My Mom’s Strawberry Cake Recipe: A Taste of Nostalgia
There are some recipes that are more than just a collection of ingredients and instructions. They are a gateway to memories, a tangible link to loved ones, and a comforting taste of home. My mom’s strawberry cake is one of those recipes for me. Every bite is a trip back to my childhood, to summer afternoons filled with laughter and the sweet, unmistakable aroma of baking. It’s a cake that’s perfect for birthdays, holidays, or just because you need a little slice of happiness in your life. I’m so excited to share this treasured recipe with you, so you can create your own memories and experience the deliciousness that is my mom’s strawberry cake.
This isn’t your average strawberry cake. It’s moist, tender, and bursting with fresh strawberry flavor. The secret lies in a few key techniques and, of course, the love that my mom poured into every batch. It’s a cake that’s always a crowd-pleaser, and I guarantee you’ll be asked for the recipe every time you make it.
Before we dive into the specifics, let’s talk about what makes this cake so special. It’s not overly sweet, which allows the natural strawberry flavor to shine. The texture is light and airy, yet incredibly moist, thanks to a combination of buttermilk and oil. And the frosting? It’s a dreamy, creamy concoction that perfectly complements the cake’s subtle tanginess.
So, without further ado, let’s get baking! Here’s my mom’s cherished strawberry cake recipe:
## Ingredients You’ll Need:
**For the Cake:**
* 2 1/2 cups all-purpose flour
* 1 1/2 cups granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup vegetable oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 1 cup fresh strawberries, pureed
* 1/4 cup finely chopped fresh strawberries (for texture)
* Red food coloring (optional, for enhanced color)
**For the Frosting:**
* 1 cup (2 sticks) unsalted butter, softened
* 6 cups powdered sugar
* 1/2 cup fresh strawberries, pureed
* 1/4 cup milk (or heavy cream, for extra richness)
* 1 teaspoon vanilla extract
## Equipment You’ll Need:
* Two 9-inch round cake pans
* Mixing bowls (large and medium)
* Electric mixer (stand or hand mixer)
* Measuring cups and spoons
* Rubber spatula
* Wire rack
* Offset spatula (for frosting)
* Blender or food processor (for pureeing strawberries)
* Parchment paper (optional, for lining cake pans)
## Step-by-Step Instructions:
**Step 1: Prepare the Cake Pans**
This is a crucial step to ensure your cake releases easily from the pans. Grease the two 9-inch round cake pans generously with butter or cooking spray. For extra insurance, you can line the bottoms of the pans with circles of parchment paper. This will prevent the cake from sticking and make removal a breeze. I personally always use parchment paper as it guarantees a clean release and prevents any crumbs from clinging to the pan.
**Step 2: Preheat the Oven**
Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position for even baking. An accurate oven temperature is essential for a properly baked cake, so if you have any doubts about your oven’s accuracy, consider using an oven thermometer.
**Step 3: Combine Dry Ingredients**
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking ensures that these ingredients are evenly distributed, which is vital for a consistent texture in the final cake. Make sure there are no clumps of baking powder or baking soda.
**Step 4: Add Wet Ingredients**
In the same bowl, add the softened butter and vegetable oil. Use an electric mixer to cream the butter and oil together with the dry ingredients until the mixture resembles coarse crumbs. This step helps to incorporate air into the batter, resulting in a lighter cake. Don’t overmix at this stage; just ensure the butter and oil are well distributed.
**Step 5: Incorporate Eggs and Vanilla**
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Eggs provide structure and richness to the cake, while vanilla extract enhances the overall flavor. Make sure the eggs are fully incorporated before adding the next one.
**Step 6: Add Buttermilk and Strawberry Puree**
Gradually add the buttermilk and strawberry puree to the batter, alternating between the two. Begin and end with the dry ingredients. For example, add about one-third of the buttermilk, mix well, then add about one-third of the strawberry puree, mix well, and continue alternating until both are fully incorporated. Mixing in this way helps to prevent the batter from becoming too liquid and ensures that the ingredients are evenly distributed. The buttermilk adds a subtle tang and contributes to the cake’s moistness, while the strawberry puree infuses the cake with its vibrant flavor.
**Step 7: Fold in Chopped Strawberries**
Gently fold in the finely chopped fresh strawberries. Be careful not to overmix at this stage, as this can develop the gluten in the flour and result in a tougher cake. The chopped strawberries add texture and bursts of fresh strawberry flavor throughout the cake.
**Step 8: Add Food Coloring (Optional)**
If you desire a more vibrant pink color, add a few drops of red food coloring to the batter and mix until the desired shade is achieved. This is entirely optional and won’t affect the taste of the cake. My mom always used a little bit to make it extra festive, but it’s perfectly delicious without it.
**Step 9: Divide Batter and Bake**
Divide the batter evenly between the prepared cake pans. Spread the batter evenly in each pan to ensure that the cakes bake uniformly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Keep a close eye on the cakes, as baking times can vary depending on your oven.
