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.
HOMEMADE STRAWBERRY CAKE
A delicious homemade cake with chunks of fresh strawberries instead of puree, turning the whole cake pink like most strawberry cakes.
Provided by wierdrules
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- 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
FRESH STRAWBERRY CAKE
This strawberry cake with fresh strawberry puree looks great if decorated with mint leaves and strawberries.
Provided by Kelley Williams
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
- Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.
- Frost the cooled cakes and garnish with fresh strawberries and mint.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 72.8 g, Cholesterol 103.5 mg, Fat 17.5 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 10.4 g, Sodium 261.2 mg, Sugar 55.3 g
EASY STRAWBERRY SHORTCAKE
This is a very easy and quick dessert. If you love strawberries and shortcake, then this is the recipe for you!
Provided by Amy Trombley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
- Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 54.5 g, Cholesterol 81.9 mg, Fat 9.1 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 180.1 mg, Sugar 36.5 g
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