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Moist strawberry cake recipe - Image 3

Ultimate Moist Strawberry Cake

This supremely moist strawberry cake uses a unique technique with fresh strawberry puree and oil for an incredibly tender, flavorful crumb. It's a simple, foolproof dessert that tastes like pure summer.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and chopped, divided
  • 2 1/2 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 3/4 cup neutral oil such as vegetable or canola
  • 1/2 cup buttermilk room temperature
  • 2 tsp pure vanilla extract
  • 1 drop pink gel food coloring optional, for vibrant color

Equipment

  • Two 8-inch round cake pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Blender or food processor
  • Wire cooling racks
  • Rubber spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This double-insurance method guarantees easy release. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  2. Take 1 1/2 cups of the chopped strawberries and puree them in a blender or food processor until completely smooth. You should have about 3/4 cup of puree. Trust me, this fresh puree is the secret to intense strawberry flavor and natural moisture, far better than extracts or artificial flavorings.
  3. In a large mixing bowl, combine the sugar, eggs, oil, buttermilk, vanilla, and the fresh strawberry puree. Whisk vigorously for about 2 minutes until the mixture is completely smooth, emulsified, and slightly paler in color. This aeration is key for a light texture.
  4. Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no dry streaks remain. Overmixing is the enemy of a tender cake. Fold in the remaining 1/2 cup of chopped strawberries. Add the optional food coloring now if using.
  5. Divide the batter evenly between the prepared pans. Bake for 32-38 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched. Let the cakes cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely before frosting.

Notes

Chef's Tips:
• For the best flavor, use ripe, in-season strawberries. Their natural sugars are higher.
• Do not substitute the oil with butter. The oil is non-negotiable for the promised moist texture.
• Serve with a simple vanilla buttercream or cream cheese frosting.
Food Safety:
• Ensure all dairy ingredients (eggs, buttermilk) are refrigerated until use.
• Cool cake completely before covering or frosting to prevent condensation and microbial growth.