Strawberry Cake Recipe Easy

I always find myself making this cake when spring strawberries hit the markets, and everyone loves it.

This strawberry cake recipe easy delivers on its promise of big flavor without complicated steps. We’re combining a moist, tender crumb with a luxurious rosewater-scented cream cheese frosting. The secret ingredient for a truly vibrant taste? Roasted strawberries, swirled into ribbons for a beautiful finish. It’s the perfect showstopper cake for spring celebrations, Mother’s Day, or just because. This recipe transforms simple ingredients into an elegant dessert that everyone will love, making it a family-friendly favorite.

Ingredients

This strawberry cake recipe easy relies on fresh, quality ingredients for the best flavor.

For the Cake

• 250 g (2 cups) all-purpose flour: Provides the structure for the cake.
• 200 g (1 cup) granulated sugar: Adds sweetness and helps keep the cake moist.
• 10 g (2 teaspoons) baking powder: The primary leavening agent for a light crumb.
• 2 g (½ teaspoon) salt: Balances the sweetness and enhances all the flavors.
• 2 large eggs, room temperature: Binds the ingredients together and adds richness.
• 240 ml (1 cup) whole milk, room temperature: Adds moisture and creates a tender crumb. (I often use buttermilk if I have it in the fridge for extra tang, but whole milk is fine.)
• 120 ml (½ cup) neutral vegetable oil (canola or sunflower recommended): Ensures the cake stays moist for days.
• 5 ml (1 teaspoon) alcohol-free vanilla extract: A classic base flavor.
• 200 g (1 ½ cups) fresh strawberries, hulled and diced into small ½ cm pieces: For bursts of fresh fruit flavor throughout the cake.

For the Roasted Strawberry Compote

• 300 g (2 cups) fresh strawberries, hulled and quartered: Roasting intensifies the flavor dramatically, concentrating the strawberry taste.
• 30 g (2 tablespoons) granulated sugar: Aids in caramelization during roasting.
• 15 ml (1 tablespoon) lemon juice: Brightens the flavor and balances the sweetness.
• Note: This compote provides intense strawberry flavor and a beautiful visual swirl.

For the Rose-Scented Cream Cheese Frosting

• 226 g (1 block/8 oz) full-fat cream cheese, softened: Provides a tangy, rich base for the frosting.
• 113 g (½ cup/1 stick) unsalted butter, softened: Adds structure and flavor. (For a slightly lighter texture, some people use full-fat mascarpone instead of cream cheese.)
• 360 g (3 cups) powdered sugar, sifted: Sweetens and thickens the frosting. Sifting prevents lumps.
• 5 ml (1 teaspoon) alcohol-free vanilla extract: Enhances the creamy flavor.
• 2.5 ml (½ teaspoon) food-grade rosewater: Adds a subtle floral note that pairs beautifully with strawberry.

For the Garnish (Optional)

• 50 g (⅓ cup) fresh strawberries, sliced
• A few small fresh mint leaves
• Finely grated zest of ½ lemon

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Roast the Strawberries for Compote: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper. In a medium bowl, toss the 300g quartered strawberries with 30g granulated sugar and 15ml lemon juice. Spread them in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until softened and slightly caramelized, stirring halfway through to ensure even cooking. The strawberries will shrink and darken as they roast; mash lightly with a fork and let cool completely. This compote is key to making this strawberry cake recipe easy taste incredible.
2. Prepare the Cake Batter: Reduce the oven temperature to 180°C (350°F). Grease and flour a 23 cm (9-inch) round cake pan. In a large bowl, whisk together the flour, 200g granulated sugar, baking powder, and salt. In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and 5ml alcohol-free vanilla extract until well combined.
3. Combine and Bake: Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix the batter; stop when no dry streaks remain to avoid a dense cake. Gently fold in the 200g diced fresh strawberries. Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the edges pull away from the pan. This strawberry cake recipe easy results in a moist crumb.
4. Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Do not attempt to frost the cake while it is still warm, as this will cause the cream cheese frosting to melt.
5. Prepare the Rose-Scented Cream Cheese Frosting: While the cake cools, prepare the frosting. In a large bowl, beat the softened cream cheese and unsalted butter with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Gradually add the sifted powdered sugar, beating on low speed until combined, then increase to medium-high and beat until light and fluffy (about 2-3 minutes). Beat in the 5ml alcohol-free vanilla extract and rosewater until just combined. If the frosting looks runny, chill it for 15 minutes before beating it again. This technique ensures a stable frosting for this strawberry cake recipe easy.
6. Frost and Swirl: Once the cake is completely cool, spread an even layer of the rose-scented cream cheese frosting over the top. Dollop spoonfuls of the cooled roasted strawberry compote over the frosting. Using a skewer or a small offset spatula, gently swirl the compote into the frosting to create visually appealing ribbons. This is where this strawberry cake recipe easy truly shines.
7. Garnish for Serving: For plating, place a slice of cake on a clean, light-colored ceramic plate to highlight the colors. Garnish with a few fresh strawberry slices, a tiny fresh mint leaf for contrast, and a light sprinkle of finely grated lemon zest to add brightness and a hint of aroma. This family-friendly strawberry cake recipe easy is a perfect dessert for any gathering.

Why Roasting Strawberries Changes Everything

When creating this strawberry cake recipe easy, I found that roasting the fruit made all the difference. This technique transforms fresh strawberries from a potentially watery addition into a flavorful compote.

Intensified Flavor

Roasting caramelizes the natural sugars, concentrating the strawberry flavor far beyond what fresh fruit offers. This adds depth to the cake that simply cannot be achieved otherwise, ensuring a truly vibrant taste.

Rich Texture

Heat softens the strawberries, turning them into a rich, flavorful compote that swirls beautifully into the frosting and adds a different dimension to the cake. It’s a key part of this easy strawberry cake recipe.

No Soggy Cake

By roasting the fruit first, we prevent excess moisture from being released into the cake batter itself, avoiding a soggy, dense texture. This ensures a light crumb for our easy strawberry cake recipe.

Tips for a Perfectly Moist Strawberry Cake

These simple steps ensure your cake turns out light, tender, and moist every time. A little preparation goes a long way toward baking success.

Room Temperature Ingredients

Ensure eggs, milk, and butter (for the frosting) are at room temperature. This helps create a smooth batter and a light, even crumb, preventing curdling and allowing ingredients to emulsify properly.

Don’t Overmix

Mix the batter until just combined; stop as soon as dry streaks disappear. Overmixing develops gluten, which results in a tough cake rather than the desired tender, moist texture. This applies especially when baking a strawberry cake recipe easy.

Correct Cooling

Allow the cake to cool completely before frosting. If the cake is even slightly warm, the cream cheese frosting will melt and slide off, making the presentation messy. Patience is key here.

FAQs about This Easy Strawberry Cake Recipe

Q: Can I use frozen strawberries instead of fresh?

A: Yes, for the compote, you can use frozen strawberries. Thaw them first, then roast them as directed, adding a few extra minutes to compensate for the higher water content in the fruit. This makes the easy strawberry cake recipe accessible year-round.

Q: What is rosewater and can I skip it?

A: Rosewater is a fragrant liquid made by steeping rose petals in water. It adds a lovely floral hint that pairs well with strawberries. You can skip it if needed, or replace it with an equal amount of lemon zest or almond extract for a different flavor profile.

Q: How should I store leftover cake?

A: Store the cake in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting requires refrigeration. If freezing, slice the cake first and wrap individual pieces tightly for up to 1 month. This makes it a great option for healthy eating and meal prep.

Q: Can I turn this into a layer cake?

A: Yes, use two 8-inch round pans instead of one 9-inch pan. Reduce the baking time to approximately 25-30 minutes and check for doneness with a skewer. You will also need to increase the frosting recipe slightly to cover the extra surface area.

