Strawberry Cake Recipe

by | Jun 12, 2023 | Cake, Cake Recipes, Recipes | 0 comments

strawberry cake recipe

Strawberry cake, is traditionally served chilled.  Strawberry cake, also known as Fraisier cake, has a delightful combination of fluffy cake and luscious strawberry flavor that has become a beloved dessert enjoyed by many. Strawberries can be used in the cake batter, the filler, as decoration, and in the icing for pink Strawberry Cake. Its history can be traced back to ancient Rome, where strawberries were highly prized for their medicinal properties. However, it wasn’t until the mid 19th century that strawberry cake began to gain popularity as a delectable treat as evidenced by a summer recipe in a Columbus Ohio newspaper that dates back to 1845.

An interesting fact is that strawberry cake’s rise in popularity coincided with the invention of baking powder, which allowed cakes to rise and become lighter in texture. This innovation paved the way for the creation of strawberry-flavored cakes that we enjoy today.

What makes strawberry cake unique is its vibrant pink hue and the burst of fresh strawberry flavor. Whether it’s made with fresh strawberries or strawberry puree, the natural sweetness and tanginess of the berries create a delightful balance. Strawberry cake is often adorned with whipped cream or cream cheese frosting, enhancing its taste and visual appeal.

 

The Recipe

Ingredients

Ingredients for the Cake Batter:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 1/2 cups fresh strawberries, diced

Ingredients for the Cake Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup fresh strawberries, pureed
  • 1 teaspoon vanilla extract

Instructions for Baking a Strawberry Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
  6. Gently fold in the diced strawberries.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.

Instructions for Making Strawberry Cake Frosting:

  1. In a large mixing bowl, beat the softened butter until creamy and smooth.
  2. Gradually add the powdered sugar, 1 cup at a time, and continue beating until well combined and fluffy.
  3. Add the pureed strawberries and vanilla extract to the butter mixture and beat until the frosting is smooth and creamy.
  4. If the frosting is too thin, add more powdered sugar. If it’s too thick, add a tablespoon of milk at a time until desired consistency is reached.

To assemble the cake:

  1. Place one cake layer on a serving plate. Spread a layer of strawberry frosting on top.
  2. Place the second cake layer on top and frost the entire cake with the remaining strawberry frosting.
  3. Garnish with fresh strawberries, if desired.

Enjoy your delicious homemade Strawberry Cake!

Optional Ingredients

Here are a few additional ingredients that would work well with the strawberry cake recipe:
  • Lemon Zest: Add a teaspoon or two of finely grated lemon zest to the cake batter or the frosting. It will provide a bright, citrusy note that complements the strawberry flavor.
  • Almond Extract: Include 1/2 to 1 teaspoon of almond extract along with the vanilla extract in the cake batter. Almond extract pairs well with strawberries and adds a subtle nutty flavor.
  • Cream Cheese: For a tangy and creamy twist, you can add a layer of cream cheese filling between the cake layers. Simply mix softened cream cheese, powdered sugar, and a touch of vanilla extract until smooth and spreadable.
  • Whipped Cream: Instead of frosting the entire cake with strawberry frosting, you can opt for a lighter option by using whipped cream. Whip up some heavy cream with a bit of powdered sugar and vanilla extract until it forms stiff peaks. Spread it over the cake or use it to decorate the top.
  • Chopped Nuts: Consider adding some chopped nuts, such as toasted almonds or pecans, to the cake batter for added crunch and flavor. Fold them in along with the diced strawberries.

Remember to adjust the quantities and measurements accordingly based on your personal preferences. Enjoy experimenting with these additional ingredients to create a truly delightful Strawberry Cake!

Plating Recommendations

Here are a few plating recommendations to enhance the presentation of your finished strawberry cake:
  • Garnish with fresh strawberries: Slice some fresh strawberries and arrange them on top of the cake or around the edges. This adds a pop of color and freshness to the presentation.
  • Dust with powdered sugar: Lightly dust the top of the cake with powdered sugar just before serving. This adds an elegant touch and creates a beautiful contrast against the vibrant strawberry frosting.
  • Use a cake stand: Present your cake on a decorative cake stand or serving platter. This elevates the cake and gives it a professional and polished look.
  • Piping decorations: If you’re feeling creative, you can pipe additional frosting decorations on top of the cake. Use a piping bag fitted with a star tip to create rosettes, swirls, or other designs around the edges or in the center of the cake.
  • Serve with a side of whipped cream: Alongside the cake, offer a dollop of whipped cream or a small bowl of whipped cream for guests to add to their slices. This complements the strawberry flavor and adds an extra touch of indulgence.

Remember to take your time when arranging the strawberries, piping decorations, and presenting the cake. A visually appealing presentation can make your Strawberry Cake even more enticing to enjoy!

