Strawberry Butter Cake

There’s something timeless about a butter cake, but when you add ripe, juicy strawberries into the mix, it becomes something unforgettable. The warm aroma of vanilla and butter wafting through the kitchen, the soft crumb of the cake contrasting with the bursting sweetness of strawberries—it’s a little slice of joy that feels like summer no matter the season. This Strawberry Butter Cake is rich, tender, and so full of flavor, it practically melts in your mouth.

Behind the Recipe

This recipe was born out of a late spring afternoon, when strawberries were at their peak and the only thing better than eating them fresh was baking them into something warm and buttery. It was the kind of day that called for comfort, something classic with just a bit of a twist. Inspired by my grandmother’s old-fashioned pound cake and my own obsession with berry desserts, this cake is a happy fusion of nostalgia and flavor.

Recipe Origin or Trivia

Butter cakes have a long-standing place in American and European baking, known for their rich flavor and dense, tender crumb. Originating from the pound cake family, they’ve evolved into countless variations over the years. Adding strawberries not only infuses the cake with fruity freshness but also mirrors a Southern tradition of pairing sweet fruit with rich bakes—think strawberry shortcake or fruit cobblers. This version stays true to its roots while adding a burst of berry brilliance.

Why You’ll Love Strawberry Butter Cake

This cake isn’t just delicious—it’s the kind of bake that wins hearts and disappears fast. Here’s why:

Versatile: You can enjoy it as a dessert, an afternoon snack, or even with morning coffee.

Budget-Friendly: Uses pantry staples and seasonal strawberries.

Quick and Easy: Simple steps, minimal equipment, big reward.

Customizable: Swap the strawberries for blueberries or raspberries if you like.

Crowd-Pleasing: Always a hit at potlucks, brunches, or family dinners.

Make-Ahead Friendly: Stays moist for days and flavors deepen over time.

Great for Leftovers: Leftover slices are perfect toasted with a bit of butter or even turned into French toast.

Chef’s Pro Tips for Perfect Results

This cake is forgiving, but a few secrets can take it from good to unforgettable.

• Use room temperature butter and eggs for better mixing and fluffiness.
• Don’t overmix the batter once the flour is added. It keeps the cake tender.
• Toss strawberries in a bit of flour before folding in so they don’t sink.
• Let the cake rest in the pan for 10–15 minutes before turning out to avoid breaking.
• For extra flavor, brush the top with a vanilla syrup once baked.

Kitchen Tools You’ll Need

You don’t need fancy gear for this cake, just a few essentials:

Mixing Bowls: For combining wet and dry ingredients.
Electric Mixer: Stand or hand mixer to cream the butter and sugar.
9-inch Cake Pan: A round pan gives the perfect shape and thickness.
Rubber Spatula: Helps scrape every bit of batter.
Cooling Rack: Lets the cake cool evenly without getting soggy.

Ingredients in Strawberry Butter Cake

The ingredients in this cake come together like a sweet symphony, each one playing its part.

1. All-Purpose Flour: 1 and 1/2 cups. Provides structure and soft crumb.
2. Baking Powder: 1 and 1/2 teaspoons. Helps the cake rise beautifully.
3. Salt: 1/4 teaspoon. Balances the sweetness and enhances flavor.
4. Unsalted Butter: 1/2 cup (1 stick), softened. The base of that rich, buttery flavor.
5. Granulated Sugar: 3/4 cup. Sweetens the cake and creates a golden crust.
6. Eggs: 2 large, room temperature. Adds moisture and binds the batter.
7. Vanilla Extract: 2 teaspoons. Adds warmth and depth.
8. Whole Milk: 1/2 cup. Makes the crumb tender and moist.
9. Fresh Strawberries: 1 and 1/4 cups, hulled and quartered. Juicy bursts of fruit in every bite.
10. All-Purpose Flour (for coating berries): 1 tablespoon. Keeps strawberries from sinking.

Ingredient Substitutions

Here’s how to adapt if you’re missing something:

All-Purpose Flour: Use cake flour for an even softer crumb.
Whole Milk: Substitute with buttermilk or Greek yogurt for a tangier flavor.
Granulated Sugar: Light brown sugar adds a caramel-like sweetness.
Strawberries: Try blueberries, raspberries, or chopped peaches.

Ingredient Spotlight

Strawberries: Fresh, in-season strawberries make all the difference. Their natural sweetness and acidity balance the rich cake perfectly.

Butter: This is a butter cake, after all. Go for high-quality unsalted butter for the best flavor.

