Homemade Strawberry Milk Cake Recipe

Picture this: fluffy pink layers soaked in sweet strawberry milk, creating the most heavenly dessert that melts in your mouth. This strawberry milk cake combines the nostalgic charm of childhood milk drinks with sophisticated cake artistry.

Like our popular vanilla bean cake, this recipe transforms simple ingredients into something extraordinary, proving that homemade desserts always taste better than store-bought alternatives.

What is Strawberry Milk Cake?

Ever wondered why this delightful dessert has captured hearts worldwide? Strawberry milk cake is essentially childhood nostalgia baked into perfection – imagine your favorite strawberry milk transformed into a fluffy, moist cake that’s impossible to resist.

The name speaks for itself, combining two beloved treats into one irresistible dessert. As they say, “the way to a man’s heart is through his stomach,” and this cake certainly proves that theory right! Ready to create some sweet magic in your kitchen?

Why You’ll Love This Strawberry Milk Cake:

Incredibly Moist and Flavorful

This strawberry milk cake delivers an explosion of strawberry goodness in every bite. The secret lies in incorporating real strawberry puree and milk throughout the batter, creating layers of flavor that dance on your taste buds. Unlike artificial strawberry desserts, this cake uses fresh ingredients that provide natural sweetness and vibrant color.

Budget-Friendly Home Baking

Making this strawberry milk cake at home costs significantly less than purchasing similar desserts from bakeries. With basic pantry staples and fresh strawberries, you can create a bakery-quality cake for a fraction of the price. Plus, you control every ingredient, ensuring no artificial preservatives or unnecessary additives.

Versatile and Customizable

The beauty of this recipe lies in its adaptability. You can adjust the strawberry intensity, add cream cheese frosting, or incorporate fresh strawberry pieces for extra texture. Similar to our chocolate milk cake recipe, this version offers endless possibilities for personalization. Whether you’re hosting a birthday party or enjoying a quiet afternoon treat, this cake fits every occasion perfectly.

How to Make Strawberry Milk Cake:

Quick Overview

This strawberry milk cake recipe is surprisingly simple, requiring no special equipment or advanced baking skills. The combination of fresh strawberry puree and milk creates an incredibly moist texture with a delicate crumb. What makes this recipe special is the three-step milk soaking process that infuses every layer with strawberry goodness.

Total Time: 2 hours 30 minutes

• Prep Time: 45 minutes
• Baking Time: 25-30 minutes
• Cooling Time: 1 hour 15 minutes

Key Ingredients for Strawberry Milk Cake:

For the Cake:

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs, room temperature
• 1 cup fresh strawberries, hulled and chopped
• ¾ cup whole milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 tablespoons strawberry puree

For the Strawberry Milk Soak:

• 1 cup whole milk
• ½ cup fresh strawberry puree
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Frosting:

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 8 oz cream cheese, softened
• ¼ cup strawberry puree
• Fresh strawberries for decoration

Step-by-Step Instructions:

Step 1: Prepare Your Strawberry Base

Start by washing and hulling 1½ cups of fresh strawberries. Blend half of them into a smooth puree using a food processor or blender. Set aside ½ cup for the cake batter and ¼ cup for frosting. Chop the remaining strawberries into small pieces for added texture throughout the cake.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening agents, preventing lumps in your final cake. Set this mixture aside while you prepare the wet ingredients.

Step 3: Cream Butter and Sugar

Using an electric mixer, cream the softened butter and granulated sugar for 3-4 minutes until light and fluffy. This process incorporates air into the mixture, creating the cake’s tender texture. The mixture should become pale yellow and noticeably increased in volume.

Step 4: Add Eggs and Vanilla

Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract and the reserved ½ cup strawberry puree. The batter might look slightly curdled at this point, which is completely normal.

Step 5: Alternate Wet and Dry Ingredients

Add the flour mixture and milk alternately, beginning and ending with flour. Mix on low speed until just combined – overmixing can result in a tough cake. Gently fold in the chopped strawberry pieces using a spatula.

Step 6: Bake the Cake

Pour the batter into two greased and floured 9-inch round pans. Smooth the tops with an offset spatula. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Step 7: Prepare the Strawberry Milk Soak

While the cakes cool, whisk together milk, strawberry puree, powdered sugar, and vanilla extract. This mixture will be brushed onto the cooled cake layers to enhance moisture and flavor.

Step 8: Make the Frosting

Beat cream cheese until smooth and fluffy. Gradually add powdered sugar, then strawberry puree. In a separate bowl, whip heavy cream to soft peaks, then gently fold into the cream cheese mixture. Refrigerate for 30 minutes before using.

Step 9: Assemble the Cake

Once completely cooled, slice each cake layer horizontally to create four thin layers. Brush each layer generously with strawberry milk soak. Spread frosting between layers and over the entire cake. Decorate with fresh strawberry slices.

What to Serve Strawberry Milk Cake With:

This delightful strawberry milk cake pairs beautifully with several complementary treats. Serve alongside vanilla ice cream or fresh whipped cream for an extra indulgent experience. A cup of Earl Grey tea or vanilla coffee enhances the strawberry flavors perfectly.

For a complete dessert spread, consider adding fresh berries, chocolate-covered strawberries, or mini macarons. The cake also complements light, fruity wines like Moscato or Rosé for adult gatherings.

Top Tips for Perfecting Strawberry Milk Cake:

Choose the Right Strawberries

Select ripe, fragrant strawberries for the best flavor. Avoid overripe berries that might make the batter too watery. If fresh strawberries aren’t available, frozen ones work well – just thaw and drain excess liquid before using.

Room Temperature Ingredients

Ensure all dairy ingredients are at room temperature before mixing. This creates a smoother batter and more even texture. Take eggs and milk out of the refrigerator 1-2 hours before baking.

Don’t Overbake

Start checking for doneness at 25 minutes. The cake should spring back lightly when touched and just barely start pulling away from the pan sides. Overbaking results in dry cake, which defeats the purpose of this moist recipe.

Proper Cooling Technique

Cool cakes in pans for 10 minutes before turning out onto wire racks. This prevents breaking while ensuring the cakes don’t continue cooking in hot pans.

Storing and Reheating Tips:

Store your strawberry milk cake covered in the refrigerator for up to 5 days. The cake actually improves after the first day as flavors meld together. For longer storage, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months.

When serving refrigerated cake, let it sit at room temperature for 15-20 minutes for optimal texture and flavor. Avoid microwaving, as this can make the cake soggy. Individual slices can be covered and stored separately for easy serving.

For best results, add fresh strawberry decorations just before serving to prevent them from releasing excess moisture onto the frosting.

Nutritional Information

Nutrient	Per Slice (1/12 cake)
Calories	385
Total Fat	15g
Saturated Fat	9g
Cholesterol	85mg
Sodium	245mg
Total Carbs	58g
Dietary Fiber	2g
Sugars	45g
Protein	6g
Vitamin C	25mg

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well for this recipe. Thaw them completely and drain excess liquid before pureeing. You might need to reduce other liquid ingredients slightly to maintain proper batter consistency.

How do I prevent the strawberry pieces from sinking to the bottom?

Toss chopped strawberries in a tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the cake during baking.

Can I make this cake dairy-free?

Substitute plant-based milk and vegan butter for dairy ingredients. Use coconut cream for the frosting base. The texture will be slightly different but still delicious.

Why is my cake dense instead of fluffy?

Dense cake usually results from overmixing the batter or using expired baking powder. Mix just until ingredients are combined, and ensure your baking powder is fresh (replace every 6 months).

How far in advance can I make this cake?

You can bake cake layers up to 2 days ahead and store them wrapped at room temperature. Assemble with frosting the day you plan to serve for best results.

What’s the best way to get smooth strawberry puree?

Blend fresh strawberries until completely smooth, then strain through a fine-mesh sieve to remove seeds if desired. This creates the silkiest texture for both cake and frosting.

Additional Helpful Tips for Success:

Ingredient Substitutions:

• Replace half the all-purpose flour with cake flour for extra tenderness
• Use Greek yogurt instead of some butter for tangier flavor and lower fat
• Try almond extract instead of vanilla for a unique twist

Flavor Variations:

• Add lemon zest to brighten the strawberry flavor
• Incorporate white chocolate chips for extra richness
• Mix in freeze-dried strawberries for intense flavor bursts

Presentation Ideas:

• Pipe rosettes of frosting around the cake border
• Create an ombre effect with varying shades of pink frosting
• Garnish with mint leaves and powdered sugar for elegant presentation

Make-Ahead Strategy: Bake cake layers and make frosting separately up to 2 days ahead. Store cake layers wrapped at room temperature and frosting covered in refrigerator. Assemble the day of serving for optimal freshness and appearance.

This strawberry milk cake recipe transforms simple ingredients into an extraordinary dessert that’s perfect for any celebration or quiet moment of indulgence. The combination of fresh strawberries, creamy milk, and fluffy cake creates a harmony of flavors that will have everyone asking for seconds!