Strawberry Butter Cake is a delightful dessert that brings together the rich flavors of buttery cake with the sweet, tangy taste of strawberries. This moist, dense cake is complemented by a creamy strawberry filling and topped with freeze-dried strawberries for an added burst of fruity flavor. The combination of a buttery, melt-in-your-mouth cake and the smooth, sweet filling makes this dessert a perfect treat for any occasion, whether it’s a special celebration or just a weekend indulgence. The best part is how easy it is to make – you don’t need to be a seasoned baker to create a delicious, impressive cake that everyone will adore. If you love strawberries, this cake will quickly become one of your go-to recipes for all things sweet and fruity.

Why You’ll Love This Recipe

1. Buttery and Rich

The combination of salted butter in both the cake and filling creates a rich, decadent flavor that melts in your mouth, making this cake irresistibly delicious.

2. Perfect Balance of Flavors

The tangy strawberry filling paired with the sweet buttery cake creates the perfect balance of sweetness and fruitiness. The freeze-dried strawberries add a delightful crunch and extra strawberry flavor.

3. Moist and Dense Cake

The cake’s texture is wonderfully dense yet moist, making it perfect for layering with the creamy filling and serving alongside a cup of tea or coffee.

4. Easy to Make

Despite its rich flavor, this cake is surprisingly simple to make, requiring only a few ingredients that are easy to find in your pantry.

5. Perfect for Special Occasions

Whether it’s a birthday, holiday, or just a treat for yourself, this Strawberry Butter Cake is an elegant yet approachable dessert that will impress your guests.

Ingredients

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 ¼ cups sugar
14 tablespoons salted butter (melted)
1 large egg
1 egg yolk
1 ½ teaspoons vanilla extract
2 ounces freeze-dried strawberries

For the Strawberry Filling:

8 ounces cream cheese (softened)
2 ½ cups powdered sugar
1 large egg
2 tablespoons strawberry preserves
½ cup freeze-dried strawberries

Variations

Different Fruit Options: Swap out the strawberries for raspberries, blueberries, or even peaches to create different fruit butter cakes.
Add a Layer of Chocolate: If you’re a fan of chocolate and strawberries, drizzle melted chocolate over the top of the cake or swirl it into the filling for added richness.
Gluten-Free Option: You can replace the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
Add Nuts: For a crunchy twist, add chopped walnuts or almonds to the cake batter or sprinkle on top for extra texture.

How to Make the Recipe

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper. In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt. In a separate bowl, mix the melted butter and sugar until fully combined. Add the egg, egg yolk, and vanilla extract, then beat until smooth.

Step 2: Incorporate the Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the freeze-dried strawberries until evenly distributed.

Step 3: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Strawberry Filling

While the cake is cooling, prepare the strawberry filling. In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, egg, and strawberry preserves, and continue to mix until smooth and well combined. Crush the freeze-dried strawberries into smaller pieces and fold them into the filling.

Step 5: Assemble the Cake

Once the cake has cooled, cut it in half horizontally to create two layers. Spread the strawberry filling evenly over the bottom layer of cake, then place the top layer on top. Press gently to ensure the layers stick together.

Step 6: Serve

Serve immediately, or refrigerate for a couple of hours to let the filling firm up slightly. For an extra touch, sprinkle extra freeze-dried strawberries on top before serving.

Tips for Making the Recipe

Be Careful When Mixing: When incorporating the dry ingredients into the wet ingredients, be sure not to over-mix the batter to prevent the cake from becoming dense.
Cool the Cake Completely: Make sure the cake is completely cool before cutting and assembling to avoid the filling melting into the cake.
Use Fresh Cream Cheese: For the best texture in your filling, use full-fat cream cheese that’s been softened to room temperature.
Don’t Skip the Freeze-Dried Strawberries: They add an intense strawberry flavor and a satisfying crunch that can’t be replicated with fresh fruit.

How to Serve

This Strawberry Butter Cake can be served on its own as a delicious dessert, or paired with a side of whipped cream or vanilla ice cream for added indulgence. It’s also great for brunch or as a special treat with a cup of tea or coffee.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If the cake is assembled, it may start to lose its texture, but it will still be delicious.

Freezing

To freeze the cake, wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. To thaw, leave it in the refrigerator overnight before serving.

Reheating

Reheat individual slices in the microwave for about 10-15 seconds, or at 300°F (150°C) for 5-7 minutes until warmed through.

FAQs

1. Can I use fresh strawberries instead of freeze-dried strawberries?

You can, but freeze-dried strawberries provide a more concentrated strawberry flavor and better texture for both the cake and filling. Fresh strawberries may add excess moisture.

2. Can I make this cake without the filling?

Yes, the cake can be enjoyed on its own without the filling. You can also substitute the filling with whipped cream or a simple glaze.

3. Can I make this cake ahead of time?

Yes, you can prepare the cake and filling a day before and assemble it the day you plan to serve it.

4. Can I use a different fruit for the filling?

Yes, you can swap the strawberries for other fruits like raspberries, blueberries, or even a combination of fruits for a unique flavor.

5. How do I make the cake more moist?

Ensure that the butter is fully incorporated into the cake batter and don’t overbake it. You can also try adding a tablespoon of milk for extra moisture.

6. Can I use margarine instead of butter?

Yes, you can use margarine in place of butter, but the flavor may be slightly different.

7. What size egg should I use?

This recipe calls for a large egg and egg yolk. If you use medium or extra-large eggs, adjust accordingly.

8. How can I make the filling firmer?

If you prefer a firmer filling, you can add a little more powdered sugar or chill the cake for a longer time after assembly.

9. Can I freeze the filling?

Yes, you can freeze the strawberry filling before assembly. Make sure to store it in an airtight container and thaw it before using.

10. Can I decorate the cake with fresh fruit?

Yes, fresh fruit can be added as a garnish, but be aware that it may affect the cake’s texture after a day or two.

Conclusion

Strawberry Butter Cake is a perfect balance of buttery, moist cake and creamy, strawberry-filled goodness. Whether you’re serving it at a special event or enjoying it with a cup of coffee, this cake is sure to satisfy your sweet tooth. Its rich texture and fruity flavor will make it a new favorite dessert in your recipe collection. The simple ingredients and easy preparation make it an approachable dessert for both novice and seasoned bakers alike.