If you are looking to bring a burst of fresh, sweet joy to your dessert table, you cannot miss out on Mamaw Emily’s Fresh Strawberry Cake Recipe. This cake is a delightful celebration of vibrant strawberries folded lovingly into a tender cake, topped with a whipped cream frosting that’s as light as a summer breeze. Every bite is a nostalgic hug, a perfect blend of sweetness, softness, and fruity freshness that makes it an all-time favorite for family gatherings or simply a treat to enjoy any day. Mamaw Emily’s Fresh Strawberry Cake Recipe truly captures the heart and soul of homemade goodness.
Ingredients You’ll Need
Gathering your ingredients for Mamaw Emily’s Fresh Strawberry Cake Recipe is a breeze because each element is straightforward but crucial. From the flour that gives the cake its structure to the fresh strawberries that bring a pop of juicy flavor and color, every ingredient plays a role in crafting this irresistible dessert.
- 2 cups all-purpose flour: The base that provides the perfect crumb and texture for the cake layers.
- 1 ½ cups granulated sugar: Adds the right amount of sweetness, helping to balance the tang from the fresh strawberries.
- 2 tsp baking powder: Essential for giving the cake its light, fluffy rise.
- ½ tsp salt: Enhances the overall flavor and balances the sweetness.
- 1 cup whole milk: Adds moisture and richness to the batter, making every bite melt in your mouth.
- 3 large eggs: Bind the ingredients together and add structure and tenderness.
- ¾ cup unsalted butter, softened: Brings creaminess and moisture, ensuring a velvety texture.
- 2 cups fresh strawberries, chopped: This is the star ingredient, delivering bursts of natural sweetness and color throughout the cake.
- 2 cups powdered sugar (for frosting): Perfect to sweeten the whipped cream frosting without overpowering the fresh fruit flavors.
How to Make Mamaw Emily’s Fresh Strawberry Cake Recipe
Step 1: Prepare Your Oven and Pans
First things first, preheat your oven to 350°F (175°C). Make sure your two round cake pans are greased well to prevent sticking, ensuring your cakes come out perfectly intact and ready for frosting.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until everything is evenly combined. This step helps distribute the rising agents and salt equally through the batter for consistent flavor and texture.
Step 3: Blend the Wet Ingredients
In another bowl, beat the whole milk, eggs, and softened unsalted butter together until smooth. This mixture brings moisture and richness to the cake, creating that tender crumb we all love. Gradually pour this wet mixture into the dry ingredients and stir just until everything is combined — you want a tender batter, not overly mixed!
Step 4: Fold in the Fresh Strawberries
Here is where the magic happens. Gently fold the chopped fresh strawberries into the batter. Taking care to fold gently prevents smashing the berries too much, keeping nice chunks that will give you juicy bites of strawberry goodness throughout the cake.
Step 5: Bake the Cake Layers
Divide your batter evenly between the two prepared pans and place them in the oven. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This ensures your cake is perfectly baked but still tender and moist.
Step 6: Cool and Frost
Once the cakes are fully cooled, whip up your frosting by mixing powdered sugar into your whipped cream, then adding some additional chopped strawberries. Frost the layers generously, creating a light, fresh topping that perfectly complements the fruity cake beneath.
How to Serve Mamaw Emily’s Fresh Strawberry Cake Recipe
Garnishes
To make your presentation stunning, garnish with whole ripe strawberries on top or a sprinkle of fresh mint leaves for a pop of color and refreshing aroma. These simple touches make your cake look almost too beautiful to eat, though it will be hard to resist digging in!
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of additional whipped cream on the side. If you want a slightly different flavor profile, try serving it alongside a tangy lemon sorbet or fresh fruit salad for an extra refreshing contrast.
Creative Ways to Present
Serve this cake as a layered centerpiece at a brunch or picnic by stacking smaller slices on a tiered cake stand to create an inviting look. For a fun twist, turn the cake into mini strawberry trifles by layering chunks with whipped cream in elegant glasses, perfect for individual servings that wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mamaw Emily’s Fresh Strawberry Cake Recipe covered tightly in the refrigerator. Use plastic wrap or an airtight container to keep the cake moist and the frosting fresh. It’s best enjoyed within 2 to 3 days for optimal taste.
