Helpful Notes

1. Use Whole Milk for Richness – Whole milk makes the cake extra moist. Avoid using skim milk, which may result in a drier texture.
2. Extra Strawberry Flavor – Stir 1/2 cup of chopped fresh strawberries into the batter for bursts of fruit in every bite.
3. Make the Icing Thicker – If you want a thicker frosting-style glaze, reduce the heavy cream slightly and add extra powdered sugar.
4. Let the Icing Soak In – Drizzling the icing over the warm cake allows it to absorb into the layers, making every bite extra flavorful.
5. Try Different Spices – For a fun twist, add a pinch of nutmeg or cardamom to the cinnamon-sugar layer.

FAQs

1. Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and store it at room temperature. Add the icing just before serving for the best texture.

2. Can I use frozen strawberries for the puree?

Absolutely! Just thaw the frozen strawberries and blend them into a smooth puree before adding them to the icing.

3. What’s the best way to crush strawberries for the icing?

You can use a fork to mash fresh strawberries or blend them in a food processor for a smoother consistency.