Easy Strawberry Cake Bursts

This easy strawberry cake bursts with real berry flavor through the use of strawberry jam and freezedried strawberries, giving every bite a fresh and authentic taste. It is both tender and moist, capturing the true essence of strawberries without the sogginess that fresh fruit can sometimes cause in baking. The recipe is beginnerfriendly with accessible ingredients and straightforward steps to follow, making it perfect for home bakers who want a pretty pink cake with a rich strawberry punch.

I first made this cake for a close friend’s birthday, and it was such a hit that it quickly became a regular request in my circle of friends. The balance between sweet and fruity in the frosting especially won everyone over.

Ingredients

• Allpurpose flour: provides structure while keeping the cake tender, sift it for best results
• Baking powder and baking soda: essential leavening agents to help the cake rise evenly
• Salt: enhances all the flavors in the cake
• Unsalted butter: use room temperature for a smooth batter and rich flavor
• Granulated sugar: sweetens and helps with the cake’s texture
• Large eggs: help bind ingredients and add moisture, make sure they are at room temperature
• Strawberry jam: delivers concentrated strawberry flavor and natural sweetness, homemade or store bought works well
• Sour cream: adds tang and moisture for tenderness
• Vanilla extract: deepens the overall flavor
• Red food coloring or gel: optional if you want a vibrant pink cake; natural berry color is more subtle but lovely
• Freezedried strawberries: ground into powder for intense strawberry flavor in the frosting without thinning it
• Cream cheese and unsalted butter: provide a creamy, rich base for the frosting
• Powdered sugar: sweetens and thickens the frosting
• Salt: balances sweetness in the frosting
• Milk: adjusts frosting consistency as needed
• Fresh strawberries: for decoration, choose firm and red berries for the best presentation

Instructions

Sift the Dry Ingredients:

In a medium bowl, sift together the allpurpose flour, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents and prevents lumps in the batter. Set this aside for later use.

Cream the Butter and Sugar:

In the bowl of a stand mixer or large mixing bowl, beat the unsalted butter and granulated sugar on medium speed until the mixture is pale, fluffy, and lightened in color. This takes about three to four minutes and helps build a tender crumb.

Incorporate the Eggs:

Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Scrape down the sides and bottom of the bowl to keep the batter smooth and avoid any pockets of unmixed ingredients.

Add Dry Ingredients and Strawberry Jam:

Add half of the sifted dry ingredients to the wet mixture and mix just until combined to avoid overworking the batter. Then add the strawberry jam and blend gently until it is evenly distributed. Next, add the rest of the dry ingredients and mix until just combined with no flour streaks remaining.

Mix in Sour Cream, Vanilla, and Optional Food Coloring:

Add the sour cream, vanilla extract, and red food coloring if using. Mix on low speed just until evenly blended. Proper mixing here ensures the batter is smooth and the color is even without over mixing, which could toughen the cake.

Prepare Baking Pans and Bake the Cake:

Preheat your oven to 350 degrees Fahrenheit. Grease two 8inch round cake pans and line the bottoms with parchment paper for easy removal. Divide the batter evenly between the pans and gently spread it into an even layer. Bake for 35 to 45 minutes, or until a toothpick comes out clean when inserted into the center. Allow the cakes to cool in the pans for ten minutes before inverting them onto a cooling rack. Remove the parchment paper and let them cool completely.

Make Strawberry Powder from Freezedried Strawberries:

While the cakes cool, place freezedried strawberries in a spice grinder or mini food processor until they become a fine powder. If you don't have a grinder, put the freezedried strawberries in a zip top bag and crush them with a rolling pin. This powder will infuse the frosting with intense strawberry flavor.

Prepare the Frosting:

Beat together the softened cream cheese and butter until pale and creamy, about two minutes on medium speed. Add powdered sugar, strawberry powder, and salt. Beat on low speed until combined, then increase to medium speed and beat until smooth and fluffy. If the frosting is too thick, add milk a teaspoon at a time and beat until you get a spreadable consistency.

Frost and Decorate the Cake:

If your cake layers have domed tops, trim them with a serrated knife to create flat surfaces. Place one cake layer on your serving plate and spread about one third of the frosting evenly over it, reaching the edges. Top with the second layer and spread just under one third of the frosting. Use the remaining frosting to cover the sides neatly. Garnish with fresh strawberry slices for a beautiful, fresh finish.

My favorite ingredient is definitely the freezedried strawberry powder. It adds an incredible depth of berry flavor with none of the moisture issues that fresh fruit would cause. This cake reminds me of the birthday celebrations from my childhood where strawberry cake was the star, always bright, sweet, and eagerly anticipated.

Storage Tips

Store the cake tightly covered in the refrigerator for up to five days to keep it fresh. If you want to prepare it ahead for a party, you can wrap the cake tightly in plastic wrap and then aluminum foil and freeze it for up to a month. Let it thaw in the fridge overnight before serving.

Ingredient Substitutions

You can substitute strawberry jam with homemade preserves or any high quality jam for different berry flavors. If freezedried strawberries are unavailable, you might try using strawberry powder from specialty stores or finely ground freezedried raspberries for a variation. Sour cream can be swapped with Greek yogurt if needed for a slightly tangier touch.

Serving Suggestions

Serve this cake slightly chilled or at room temperature with extra fresh strawberries on the side. A dollop of whipped cream or a scoop of vanilla bean ice cream pairs wonderfully and balances the berry sweetness. For an adult twist, drizzle some strawberry liqueur on the slices before serving.

This strawberry cake is a beautiful, flavorful dessert perfect for celebrations. The freezedried strawberry powder keeps the frosting intensely fruity without adding unwanted moisture.

FAQs About This Recipe

→ How do freeze-dried strawberries enhance the cake?

Freeze-dried strawberries provide intense berry flavor without adding moisture, helping the frosting maintain a creamy texture and vivid pink color.

→ Can I use fresh strawberries instead of jam?

Fresh strawberries have high water content that may make the cake dense; using strawberry jam preserves flavor while keeping the texture light.

→ What is the purpose of sour cream in the batter?

Sour cream adds moisture and tenderness, helping create a soft crumb with balanced richness in the cake layers.

→ How should I store this cake to maintain freshness?

Wrap cooled cake layers tightly and refrigerate up to three days or freeze up to a month. Frosted cake keeps well refrigerated for up to five days.

→ Is red food coloring necessary for the cake’s color?

Red food coloring is optional; the natural pink hue comes from freeze-dried strawberries, making it possible to keep the cake color all-natural.

→ How do I grind freeze-dried strawberries properly?

Use a dry spice grinder or food processor to create a fine powder, or crush them in a sealed bag with a rolling pin to avoid clumps.