There’s something truly magical about a cake that melts in your mouth with every bite. This Decadent Strawberry Wet Cake is just that—soft, soaked in sweet strawberry goodness, and absolutely irresistible! Whether you’re celebrating a special occasion or just craving something indulgent, this cake is a showstopper.
The best part? It’s incredibly easy to make! With simple ingredients and a straightforward process, you’ll have a dessert that tastes like it came straight from a fancy bakery. Let’s dive into this dreamy strawberry delight!
Why You’ll Love This Strawberry Wet Cake
- Incredibly Moist – The cake is soaked in a luscious strawberry mixture, ensuring every bite is soft and full of flavor
- Bursting with Strawberry Flavor – Fresh strawberries and strawberry syrup combine to create the ultimate fruity dessert
- Perfect for Any Occasion – Whether it’s a birthday, picnic, or just a weekend treat, this cake will impress everyone
- Easy to Make – No fancy techniques required! This recipe is beginner-friendly but delivers professional results
What Does This Strawberry Wet Cake Taste Like?
Imagine biting into a cloud of strawberries and cream! The cake itself is light and fluffy, but once it soaks up the strawberry syrup, it transforms into an ultra-moist, melt-in-your-mouth delight. Topped with creamy whipped frosting and fresh strawberries, it’s a perfect balance of sweetness and freshness.
Ingredients You’ll Need
For the Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup fresh strawberry puree
For the Strawberry Soak
- 1 cup strawberry syrup (store-bought or homemade)
- ½ cup sweetened condensed milk
- ¼ cup heavy cream
For the Topping
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish
Essential Kitchen Tools
- Mixing bowls
- Electric mixer or whisk
- 9×13-inch baking pan
- Toothpick or skewer (for poking holes)
- Spatula
- Measuring cups and spoons
Can I Make Ingredient Substitutions?
Absolutely! Here are a few easy swaps
- No fresh strawberries? Use frozen strawberries (thawed and blended) for the puree
- Dairy-free? Substitute milk and heavy cream with almond or coconut milk, and use coconut whipped cream for the topping
- Less sweet? Reduce the amount of sugar in the cake and use unsweetened whipped cream
How to Make Decadent Strawberry Wet Cake
Step 1: Prepare the Cake
- Preheat your oven to 350°F (175°C) Grease a 9×13-inch baking pan
- In a bowl, whisk together flour, baking powder, baking soda, and salt Set aside
- In a separate large bowl, beat the butter and sugar until light and fluffy Add eggs one at a time, then mix in the vanilla
- Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients Stir in the strawberry puree
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean
Step 2: Soak the Cake
- While the cake is still warm, use a toothpick or skewer to poke small holes all over
- In a bowl, mix the strawberry syrup, condensed milk, and heavy cream
- Slowly pour the mixture over the warm cake, letting it soak in completely
- Cover and refrigerate for at least 2 hours (or overnight for best results)
Step 3: Make the Whipped Topping
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form
- Spread the whipped topping evenly over the chilled cake
Step 4: Garnish and Serve
- Decorate with fresh strawberries on top
- Slice and serve chilled for the best texture and flavor
What to Serve with Strawberry Wet Cake
This cake is rich and moist on its own, but if you want to take it to the next level, here are a few serving ideas
- A scoop of vanilla ice cream – for an extra indulgent dessert
- Drizzle of chocolate sauce – because strawberries and chocolate are a match made in heaven
- A cup of coffee or tea – perfect for an afternoon treat
Tips for the Perfect Strawberry Wet Cake
- Don’t skip the soaking step! This is what gives the cake its ultra-moist texture
- Chill for at least 2 hours The longer it sits, the better it tastes
- Use fresh, ripe strawberries They add the best natural sweetness
- For a stronger strawberry flavor, add a few drops of strawberry extract to the cake batter
How to Store Strawberry Wet Cake
- Refrigerate: Cover and store in the fridge for up to 4 days
- Freeze: Wrap individual slices in plastic wrap and freeze for up to 3 months Thaw in the fridge before serving
Frequently Asked Questions
Can I Make This Cake Ahead of Time?
Yes! In fact, it tastes even better the next day after the syrup fully soaks in Just add the whipped topping right before serving
Can I Use a Cake Mix Instead of Homemade Cake?
Absolutely! A white or vanilla cake mix works well Just bake as directed, then follow the soaking and topping steps
Is This Cake Similar to Tres Leches Strawberry Wet Cake ?
Yes! This is like a strawberry-flavored tres leches cake, but instead of three kinds of milk, we use a strawberry-infused milk mixture
Final Thoughts
If you love strawberries and ultra-moist cakes, this Decadent Strawberry Wet Cake is going to be your new favorite dessert! It’s easy, delicious, and perfect for any occasion Give it a try, and let me know how it turns out
And if you’re looking for more delicious recipes, check these out
🥣 Anti-Inflammatory Turmeric Chicken Soup – A cozy, immune-boosting soup packed with healing ingredients
🍲 White Bean Chicken Chili – A creamy, protein-packed chili that’s perfect for chilly nights
🦀 She-Crab Soup – Creamy, Flavorful Classic – A rich and indulgent seafood favorite
I’d love to see your creations! Tag me on Pinterest or leave a review below Happy baking 🎂🍓
Print
Decadent Strawberry Wet Cake Recipe – Moist and Delicious!
- Total Time: 3 hours 15 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
This Decadent Strawberry Wet Cake is the ultimate dessert for strawberry lovers! A soft, fluffy cake soaked in a sweet strawberry-infused milk mixture, then topped with fresh whipped cream and juicy strawberries. It’s irresistibly moist, bursting with flavor, and perfect for any occasion!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup fresh strawberry puree
For the Strawberry Soak:
- 1 cup strawberry syrup (store-bought or homemade)
- ½ cup sweetened condensed milk
- ¼ cup heavy cream
For the Topping:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
- Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Stir in the fresh strawberry puree until just combined.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Soak the Cake: While the cake is still warm, poke small holes all over using a toothpick or skewer.
- In a bowl, mix the strawberry syrup, condensed milk, and heavy cream, then pour it evenly over the warm cake. Let it soak in. Cover and refrigerate for at least 2 hours (or overnight for the best texture).
- Make the Whipped Topping: In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble & Serve: Spread the whipped cream over the chilled cake and top with fresh strawberries. Slice and enjoy!
Notes
- Letting the cake chill overnight enhances the flavor and texture.
- If you want a stronger strawberry flavor, add a few drops of strawberry extract to the cake batter.
- For a dairy-free version, use coconut milk and coconut whipped cream.
- Store in the fridge for up to 4 days, or freeze slices for up to 3 months.
- Prep Time: 15
- Cook Time: 180
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry wet cake, moist strawberry cake, tres leches strawberry cake, easy strawberry cake, strawberry poke cake
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