Strawberry Cake Ma 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

MAMAW EMILY'S STRAWBERRY CAKE



Mamaw Emily's Strawberry Cake image

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

1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
3 tablespoons sugar
3 tablespoons all-purpose flour
1 cup water
1/2 cup canola oil
2 large eggs, room temperature
1 cup finely chopped strawberries
FROSTING:
1/2 cup butter, softened
1/2 cup crushed strawberries
4-1/2 to 5 cups confectioners' sugar

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.

HOMEMADE STRAWBERRY CAKE



Homemade Strawberry Cake image

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

1 ½ cups white sugar
½ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
¼ cup milk
2 cups finely chopped strawberries

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

GRANDMA'S STRAWBERRY CAKE



Grandma's Strawberry Cake image

This recipe came from my grandmother. Whenever this cake is made, it dissapears immediately. The strawberry flavor is so good and no one will believe how simple it is to make. Frozen strawberries can be used, but fresh ones are best. Prep time is a guess and does not include refrigerating overnight. Cook time is for the cake.

Provided by AudreyJo Boviall

Categories     Dessert

Time 1h35m

Yield 1 cake

Number Of Ingredients 10

1 (18 ounce) box white cake mix (make sure it is white)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 tablespoons strawberry gelatin
1/4 cup boiling water
1 1/4 cups crushed strawberries
1 1/4 cups sugar
1 1/4 cups sour cream
1 (16 ounce) container whipped topping

Steps:

  • Prepare cake mix as directed in 9 x13 pan, let cool.
  • While cake is baking, dissolve gelatin in boiling water.
  • When completely dissolved, stir in strawberries, sugar, and sour cream.
  • Place strawberry mixture in refrigerator until cake is cool.
  • When cake is cool to the touch, poke holes all over the top with the end of a wooden spoon or chopstick.
  • Pour strawberry mixture all over cake.
  • Frost with whipped topping.
  • Refrigerat overnight to allow strawberry mixture soak into the cake.
  • Note: The strawberry mixture is very runny, but will soak into the cake if ALOT of holes are poked on top of the cake and it is allowed to chill overnight.

STRAWBERRY CAKE



Strawberry Cake image

Garnish fresh strawberries on top of this pretty and pink strawberry cake recipe. Using cake mix and a few other ingredients, this cake is easy to whip up in a flash! -Pam Anderson, Billings, Montana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 7

1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
1 cup water
1/2 cup canola oil
4 large egg whites
1/2 cup mashed unsweetened strawberries
Whipped cream or frosting of your choice

Steps:

  • Preheat oven to 350°. In a large bowl, combine dry cake mix, gelatin powder, water and oil. Beat on low speed 1 minute or until moistened; beat on medium 4 minutes. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mashed strawberries into cake batter. , Pour into three greased and floured 8-in. round baking pans. Bake 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Spread whipped cream or frosting between layers and over top and sides of cake. If frosted with whipped cream, store in the refrigerator.

Nutrition Facts : Calories 222 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY CAKE



Strawberry Cake image

A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 9

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

Steps:

  • Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
  • Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
  • Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
  • Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

STRAWBERRY CAKE FROM SCRATCH



Strawberry Cake from Scratch image

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

2 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®
1 cup butter, softened
4 eggs (room temperature)
2 ¾ cups sifted cake flour
2 ½ teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
½ cup strawberry puree made from frozen sweetened strawberries

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

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From emmafontanella.com


STRAWBERRY CAKE - EMMA FONTANELLA
For the strawberry filling. In a food processor, blend the strawberries and the water until smooth. Strain into a saucepan to remove the seeds. Add the lemon zest, lemon juice, and sugar. Place the pan over a low heat, and stir the strawberry mixture occasionally. When it comes to the boil, allow to simmer gently for around 15-20 minutes.
From emmafontanella.com


SIMPLE STRAWBERRY SHORTCAKE CAKE - WIFE MAMA FOODIE
2021-02-08 Preheat the oven to 350ºF. Grease and line an 8-inch or 9-inch pans with parchment paper; set aside. Mix together milk and vinegar in a small glass container to sour. In a separate bowl, combine flour, baking powder, and salt, whisking until blended. Set aside.
From wifemamafoodie.com


STRAWBERRY CAKE RECIPES | ALLRECIPES
Strawberry Cream Roll 119 Jesse and Steve's Fresh Strawberry Cake 156 Strawberry Cheesecake 287 Strawberry Torte 243 Strawberry Sheet Cake 1 This strawberry sheet cake uses fresh strawberry puree for big flavor. Strawberry Shortcake 550 Strawberry Dump Cake 1 Easy Strawberry Shortcake 20 Buttermilk Strawberry Shortcake 243 French Strawberry …
From allrecipes.com


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