Strawberry Birthday Cake Recipe 455 Recipes

STRAWBERRY BIRTHDAY CAKE RECIPE - (4.5/5)

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F. Butter two 9-inch round cake pans. Line with parchment paper; butter paper. Dust pans with flour. Combine first 4 ingredients in bowl of electric stand mixer. Add butter and mix with whisk attachment until mixture resembles moist crumbs. Add milk, egg whites and extracts. Mix until smooth, about 2 minutes. Pour batter into prepared pans, dividing evenly. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Cool 10 minutes. Turn cakes out onto racks and cool completely. DO-AHEAD TIP: Can be prepared 1 day ahead. Wrap well with plastic and store at room temperature. FOR THE FILLING: Using long serrated knife, cut each cake layer evenly into 2 layers. Using electric mixer, beat 2 1/2 cups cream in large bowl until firm peaks form. Place 1 cake layer on platter or cake plate. Spread cake with 1/3 cup strawberry preserves. Arrange strawberry slices evenly over preserves. Spread enough cream over strawberries to cover (about 3/4 cup). Repeat layering cake, preserves, strawberries and cream two times; top with remaining cake layer. Spread remaining whipped cream over top and sides of cake. FOR THE DECORATING: Using electric mixer, beat remaining 2 cups cream in large bowl until firm peaks form. Place whole strawberries over top of cake, points up, leaving 1 1/2-inch border. Using pastry bag fitted with large star tip, pipe cream up sides of cake in vertical lines. Frost top border of cake with remaining whipped cream. Refrigerate until whipped cream is set, about 2 hours. DO-AHEAD TIP: Can be made up to 6 hours ahead. ALTERNATIVE MARZIPAN DECORATION: Instead of decorating the cake with piped whipped cream and whole strawberries, roll out half of marzipan between 2 sheets of parchment paper into thin (about 1/8-inch thick) round. Using 9-inch round cake pan as template, cut out 9-inch round from marzipan. Set round aside. Knead scraps into remaining marzipan, then roll out between sheets of parchment into 14 by 10-inch rectangle. Cut rectangle into two 5-inch wide strips. Place 1 strip carefully against side of cake, pressing gently to adhere. Place remaining strip on opposite side of cake, covering side of cake with marzipan. Place round on top of cake. Press down edges. Gather marzipan scraps. Color with green and red food coloring if desired. Decorate with hand-molded berries and vines. DO-AHEAD TIP: Marzipan covered cake can be prepared up to 1 day ahead. Cover and refrigerate.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle with paper towel to reduce sticking.
• In medium bowl, beat frosting and mashed strawberries with spoon until well blended. While cake is still warm, gently spread over cake; working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with chopped berries and 1 tablespoon lemon peel. Store loosely covered in refrigerator.

STRAWBERRY CAKE III

Steps:

• Prepare the cake according to package instructions for three 8 inch round cake pans. Bake as directed on the package. Cool on wire rack.
• To make the Frosting: In a large bowl, beat the egg white, sugar and strawberries on high speed until very stiff peaks form. This takes about 20 minutes. The frosting really grows so be sure you use a large bowl.
• To assemble the cake: Place one layer on a serving plate, put in a couple toothpicks (this helps to hold the layers together) and frost with 1/4 of the frosting. Repeat with second layer. Place third layer on top, and frost top and sides of cake with the remaining frosting.