Are you ready to bake the most delicious Ultra Moist Strawberry Cake? This simple recipe combines fresh strawberries and lemon zest for a burst of flavor. I’ll guide you through each step, ensuring your cake turns out fluffy and moist every time. Plus, I’ll share tips for the perfect frosting and fun variations. Let’s dive into the sweet and creamy world of strawberry cake, where every slice is a slice of happiness!
Why I Love This Recipe
- Incredibly Moist: This cake is exceptionally moist thanks to the addition of fresh strawberries and strawberry puree, making every bite a burst of flavor.
- Fresh Ingredients: Using fresh strawberries not only enhances the taste but also adds beautiful color and texture to the cake.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels.
- Perfect for Any Occasion: This cake is versatile enough to be served at birthdays, picnics, or just a cozy family dessert night.
Ingredients
List of Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup whole milk
– 3 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– 1 ½ cups fresh strawberries, hulled and chopped
– ¼ cup strawberry puree
– Zest of 1 lemon
To make an ultra moist strawberry cake, you need fresh, simple ingredients. Start with all-purpose flour for the base. You’ll use granulated sugar to sweeten the cake. The butter should be soft, which helps create a light texture. Whole milk adds richness and moisture.
Eggs provide structure and help bind the cake together. Baking powder makes it rise. Vanilla extract adds warm flavor, while salt enhances all the tastes.
Fresh strawberries are key for flavor. You’ll chop them up and fold them in. Strawberry puree, made by blending extra strawberries, brings even more strawberry goodness. Finally, lemon zest adds a bright touch that balances the sweetness.
Each ingredient plays a role in making this cake super moist and tasty. Make sure to measure carefully!
Step-by-Step Instructions
Preparing the Oven and Cake Pans
– Preheat oven to 350°F (175°C).
– Grease and flour two 9-inch round cake pans. You can also line them with parchment paper. This helps the cake come out easily.
Mixing the Batter
– In a large bowl, cream the softened butter and sugar. Mix until it is light and fluffy.
– Add three eggs, one at a time. Stir well after each. Then, mix in the vanilla extract and lemon zest.
– In another bowl, whisk together flour, baking powder, and salt.
– Gradually add the dry mix into the butter mix. Alternate with milk. Start and end with flour. Mix until just combined.
Adding Strawberries and Baking
– Gently fold in the chopped strawberries and strawberry puree. Make sure they spread evenly in the batter.
– Divide the batter equally between the cake pans. Smooth the tops.
– Bake in the oven for 25-30 minutes. Check doneness by inserting a toothpick in the center. It should come out clean.
Tips & Tricks
Achieving Ultra Moisture
To make your cake ultra moist, start with fresh strawberries. Fresh strawberries have a juicy texture that adds moisture. They also bring a bright taste and vibrant color. Using strawberries that are overripe can lead to a mushy texture. Always choose firm and ripe berries for the best results.
Next, focus on the butter’s consistency. You want the butter softened but not melted. Softened butter creams well with sugar, creating air pockets that help the cake rise. If the butter is too cold, it won’t mix well. If it’s melted, the cake may end up dense. Aim for a creamy, spreadable texture.
Mixing is also key. When you combine ingredients, do it gently. Over-mixing can make the cake tough. After adding the dry ingredients, stir until just combined. Then fold in the strawberries and puree. This keeps the cake light and fluffy.
Frosting and Presentation
For frosting, I recommend two great options: whipped cream or cream cheese. Whipped cream is light and airy, matching the cake’s texture. Cream cheese adds a rich, tangy flavor. Both pair well with the sweetness of strawberries.
To make your cake look stunning, garnish it with fresh strawberry slices on top. You can also sprinkle some lemon zest around the base. This adds a pop of color and a hint of citrus. These small touches make your dessert not just tasty but beautiful!
Pro Tips
- Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for better emulsification, resulting in a smoother batter and a more tender cake.
- Fresh Strawberries are Key: Opt for ripe, fresh strawberries for the best flavor. Avoid frozen strawberries as they can make the cake soggy.
- Don’t Overmix the Batter: Mix until just combined to avoid developing gluten, which can make the cake dense instead of light and fluffy.
- Cool Cakes Completely: Allow the cakes to cool completely in the pans before frosting. This prevents the frosting from melting and ensures a clean finish.
Variations
Ingredient Swaps
You can switch up the flour in this recipe. Almond flour adds a nutty taste. Gluten-free flour works well for those with allergies.
For sweeteners, try honey or maple syrup instead of granulated sugar. These will still give you a sweet cake. If you want dairy-free, use almond or coconut milk instead of whole milk.
Flavor Additions
Adding citrus zest can heighten the flavor. Try orange zest for a bright kick. You can also mix in nuts for a crunch. Walnuts or pecans work great.
Other berries can add fun twists too. Blueberries or raspberries blend well with strawberries. They add new flavors and colors to your cake. Experiment and find your favorite mix!
Storage Info
Proper Storage Methods
To keep your cake moist, store it in a cool place. Wrap the cake in plastic wrap. This helps keep air out and moisture in. You can also place it in an airtight container. This method works well for whole cakes or slices. If you cover the cake, use a cake dome or a plate with plastic wrap.
Freezing Instructions
To freeze the cake, first, let it cool completely. Once cool, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This will keep the cake fresh for up to three months.
When you’re ready to enjoy it again, take the cake out of the freezer. Place it in the fridge overnight to thaw. For a quick thaw, leave it at room temperature for about an hour. Enjoy your moist strawberry cake as if it was just baked!
FAQs
Common Questions about Ultra Moist Strawberry Cake
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just thaw and drain them first. This helps keep your batter from being too wet. Fresh strawberries give better flavor and texture, but frozen works well in a pinch.
How do I know when the cake is done?
Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. The edges may pull away from the pan slightly, too.
What if my cake is not as moist as expected?
If your cake is dry, ensure you use enough butter and milk. Mixing too long can also cause dryness. Next time, try adding more strawberry puree for extra moisture.
Can I make this recipe into cupcakes?
Absolutely! To make cupcakes, fill liners about two-thirds full. Bake for about 18-20 minutes. Check with a toothpick for doneness. You’ll have delicious strawberry cupcakes!
How long does the cake last in the fridge?
The cake stays fresh in the fridge for about 3-5 days. Store it in an airtight container to keep it moist. If you want to enjoy it later, freeze it for longer storage.
This recipe gives you a foolproof way to make an ultra moist strawberry cake. We covered everything from gathering fresh ingredients to baking the cake perfectly. Plus, I shared tips for storage and variations, so you can enjoy this treat your way.
Don’t forget to experiment with flavors and toppings. This cake brings joy to any table. I hope you create delicious memories with it! Bake, share, and savor every bit
