Strawberry Country Cake Recipes

STRAWBERRY COUNTRY CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter and flour 2 8-inch cake pans.
• Cream the butter and sugar on high speed until fluffy.
• On medium speed add the eggs one at a time, then sour cream, zests and vanilla.
• Mix well.
• Sift together the remaining dry ingredients.
• Add the dry mixture to the mix slowly on low speed.
• Mix until smooth.
• Bake for 40-45 minutes until a toothpick comes out clean.
• Let cool completely.
• Reserve one cake for later.
• To make the filling for one cake, whip the cream until firm.
• Add the sugar and vanilla.
• Slice the cake in half to make two rounds.
• Place the bottom half on the platter and spread half of the whipped cream on top and cover with most of the strawberries.
• Place the second half on top, and repeat with the cream and decorate with the rest of the strawberries.

STRAWBERRY DREAM CAKE(COOK'S COUNTRY)

Steps:

• 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
• 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
• 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
• 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
• 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
• 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).

FRENCH STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray.
• Whip together 1 cup sugar and butter using an electric mixer in a mixing bowl until pale and fluffy, 5 to 7 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, and beating just until combined after each addition. Fold in strawberries.
• Spread batter into the prepared cake pan. Sprinkle remaining 1/4 cup sugar evenly over the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack.