FRESH STRAWBERRY CAKE
Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you'll ever make.
Categories Desserts
Time 1h25m
Yield One 9-inch cake, 8-10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
- Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
- Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
- Cake can be stored at room temperature for several days, loosely covered.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 241, Fat 8 g, Carbohydrate 40 g, Protein 3 g, SaturatedFat 5 g, Sugar 25 g, Fiber 1 g, Sodium 185 mg, Cholesterol 38 mg
STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
The fresh, natural flavors you get from making your own strawberry puree is worth the time. This cake and its frosting also gets its rosy hue from fresh strawberries rather than food coloring.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 17
Steps:
- For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
- For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
- To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.
OLD-FASHIONED STRAWBERRY CAKE
If strawberry doughnuts are your thing, then this cake is absolutely your thing. A classic, old-fashioned buttermilk cake with bits of berries strewn throughout, it manages to taste just like your favorite fried treat (without the frying, of course). Be sure to bake the cake all the way through; strawberries have a high water content and tend to make for a soggy cake if not baked properly. The top should be crackly, deeply and perfectly golden brown, and the edges should pull away from the sides of the pan.
Provided by Alison Roman
Categories cakes, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Smear or brush a bit of butter onto the bottom of a 9-inch cake pan and line with parchment paper (either cut to fit the bottom, or leaving some hanging over the edges for easy removal).
- Whisk flour, baking powder and salt together in a medium bowl.
- In a stand mixer (or using an electric hand mixer and a large bowl), beat butter, granulated sugar, brown sugar and vanilla together on medium-high, periodically scraping down the sides of the bowl to make sure everything incorporates, until the mixture is pale, light, fluffy and creamy, about 5 minutes.
- Add eggs, one at a time, beating to blend between additions. (This is a good time to scrape down the sides again.)
- Reduce the mixer speed to low and carefully add half the flour mixture, followed by half the buttermilk. Repeat with remaining flour mixture and buttermilk, beating just until no large lumps remain.
- Using a spatula, gently fold in half the strawberries and transfer the batter to the prepared cake pan. Scatter with remaining strawberries and sprinkle with demerara sugar.
- Bake until cake is puffed, deeply golden brown on the top and pulling away at the sides, 45 to 50 minutes. (It should spring back slightly when pressed in the center and appear fully baked where the strawberries meet the cake.)
- Let cake cool completely before removing it from the pan (either by inverting or lifting with the parchment lining). The cake can be baked up to three days ahead and stored tightly wrapped at room temperature, or refrigerated.
MAKEOVER STRAWBERRY CAKE
Lighter version of the standard...
Provided by RC :)
Categories Cakes
Time 45m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, combine cake mix and jello. Add egg whites and oil. Beat until well blended.
- 2. With hand blender or food processor, puree strawberries in their juice.
- 3. Add water, berries and vanilla to batter and mix well.
- 4. Bake in either a 13x9 or two 9" round pans at 350 degrees for 25 to 40 minutes (depending on pans) or until cake tests done.
- 5. Frost with vanilla or cream cheese frosting.
STRAWBERRY CAKE FROM SCRATCH
It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. I made this cake for a child's birthday party. It was a major hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!
Provided by GothicGirl
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 14
Number Of Ingredients 9
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.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 59.3 g, Cholesterol 89.7 mg, Fat 15.4 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 9.1 g, Sodium 232.9 mg, Sugar 37 g
More about "makeover strawberry cake recipes"
HOMEMADE STRAWBERRY CAKE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
Reviews 53Calories 696 per servingCategory Dessert
- To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/2 cups of puree.
- 2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.
- . When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- . Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 5.
OLD-FASHIONED STRAWBERRY CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Author Molly Allen
HOMEMADE STRAWBERRY CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
STRAWBERRY LAYER CAKE WITH FRESH AND FREEZE DRIED ...
From butterandbaggage.com
EASY STRAWBERRY CAKE RECIPE (VIDEO)
From natashaskitchen.com
STRAWBERRY CAKE - REALLY EASY CAKE RECIPE | RECIPETIN EATS
From recipetineats.com
THE ULTIMATE FRESH STRAWBERRY CAKE: A SECRET BAKERY …
From amycakesbakes.com
STRAWBERRY CAKE - PREPPY KITCHEN
From preppykitchen.com
STRAWBERRY CAKE: SO MUCH SUMMERY FLAVOR! -BAKING A …
From bakingamoment.com
5/5 (2)Total Time 1 hr 25 minsCategory Dessert, SnackPublished May 5, 2021
BEST STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE - HOW TO ...
From delish.com
STRAWBERRY CAKE FILLING RECIPE - SOUTHERN LIVING
From southernliving.com
STRAWBERRY SHORTCAKE CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
STRAWBERRY CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST STRAWBERRY CAKE RECIPE - HOW TO MAKE STRAWBERRY …
From thepioneerwoman.com
FRESH STRAWBERRY CAKE, BEST STRAWBERRY CAKE | JENNY CAN COOK
From jennycancook.com
THE TASTIEST STRAWBERRY CAKE RECIPE - SUGAR & SPARROW
From sugarandsparrow.com
PAULA DEEN STRAWBERRY CAKE (SIMPLY DELICIOUS RECIPE)
From insanelygoodrecipes.com
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM | SUGAR ...
From sugargeekshow.com
STRAWBERRY CAKES WITH FRESH STRAWBERRIES - ALLRECIPES
From allrecipes.com
HOW TO MAKE THE BEST FRESH STRAWBERRY CAKE - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love