Fresh Milled Strawberry Cake (Made with Real Strawberries)

A slice of fresh milled flour strawberry cake on a white cake plate.

Equipment

Ingredients

For the Cake

2 cups lightly blended strawberries
½ cup butter (room temperature)
1 cup granulated sugar
3 tablespoons milk (room temperature)
1 teaspoon vanilla extract
245 grams fresh milled soft white wheat flour (if you are using all purpose flour use 1⅔ cups flour)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream

For the Frosting

1 cup butter (room temperature)
2½ cups powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons heavy cream
¼ cup freeze dried strawberries (blended into a powder)
¼ cup lightly blended strawberries (optional)

Instructions

For the Cake

Prepare the Strawberries
Lightly blend the strawberries in a blender or food processor. They should still be slightly textured. This gives the cake a rich strawberry flavor throughout the batter.
Fresh berries are what make this a true fresh strawberry cake recipe from scratch.
Cream Butter and Sugar
In a mixing bowl, cream together the butter and sugar until light and fluffy.
This step helps create a fluffy strawberry cake texture.
Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Stir in the vanilla.
Add Wet Ingredients
Mix in the milk, sour cream, and blended strawberries.
The strawberries create a beautifully moist strawberry cake batter.
Mix the Dry Ingredients
In a separate bowl combine the fresh milled soft white wheat flour, baking powder, baking soda, and salt.
Combine
Slowly add the dry ingredients into the wet ingredients. Gently fold the batter until fully incorporated.
Do not overmix.
Bake the Cake
Pour the batter into a prepared cake pan that has been greased or lined with parchment paper.
Bake at 350°F for 28–32 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool 10-15 minutes before removing from the cake pan and transfering to a wire cooling rack to finish cooling.

For the Frosting

Beat the softened butter until light and creamy. This should take 3-5 minutes.
Add powdered sugar gradually while mixing.
Add vanilla and freeze dried strawberries that have been blended into a fine powder and mix until thoroughly combined.
Add heavy cream 1 tablespoon at a time until the frosting reaches a smooth spreadable consistency.
(Optional) Gently fold the lightly blended strawberries into the frosting until just combined.

Notes

Tips for the Best Strawberry Cake

If you want the world's best strawberry cake, keep these tips in mind:

Use ripe strawberries - The sweeter the berries, the better the flavor.
Use fresh milled flour immediately - Fresh milled flour gives the cake its best texture.
Do not overmix the batter - Overmixing can make the cake dense.
Allow the cake to cool before frosting - Warm cake will melt the buttercream.

How to Serve This Strawberry Cake

This strawberry fresh cake is perfect for:

• spring gatherings
• summer cookouts
• baby showers
• birthdays
• Mother’s Day

This recipe can make a fresh strawberry layer cake by baking the batter in two round pans and frosting between layers. It can also make a sheet cake by baking in a 9x13 baking pan.

Storage Tips

Because this cake contains real strawberries, proper storage is important.

Store the fresh strawberry cake:

• covered in the refrigerator for up to 4 days
• bring to room temperature before serving for best flavor

You can also freeze unfrosted cake layers for up to 2 m