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Strawberry Cake Recipe – From Scratch

If you’re a fan of strawberries and cake, you’re in for a delightful treat. This Strawberry Cake, made entirely from scratch, is a perfect combination of fruity, creamy, and sweet with a beautiful pink hue that makes it as visually appealing as it is delicious. Whether it’s for a special occasion or just a sweet indulgence at home, this cake is sure to impress. Let’s dive into the details and learn how to create this stunning cake step-by-step.

Ingredients

For the Cake – 1½ cups cake flour – 1½ cups all-purpose flour – 1¾ cups granulated sugar – 2½ tsp baking powder – 1 tsp table salt – 1 cup cold butter, cubed (2 sticks) – 4 large eggs – ¾ cup milk or buttermilk – ¾ cup strawberry puree or strawberry jam – 2 tsp vanilla extract – Pink food color (optional, about 15-20 drops of gel)

For the Strawberry Buttercream Frosting – 2 cups butter (room temperature) – 1 tsp vanilla extract – ¼ tsp table salt – 7 cups confectioner’s sugar – ¾ cup strawberry puree or strawberry jam – Pink food color (optional, about 15-20 drops of gel)

For Fresh Strawberry Puree (to equal 3/4 cup) – 1½ cups fresh strawberries (about 10-12) – 2 tbsp granulated sugar

Instructions

Making the Cake

1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Using a Baker’s release is highly recommended for an easy release.

2. Prepare Dry Ingredients: In a large mixing bowl, combine the cake flour, all-purpose flour, granulated sugar, baking powder, and salt.

3. Add Butter: Mix in the cubed cold butter until the mixture resembles coarse, moist crumbs.

4. Incorporate Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

5. Mix Wet Ingredients: In a separate measuring cup, combine the milk, strawberry puree, and vanilla extract. Stir until evenly mixed.

6. Combine Mixtures: With your mixer on low, slowly pour the milk and strawberry mixture into the flour and butter mixture, beating until the batter is smooth.

7. Add Color: If using, add pink food coloring to achieve your desired shade. Remember, the color will intensify during baking.

8. Bake: Divide the batter evenly between the two prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

9. Cool: Allow the cakes to cool completely in their pans before removing and frosting. For best results, freeze the cakes for 1-2 hours to prevent crumbs from mixing with the frosting.

Preparing the Frosting

1. Beat Butter: In a large mixer bowl, beat the butter on high speed until light and fluffy.

2. Add Flavor: Mix in the vanilla extract and salt until just combined.

3. Incorporate Sugar: Gradually add the confectioner’s sugar, one cup at a time, beating well after each addition.

4. Fold in Strawberry: Gently fold in the strawberry puree or jam.

5. Color Frosting: If desired, add food coloring to enhance the pink hue.

Creating the Fresh Strawberry Puree

1. Blend Strawberries: Combine the strawberries and sugar in a small food processor or blender, pulsing until the mixture reaches the consistency of thin jam.

Decorating the Cake

1. Layer the Cake: Place one cake layer on a serving plate. Optionally, add a dollop of frosting underneath to prevent shifting.

2. Trim for Evenness: Use a cake leveler or sharp knife to trim any dome from the cake layers for a flat surface.

3. Add Filling: Spread an even layer of frosting on top of the first cake. For added flavor, you can also spread about 1/4 cup of strawberry puree or jam over the frosting.

4. Stack the Layers: Place the second cake layer on top of the filled layer.

5. Crumb Coat: Apply a thin layer of frosting (crumb coat) around the cake, allowing the cake to set in the freezer for easier final frosting.

6. Final Frosting: Once set, apply a thicker layer of frosting on the top and sides of the cake.

7. Decorate: Transfer the remaining frosting to a piping bag fitted with a medium open star tip and decorate as desired. Top with a single fresh strawberry for a finishing touch.

8. Chill: Keep the cake refrigerated until ready to serve.

Notes

• Food Coloring: While optional, food coloring is recommended as strawberry cake batter naturally turns grey when mixed and baked. The color will intensify with baking.
• Baking Variations: This recipe can also be adapted for different pan sizes or even cupcakes. Adjust the baking time accordingly.
• Nutritional Information: Each serving contains approximately 731 calories, with detailed nutritional breakdown available in the recipe card.

This Strawberry Cake is not just a feast for the eyes but also a burst of flavor in every bite. Whether you’re celebrating a milestone or simply indulging in some homemade goodness, this cake is sure to be a hit. Enjoy the process of baking and decorating, and most importantly, enjoy every delicious slice!

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Strawberry Cake Recipe – From Scratch

A delightful homemade strawberry cake with a vibrant pink hue, perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Cooling and Decorating Time 2 hours hrs

Total Time 2 hours hrs

Servings: 1 cake

Course: Dessert

Cuisine: American

Calories: 731

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 1.5 cups cake flour
• 1.5 cups all-purpose flour
• 1.75 cups granulated sugar
• 2.5 tsp baking powder
• 1 tsp table salt
• 1 cup cold butter cubed
• 4 large eggs
• 0.75 cup milk or buttermilk
• 0.75 cup strawberry puree or strawberry jam
• 2 tsp vanilla extract
• 15-20 drops pink food color optional

Strawberry Buttercream Frosting

• 2 cups butter room temperature
• 1 tsp vanilla extract
• 0.25 tsp table salt
• 7 cups confectioner’s sugar
• 0.75 cup strawberry puree or strawberry jam
• 15-20 drops pink food color optional

Fresh Strawberry Puree

• 1.5 cups strawberries fresh about 10-12
• 2 tbsp granulated sugar

Equipment

• 8″ round cake pans

Method

 

1. Preheat the oven to 350 degrees.
2. Liberally grease and flour 2 – 8″ round cake pans. Set aside.
3. In a large mixer bowl, stir together the cake flour, AP flour, sugar, baking powder, and salt.
4. Add the cubed butter and mix until it looks like coarse, moist crumbs.
5. Beat in the eggs, one at a time.
6. In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.
7. With the mixer on low, carefully pour the milk mixture into the flour mixture, slowly beating until smooth.
8. Add in food color until you reach the desired color.
9. Divide the batter between the two prepared cake pans.
10. Bake for 35-40 minutes or until the toothpick test comes out clean.
11. Cool completely before removing from the pan and frosting. Freeze for at least 1-2 hours before decorating.
12. Place the butter in a large mixer bowl and beat on high until light and fluffy.
13. Add the vanilla and salt, mix until just combined.
14. Slowly beat in the confectioner’s sugar, 1 cup at a time.
15. Fold in the strawberry puree or jam.
16. Beat in the food color, if using.
17. Combine the strawberries and sugar in a food processor and pulse until it reaches the consistency of thin jam.
18. Decorate the cake as desired and top with a single strawberry in the center.
19. Keep refrigerated until ready to serve.

Notes

Food color is optional but recommended as strawberry cake takes on a grey color when mixed and baked. Color intensifies as it bakes. This recipe can be adapted for different pan sizes or cupcakes.