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Judy John

Spring Strawberry Cake Recipe

This spring strawberry cake combines fresh berry flavor, soft layers, and creamy frosting for a bright seasonal dessert. It tastes fruity, tender, and wonderfully pretty.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 1/2 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 3/4 cup milk
  • 1 cup strawberry puree fresh berries blended
Strawberry Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1/3 cup strawberry puree reduced and cooled

Equipment

  • Mixing Bowl
  • Cake Pans
  • Hand Mixer
  • Spatula
  • Food Processor
  • Cooling Rack
  • Oven
  • Knife
  • Freezer
  • Tray

Method
 

  1. Heat oven to 350°F. Grease and line two 8-inch cake pans.
  2. Whisk flour, baking powder, and salt until combined.
  3. Beat butter and sugar until pale and fluffy. Add eggs one at a time.
  4. Mix in strawberry puree. Alternate dry ingredients and milk until batter turns smooth.
  5. Divide batter into pans. Bake 30 to 35 minutes until centers spring back lightly.
  6. Cool layers completely on racks before frosting.
  7. Beat cream cheese, butter, powdered sugar, and reduced puree until silky.
  8. Stack layers, spread frosting evenly, and decorate with sliced berries.
  9. Chill 20 minutes for clean slices, then serve.

Notes

For a softer crumb, mix only until combined and avoid overbaking. For slightly crisp edges, bake a few extra minutes. Freeze unfrosted layers tightly wrapped for up to 2 months. Chill cake before slicing for tidy layers. Add lemon zest, basil sugar, white chocolate, or coconut for flavor changes. Store covered in the refrigerator up to 4 days.