Alternative Recipes for Dietary Restrictions

Be sensitive to what food allergies or dietary restrictions your guests might have. 

Dairy Free Strawberry Cake Recipe

Here’s a modified version of the original strawberry cake recipe to make it dairy-free:

Ingredients for the Cake Batter:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups granulated sugar
  • ½ cup dairy-free butter, softened
  • 3 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup dairy-free milk (such as almond milk or coconut milk)
  • 1 ½ cups fresh strawberries, hulled and chopped

Ingredients for the Strawberry Frosting (Dairy-Free):

  • 1 cup dairy-free butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry puree (made by blending fresh strawberries until smooth)

Instructions for Baking a Dairy-Free Strawberry Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
  3. In a separate large mixing bowl, cream together the dairy-free butter and granulated sugar until light and fluffy.
  4. Add the applesauce and vanilla extract to the butter mixture and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the dairy-free milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Gently fold in the chopped strawberries into the batter.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.

Ingredients for Making the Strawberry Frosting (Dairy-Free):

  1. In a mixing bowl, cream the dairy-free butter until smooth and creamy.
  2. Gradually add the powdered sugar, about 1 cup at a time, and continue mixing until well combined and fluffy.
  3. Add the vanilla extract and strawberry puree to the frosting and mix until smooth.
  4. If the frosting is too thick, you can add a little more strawberry puree or dairy-free milk to achieve the desired consistency.
  5. Once the cakes have cooled completely, frost the top of one cake layer, then place the second layer on top and frost the top and sides of the cake.
  6. Decorate the cake as desired and serve.

Please note that different brands of dairy-free butter and milk may yield slightly different results, so it’s a good idea to choose ones that you prefer and that work well for your dietary needs.

Gluten Free Strawberry Cake Recipe

Here’s a modified version of the original strawberry cake recipe to make it gluten-free:

Ingredients for the Cake Batter:

  • 2 ½ cups gluten-free all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 3 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup milk (dairy or non-dairy)
  • 1 ½ cups fresh strawberries, hulled and chopped

Ingredients for the Strawberry Cake Frosting (Gluten-Free):

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry puree (made by blending fresh strawberries until smooth)

Instructions for Baking a Gluten-Free Strawberry Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour or line them with parchment paper.
  2. In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
  3. In a separate large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
  4. Add the applesauce and vanilla extract to the butter mixture and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Gently fold in the chopped strawberries into the batter.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.

Instructions for Making Gluten-Free Strawberry Frosting:

  1. In a mixing bowl, cream the butter until smooth and creamy.
  2. Gradually add the powdered sugar, about 1 cup at a time, and continue mixing until well combined and fluffy.
  3. Add the vanilla extract and strawberry puree to the frosting and mix until smooth.
  4. If the frosting is too thick, you can add a little milk (dairy or non-dairy) to achieve the desired consistency.
  5. Once the cakes have cooled completely, frost the top of one cake layer, then place the second layer on top and frost the top and sides of the cake.
  6. Decorate the cake as desired and serve.

Please note that different brands of gluten-free flour blends may yield slightly different results, so it’s a good idea to choose one that you prefer and that works well for your dietary needs.

Sugar Free Strawberry Cake Recipe

Here’s a modified version of the original strawberry cake recipe to make it sugar-free:

Ingredients for the Cake Batter:

  • 2 ½ cups almond flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar substitute (such as erythritol or stevia)
  • ½ cup unsalted butter, softened
  • 3 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup milk (dairy or non-dairy)
  • 1 ½ cups fresh strawberries, hulled and choppe

Ingredients for the Strawberry Frosting (Sugar-Free):

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar substitute (such as powdered erythritol or powdered stevia)
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry puree (made by blending fresh strawberries until smooth)
  • Optional: a few drops of liquid stevia or other sugar substitute, to tast

Instructions for Baking a Sugar-Free Strawberry Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with a sugar substitute or line them with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, baking powder, salt, and sugar substitute. Set aside.
  3. In a separate large mixing bowl, cream together the butter and sugar substitute until light and fluffy.
  4. Add the applesauce and vanilla extract to the butter mixture and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Gently fold in the chopped strawberries into the batter.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.

Instructions for Making the Sugar-Free Strawberry Frosting:

  1. In a mixing bowl, cream the butter until smooth and creamy.
  2. Gradually add the powdered sugar substitute, about 1 cup at a time, and continue mixing until well combined and fluffy.
  3. Add the vanilla extract and strawberry puree to the frosting and mix until smooth.
  4. Taste the frosting and add a few drops of liquid stevia or other sugar substitute if desired, to achieve the desired level of sweetness.
  5. Once the cakes have cooled completely, frost the top of one cake layer, then place the second layer on top and frost the top and sides of the cake.
  6. Decorate the cake as desired and serve.

