Grams Strawberry Cake Recipes

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.

GRAM'S STRAWBERRY CAKE

Steps:

• Preheat oven to 350.
• Thaw strawberries.
• Combine white cake mix, strawberry jello and flour. Add oil, water, eggs and 3/4 c strawberries. Do not over mix.
• Pour into 2 greased and floured 8" cake pans. Bake 35 minutes.
• Once cakes have completely cooled make icing by combing margarine, confectionary sugar and enough strawberries to spread. Be careful that you do not use too many strawberries as the icy will become runny. Ice cakes and enjoy!

STRAWBERRY JELLY CAKE

Steps:

• Heat oven to 350 degrees. Using baking spray, grease and flour 3 (8- or 9-inch) cake pans.
• Sift the 3 cups cake flour and the baking powder into a medium bowl. Add the salt and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using an electric mixer, combine the butter and sugar. Beat on medium until light and fluffy, about 4 minutes.
• Add eggs, one at a time, beating until each is incorporated before adding the next. Add the vanilla extract.
• Reduce the mixer speed to low, and alternate adding the flour mixture and milk, one third at a time, until both are fully incorporated.
• Scrape down the mixer attachments, and the sides and bottom of the bowl. Beat just until the batter comes together. (Don't overmix.) Pour the batter evenly into the cake pans.
• Bake until the cake is browned on top, and a toothpick inserted into the middle comes out clean, about 25 minutes.
• Remove from the oven and place the cake pans on a wire rack. Let the cakes cool in the pans completely, about 30 minutes, before inverting onto the rack.
• Once the cake layers are cool, add the strawberry jelly to a small bowl and microwave in 10-second intervals, just until the jelly becomes spreadable.
• To assemble, place a layer of cake on the serving dish, then spread ½ cup of jelly on top. Repeat with the remaining two layers, adding more jelly on top to drizzle down the cake. Top with fresh, sliced strawberries.