There’s something incredibly comforting about a slice of moist strawberry cake, isn’t there? I’ve baked this cake several times, tinkering with each iteration to ensure it’s filled with the vibrant flavor of fresh strawberries. From the creamy frosting to the fluffy texture, every bite is an experience! Each attempt revealed delightful nuances, eye-catching textures, and a wonderfully fragrant aroma. For another strawberry delight, check out my Homemade Strawberry Shortcake Layer Cake.
About moist strawberry cake
This moist strawberry cake is a glorious celebration of spring and summer, perfect for family gatherings or simply to enjoy with a cup of coffee at home. I tested this recipe with both fresh and frozen strawberries, and each variant offered its unique charm. The punchy flavor of strawberries complements the light sweetness of the cake, making it a favorite among both young and old.
- Quick to prepare, great for last-minute gatherings.
- Budget-friendly by using in-season strawberries.
- Family favorite, elicits smiles every time it’s served.
- Strawberries not only lend flavor but also add moisture!
Key Ingredients & Their Roles
- Strawberries: Provide moisture and flavor—use fresh for the best results.
- Flour: Forms the cake structure; make sure to measure correctly to avoid a dense texture.
- Sugar: Sweetens while helping with the moistness; feel free to adjust based on strawberry sweetness.
- Baking Powder: Key for fluffiness—ensure it’s fresh for maximum rise.
How to Make moist strawberry cake
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a mixing bowl, combine flour, sugar, and baking powder, whisking until evenly mixed.
- In another bowl, mash 1 cup of strawberries and mix in eggs and melted butter until creamy.
- Gradually fold the strawberry mixture into the dry ingredients, blending just until combined.
- Pour the batter into the prepared pan and sprinkle the remaining chopped strawberries on top.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean—or slightly crumbly.
- Let it cool slightly, then serve with whipped cream or a dusting of powdered sugar.
Pro Tips & Troubleshooting
- When mixing the batter, mix just until combined to preserve fluffiness—overmixing can lead to a dense cake.
- A common mistake is not using fresh strawberries, which can affect flavor and moisture levels. Aim for vibrant red berries!
- Feel free to swap out some all-purpose flour with almond flour for a nutty twist; just adjust liquids as needed.
Storage & Make-Ahead Guide
You can store leftover cake in the refrigerator for up to 5 days. If you want to keep it longer, freeze individual slices wrapped tightly in plastic wrap for up to 3 months. I found that freezing didn’t compromise flavor, as it remained moist even after thawing!
Serving Suggestions
This moist strawberry cake is delicious on its own, but feels extra special when served with a dollop of whipped cream or alongside frozen grapes. Pair it with a light fruit salad for a refreshing touch!
Frequently Asked Questions
- What kind of strawberries should I use? Fresh, ripe strawberries are best for flavor and moisture.
- Can I replace the flour with gluten-free options? Yes, using a 1:1 gluten-free flour blend typically works well.
- How can I adjust the sweetness of the cake? Try reducing sugar based on the sweetness of the strawberries.
- Is there a dairy-free version? Substitute the butter with a plant-based alternative and use non-dairy milk.
- Can I add other fruits? Yes! Blueberries or raspberries pair wonderfully with strawberries.
Final Thoughts
This moist strawberry cake serves not just as a treat, but as a joyful experience that brings together friends and family. I personally love it warm, with whipped cream on top, but enjoy finding how others serve it as well. Please share your results and creativity!
More Recipes You’ll Love
- Homemade Strawberry Shortcake Layer Cake – a delightful strawberry dessert that highlights fresh flavors.
- Homemade Strawberry Tea Sandwiches – perfect for pairing with a sweet cake during tea time.
- Homemade Strawberry Cream Cheese Pound Cake – a moist cake that features strawberries in every bite.
- Homemade Strawberry Crunch Cheesecake Delight – a creamy dessert that complements the lightness of strawberry cake.
Breakfast Rolls
Ingredients
- 4 eggs
- 2 tablespoons red bell pepper finely diced
- 1 tablespoon milk
- 1/4 teaspoon black pepper
- 2 8-ounce cans crescent dough sheets
- 1/3 cup whipped chive and onion cream cheese
- 8 ounces ground breakfast sausage cooked
- 4 slices bacon cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F and grease a 9×13-inch pan with cooking spray.
- In a mixing bowl, whisk together the eggs, bell pepper, milk and black pepper.
- Scramble the eggs on the stovetop and set aside to let them cool a bit.
- Open the two cans of crescent dough and unroll the sheets of dough.
- Pinch the two long edges of the sheets together to form one large rectangle.
- Spread the cream cheese over the dough.
- Top with the scrambled eggs, cooked ground sausage, crumbled bacon and cheese.
- Roll up the dough tightly.
- Use a serrated knife to cut the rolled up dough into 12 equal slices.
- Place the rolls into the prepared baking pan.
- Bake for 24-26 minutes, or until the tops are golden brown.
- Serve warm.