosting while rotating the cake stand. Use a bench scraper to gently smooth the edges and remove any excess frosting. If desired, pipe any remaining frosting decoratively on the top of the cake. Chill the frosted cake for 30 minutes before serving, and garnish with fresh strawberries. Store any leftovers covered in the refrigerator for up to 2 days, and be sure to bring the cake back to room temperature before serving for the best texture and flavor.