If you're looking for a cake that captures the essence of summer in every bite, this Traditional Strawberry Cake is your go-to. It's the perfect blend of soft, fluffy cake with the refreshing, sweet-tart flavor of fresh strawberries, making it ideal for any occasion or gathering.
The foundation of any great cake is its flour. We're using all-purpose flour here for a sturdy yet tender crumb. Granulated sugar sweetens the batter perfectly, while unsalted butter adds richness. The whole milk ensures a smooth batter and a moist cake, while vanilla extract enhances the natural sweetness and aroma of the strawberries. Baking powder is our leavening agent, helping the cake rise beautifully, and a pinch of salt balances the flavors. The star of the show, of course, is the fresh strawberries, which add natural sweetness and moisture. Finally, the eggs provide structure and help bind everything together.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a fancier touch, top with a few extra fresh strawberries and a sprinkle of powdered sugar. It's also delightful with a glass of chilled rosé for an adult gathering or a tall glass of cold milk for the kids.
First things first, preheat your oven to 350°F. This ensures your cake starts baking right away, giving it that perfect rise. While that's heating up, grab two 9-inch round cake pans and give them a good greasing. A little butter or non-stick spray will do the trick, making sure your cakes will slide out effortlessly later.
Next, let's get that cake batter going. In a large mixing bowl, take your softened butter and sugar, and cream them together until light and fluffy. This might take a few minutes, but it's worth it for the texture it gives your cake. Once you've got that nice and smooth, add in your eggs, one at a time. Beat well after each addition; this ensures everything is well incorporated.
Now, stir in the vanilla extract. It’s a small ingredient, but it makes a big difference, adding depth to the overall flavor. In a separate bowl, sift together your dry ingredients: flour, baking powder, and salt. Sifting helps distribute the baking powder evenly and gets rid of any lumps.
Gradually add the dry mixture to your wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until everything is combined. Over-mixing can make your cake dense, and we want it fluffy! Finally, gently fold in those fresh strawberries. Be gentle here — you don't want to crush them completely.
Divide your batter between the two prepared pans, smoothing the tops with a spatula. Pop them into the oven and let them bake for 25-30 minutes. You'll know they're done when a toothpick inserted into the center comes out clean or with just a few crumbs.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. This makes them easier to handle. Then, turn them out onto a wire rack to cool completely. Patience is key here; a cooled cake is much easier to frost or serve.
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