Fresh Strawberry Cake With Strawberry Buttercream Icing Recipes

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FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM RECIPE



Fresh Strawberry Cake With Strawberry Buttercream Recipe image

This fresh strawberry cake is made from FRESH strawberry reduction! The cake is moist and tender with a beautiful pink color. The perfect cake for summer! This recipe makes three 8"x2" cake rounds with strawberry buttercream and strawberry filling.

Provided by Elizabeth Marek

Categories     Dessert

Time 1h10m

Number Of Ingredients 26

14 ounces all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces unsalted butter (room temperature)
10 ounces granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 teaspoon strawberry emulsion (or extract, I use LorAnn oils bakery emulsion)
zest one lemon
1 Tablespoon lemon juice (fresh)
6 ounces egg whites (room temperature)
4 ounces strawberry reduction (room temperature)
6 ounces milk (room temperature, whole milk is best)
1/2 teaspoon Pink food color (I use Americolor electric pink gel)
32 ounces fresh or frozen strawberries (thawed)
1 teaspoon lemon zest
1 Tablespoon lemon juice
1 pinch salt
4 ounces sugar (optional)
4 ounces pasteurized egg whites
16 ounces unsalted butter (room temperature)
16 ounces powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
4 ounces strawberry reduction (room temperature)

Steps:

  • I recommend making this reduction the day before you're ready to make your cake.
  • Place fresh or thawed, frozen strawberries into a medium saucepan. Optional: blend strawberries with an emersion blender if you prefer a smoother texture of strawberry reduction.
  • Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
  • Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up and the mixture has reduced by about half. This will take about 20 minutes. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
  • Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Transfer to another container and let cool before use.
  • You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
  • NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
  • Make sure to take your strawberry reduction out of the refrigerator 1 hour before making your cake so that it comes to room temperature.
  • Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
  • Grease three 8" cake pans with cake goop or preferred pan release
  • In a separate medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • Add room temperature butter to your stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.
  • Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
  • Add the egg whites one at a time, beating 15 seconds in between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold.
  • Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!
  • Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.
  • Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
  • Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely.
  • Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.
  • Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
  • Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.
  • Add in your softened butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.
  • Add in strawberry reduction, vanilla extract and salt and continue whipping until incorporated.
  • Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.
  • Place your first layer of strawberry cake onto a cake plate or cake board. Trim off the dome if needed with a sharp knife so the top of the cake is flat.
  • Add a very thin layer or your cooled reduction over the cut surface. This helps soak into the cake and adds moisture and strawberry flavor.
  • Add a layer of strawberry buttercream, I shoot for about 1/4". Smooth it with your offset spatula until it's flat.
  • Frost the outside of your cake with the leftover buttercream and decorate with some fresh. strawberries if desired.

Nutrition Facts : ServingSize 1 serving, Calories 603 kcal, Carbohydrate 63 g, Protein 3 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 102 mg, Sodium 222 mg, Fiber 1 g, Sugar 50 g

FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM ICING



Fresh Strawberry Cake with Strawberry Buttercream Icing image

This is the real deal! After scouring my all my cookbooks and countless recipes online, I developed a recipe for homemade strawberry cake, no gelatin required! This cake has a wonderful, fresh strawberry taste similar to the flavor combination of strawberry shortcake in a delicate pink layer cake. The color and the flavor are subtle yet delicious. No neon pink here! Just fantastic strawberry flavor. I served this at my daughter's sixth birthday with friends and family and everyone loved it, describing it as 'bakery quality'.

