Moist Strawberry Cake Recipe

Introduction

This moist strawberry cake is bursting with fresh fruit flavor and a tender crumb that delights every bite. Infused with macerated strawberries both inside and in the frosting, it’s a perfect treat for spring and summer gatherings.

Ingredients

• Macerated Strawberries: 1 pound fresh strawberries, 1/2 cup sugar, 1/2 teaspoon salt
• Cake: 2 1/4 cups all-purpose flour, 1 cup sugar, 3 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 box small strawberry gelatin (3 oz), 1 cup macerated strawberries (including syrup), 1 cup vegetable oil, 1/2 cup milk, 3 large eggs
• Frosting: 1/2 cup drained macerated strawberries, 1/4 cup unsalted butter, 3 cups confectioners’ sugar, 1 teaspoon pure vanilla extract or strawberry extract

Instructions

1. Step 1: Wash and stem the strawberries, then slice them thinly. Combine with 1/2 cup sugar and 1/2 teaspoon salt in a bowl. Cover and let sit for at least 30 minutes to macerate.
2. Step 2: After macerating, lightly mash the strawberries with a fork. Set aside 1/2 cup of the drained berries for the frosting, saving the rest with syrup for the cake batter.
3. Step 3: Preheat your oven to 350°F and grease a 9 x 13-inch cake pan. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Step 4: Add the strawberry gelatin, vegetable oil, milk, and eggs to the dry ingredients. Mix until combined.
5. Step 5: Stir in 1 cup of the macerated strawberries along with their syrup. Beat the batter with a mixer for 2 minutes to ensure it is well blended.
6. Step 6: Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out mostly clean. Let the cake cool completely before frosting. Optionally, drizzle any leftover syrup over the cake for extra moisture.
7. Step 7: For the frosting, cream together the unsalted butter, confectioners’ sugar, 1/2 cup well-drained macerated strawberries, and vanilla or strawberry extract. If the frosting feels too thin, gradually add more confectioners’ sugar to thicken.
8. Step 8: Spread the frosting evenly over the cooled cake. Slice and enjoy your fresh, moist strawberry cake!

Tips & Variations

• Use ripe, fragrant strawberries for the best flavor in both the cake and frosting.
• Substitute half of the vegetable oil with melted butter for a richer taste.
• Add a tablespoon of lemon juice to the macerated strawberries to enhance brightness.
• For a lighter frosting, fold whipped cream into the strawberry buttercream just before spreading.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. If storing longer, freeze the unfrosted cake layer wrapped tightly for up to 2 months, then thaw and frost before serving. When reheating a slice, warm it gently in the microwave for 15-20 seconds for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh ones?

Fresh strawberries are best for macerating, but if using frozen, thaw them completely and drain excess liquid before proceeding. The flavor may be less vibrant but still delicious.

What type of gelatin should I use?

Use small strawberry-flavored gelatin powder (about 3 ounces) to enhance the strawberry flavor subtly and help with the cake’s texture. Avoid using unflavored gelatin or other flavors.

Moist Strawberry Cake Recipe

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★★★★★

4.8 from 112 reviews

This moist strawberry cake combines fresh macerated strawberries with a light, fluffy cake base flavored with strawberry gelatin. Topped with a creamy strawberry-infused frosting, this dessert is perfect for a spring or summer treat, bursting with natural strawberry flavor and a tender crumb.

• Author: mia
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

MACERATED STRAWBERRIES

• 1 pound fresh strawberries
• 1/2 cup sugar
• 1/2 teaspoon salt

CAKE

• 2 1/4 cups all-purpose flour
• 1 cup sugar
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 box small strawberry gelatin (3 oz)
• 1 cup macerated strawberries (including syrup)
• 1 cup vegetable oil
• 1/2 cup milk
• 3 large eggs

FROSTING

• 1/2 cup drained macerated strawberries
• 1/4 cup unsalted butter
• 3 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract or strawberry extract

Instructions

1. Preparing Macerated Strawberries: Wash and remove stems from the strawberries, then thinly slice them. Place the sliced berries in a bowl, mix with 1/2 cup sugar and 1/2 teaspoon salt, cover and let them sit for at least 30 minutes to release their juices.
2. Mash the Berries: After macerating, use a fork to gently smash the berries to release more juice and flavor. Set aside 1/2 cup of the drained strawberries for the frosting and keep the remaining berries and syrup for the cake batter.
3. Prepare Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the strawberry gelatin, vegetable oil, milk, and eggs. Mix until combined.
4. Add Macerated Strawberries: Stir in 1 cup of the macerated strawberries with their syrup into the batter and beat on medium for about 2 minutes until fully combined and smooth.
5. Bake the Cake: Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted near the center comes out mostly clean. Allow the cake to cool completely.
6. Optional Syrup Application: If any syrup remains after setting aside for frosting, pour it gently over the cooled cake to enhance moisture and flavor.
7. Prepare Frosting: In a bowl, cream the unsalted butter and confectioners’ sugar together. Add the 1/2 cup of drained macerated strawberries and vanilla or strawberry extract. Mix until smooth. If the frosting is too runny, gradually add more confectioners’ sugar to thicken.
8. Frost the Cake: Spread the prepared frosting evenly over the cooled cake. Serve and enjoy this moist, flavorful strawberry cake.

Notes

• For best results, use ripe, sweet strawberries for maceration to maximize natural sweetness.
• You can substitute milk with buttermilk for a tangier cake and extra tenderness.
• If you prefer a less sweet frosting, reduce the confectioners’ sugar gradually while mixing.
• The strawberry gelatin powder enhances flavor but can be omitted if unavailable; consider adding extra vanilla or strawberry extract instead.
• Store the cake covered in the refrigerator to keep it fresh for up to 3 days.

Keywords: strawberry cake, moist strawberry cake, macerated strawberries, strawberry gelatin cake, homemade strawberry cake, fresh strawberry dessert