BEST EVER STRAWBERRY CAKE
This type of strawberry cake recipe with all-natural strawberry flavoring (no gelatin) is quite rare and difficult to find. This strawberry cake tastes light and fresh, never too sweet. A truly excellent recipe that always turns out fluffy and oh-so moist. Topped with the rich and delicious cream cheese frosting, this cake is truly the best ever. It was a handwritten recipe I found in my mom's recipe book, but I assume she found it elsewhere.
Provided by Cassidylea16
Number Of Ingredients 13
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour two 8-inch cake pans.
- Mix pureed strawberries, milk, eggs, and 1 tablespoon vanilla extract together in a small bowl; transfer to the bowl of a stand mixer.
- Beat flour, white sugar, baking powder, and salt into strawberry mixture on Low; add butter and continue beating on Low until evenly combined.
- Stop mixer, scrape sides, and beat again for about 30 seconds.
- Divide batter evenly between the two prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 25 minutes. Cool the cakes in the pans for about 10 minutes; transfer to wire racks to completely cool, about 30 minutes.
- Beat cream cheese and butter together in a medium bowl until smooth. Gradually beat confectioners' sugar into cream cheese mixture until creamy and fluffy; stir in 1 teaspoon vanilla extract.
- Spread about 1/2 the frosting on top of 1 cake. Place second cake on top of frosting layer; spread the remaining frosting on top of second cake and around sides of both cakes.
Nutrition Facts : Calories 640.6 calories, Carbohydrate 74.5 g, Cholesterol 185.3 mg, Fat 35.1 g, Fiber 0.8 g, Protein 8.7 g, SaturatedFat 21.2 g, Sodium 641.2 mg, Sugar 51.3 g
HOMEMADE STRAWBERRY CAKE
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking pan.
- Combine sugar, oil, eggs, and vanilla extract in a large bowl and beat thoroughly.
- Combine flour, baking powder, and salt in a small bowl. Add to the sugar mixture with milk and combine to make a thick batter. Add strawberries and fold gently to combine. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown and the top springs back when lightly pressed, 40 to 45 minutes.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 45.6 g, Cholesterol 46.9 mg, Fat 10.7 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 190.7 mg, Sugar 26.7 g
6-INGREDIENT STRAWBERRY CAKE
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with cooking spray.
- Beat eggs with an electric mixer on medium speed until pale and fluffy, about 4 minutes. Add white sugar gradually, continuing to beat on medium speed until fully incorporated, about 6 minutes. Add flour slowly, using a spatula. Beat the batter for 1 minute on low speed.
- Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 5 minutes in the pans. Invert onto a wire rack to cool completely, about 25 minutes.
- While cakes are cooling, beat heavy cream with clean beaters until soft peaks form. Add confectioners' sugar slowly, continue to beat until stiff peaks form.
- Lay strawberries evenly over 1 cooled cake layer. Spread enough whipped cream over the strawberries to cover them completely. Lay second cake layer on top. Frost with remaining whipped cream.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 38.7 g, Cholesterol 191.9 mg, Fat 21.9 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 12.5 g, Sodium 66 mg, Sugar 27 g
More about "all natural strawberry cake recipes"
STRAWBERRY CAKE - NO ARTIFICIAL COLOUR OR FLAVOUR ADDED!
4.5/5 (67)Total Time 1 hr 10 minsCuisine AmericanCalories 626 per serving
- You will need to prepare this puree in advance so that it has time to cool before being added to the cake batter.
- Continue to simmer stirring occasionally for a half hour or so until the volume of the berries has reduced by at least half.
- Allow the berries to cool before pureeing with an immersion blender or with a few pulses in a standard counter top blender. You will need a total of 1 1/4 cups of this puree for to make both the cake and the frosting. Any excess can be stored in a covered container and used as jam for your morning toast.
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