Q: My frosting looks runny. What did I do wrong?

A: This typically happens when the butter or cream cheese is too warm, or if you added the powdered sugar too quickly. To fix it, try chilling the frosting for 15 minutes and beating again, or add a little more sifted powdered sugar. I sometimes pop the bowl in the fridge for 20 minutes before whipping again to get the right stiffness.

Q: Can I make this easy strawberry cake ahead of time?

A: Yes, you can bake the cake up to 1 day ahead, cool it, and store it tightly wrapped at room temperature. Frost it just before serving for the best texture and freshness. This is a very family-friendly option when you’re short on time.

Conclusion

This easy strawberry cake recipe with rose-scented frosting proves that simple home cooking can still feel special and elegant. Pin this recipe to save it for your next family gathering and enjoy the showstopping results.

strawberry cake recipe easy

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• Author: Savannah Brooks
• Total Time: 65 minutes
• Yield: 10 servings 1x
• Diet: general

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Description

A moist strawberry cake featuring a rosewater cream cheese frosting and vibrant roasted strawberry compote swirls. The roasted strawberries intensify the flavor and prevent a soggy crumb, making this a perfect showstopping dessert for spring gatherings.

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Ingredients

Scale 1x2x3x

• For the Cake:
• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 teaspoons (10 g) baking powder
• 1/2 teaspoon (2 g) salt
• 2 large eggs, room temperature
• 1 cup (240 ml) whole milk, room temperature
• 1/2 cup (120 ml) neutral vegetable oil
• 1 teaspoon (5 ml) vanilla extract
• 1 1/2 cups (200 g) fresh strawberries, diced small
• For the Roasted Strawberry Compote:
• 2 cups (300 g) fresh strawberries, quartered
• 2 tablespoons (30 g) granulated sugar
• 1 tablespoon (15 ml) lemon juice
• For the Rose-Scented Cream Cheese Frosting:
• 8 ounces (226 g) full-fat cream cheese, softened
• 1/2 cup (113 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar, sifted
• 1 teaspoon (5 ml) vanilla extract
• 1/2 teaspoon (2.5 ml) rosewater
• For Garnish (Optional):
• 1/3 cup (50 g) fresh strawberries, sliced
• Fresh mint leaves
• Finely grated zest of 1/2 lemon

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Roast Compote Strawberries: Preheat oven to 400°F (200°C). Toss quartered strawberries with granulated sugar and lemon juice. Spread on a lined baking sheet and roast for 15-20 minutes until softened and caramelized, stirring halfway. Mash lightly and cool completely.
2. Prepare Cake Batter: Reduce oven temperature to 350°F (180°C). Grease and flour a 9-inch round cake pan. Whisk together flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together eggs, milk, vegetable oil, and vanilla extract.
3. Combine Ingredients and Bake: Pour wet ingredients into dry ingredients and mix gently until just combined. Fold in the diced fresh strawberries. Pour batter into the prepared pan and bake for 30-35 minutes, or until a skewer inserted in the center comes out clean.
4. Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. Allow to cool completely before applying frosting.
5. Make Rosewater Frosting: While the cake cools, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, beating until light and fluffy. Mix in vanilla extract and rosewater until combined.
6. Assemble Cake: Spread an even layer of frosting over the completely cooled cake. Dollop spoonfuls of the cooled compote over the frosting and gently swirl to create ribbons.
7. Garnish for Serving: Garnish the cake with fresh strawberry slices, mint leaves, and lemon zest before serving.

Notes

For a smooth batter and light crumb, ensure eggs, milk, and butter are at room temperature. Avoid overmixing the cake batter, which can result in a tough texture. If the frosting seems runny, chill for 15 minutes before beating again.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: dessert
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 slice
• Calories: 500 kcal
• Sugar: 55 g
• Sodium: 200 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 50 mg