Everyones Favorite Strawberry Cake Recipes

FRESH STRAWBERRY CAKE

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.

BEST EVER STRAWBERRY CAKE

Steps:

• 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.

CLASSIC STRAWBERRY CAKE RECIPE BY TASTY

Steps:

• Make the strawberry purée: Preheat the oven to 400°F (200°C).
• Spread the strawberries on a baking sheet and toss with the sugar until well coated.
• Roast the strawberries for about 25 minutes, or until very fragrant and bright red in color.
• Transfer the roasted strawberries to a blender and purée for 1-2 minutes, or until very smooth.
• Transfer the strawberry purée to a small saucepan over medium heat. Simmer for about 20 minutes, or until very fragrant and most of the liquid has evaporated. Stir in the vanilla. 6. Remove the pot from the heat and let the purée cool completely. The purée can be made 1 day ahead and stored in an airtight container in the refrigerator.
• Make the cake: Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
• In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until very light and fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the strawberry purée and beat on high speed for 30 seconds. Add the eggs, 1 at a time, beating on medium speed after each addition for about 30 seconds, or until just combined, before adding the next.
• Add ⅓ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add the vanilla, ½ of the buttermilk, and another ⅓ of the dry ingredients and beat for another 30 seconds, until well incorporated. Add the remaining buttermilk and dry ingredients and beat to incorporate. Scrape down the sides of the bowl. Add the vanilla, then mix on medium speed for 2 minutes.
• Divide the batter evenly between the prepared pans. Bake the cakes for 30-32 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
• Make the frosting: In a large bowl, combine the powdered sugar and butter. Beat with an electric hand mixer on medium-high speed for 1 minute, until fluffy. Add the vanilla and heavy cream and beat for 1 minute more, until smooth. The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
• To frost the cake, set one layer on a cake stand lined with strips of parchment paper. Spread about 1½ cups (260 G) of frosting evenly over the cake. Top with the remaining cake layer and evenly frost the top and sides with a thick layer of frosting. Decorate the cake with fresh strawberries.
• Enjoy!