Bookmark
This easy strawberry cake bursts with real berry flavor in every bite thanks to the use of strawberry jam and freezedried strawberries. It is moist, tender, and has a beautiful pink hue that can be enhanced naturally or with a touch of red food coloring. Perfect for birthdays or any celebration, this cake brings a nostalgic taste of homemade goodness with a modern twist that even beginner bakers can tackle confidently.
I first made this cake for a family birthday, and it quickly became the requested dessert every year. The combination of jam in the batter and the strawberry powder in the frosting creates a fresh and vivid berry flavor that feels like a special treat.
Ingredients
- All purpose flour: Two and a half cups for structure and tenderness, choose a good quality unbleached variety
- Baking powder: Two and a half teaspoons ensures the cake rises nicely
- Baking soda: Half a teaspoon helps with leavening and texture
- Salt: Three quarters teaspoon balances the sweetness
- Unsalted butter: One cup at room temperature, critical for a moist cake, use fresh butter
- Granulated sugar: One cup for sweetness
- Eggs: Three large eggs at room temperature, vital for richness and binding letting eggs come to room temp helps with batter consistency
- Strawberry jam: Two thirds cup at room temperature, the star ingredient for natural strawberry flavor, homemade or store bought works well
- Sour cream: Half a cup at room temperature, adds moisture and slight tang that enhances flavors
- Vanilla extract: One teaspoon complements strawberry flavor
- Red food coloring or gel: Optional for added pink color
- Freeze dried strawberries: One cup ground to a powder for intense strawberry flavor without extra moisture, look for pure freezedried berries that are crispy and dry
- Cream cheese: One 8 ounce brick softened, creamy base for the frosting
- Unsalted butter for frosting: Half a cup softened for rich texture
- Powdered sugar: Three cups for sweetness and texture
- Salt for frosting: Quarter teaspoon balances the frosting
- Milk: Up to three tablespoons, adjust for spreadable consistency
- Fresh sliced strawberries: A handful for decoration, adds freshness and a pretty finishing touch
Instructions
- Sift the dry ingredients:
- Sift together the flour, baking powder, baking soda, and salt into a medium bowl. This ensures even distribution and a light cake texture.
- Make the batter:
- In the bowl of a stand mixer or a large mixing bowl, beat the butter and sugar at medium speed for 3 to 4 minutes until the mixture is pale and fluffy. Add eggs one at a time, beating well after each addition to fully incorporate air and moisture. Scrape down the bowl to ensure even mixing. Add half of the dry ingredients and mix just until combined. Add the strawberry jam and blend it in evenly. Then add the remaining dry ingredients, scraping the bowl as needed. Finally, add sour cream, vanilla extract, and red food coloring if using; mix just until all ingredients are combined without overmixing.
- Prepare pans and bake:
- Preheat your oven to 350 degrees Fahrenheit. Grease two 8inch round cake pans and line their bottoms with parchment paper rounds, then lightly grease again. Divide the batter evenly between the two pans, spreading gently into an even layer. Bake for 35 to 45 minutes or until a tester inserted into the center comes out clean. Allow the pans to cool on a rack for 10 minutes, then invert to remove the cakes and peel off the parchment. Let cakes cool completely on the rack.
- Make the strawberry powder:
- Place freezedried strawberries in a spice grinder or mini food processor and process until finely ground into powder. Alternatively, put the berries into a zip top bag and crush them using a rolling pin. Ensure your tools are dry to avoid clumping.
- Make the frosting:
- Using a stand mixer, beat cream cheese and softened butter on medium speed until pale and fluffy, about 2 minutes. Gradually add powdered sugar, strawberry powder, and salt, mixing on low speed to combine. Increase speed to medium and beat until creamy and smooth. If the frosting is too thick, add milk one teaspoon at a time and beat until it reaches a spreadable consistency.
- Assemble the cake:
- If the cake layers have domed tops, trim them off with a serrated knife to create flat surfaces. Place one layer on a serving plate and spread just under one third of the frosting evenly on top. Add the second layer and repeat the frosting step on top. Use the remaining frosting to cover the sides of the cake. Decorate the top with fresh sliced strawberries.
- Store leftovers:
- Store any leftover cake tightly covered in the refrigerator for up to five days. Let the cake warm slightly before serving for best texture and flavor.
One of my favorite touches is grinding the freezedried berries fresh just before frosting. It fills the kitchen with the smell of strawberries and makes the frosting taste vibrant and fresh, evoking childhood memories of family birthday parties filled with love and pink cake.
Storage Tips
Wrap leftover cake tightly with plastic wrap or store in an airtight container in the fridge for up to five days. If freezing, wrap the cooled cake layers in foil and plastic wrap to prevent freezer burn. Thaw in the fridge overnight then bring to room temperature before frosting or serving.
Ingredient Substitutions
You can substitute sour cream with Greek yogurt for a similar tang and moisture. If you cannot find freezedried strawberries, use more strawberry jam but reduce powdered sugar slightly in the frosting to adjust sweetness. Butter can be replaced with margarine but choose a high quality option for best flavor.
Serving Suggestions
Serve slices chilled or at room temperature with a glass of cold milk or a cup of tea. Add fresh berries alongside for an extra burst of fruitiness. This cake also pairs beautifully with a dollop of lightly whipped cream for added richness.
With simple pantry ingredients and freezedried strawberries this cake is easy to make and reliably delicious. It makes a lovely celebratory dessert that you can prepare ahead of time.
Common Recipe Questions
- → How does freeze-dried strawberry powder affect the frosting?
Freeze-dried strawberry powder adds intense, natural strawberry flavor and a pretty pink color to the frosting without adding moisture, keeping it creamy and easy to spread.
- → Can this cake be prepared ahead of time?
Yes, the cake layers can be cooled, wrapped securely, and stored in the fridge for up to three days or frozen for longer preservation. Frost and decorate just before serving for best results.
- → What ingredient provides the cake's moist texture?
The combination of sour cream and real strawberry jam ensures a tender crumb and moist texture, balancing sweetness and moisture throughout the cake layers.
- → Is red food coloring necessary in this cake?
Red food coloring is optional. The natural pink tint comes primarily from the strawberry jam and freeze-dried berries, which provide color and flavor naturally.
- → What makes the strawberry flavor stand out in this cake?
Using real strawberry jam in the batter combined with freeze-dried strawberry powder in the frosting delivers a vibrant and authentic berry flavor throughout the cake.