Hamdi Saidani This Pioneer Woman Strawberry Cake is a moist and homemade recipe, which uses fresh strawberries and all-purpose flour. It’s a great choice for holiday parties, ready in about 50 minutes from start to finish.
Pioneer Woman Strawberry Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- 3 cups sliced fresh strawberries
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
How To Make Pioneer Woman Strawberry Cake
- Prep the oven and pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk together milk, melted butter, vanilla extract, and eggs.
- Mix batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in strawberries: Gently fold in the sliced fresh strawberries.
- Divide and bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
- Make the frosting: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and almond extract if using.
- Assemble and frost: Level the cake layers if needed. Place one layer on a serving plate, spread frosting on top, then add the second layer and frost the top and sides. Decorate with extra strawberries if desired.
Recipe Tips
- How to keep strawberry cake from getting soggy: Pat the strawberries dry before folding them into the batter.
- Can I use frozen strawberries? Fresh strawberries work best, but if using frozen, thaw and drain them thoroughly.
- How to know when strawberry cake is done: Insert a toothpick in the center; it should come out clean or with a few crumbs.
- Can I make this cake ahead of time? Yes, bake the layers a day in advance and frost before serving.
- How to get smooth frosting: Whisk until completely lump-free and adjust milk slightly for spreadable consistency.
What To Serve With Strawberry Cake
This strawberry layer cake pairs well with:
- Fresh whipped cream
- Vanilla ice cream
- Fresh berries
- Hot coffee or tea
- Lemon curd on the side
How To Store Strawberry Cake
Refrigerate: Store covered in the refrigerator for up to 4 days.
Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before frosting.
Strawberry Cake Nutrition Facts
- Calories: 420
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 70g
- Sugar: 52g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use cake flour instead of all-purpose flour?
Yes, cake flour will give a slightly lighter texture.
How to make strawberry cake more flavorful?
Add a little extra vanilla or a small amount of strawberry puree to boost flavor.
Why did my strawberry cake sink in the middle?
Overmixing or opening the oven door too early can cause sinking.
Can I make this as a sheet cake?
Yes, bake in a 9×13-inch pan and adjust baking time as needed.
Try More Recipes:
Pioneer Woman Strawberry Cake
Description
A moist homemade strawberry cake made with fresh strawberries and topped with a simple vanilla glaze frosting.
Ingredients
Instructions
- Preheat oven to 350°F and grease two 9-inch round pans.
- Whisk flour, sugar, baking powder, and salt.
- Whisk milk, melted butter, vanilla, and eggs.
- Combine wet and dry ingredients until just mixed.
- Fold in strawberries gently.
- Divide batter and bake 25–30 minutes.
- Cool completely on wire racks.
- Whisk frosting ingredients until smooth.
- Frost cake layers and decorate as desired.