Provided by Jennifer Meyer Bielli

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 14

2 pints fresh strawberries
6 teaspoons white sugar
1 ¼ cups white sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
3 large eggs
¼ cup vegetable oil
1 teaspoon strawberry extract
4 drops red food coloring
2 cups all-purpose flour, sifted
1 (16 ounce) package confectioners' sugar
½ cup unsalted butter, softened
¼ cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9-inch cake pans that are at least 1 1/2 inches high.
  • Sprinkle strawberries with sugar in a bowl and let sit for at least 20 minutes, or until juices accumulate.
  • Puree strawberries in a blender until smooth and set aside.
  • Combine sugar, butter, and vanilla extract in a separate bowl and beat with an electric mixer. Add eggs and beat until smooth. Add 1 cup strawberry puree, oil, strawberry extract, and food coloring. Mix well. Add flour, gently folding until well mixed. Pour batter evenly into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • Make the frosting while the cakes cool. Combine confectioners' sugar, butter, heavy cream, 4 tablespoons of strawberry puree, and vanilla extract in a bowl. Whip thoroughly, adding more puree to color and taste as needed.
  • Sandwich cake layers with frosting. Cover the top and sides with remaining frosting.

Nutrition Facts : Calories 542.7 calories, Carbohydrate 80.9 g, Cholesterol 94 mg, Fat 23.4 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 23 mg, Sugar 62.7 g

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING



Strawberry Cake with Cream Cheese Frosting image

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

1 pound fresh strawberries, hulled
Nonstick cooking spray
3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, at room temperature
2 cups granulated sugar
3 tablespoons vegetable oil
1 1/2 teaspoons pure vanilla paste or extract
2 large eggs, plus 2 large yolks, at room temperature
1 1/2 cups buttermilk, well-shaken
Three 8-ounce packages cream cheese, at room temperature
3 1/2 sticks (1 3/4 cups) unsalted butter, cubed, at room temperature
3 cups confectioners' sugar
2 teaspoons pure vanilla extract

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.

STRAWBERRY BUTTERCREAM FROSTING



Strawberry Buttercream Frosting image

This frosting has a wonderful, fresh strawberry flavor. I make this every year for my son's birthday.

Provided by Mom-to-three

Categories     Buttercream Frosting

Time 10m

Yield 16

Number Of Ingredients 3

1 cup unsalted butter, softened
1 (32 ounce) package confectioners' sugar
1 cup finely chopped strawberries

Steps:

  • Beat butter at medium speed until fluffy. Add confectioners' sugar and strawberries and beat until smooth.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 57.2 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 56 g

STRAWBERRY FROSTED LAYER CAKE



Strawberry Frosted Layer Cake image

The star of this beautiful cake is the fresh strawberry buttercream frosting that's bursting with summer flavor. As impressive as it looks, this cake is made easy with Betty Crocker™ Super Moist™ white cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
3/4 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
4 1/2 cups powdered sugar
1/3 cup seedless strawberry jam
1 teaspoon vanilla
Betty Crocker™ red gel food color
1 cup sliced fresh strawberries (about 10 medium)
Whole fresh strawberries

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups of the batter in each pan.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
  • In large bowl, beat softened butter and cream cheese with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar until smooth and creamy. Beat in strawberry jam and vanilla until blended. Tint frosting with food color to desired color.
  • Place one cake layer rounded side down on serving plate. Spread 2/3 cup of the frosting on top. Place in single layer 1/2 cup sliced strawberries on frosting layer to within 1/2 inch from edge of cake. Top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top and add remaining sliced strawberries; top with third cake layer rounded side up. Frost sides and top of cake with remaining frosting. Refrigerate cake at least 1 hour before serving. Place whole strawberries in center on top of cake. Store any remaining cake loosely covered in refrigerator.