**Step 10: Cool the Cakes**
Once the cakes are baked, remove them from the oven and let them cool in the pans for 10-15 minutes. This allows the cakes to set slightly, making them easier to remove. After 10-15 minutes, invert the cakes onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting, as warm cakes can cause the frosting to melt.
**Step 11: Prepare the Strawberry Buttercream Frosting**
While the cakes are cooling, prepare the strawberry buttercream frosting. In a large mixing bowl, beat the softened butter until light and fluffy. This usually takes about 3-5 minutes. Creaming the butter is essential for a light and airy frosting.
**Step 12: Add Powdered Sugar**
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent the powdered sugar from flying everywhere. Once all the powdered sugar is incorporated, increase the speed to medium and beat for another 2-3 minutes until the frosting is smooth and creamy.
**Step 13: Add Strawberry Puree, Milk, and Vanilla**
Add the strawberry puree, milk (or heavy cream), and vanilla extract to the frosting. Beat until well combined. The strawberry puree adds a burst of fresh strawberry flavor to the frosting, while the milk (or heavy cream) helps to create a smooth and spreadable consistency. Taste the frosting and adjust the sweetness or strawberry flavor as needed.
**Step 14: Frost the Cake**
Once the cakes are completely cool, it’s time to frost! Place one cake layer on a serving plate or cake stand. Spread a generous layer of strawberry buttercream frosting over the top. Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting. Use an offset spatula to create a smooth and even finish, or get creative and swirl the frosting for a more rustic look.
**Step 15: Decorate (Optional)**
If desired, decorate the cake with fresh strawberries, sprinkles, or any other toppings you like. Fresh strawberries not only look beautiful but also enhance the strawberry flavor of the cake. Sprinkles add a touch of fun and festivity.
**Step 16: Chill and Serve**
Refrigerate the frosted cake for at least 30 minutes before serving. This allows the frosting to set and makes the cake easier to slice. Slice and enjoy! This cake is best served chilled or at room temperature.
## Tips for Success:
* **Use Room Temperature Ingredients:** Make sure your butter, eggs, and buttermilk are at room temperature before you start baking. This will help the ingredients to emulsify properly, resulting in a smoother batter and a more tender cake.
* **Don’t Overmix the Batter:** Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined, and be especially careful when folding in the chopped strawberries.
* **Measure Flour Accurately:** Properly measuring flour is crucial for baking success. Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in your recipe.
* **Don’t Overbake the Cake:** Overbaking can dry out the cake. Check for doneness by inserting a wooden skewer into the center of the cake. If it comes out clean, the cake is done.
* **Cool Cakes Completely Before Frosting:** Frosting a warm cake will cause the frosting to melt and slide off. Make sure the cakes are completely cool before frosting.
* **Adjust Sweetness to Taste:** Feel free to adjust the amount of sugar in the frosting to your liking. If you prefer a less sweet frosting, reduce the amount of powdered sugar.
* **Use Fresh, High-Quality Strawberries:** The flavor of the strawberries will directly impact the flavor of the cake. Use fresh, ripe, and flavorful strawberries for the best results.
## Variations and Substitutions:
* **Strawberry Shortcake Cake:** Use this cake recipe as the base for a strawberry shortcake cake. Simply slice the cake horizontally, spread with whipped cream and fresh strawberries, and top with another layer of cake.
* **Strawberry Cupcakes:** This recipe can easily be adapted to make strawberry cupcakes. Fill cupcake liners about two-thirds full and bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Frost with the strawberry buttercream frosting.
* **Gluten-Free Strawberry Cake:** Substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that is designed for baking and contains xanthan gum. You may also need to add a little extra liquid to the batter, as gluten-free flours tend to absorb more moisture.
* **Vegan Strawberry Cake:** Substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), and the buttermilk with plant-based milk mixed with 1 tablespoon of lemon juice or vinegar. Use a vegan powdered sugar for the frosting.
* **Different Berry Cake:** Substitute the strawberries with other berries, such as raspberries, blueberries, or blackberries. This will create a delicious and unique berry cake.
* **Cream Cheese Frosting:** If you prefer cream cheese frosting, substitute half of the butter in the frosting with cream cheese.
## Storing the Cake:
Store the frosted cake in the refrigerator for up to 3 days. Cover the cake tightly with plastic wrap or store it in an airtight container to prevent it from drying out. You can also freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw the cake in the refrigerator overnight before serving.
## Why This Recipe Matters To Me
More than just a delicious dessert, this cake represents so much more. It’s a reminder of simpler times, of family gatherings, and of the unconditional love that my mom always showered upon us. Baking this cake is a way for me to connect with her and to share a piece of her with others. It’s a recipe that I will cherish and pass down for generations to come.
I hope you enjoy making this strawberry cake as much as I do. It’s a truly special recipe that is sure to bring joy to anyone who tries it. Let me know in the comments if you have any questions or if you try the recipe! I would love to hear about your experience.
Happy Baking!