Mama Seward’s Iconic Strawberry Cake Recipe
I’ve always had a soft spot for recipes that feel like they were passed down through generations, and Mama Seward’s Strawberry Cake fits that bill like a dream. This cake isn’t just dessert—it’s a legacy, one that brings back the warmth of childhood summers and family gatherings where this strawberry-studded masterpiece always stole the show.
The first time I made this cake, I was immediately swept up in the intoxicating aroma of fresh strawberries melding into the fluffy layers. The balance of sweet berries and creamy frosting creates a texture and flavor combo that’s both comforting and addictive. It looks like it took hours to make, but honestly, it’s surprisingly simple once you’ve got the rhythm down. And it never fails to impress.
What makes this recipe really special for me is the joy it sparks in everyone who takes a bite. I love seeing eyes widen at the first taste, especially from those who assume it’s just another strawberry cake. It’s not. It’s the cake. Whether it’s for a holiday, a potluck, or just a weekend where you’re craving something exceptional, Mama Seward’s recipe always rises to the occasion.
Why You’ll Love This Strawberry Cake Recipe
This strawberry cake is a celebration of flavor and nostalgia. The tender layers are moist and fluffy, studded with chunks of real strawberries that burst with natural sweetness. It’s slathered in a light, whipped cream frosting that doesn’t overpower the berries but enhances their brightness. What really makes it a standout is how it combines homemade charm with showstopping appeal.
It’s a go-to for spring and summer, but honestly, I’ve made it in the dead of winter just to bring a bit of brightness back into the kitchen. It pairs beautifully with everything from afternoon tea to a big celebratory meal. And if you enjoy desserts like my Cherry Chocolate Cheesecake, Irresistible Funnel Cake Bites, or Nutella French Toast Casserole, this one will steal your heart the same way.
How to Make Mama Seward’s Iconic Strawberry Cake
Step 1: Prepare the Strawberries
Start by selecting fresh, ripe strawberries. Wash them, hull, and chop them into small pieces. Set aside a handful for garnishing the top of the cake later.
Step 2: Mix the Cake Batter
In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by a splash of vanilla extract. In a separate bowl, sift together flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet, alternating with milk. Gently fold in the chopped strawberries.
Step 3: Bake the Cake Layers
Divide the batter evenly between greased and floured cake pans. Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring to a wire rack to cool completely.
Step 4: Make the Whipped Cream Frosting
Whip heavy cream until soft peaks form. Add powdered sugar and vanilla, and continue to whip until stiff peaks form. Keep chilled until ready to use.
Step 5: Assemble the Cake
Place one cake layer on your serving plate and spread an even layer of whipped cream frosting. Add a layer of chopped strawberries. Repeat with the remaining layers. Finish by frosting the entire cake and decorating the top with the reserved strawberries.
Recipe Variations and Possible Substitutions
If you can’t find fresh strawberries, frozen ones can work—just make sure to thaw and drain them well before folding into the batter. You can swap out the whipped cream frosting for a classic cream cheese frosting for a tangier flavor.
Want to make it a bit more decadent? Drizzle some strawberry syrup between the layers or add a thin layer of strawberry jam. For a unique twist, use a mix of berries like raspberries and blueberries, which pairs just as well with the light vanilla cake base.
For a gluten-free version, simply substitute the all-purpose flour with your favorite gluten-free blend, and check that your baking powder is gluten-free as well. This cake is quite forgiving, so feel free to experiment!
Serving and Pairing Suggestions
This cake begs to be the centerpiece of any table. I love serving it slightly chilled with a cup of hot tea or a glass of sparkling rosé. For an indulgent treat, pair it with a scoop of homemade vanilla bean ice cream. If you’re serving this after dinner, a drizzle of white chocolate ganache on the plate adds elegance and richness without overpowering the fresh strawberry flavor.
It’s a showstopper at springtime brunches, baby showers, or garden parties. I’ve even sliced it thinner to serve as part of a dessert trio, alongside fruity sorbets or mini cheesecakes.
Storage and Reheating Tips
Keep any leftovers covered in the refrigerator, ideally in an airtight container. It stays delicious for up to 3 days, though the texture is best on day one. If you need to make it ahead, you can bake the cake layers the night before and store them tightly wrapped at room temperature, then frost the next day.
To refresh a slice that’s been chilled, let it sit at room temperature for 10 to 15 minutes before serving. I don’t recommend freezing this cake once assembled, due to the whipped cream, but the unfrosted cake layers can be frozen up to one month.
Frequently Asked Questions
How do I make sure my cake stays moist?
Use fresh strawberries and don’t overbake the layers. Check with a toothpick and remove them as soon as it comes out clean.
Can I use a boxed cake mix?
Yes! You can start with a vanilla or strawberry boxed mix and fold in chopped strawberries for a semi-homemade shortcut.
What’s the best way to transport this cake?
Chill it well before transport, and use a cake carrier to keep it steady. Add fresh strawberries on top right before serving.
Can I use whipped topping instead of whipped cream?
You can, though homemade whipped cream gives a fresher, richer flavor. Whipped topping is more stable for warm settings.
Do I need to refrigerate the cake?
Yes, due to the whipped cream frosting and fresh fruit, keep it refrigerated when not serving.
Related Recipe You’ll Like
If you adore fruit-filled desserts like this one, you’ll definitely want to try my Cherry Chocolate Cheesecake. For a nostalgic bite-sized treat, check out the Irresistible Pecan Pie Bites. And if you’re in the mood for another creamy delight, don’t miss the Nutella French Toast Casserole that’s perfect for brunch.
These recipes capture the same warmth, sweetness, and charm that Mama Seward’s Strawberry Cake delivers.
Save and Share This Strawberry Cake Recipe for Later
If this strawberry cake has captured your heart, don’t forget to pin it to your favorite dessert board on Pinterest so you can find it again whenever the craving strikes. You can also share the recipe on Facebook or send it to a friend who loves strawberries as much as you do. Trust me, once they taste it, they’ll be asking for the recipe too!
Mama Seward's Iconic Strawberry Cake Recipe
Mama Seward's Iconic Strawberry Cake is a rich, moist, and visually stunning dessert that blends sweet, ripe strawberries with soft vanilla cake layers and fluffy whipped cream frosting. Packed with real fruit and homemade charm, this crowd-pleasing cake is ideal for birthdays, gatherings, and festive celebrations. The texture is light yet indulgent, and the fresh berries create bursts of natural sweetness in every bite. Whether you're searching for a nostalgic family treat or an elegant party dessert, this strawberry cake delivers in taste, texture, and visual appeal.
Ingredients
- 2 cups fresh strawberries, chopped (plus extra for garnish)
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
- In a bowl, sift together the flour, baking powder, and salt. Set aside.
- Cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
- Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, whip the heavy cream to soft peaks, then add powdered sugar and vanilla extract. Continue whipping to stiff peaks.
- Once cakes are fully cooled, layer them with whipped cream frosting and additional chopped strawberries.
- Frost the outside of the cake and garnish with fresh whole strawberries on top.
Notes
- For a tangier twist, substitute cream cheese frosting for the whipped cream.
- Keep the cake refrigerated and consume within 3 days for best texture and freshness.
- Make ahead by baking the cake layers a day in advance and frosting the next day.
- Frozen strawberries can be used in place of fresh ones—just thaw and drain well before use.