Please note that different brands of sugar substitutes may have varying levels of sweetness, so it’s important to adjust the amount according to your taste preference. Additionally, the texture of the cake may be slightly different from the original recipe due to the absence of sugar.

Low-Carb Strawberry Cake Recipe

Here’s a modified version of the original strawberry cake recipe to make it low-carb:

Ingredients for the Cake Batter:

  • 2 ½ cups almond flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup granulated sugar substitute (such as erythritol or stevia)
  • ¼ cup unsalted butter, softened
  • 3 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened almond milk (or any low-carb milk alternative)
  • 1 ½ cups fresh strawberries, hulled and chopped

Instructions for Baking a Low-Carb Strawberry Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with a sugar substitute or line them with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, baking powder, salt, and sugar substitute. Set aside.
  3. In a separate large mixing bowl, cream together the butter and sugar substitute until light and fluffy.
  4. Add the applesauce and vanilla extract to the butter mixture and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Gently fold in the chopped strawberries into the batter.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for 10 mi

Ingredients for the Low Carb Strawberry Cake Frosting:

  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar substitute (such as powdered erythritol or powdered stevia)
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry puree (made by blending fresh strawberries until smooth)
  • Optional: a few drops of liquid stevia or other low-carb sweetener, to taste

Instructions for the Low Carb Strawberry Cake Frosting

  1. In a mixing bowl, cream the butter until smooth and creamy.
  2. Gradually add the powdered sugar substitute, about ½ cup at a time, and continue mixing until well combined and fluffy.
  3. Add the vanilla extract and strawberry puree to the frosting and mix until smooth.
  4. Taste the frosting and add a few drops of liquid stevia or other low-carb sweetener if desired, to achieve the desired level of sweetness.
  5. Once the cakes have cooled completely, frost the top of one cake layer, then place the second layer on top and frost the top and sides of the cake.
  6. Decorate the cake as desired and serve.

Please note that different brands of sugar substitutes may have varying levels of sweetness, so it’s important to adjust the amount according to your taste preference. Additionally, the texture of the cake may be slightly different from the original recipe due to the modifications made for low-carb baking.

Vegan Strawberry Cake Recipe

Here’s a modified version of the original strawberry cake recipe to make it vegan:

Ingredients for the Cake Batter:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 1 ½ cups unsweetened almond milk (or any plant-based milk)
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh strawberries, hulled and chopped

Ingredients for Vegan Strawberry Frosting:

  • 1 cup vegan butter or margarine, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry puree (made by blending fresh strawberries until smooth)

Instructions for Baking a Vegan Strawberry Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate large mixing bowl, whisk together the sugar, vegetable oil, almond milk, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the chopped strawberries into the batter.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.

Instructions for Vegan Strawberry Frosting:

  1. In a mixing bowl, beat the vegan butter or margarine until smooth and creamy.
  2. Gradually add the powdered sugar, about 1 cup at a time, and continue beating until well combined and fluffy.
  3. Add the vanilla extract and strawberry puree to the frosting and beat until smooth and creamy.
  4. Once the cakes have cooled completely, frost the top of one cake layer, then place the second layer on top and frost the top and sides of the cake.
  5. Decorate the cake as desired and serve.

Note: It’s important to ensure that all the ingredients used, including the sugar, are certified vegan as some brands may include animal-derived ingredients. Additionally, the texture of the cake may be slightly different from the original recipe due to the modifications made for a vegan diet.

 

 

 

Keto Strawberry Cake Recipe

Here’s a modified version of the original strawberry cake recipe to make it Keto:

Ingredients for the Cake Batter:

  • 2 ½ cups almond flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup granulated sugar substitute (such as erythritol or stevia)
  • ¼ cup unsalted butter, softened
  • 3 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened almond milk (or any keto-friendly milk alternative)
  • 1 ½ cups fresh strawberries, hulled and chopped

Ingredients for Keto Strawberry Frosting:

  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar substitute (such as powdered erythritol or powdered stevia)
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry puree (made by blending fresh strawberries until smooth)
  • Optional: a few drops of liquid stevia or other keto-friendly sweetener, to taste

Instructions for Baking a Keto Strawberry Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with a sugar substitute or line them with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, baking powder, salt, and sugar substitute. Set aside.
  3. In a separate large mixing bowl, cream together the butter and sugar substitute until light and fluffy.
  4. Add the applesauce and vanilla extract to the butter mixture and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Gently fold in the chopped strawberries into the batter.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.

Instructions for Making Keto Strawberry Frosting

  1. In a mixing bowl, cream the butter until smooth and creamy.
  2. Gradually add the powdered sugar substitute, about ½ cup at a time, and continue mixing until well combined and fluffy.
  3. Add the vanilla extract and strawberry puree to the frosting and mix until smooth.
  4. Taste the frosting and add a few drops of liquid stevia or other keto-friendly sweetener if desired, to achieve the desired level of sweetness.
  5. Once the cakes have cooled completely, frost the top of one cake layer, then place the second layer on top and frost the top and sides of the cake.
  6. Decorate the cake as desired and serve.

