Here’s how to make a soft, sweet strawberry cake with fresh berries in the batter and buttercream.
Forget the strawberry cake made with cake mix! This homemade completely scratch strawberry cupcakes recipe is a classic done right and delicious.
I’m a strawberry cake fiend. I love strawberry flavors in a moist and fluffy cake more than anything else. One of the cakes my mother and I used to make when I was growing up was a classic strawberry heart cake every Valentine’s Day (I talk about this in my cookbook). It was made from cake mix, and at the time I could care less because it was just so much fun to make!
Today, I’m sharing this classic and absolutely sensational Strawberry Cupcakes recipe that reminds me of the days in the kitchen with mama making that strawberry cake. These are a gem because they don’t require a cake mix. That’s right! There is no cake mix in sight in this strawberry cupcakes recipe. Everything is scratch.
The batter is a typical cake batter which starts with the creaming process of butter and sugar. By adding a strawberry puree to the batter, the cake is filled with the traditional strawberry flavor you would find in a strawberry cake mix but with no artificial flavors. It tastes completely fresh. The texture of the cake is also light and fluffy. The addition of a little bit of oil keeps these cupcakes completely moist and tender too. No one likes a dry cake!Print
Jocelyn Delk Adams is the founder of Grandbaby Cakes, a food blog inspired by her grandmother devoted to classic desserts and savory recipes, modern trends and showcasing the pastry field in an accessible way. She is a brand ambassador and writer for top brands such as Pillsbury, Better Homes and Gardens, Parade Magazine, Safest Choice Eggs, KitchenAid, Dixie Crystals Sugar, Jif Peanut Butter, and many more. In the short span of 2 years, Grandbaby Cakes has been featured in Better Homes and Gardens, Ebony Magazine, The New York Times Online, Refinery 29, Cupcakes and Cashmere, The Kitchn, Fox News, WCIU, Chicago Social Magazine, the Chicago Sun-Times and Splash Magazine, among others. She is currently writing her first cookbook which will be published in Fall of 2015, and is the founder of A Charitable Confection, an annual anti-violence dessert fundraiser featuring the top bakeries in Chicago. Jocelyn hopes Grandbaby Cakes will inspire a new generation of dessert enthusiasts to learn to bake and not feel guilty about enjoying dessert.