In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Irresistible Strawberry Cake Recipe – From Scratch

Strawberries are not only a delightful addition to any dessert, but they are also the star of this dreamy strawberry cake recipe. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress with its vibrant color and rich flavor. Follow this comprehensive guide to create a homemade strawberry cake from scratch, complete with a luscious strawberry buttercream frosting.

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 the Fresh Strawberry Puree

• 1½ cups fresh strawberries (about 10-12)
• 2 tbsp granulated sugar

Instructions

Preparing the Cake

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Liberally grease and flour two 8-inch round cake pans. For best results, use Baker’s release or a similar product to ensure your cakes don’t stick. Set aside.

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

3. Incorporate Butter: Add the cubed cold butter to the flour mixture. Mix until it resembles coarse, moist crumbs.

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

5. Combine Wet Ingredients: In a measuring cup, whisk together the milk, strawberry puree, and vanilla extract until well combined.

6. Mix It All Together: With your mixer on low speed, slowly pour the milk and strawberry mixture into the flour and butter mixture. Beat gently until smooth and evenly mixed. If you desire the signature pink hue, add the food color gradually to achieve the desired intensity, keeping in mind that the color will deepen during baking.

7. Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

8. Cool and Freeze: Allow the cakes to cool completely before removing them from the pans. For easier decorating, consider freezing the cakes for 1-2 hours to minimize crumbs when frosting.

Crafting the Strawberry Buttercream Frosting

1. Cream the Butter: In a large mixing bowl, beat the room-temperature butter on high speed until it becomes light and fluffy.

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

3. Incorporate Sugar: Gradually add the confectioner’s sugar, one cup at a time, ensuring each cup is fully incorporated before adding the next.

4. