Strawberry Cake
A wonderful sweet and fresh Strawberry Cake from scratch for all those strawberry lovers! Perfect for all those strawberries you'll gather from the garden or from a market stand. We like keeping this one in the refrigerator and it makes it more firm and keeps those berries fresh if it doesn't disappear quickly! Hope you love it!
Equipment
- stand mixer
- 2 round 9" cake pans
- mixing bowl
- sauce pan
Ingredients
- 2½ pounds fresh strawberries cored and sliced, save some for decorating the top of the cake
- 1 cup unsalted butter softened
- 1½ cups sugar
- 2 whole eggs room temperature
- 1 egg white room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
FROSTING
- 1 cup unsalted butter softened
- 1 8oz brick cream cheese softened
- 9 cups powdered sugar
- 2 tablespoons milk
- 4 tablespoons strawberry puree
Instructions
BATTER AND STRAWBERRY PUREE
- Core and slice strawberries, saving some to decorate the top of the cake. Place in a food processor and blend till smooth. Add to a sauce pan on low and allow to reduce to a puree taking about 30 minutes. Set aside to cool.
- Preheat oven to 350℉. Add parchment paper to two 9" inch round pans and spray with non-stick spray.
- To a mixing bowl add flour, baking soda, baking powder and salt. Whisk together and set aside.
- To a stand mixer blend together egg whites, whole eggs, vanilla and flour mixture.
- Add milk and 1 cup of the strawberry puree mix and scrape down the sides. Add the red food color and mix again.
- Split the batter between the two cake pans and bake for 25-28 minutes. Remove from oven and allow to fully cool.
FROSTING
- Cream together butter and sugar. Add milk and 4 tablespoons of strawberry puree, mix. Add in the powdered sugar 1-2 cups at a time mixing in between and add in the red food color, mix well.
- Add frosting between the two layers and frost the remainder of the cake adding fresh strawberries to the top. Serve
Video
Notes
Tips:
For the food coloring be sure to use gel colors, they much brighter and you won’t have to use as much.
There is plenty of frosting with this recipe and you may even have a little extra.
Be sure to save a handful of strawberries to decorate the top of the cake.
For the food coloring be sure to use gel colors, they much brighter and you won’t have to use as much.
There is plenty of frosting with this recipe and you may even have a little extra.
Be sure to save a handful of strawberries to decorate the top of the cake.