Strawberry Cake layers are light, fluffy, springy and spongy!
A quick stovetop compote is simmered while the layers cool.
This Strawberry Cake is an easy, dependable favorite.
An effortless food-processor cake to add to your go-to recipes.
Low-sugar buttercream is my new go-to for frosting.
A spoonful of freeze-dried strawberry powder transforms it into strawberry buttercream instantly.
Notes for Success:
A 14-cup food processor is recommended to hold all the batter. If your processor is smaller, halve the recipe or puree the strawberries separately and mix the batter by hand in a large bowl.
Weighing ingredients is advised for best results—too much flour or strawberries changes the texture significantly.
Use fresh strawberries for the batter. Frozen berries release extra liquid and can make the cake heavy and rubbery. Frozen berries are fine for the compote, but the batter needs the structure fresh fruit provides. The natural pectin in the strawberries helps the cake bind, so no egg replacers are necessary.
Do not exceed the exact strawberry weight in the recipe; too many berries will make the cake dense and gummy. For a brighter pink hue, a single drop of pink food coloring can be added, since fresh strawberries alone yield a pale pink color.
Pan Sizes and Baking Times
You can bake this batter in different pans. As a rule, fill pans just a bit more than halfway so the batter has room to rise. This recipe yields approximately: 2 thick 8″ layers, 3 seven-inch layers, 24 cupcakes, one 9″ x 13″ sheet, four 6″ layers, or one bundt in a 12-cup pan.
WATCH HOW I MADE THIS CAKE!
Strawberry Cake Recipe
Pin Recipe
1 hr
30 mins
1 hr 30 mins
16
Ingredients
- 1½ cup Plant Milk (350ml)
- 10 ounces Fresh Strawberries (must be fresh) (280g)
- 2 teaspoon Vanilla Extract (10ml)
- 3½ cup All Purpose Flour (440g)
- 1¼ cup Granulated Sugar (250g)
- 6 teaspoon Baking Powder
- 1 teaspoon Salt
- 18 Tbs Vegetable Oil (270ml)
- 1 Drop Pink Food Color (optional)
For the Strawberry Buttercream:
- 1 Batch of the buttercream (prepare as directed)
- 1 oz Freeze-Dried Strawberries (28g)
For the Strawberry Compote:
- 10 ounces Fresh or Frozen Strawberries (280g)
- ¼ cup Cranberries (optional) (30g)
- 4 Tbs Sugar (optional, to taste)
- 6 Fresh strawberries for garnish
Instructions
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Preheat the oven to 350°F (175°C). Grease and parchment-line two 8″ cake pans.
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Wash strawberries in warm water, remove stems, and pat dry.
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Place all cake ingredients, including the fresh strawberries, into a food processor and blend until smooth (about 15 seconds). If your processor is smaller, puree strawberries first and mix batter by hand in a large bowl.
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Divide batter evenly between prepared pans. Bake at 350°F for 15 minutes, then reduce oven temperature to 300°F and bake another 15–20 minutes, or until a toothpick comes out clean and the center springs back when lightly pressed.
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While the cakes bake, make the compote: combine strawberries (fresh or frozen), optional cranberries, and sugar in a small saucepan over medium-high heat.
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Bring to a boil, then reduce heat to low and simmer until the fruit breaks down and the sauce thickens, about 20 minutes total. The compote will thicken more as it cools in the refrigerator.
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If using fresh strawberries for the compote, add 2–3 tablespoons of water to help them cook down and prevent scorching. Frozen fruit contains more moisture and will cook down faster.
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Prepare the buttercream as directed in its recipe, then fold in the freeze-dried strawberry powder at the final mixing stage for a strawberry-flavored frosting.
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Assemble the cake: layer with compote and buttercream as desired and garnish with fresh strawberries.
Video
Notes
Storage: At room temperature the cake is best for half a day; for longer storage refrigerate for up to one week. Cake layers freeze well when wrapped properly for up to two months.
Tried this recipe?
Let us know how it turned out!