Nutrition Facts : Calories 570, Carbohydrate 84 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 65 g, TransFat 1/2 g

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VANILLA CAKE WITH FRESH STRAWBERRY FROSTING - OH SWEET BASIL
2017-03-20 Pour the batter into the prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting. Make the Strawberry Frosting. Core the strawberries to remove the white centers, then pulse in a food processor or blender until smooth.
From ohsweetbasil.com
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STRAWBERRY CAKE WITH EASY BUTTERCREAM FROSTING
2021-03-24 Make the Strawberry Buttercream. Step 1: In the mixer bowl fitted with the paddle attachment, (or a hand-held mixer), cream the butter and powder sugar at a low speed until blended. Step 2: Next, increase speed until light and fluffy for another 3 minutes. Add the salt, vanilla, and heavy cream and beat on medium for 1 minute.
From delicioustable.com
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STRAWBERRY FROSTING SWISS BUTTERCREAM RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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THE TASTIEST FROM-SCRATCH STRAWBERRY CAKE RECIPE
2020-07-09 Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color (5-10 minutes). Add vanilla, milk, and strawberry powder and continue to mix on medium for 1 minute. Add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each addition.
From sugarandsparrow.com
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FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM RECIPE - COOK IT
2021-01-26 This fresh triple-layer strawberry cake with strawberry buttercream frosting ticks all the boxes. Made entirely from real fruit! Made entirely from real fruit! Share
From cookit.guru
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10 BEST STRAWBERRY CAKE WITH FRESH STRAWBERRIES RECIPES - YUMMLY
2022-04-26 fresh strawberries, Jell-O, eggs, french vanilla cake mix, water and 1 more Mom's Easy Strawberry Cake Mommy's Kitchen butter, strawberry extract, oil, granulated sugar, glaze, lemon juice and 6 more
From yummly.com
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STRAWBERRY CAKE WITH SWISS MERINGUE BUTTERCREAM - VEENA AZMANOV
2021-07-12 Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line 2× 6-inch cake pans with parchment paper. You can also double this recipe to make 2 x 8-inch round cakes. Pro tip - I am baking in 2 pans, so I can torte in half to make four. But, you can also use 3 x 6-inch round pans to make 3 layers.
From veenaazmanov.com
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STRAWBERRY CAKE WITH STRAWBERRY FROSTING RECIPE - SUGAR SPICES LIFE
2019-11-28 Frosting. Use electric mixer to beat cream cheese and butter until smooth, about 3 minutes. Beat in freeze dried strawberries and salt until well incorporated. Mix in powdered sugar, about 1/2 cup at a time, scraping down sides as needed. Then, add strawberry puree, about 1/2 tablespoon at a time, until desire consistency and taste is reached.
From sugarspiceslife.com
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FRESH STRAWBERRY CAKE - COOKING CLASSY
2018-11-24 Instructions. Preheat oven to 350 degrees. Butter 3 9-inch round cake pans then line bottom with a round of parchment, butter parchment and lightly dust pan with flour, shake out excess. Set pans aside. Make the cake: Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
From cookingclassy.com
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FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM FROSTING
2020-05-17 Preheat oven 350 degrees F. Prepare three 8-inch round cake pans with lightly coating the pans with cooking spray such as Pam. Line the three cake pans with 8-inch round parchment paper liners; set aside. Using a hand mixer, beat together on low speed, sugar and butter together in a large mixing bowl until creamy.
From cookingwithk.net
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Top Asked Questions

How to bake strawberry cake with frosting?
Instructions Preheat oven to 350 degrees. Butter three 9" round cake pans, and dust with extra flour, tapping out excess. Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Divide batter evenly among pans. To make the frosting, puree the strawberries in a food processor.
How do you Make Strawberry buttercream?
Strawberry buttercream made with fresh strawberries that is sweet, juicy and so easy to make! Place egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine. Add in butter in small chunks then vanilla and salt. Whip on high until light and fluffy and white.
How do you make strawberry cake mix with puree?
Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times. Beat last 1/2 cup confectioners' sugar into mixture until just blended.
Is Strawberry buttercream frosting worth it?
I had very low expectations, but it really turned out delicious. Normally Strawberry Frosting is not one of my favorites but I think I don’t like the artificial taste you get from strawberry extract in most recipes. Using the fresh strawberries (I bet frozen would work too) takes this Strawberry Buttercream Frosting to the next level.

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