Instructions for Making Strawberry Butter Cake

This recipe comes together easily and fills your kitchen with the most comforting aroma. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. Combine Ingredients:
In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.

3. Prepare Your Cooking Vessel:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined.

4. Assemble the Dish:
Toss strawberries with 1 tablespoon of flour, then gently fold them into the batter. Pour the batter into the prepared pan and smooth the top.

5. Cook to Perfection:
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

6. Finishing Touches:
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

7. Serve and Enjoy:
Slice and serve warm or at room temperature. It’s divine with a dollop of whipped cream or vanilla ice cream.

Texture & Flavor Secrets

What makes this cake irresistible is its balance—moist and rich inside with a golden, slightly crisp edge. The strawberries create juicy pockets that melt into the crumb, while the butter gives it a luxurious mouthfeel. The subtle sweetness lets the fruit shine without being overpowering.

Cooking Tips & Tricks

Here are a few simple ways to boost success:

• Don’t skip parchment paper—it makes removing the cake easier.
• Use fresh strawberries, not frozen, to avoid excess moisture.
• If your strawberries are very juicy, pat them dry before folding in.

What to Avoid

Here’s what to steer clear of for best results:

• Overmixing the batter, which can lead to a dense cake.
• Using cold butter or eggs, which prevents proper creaming.
• Overbaking, which dries the cake out quickly.

Nutrition Facts

Servings: 8
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

This cake stores beautifully and tastes even better the next day. Let it cool completely, then wrap tightly in plastic or place in an airtight container. It stays fresh at room temperature for up to 3 days, or in the fridge for 5. You can also freeze it for up to a month. Thaw at room temperature and warm briefly before serving if desired.

How to Serve Strawberry Butter Cake

Serve this cake with a dusting of powdered sugar or a drizzle of vanilla glaze. Add a scoop of vanilla bean ice cream or a swirl of whipped cream on the side for an extra treat. A few fresh strawberries on top never hurt either.

Creative Leftover Transformations

Got leftovers? Don’t let them go to waste!

• Make strawberry butter cake trifles with whipped cream and fruit.
• Turn into French toast slices for a decadent brunch.
• Cube and toast for a unique topping on yogurt or ice cream.

Additional Tips

• Always let the cake cool before slicing for clean pieces.
• If you like a citrus note, add a teaspoon of lemon zest to the batter.
• For a crispier top, sprinkle a little raw sugar before baking.

Make It a Showstopper

Presentation matters. Dust the top lightly with powdered sugar, arrange sliced strawberries in a circular pattern, or add a glaze drizzle. A pretty cake stand can elevate the whole experience.

Variations to Try

• Lemon Strawberry Butter Cake: Add 1 tablespoon of lemon juice and zest to the batter.
• Almond Strawberry Cake: Swap 1/4 cup of flour for almond flour and top with sliced almonds.
• Chocolate Chip Strawberry Cake: Fold in mini chocolate chips with the berries.
• Upside-Down Version: Arrange sliced strawberries on the bottom of the pan before adding batter.
• Mini Cakes: Bake in muffin tins for individual servings.

FAQ’s

Q1: Can I use frozen strawberries?

A1: It’s best to use fresh strawberries. Frozen ones can release too much water and affect texture.

Q2: Can I make this cake gluten-free?

A2: Yes, just substitute with a 1:1 gluten-free flour blend.

Q3: How do I know when the cake is done?

A3: A toothpick inserted in the center should come out clean with a few moist crumbs.

Q4: Can I add nuts to the batter?

A4: Absolutely. Chopped pecans or walnuts work great.

Q5: What’s the best way to store this cake?

A5: Wrap tightly and store at room temperature for 2–3 days or refrigerate for up to 5 days.

Q6: Can I double the recipe?

A6: Yes, just use a 9×13 inch pan and adjust baking time accordingly.

Q7: Is this cake very sweet?

A7: It’s gently sweet, allowing the strawberries and butter flavor to shine.

Q8: What can I serve with this?

A8: Vanilla ice cream, whipped cream, or even a dollop of Greek yogurt.

Q9: Can I use brown sugar instead?

A9: Yes, it’ll give a deeper, caramel-like flavor.

Q10: How do I make the top golden and crispy?

A10: Sprinkle a bit of raw sugar over the batter before baking.

Conclusion

There’s something undeniably comforting about a slice of Strawberry Butter Cake. It’s the kind of dessert that feels like home, simple yet stunning, soft with a slight crunch, and filled with juicy surprises. Whether you’re baking for family, friends, or just yourself, trust me, this one’s a total game-changer. It’s worth every bite.

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