All Natural Strawberry Cake Recipes

FRESH STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Combine flour, sugar, baking powder, and salt in a large bowl.
• Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
• Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.
• Frost the cooled cakes and garnish with fresh strawberries and mint.

STRAWBERRY CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
• Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

ALL NATURAL STRAWBERRY CAKE

Steps:

• Mix 4 cups strawberries with sugar. Let sit for 1 hour.
• Preheat oven to 350 degrees. Spray bundt pan with baking spray and sprinkle bottom evenly with 1/2 cup chopped pecans.
• In large bowl combine flour, salt, cinnamon, and baking soda. Whisk to combine well. Add oil, applesauce, eggs, 1/2 cup chopped pecans and strawberry/sugar mixture. Stir to combine. Pour in to bundt pan and cook for 65-70 minutes or until toothpick inserted in center of top comes out clean. Allow to cool for 15 minutes. Invert to cake stand and allow to cool to room temperature.
• In small food processor pulse strawberries, butter, and 2/3 cup powdered sugar. Open processor and add remaining 2/3 cup powdered sugar. Pulse a couple more times. Drizzle strawberry glaze over cooled cake.

STRAWBERRY CAKE I

Steps:

• Thaw and drain the frozen strawberries.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease on 9x13 inch cake pan.
• Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and buttermilk and mix until just combined. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.