Growing up in Virginia, you knew it was a special occasion when the pink cake appeared on the sideboard. I remember sitting at my grandmother’s kitchen table, watching her beat the butter and sugar until it was pale as a cloud, promising that “patience makes the crumb.” That sweet, strawberry aroma filling the house wasn’t just about dessert; it was the scent of celebration, signaling that family was gathering and good times were ahead.
This recipe captures that nostalgic Southern magic, balancing the fun flavor of strawberry gelatin with the richness of real butter and fresh purée. It produces a cake with a remarkably tender crumb and a golden dome that stays moist for days. Whether you are baking for a church potluck or a Sunday dinner, this cake brings folks together with every forkful.
A Perfect Treat for Any Occasion
There is a reason this cake has stood the test of time in Southern kitchens. The combination of cake flour and room-temperature ingredients creates a texture that is impossibly soft, melting on the tongue in the way only a scratch-made cake can. The addition of strawberry gelatin might seem old-school, but it locks in moisture and provides that vibrant color and flavor we all crave without being overly sweet.
It is also incredibly reliable. Unlike temperamental sponges that might sink or dry out, this batter is forgiving and robust, resulting in perfect layers every time. It is the kind of baking that makes you look like a professional pastry chef, even if you are just whipping it up on a Tuesday afternoon.
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Strawberry Cake
- Total Time: 50 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This classic Southern strawberry cake combines the nostalgic flavor of strawberry gelatin with fresh fruit puree for a moist, vibrant dessert. Perfect for celebrations, its tender crumb and rich buttery base make it a reliable favorite for any home baker.
Ingredients
- 2 ¾ cups cake flour, sifted
- 1 cup unsalted butter, room temperature
- 1 package (3 oz) strawberry gelatin
- 4 large eggs, room temperature
- ½ cup strawberry puree
- 1 cup whole milk, room temperature
- 2 ½ teaspoons baking powder
- 2 cups white sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Sift the cake flour and baking powder together in a medium bowl and set aside.
- In a large bowl, cream the softened butter, white sugar, and dry strawberry gelatin together on medium-high speed until the mixture is light and fluffy.
- Add the room-temperature eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- Reduce mixer speed to low and alternate adding the flour mixture and milk in three parts, beginning and ending with the flour.
- Gently fold in the strawberry puree and vanilla extract until the batter is a uniform pink color.
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Notes
To ensure a perfect rise, verify that your baking powder is fresh and that your eggs and milk are truly at room temperature before starting. If you are using frozen strawberries for the puree, ensure they are fully thawed and slightly drained to avoid adding excess moisture to the batter.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern
The Foundation
To get that signature Cake Peak texture, we start with quality ingredients. Here is what you need to gather before you preheat the oven:
- Cake Flour: You need 2 ¾ cups, sifted. This lower-protein flour is non-negotiable for achieving that delicate, tender crumb we are after.
- Butter: Use 1 cup of unsalted butter, softened to room temperature. This allows it to cream properly with the sugar.
- Strawberry Gelatin: One 3-ounce package adds flavor, color, and a unique texture that defines this classic recipe.
- Eggs: Four large eggs, strictly at room temperature, to ensure a smooth emulsion.
- Strawberry Puree: You will need ½ cup. You can make this by blending fresh or frozen (thawed) strawberries.
- Whole Milk: 1 cup at room temperature adds the necessary liquid and fat content.
- Baking Powder: 2 ½ teaspoons to help the cake rise to a beautiful dome.
- White Sugar: 2 cups to sweeten and aid in the aeration of the butter.
- Vanilla Extract: 1 tablespoon to round out the fruit flavors.
How to Make It
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans generously to ensure a clean release. Sift your cake flour and baking powder together in a medium bowl and set aside.
Step 2: Cream the Butter and Sugar
In a large bowl, combine the softened butter, white sugar, and the dry strawberry gelatin powder. Using an electric mixer, beat these together on medium-high speed until the mixture is light, fluffy, and noticeably pale. This process incorporates the air needed for a light cake.
Step 3: Add the Eggs
Add the room-temperature eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated. The batter should look smooth and creamy.
Step 4: Alternate Dry and Wet
Reduce your mixer speed to low. Add the flour mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix just until the flour streaks disappear—do not overmix, or the cake will be tough.
Step 5: Fold and Bake
Gently blend in the strawberry puree and vanilla extract until the batter is a uniform pink color. Divide the batter evenly between your prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
Jesse’s Secrets to Success
- Room Temperature Matters: I cannot stress this enough—your butter, eggs, and milk must be at room temperature. If they are cold, the batter will curdle, resulting in a dense, greasy cake rather than a fluffy one.
- Don’t Overmix: Once you add the flour, mix gently. Overworking the gluten creates a tough texture. We want a tender bite that melts in your mouth.
- Making the Puree: If you are using frozen strawberries, let them thaw completely and drain slightly before blending. For more advice on handling fruit in batters, check out our guide on fresh fruit baking.
- The Gelatin Trick: Don’t skip the gelatin step during the creaming process. Beating it with the butter and sugar dissolves the crystals and distributes the flavor better than adding it later with the liquid.
Make It Your Own
- Strawberry Lemonade Cake: Add a tablespoon of fresh lemon zest to the batter and use lemon juice in your frosting for a bright, citrusy twist.
- Strawberry Cupcakes: This batter works beautifully for cupcakes. Line muffin tins and bake for 18-20 minutes. It yields about 24 standard cupcakes.
- Different Berries: While this recipe calls for strawberry, you can experiment with raspberry gelatin and puree. If you love that flavor profile, you might also enjoy our raspberry white chocolate cake.
- Scratch vs. Box: This is a semi-scratch recipe utilizing gelatin. If you are looking for a completely different approach to strawberry cake chemistry, our friends at Sugar Geek Show have an interesting reduction-based method you might explore.
At the Table
This cake is a showstopper all on its own, but the right frosting makes it sing. A tangy cream cheese frosting is the traditional choice, as it cuts through the sweetness of the strawberry. For a lighter summer option, top it with stabilized whipped cream and sliced fresh berries.
Serve this at your next family reunion alongside a pitcher of sweet tea. If you are planning a full dessert table for a summer party, this cake pairs wonderfully with our strawberry tres leches cake for a berry-themed celebration.
The Final Slice
There is nothing quite like slicing into that golden dome to reveal the bright pink crumb inside. It is a recipe that brings joy, nostalgia, and a whole lot of Southern comfort to the table. Baking is about sharing love, and this strawberry cake delivers that in every bite.
I hope this recipe becomes a new tradition in your kitchen. If you are looking for something to bake for tomorrow’s breakfast, try our blueberry coffee cake. Until then, keep your oven warm and your butter soft!
