EASY STRAWBERRY CAKE RECIPE
This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too.
Provided by Gina Kleinworth
Categories Dessert
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees.
- Liberally grease and flour 2 - 8" round cake pans. I prefer Baker's release. Set aside.
- In a large mixer bowl, stir together the cake flour, AP flour, sugar, baking powder, and salt.
- Add the cubed butter and mix until it looks like coarse, moist crumbs.
- Beat in the eggs, one at a time.
- In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.
- With the mixer on low, carefully pour the milk/strawberry mixture into the flour/butter mixture, slowly beating until smooth.
- Add in food color until you reach the desired color. Keep in mind that the color will intensify as it bakes.
- Divide the batter between the two prepared cake pans.
- Bake for 35-40 minutes or until the toothpick test comes out clean.
- Cool completely before removing from the pan and frosting. I like to freeze mine for at least 1-2 hours before decorating as it keeps the crumbs from getting in the frosting.
- Place the butter in a large mixer bowl and beat on high until light and fluffy.
- Add the vanilla and salt, mix until just combined.
- Slowly beat in the confectioner's sugar, 1 cup at a time making sure it is completely incorporated each time before adding the next cup.
- Fold in the strawberry puree or jam.
- Beat in the food color- if using.
- Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.
- Remove one of the cakes from the pan and place it on a cake plate or cardboard round. You can add a small dollop of frosting underneath to keep it from shifting on the plate.
- Use a cake leveler or sharp knife to trim off the dome if your cake did not bake flat.
- Add some of the frosting in an even layer on top of that bottom round of cake. You can also add about 1/4 cup of additional strawberry puree or jam on top of the frosting for additional flavor and visual interest.
- Remove the second cake from the pan, trim the cake as you did the first layer to make sure it is nice and evenly flat.
- Place that layer on top of the filling layer.
- Using an offset spatula, spread a thin coat (this is the crumb coat) of frosting around the whole cake, tops, and sides. You should be able to see through it. I like to freeze the cake at this time to set the frosting and make it easier to work with for the decorating.
- Once frozen, add another thicker layer of frosting to the top and sides of the cake.
- Transfer the remaining frosting to a piping bag and decorate as desired. I use a medium open star tip for this one.
- Top the cake with a single strawberry in the center.
- Keep refrigerated until ready to serve.
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
MAMAW EMILY'S STRAWBERRY CAKE
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
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