Please note that different brands of sugar substitutes may have varying levels of sweetness, so it’s important to adjust the amount according to your taste preference. Additionally, the texture of the cake may be slightly different from the original recipe due to the modifications made for a keto diet.

General Nutrition Information

Here is some general nutrition information for the original strawberry cake recipe up above:

Please note that these values are approximate and can vary based on specific ingredients used and any variations made to the recipe:

(per serving, based on 12 servings)

  • Calories: Approximately 450-500 calories per serving
  • Total Fat: Around 20-25 grams
  • Saturated Fat: Approximately 10-15 grams
  • Cholesterol: Around 70-90 milligrams
  • Carbohydrates: Approximately 60-70 grams
  • Fiber: Around 1-2 grams
  • Sugar: Approximately 40-50 grams
  • Protein: Around 4-6 grams


(per serving, based on 16 servings)

  • Calories: Approximately 330-375 calories per serving
  • Total Fat: Around 15-20 grams
  • Saturated Fat: Approximately 7-10 grams
  • Cholesterol: Around 50-65 milligrams
  • Carbohydrates: Approximately 45-50 grams
  • Fiber: Around 1-1.5 grams
  • Sugar: Approximately 30-35 grams
  • Protein: Around 3-4 grams

Please note that these values are estimates and can vary based on specific ingredients, variations in recipes, and portion sizes. If you have any specific dietary concerns or requirements, it’s always a good idea to consult with a registered dietitian or nutritionist for personalized information.

Recommended Kitchen Equipment for Making Strawberry Cake

Here’s a list of recommended kitchen equipment for making strawberry cake:
 

  1. Strawberry Huller or Small Knife: Sure can be handy for removing the stems and hulls of fresh strawberries.
  2. Mixing Bowls: Various sizes of mixing bowls are useful for combining ingredients. Opt for heatproof glass or stainless steel bowls.
  3. Measuring Cups and Spoons: A set of measuring cups (1 cup, 1/2 cup, 1/4 cup, and 1/3 cup) and measuring spoons (1 tablespoon, 1 teaspoon, 1/2 teaspoon, and 1/4 teaspoon) for accurate ingredient measurements.
  4. Electric Mixer: A stand mixer or handheld electric mixer can make mixing the cake batter and frosting easier and more efficient.
  5. Whisk: A whisk is handy for blending dry ingredients and ensuring they’re evenly distributed.
  6. Spatulas: Both rubber spatulas and offset spatulas are useful for scraping down the sides of bowls, folding in ingredients, and smoothing frosting.
  7. Cake Pans: Two 9-inch round cake pans for baking the cake layers. Opt for non-stick pans or line them with parchment paper for easy removal.
  8. Cooling Rack: A wire cooling rack allows air to circulate around the cakes, promoting even cooling.
  9. Piping Bag and Tips: If you want to pipe decorations or borders, a piping bag and assorted tips will come in handy.
  10. Cake Stand or Serving Plate: Present your cake on a cake stand or a decorative serving plate for an appealing presentation.
  11. Knife or Cake Leveler: To level the cake layers or trim the tops for an even surface, a serrated knife or a cake leveler is useful.
  12. Offset Spatula or Palette Knife: Use an offset spatula or a palette knife for applying frosting and achieving a smooth finish.
  13. Cake Server or Slicing Knife: For serving the cake, have a cake server or a long, serrated knife to cut neat slices.
  14. Zester: a handy little kitchen utensil for removing fine shreds of zest from lemons, oranges, and limes.

Remember, this is a general list of equipment, and you may already have some of these items in your kitchen. Adapt the list based on your personal preferences and the tools you have available.

FAQs for Baking a Strawberry Cake

Q: Can I use frozen strawberries instead of fresh ones?

A: Yes, you can use frozen strawberries in your cake. Thaw them before using and make sure to drain any excess liquid to prevent the cake batter from becoming too moist.

Q: Can I substitute strawberry extract for fresh strawberries?

A: Yes, you can use strawberry extract as a substitute for fresh strawberries. Start with a small amount and adjust to taste, as the flavor concentration can vary between brands.

Q: How do I prevent the strawberries from sinking to the bottom of the cake?

A: To prevent the strawberries from sinking, toss them in a little flour before folding them into the batter. The flour coating creates a barrier and helps distribute the strawberries more evenly throughout the cake.

Q: Can I make the cake ahead of time and freeze it?

A: Yes, you can make the cake ahead of time and freeze it. Wrap the cooled cake layers tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw the frozen cake in the refrigerator before frosting and serving.

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