Strawberry Cake W Recipes

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BEST EVER STRAWBERRY CAKE



Best Ever Strawberry Cake image

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

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

1 cup pureed strawberries
¼ cup 2% milk
6 eggs
1 tablespoon vanilla extract
2 ¼ cups sifted cake flour
1 ¾ cups white sugar
4 teaspoons baking powder
1 teaspoon salt
¾ cup butter, softened
2 (8 ounce) packages cream cheese, softened
½ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

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.

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

STRAWBERRY CAKE



Strawberry Cake image

This rustic Greek yogurt cake is one of our favorite warm-weather desserts. It has ripe, red strawberries nestled into the batter and baked right in!

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray
2 eggs, at room temperature
1 cup plus 1 tablespoon sugar
1/2 cup reduced-fat Greek yogurt
1/4 cup melted butter, cooled slightly
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 pound strawberries, hulled, half sliced and half halved
Honey whipped cream, for serving (see Cook's Note)

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
  • Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
  • Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.

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



Strawberry cake image

Make the most of strawberry season with our strawberry cake, with light sponge, jam and soft cheese icing. It makes a fabulous centrepiece dessert

Provided by Cassie Best

Categories     Dessert, Treat

Time 1h10m

Number Of Ingredients 11

400g softened butter , plus more for the tin
400g caster sugar
5 large eggs
400g self-raising flour
100ml natural yogurt
300g strawberries , hulled and halved
2 tsp vanilla extract
100g butter , softened
250g soft cheese
600g icing sugar
400g strawberry jam

Steps:

  • Butter and line the bases of three 18cm cake tins. Heat the oven to 180C/160C fan/gas 4. Blend the butter and sugar in a food processor until smooth and creamy. Add the eggs, flour and yogurt and blend again. Add 200g strawberries (save the best ones to decorate) and the vanilla. Blend once more, until the mixture is well combined.
  • Divide the cake batter evenly between the three cake tins. Spread and smooth the tops with a spatula, then bake for 25-30 mins, until the cakes have risen and a skewer inserted into the centre comes out clean. Return to the oven for another 5 mins if any wet mixture clings to the skewer. Leave in the tins for 5 mins, then turn onto a wire rack and leave to cool completely. The cakes can be made up to two days before icing, or frozen for two months.
  • For the icing, blend the butter and half the sugar until smooth and creamy, add the soft cheese and the remaining sugar and blend again. Be careful not to over mix as the icing will become runny. (If you do overmix, don't worry - keep mixing with an electric whisk and it'll thicken back up).
  • Layer the cakes with the jam and half the icing. Invert the final cake on top, so the base of the cake it now the top, giving you a flat surface. Pile the rest of the icing on top of the cake, using a palette knife to spread the icing over the top and down the sides. Save a little icing to pipe rosettes around the edge of the cake, if you like. Top with the remaining strawberries. Can be made up to a day ahead of serving, keep somewhere cool or in the fridge. Will keep for three days.

Nutrition Facts : Calories 719 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 81 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

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.

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