Freezing
You can freeze cake layers before frosting by wrapping them tightly in plastic wrap and then foil. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator before frosting and serving. This way, you have a future special dessert ready to go!
Reheating
Since this cake features fresh strawberries and whipped cream frosting, it’s best eaten chilled rather than reheated. However, if you’d like to warm a slice slightly, do so gently in the microwave for about 10 seconds, avoiding melting the frosting.
FAQs
Can I use frozen strawberries for Mamaw Emily’s Fresh Strawberry Cake Recipe?
While fresh strawberries are definitely best to keep the texture and moisture just right, you can use frozen strawberries if fresh aren’t available. Just make sure to thaw them completely and drain excess moisture to avoid soggy batter.
How do I get the cake layers to rise evenly?
Make sure you grease your pans well and evenly divide the batter. Additionally, avoid overmixing the batter, and bake the cakes on the center rack of the oven for an even bake.
Can I make the frosting without whipping cream?
The signature whipped cream frosting is what makes Mamaw Emily’s Fresh Strawberry Cake Recipe so light and fresh, but if you prefer, you can use mascarpone cheese or cream cheese frosting, which will add a tangy richness.
Is this cake suitable for special occasions?
Absolutely! Its beautiful pink hue, fresh strawberry flavor, and delicate texture make this cake a lovely option for birthdays, showers, or just a memorable family dessert.
Can I substitute butter with oil in the recipe?
Butter lends richness and flavor that is key to this cake, but if you need a substitute, use a neutral oil like canola. Keep in mind the texture may be slightly different, but the cake will still be delicious.
Final Thoughts
There is something truly special about baking and sharing Mamaw Emily’s Fresh Strawberry Cake Recipe. It’s a recipe that carries the warmth of tradition, the brightness of fresh fruit, and the joy of homemade sweetness. I cannot recommend it enough for anyone wanting to impress friends or family with a cake that feels both comforting and festive. Give this recipe a try—Mama Emily’s timeless magic will inspire your kitchen and delight your taste buds!
Print
Mamaw Emily’s Fresh Strawberry Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Mamaw Emily’s Strawberry Cake is a delightful, moist cake bursting with fresh strawberries and topped with a light whipped cream frosting blended with extra strawberries. Perfect for a family gathering or special occasion, this classic cake recipe combines simple pantry staples with fresh fruit to create a sweet and satisfying dessert in under an hour.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 3 large eggs
- ¾ cup unsalted butter, softened
- 2 cups fresh strawberries, chopped
Frosting
- 2 cups powdered sugar
- 1 cup heavy whipping cream (assumed for whipped cream frosting)
- ½ cup fresh strawberries, chopped (for mixing into whipped cream)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease two round cake pans thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined, ensuring a uniform cake texture.
- Combine wet ingredients: In a separate bowl, beat together the whole milk, eggs, and softened unsalted butter until smooth and creamy.
- Form batter: Gradually incorporate the wet ingredients into the dry ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in strawberries: Carefully fold in the 2 cups of chopped fresh strawberries, distributing them evenly throughout the batter without crushing them.
- Bake the cakes: Divide the batter evenly between the two prepared cake pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool completely in the pans placed on a wire rack to firm up before frosting.
- Prepare frosting: Whip 1 cup of heavy whipping cream until stiff peaks form, then gradually add 2 cups powdered sugar and continue whipping until smooth. Gently fold in ½ cup chopped fresh strawberries for a fresh strawberry whipped cream frosting.
- Frost the cake: Once the cakes are fully cooled, spread the strawberry whipped cream frosting generously between the layers and over the top and sides of the cake for a beautiful finish.
Notes
- Ensure butter is softened to room temperature for easier mixing and a smoother batter.
- Do not overmix the batter to maintain a light and tender crumb.
- Use fresh, ripe strawberries for the best flavor.
- For a firmer frosting, chill the whipped cream before applying.
- You can substitute milk with buttermilk for a tangier flavor.
- Adjust sugar in frosting according to your taste preference.
