Strawberry Butter Cake Recipe
If you’re searching for a dessert that’s buttery, bursting with juicy fruit, and as irresistible as a picnic on a summer day, you’ve just found it: the Strawberry Butter Cake Recipe. This cake is everything you want in a homemade treat: a super-tender crumb, plenty of fresh strawberries baked right in, and a glossy vanilla glaze that makes every slice sparkle. Whether you’re serving it for a family gathering or sneaking pieces for a private sweet tooth fix, you’ll find yourself returning to this Strawberry Butter Cake Recipe again and again.
Ingredients You’ll Need
The beauty of this cake lies in its simple, staple ingredients, each playing its unique part to create a delightfully moist and flavorful crumb. Don’t overlook any of them—what they lack in fuss, they more than make up for in sunny color and inviting taste.
- Unsalted butter (1 cup, softened): Brings the rich, melt-in-your-mouth texture that makes this cake so special.
- Granulated sugar (1 ½ cups): Sweetens every bite and helps the cake rise to fluffy perfection.
- Large eggs (4, room temperature): Add structure and richness while keeping the crumb tender.
- Vanilla extract (2 teaspoons): Infuses that classic bakery aroma throughout the Strawberry Butter Cake Recipe.
- All-purpose flour (2 cups): Makes up the hearty base of the cake and balances the wet ingredients.
- Baking powder (2 teaspoons): Ensures the cake rises light and airy every time.
- Salt (½ teaspoon): Brings out the flavors of both fresh strawberries and butter—don’t skip it!
- Whole milk (½ cup): Loosens the batter just enough, lending a wonderful tenderness.
- Fresh strawberries (1 ½ cups, chopped): Deliver bursts of fruit throughout—use the juiciest berries you can find.
- All-purpose flour (1 tablespoon, for tossing strawberries): Helps the berries stay evenly suspended in the cake.
- Optional glaze: ½ cup powdered sugar, 1–2 tablespoons milk, ½ teaspoon vanilla extract—this simple mixture adds a glossy, sweet finish.
How to Make Strawberry Butter Cake Recipe
Step 1: Prep Your Pan and Preheat
Get your oven going at 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper. This step guarantees your beautifully baked Strawberry Butter Cake Recipe will pop right out of the pan every time.
Step 2: Cream Butter and Sugar
Use a large bowl and an electric mixer to beat together the softened butter and granulated sugar. You’re looking for a pale, fluffy mixture—this step is key for creating lift and that whisper-light crumb.
Step 3: Add Eggs and Vanilla
Beat the eggs into the butter-sugar mixture one at a time, mixing well after each addition. Stir in the vanilla extract, which gives your Strawberry Butter Cake Recipe its subtle, comforting aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and salt together. This ensures the rising agents are distributed evenly, so your cake bakes up with consistent flavor and texture.
Step 5: Alternate Wet and Dry Additions
Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Mix just until everything comes together—overmixing can make the cake dense.
Step 6: Prepare and Add Strawberries
Toss the chopped strawberries with 1 tablespoon of flour to keep them from sinking to the bottom. Gently fold them into the batter, taking care not to squish the berries.
Step 7: Bake
Spread the batter evenly in your prepared dish and slide it into the oven. Bake for 35 to 40 minutes, until a toothpick stabbed into the center comes out mostly clean. The aroma alone will tell you something magical is happening in there!
Step 8: Cool and Glaze
Let the cake cool in the pan. If you’d like a beautiful finish, whisk together the powdered sugar, milk, and vanilla, then drizzle the glaze over the cooled cake. That glossy topping just begs for admiration—and bites!
How to Serve Strawberry Butter Cake Recipe
Garnishes
A sprinkle of extra chopped strawberries, a handful of sliced almonds, or a touch of lemon zest can elevate each slice into a celebration. For special occasions, add a dollop of sweetened whipped cream or a scoop of vanilla bean ice cream to your Strawberry Butter Cake Recipe—guaranteed to earn applause.
Side Dishes
This cake shines beside a chilled berry compote, a brisk lemon sorbet, or even a simple mug of black tea or coffee. The buttery notes are perfectly complemented by something tangy or creamy, giving a well-rounded finish to your dessert spread.
Creative Ways to Present
Consider cutting the cake into squares and stacking them into a “cake tower,” layering with fresh strawberries and cream in between. Or, use cookie cutters for shaped mini cakes—especially adorable at baby showers or birthdays. The Strawberry Butter Cake Recipe adapts beautifully to cupcake tins as well for personal, portable treats.
Make Ahead and Storage
Storing Leftovers
Allow the cake to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It will keep at room temperature for up to 2 days, and in the fridge for about 4 days, though let it come to room temp before serving for the best flavor and texture.
Freezing
To freeze, wrap individual slices—or the whole cake, unglazed—in two layers of plastic wrap, then a layer of foil. Tuck it away in your freezer for up to 2 months. Thaw overnight in the refrigerator and glaze just before serving, so the finish stays shiny and fresh.
Reheating
If you’d like a just-baked feel, lightly warm slices of Strawberry Butter Cake Recipe in the microwave for about 10–15 seconds. This perks up the buttery crumb and intensifies the strawberry aroma, making each bite taste as though the cake just came out of the oven.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw them completely and blot with paper towels to get rid of excess moisture. Frozen strawberries work beautifully and ensure you can enjoy the Strawberry Butter Cake Recipe even when the berries at the store aren’t at their best.
What’s the best way to keep the strawberries from sinking?
Coating the chopped strawberries in a tablespoon of flour before folding them into the batter helps distribute them evenly throughout the cake. This easy trick makes every bite of your Strawberry Butter Cake Recipe pop with berry flavor.
Is it possible to make this cake gluten-free?
Yes, you can substitute a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Be sure the blend contains xanthan gum for the best structure. The Strawberry Butter Cake Recipe remains just as tender and lovely!
Can I make this recipe in advance for a party?
Definitely! Bake the cake up to two days ahead, cover tightly, and add the glaze shortly before serving to keep everything looking and tasting fresh. This Strawberry Butter Cake Recipe actually tastes even better the next day, as the flavors continue to meld.
What’s the secret to the perfect buttery crumb?
Cream the butter and sugar thoroughly at the beginning and don’t overmix once you add the flour. Room temperature ingredients and gentle folding ensure this Strawberry Butter Cake Recipe bakes up soft, moist, and bakeshop-worthy every single time.
Final Thoughts
There’s just something magical about the way butter and berries come together in this cake—one bite of the Strawberry Butter Cake Recipe, and you’ll see why it’s so beloved in my kitchen. I hope you enjoy baking (and savoring) it as much as I do. Don’t be surprised if it becomes a regular request at all your family get-togethers!
Print
Strawberry Butter Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fresh strawberries and rich butter in this moist and tender Strawberry Butter Cake. Perfect for any occasion, this easy-to-make cake is a crowd-pleaser that will have everyone coming back for seconds.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 1 ½ cups fresh strawberries (chopped)
- 1 tablespoon all-purpose flour (for tossing strawberries)
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
- Cream butter and sugar: In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
- Combine dry and wet ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet mixture in three additions, alternating with milk, mixing until just combined.
- Add strawberries: Toss chopped strawberries with flour, then gently fold them into the batter.
- Bake: Spread batter in the baking dish and bake for 35–40 minutes until a toothpick comes out clean.
- Make glaze: Whisk together powdered sugar, milk, and vanilla. Drizzle over cooled cake.
Notes
- Use frozen strawberries if fresh aren’t available—just thaw and drain well.
- For extra flavor, add a little lemon zest to the batter or glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
