Homemade Strawberry Delight Cake

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 12
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Welcome to the world of homemade goodness with our Strawberry Delight Cake! This cake is a celebration of fresh strawberries wrapped in a soft, tender crumb. Perfect for any occasion, it’s sure to be a showstopper at your next gathering.

Ingredients for Homemade Strawberry Delight Cake

The star of the show is, of course, the strawberries. Fresh and vibrant, they bring both color and flavor to the cake. The butter provides a rich base and works with sugar to create a fluffy texture. Sour cream is the secret weapon here; it adds moisture and a slight tang that complements the sweetness. The strawberry puree enhances the strawberry flavor, while the heavy cream is whipped into a delightful frosting.

Tips & Tricks

  • For best results, use room temperature ingredients. They blend more easily and create a smoother batter.
  • If your strawberries are particularly juicy, pat them dry to prevent excess moisture in the batter.
  • To avoid overbaking, start checking for doneness at the 25-minute mark.

Serving Suggestions

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For an extra burst of flavor, serve it with a drizzle of strawberry sauce or a few fresh strawberries on top.

Frequently Asked Questions

Can I use frozen strawberries?
Yes, but thaw them completely and drain any excess liquid to prevent the cake from becoming soggy.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. The cake can also be frozen without the frosting.

Homemade Strawberry Delight Cake Recipe Walkthrough

Start by preheating your oven to 350°F (177°C). This gives your oven time to reach the right temperature while you prepare the batter. Take two 9-inch round cake pans and grease them lightly. A dusting of flour ensures nothing sticks, so your cakes come out perfectly.

In a medium bowl, whisk together 2 1/2 cups of flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. This dry mix will be added gradually, so set it aside for now. In a larger bowl, beat 1/2 cup of softened butter and 1 3/4 cups of sugar until the mixture is light and fluffy. This should take a few minutes — patience is key!

Add 3 large eggs, one at a time, to the creamed butter and sugar. Beat well after each addition to ensure everything is well incorporated. Stir in 1/2 cup of strawberry puree and 2 teaspoons of vanilla extract, which will give your cake a delightful aroma and taste.

Now it’s time to combine the dry and wet ingredients. Gradually add the flour mixture to the wet ingredients, alternating with 1/2 cup of whole milk. Start and end with the flour mixture, mixing just until everything is combined. Over-mixing can make the cake dense, so keep it gentle.

Gently fold in 1 cup of diced fresh strawberries and 1/2 cup of sour cream. Folding helps keep the batter airy. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Pop them into your preheated oven and bake for 25-30 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.

Once done, let the cakes cool in their pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely. While they cool, whip 1/2 cup of heavy cream with 2 tablespoons of cornstarch until stiff peaks form. This will be your frosting.

Once the cakes are cooled, layer them with your freshly whipped cream frosting. Be generous, and make sure the frosting covers the top and sides for a beautiful finish.

Why You'll Love This Recipe

  • Fresh strawberries in every bite, offering a natural sweetness that’s hard to beat.
  • The combination of sour cream and strawberry puree keeps the cake moist and flavorful.
  • Simple yet elegant, making it perfect for both casual and special occasions.
  • Homemade whipped cream frosting adds a light, airy finish.

Ingredients

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 3/4 cups granulated sugar
1/2 cup whole milk
1/2 cup strawberry puree
2 tsp vanilla extract
3 large eggs
1 cup fresh strawberries, diced
1/2 cup sour cream
2 tbsp cornstarch
1/2 cup heavy cream

Step-by-step Instructions

1. Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the strawberry puree and vanilla extract.
6. Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture.
7. Gently fold in the diced strawberries and sour cream.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
11. For the frosting, whip the heavy cream and cornstarch together until stiff peaks form.
12. Frost the cooled cakes with the whipped cream mixture.

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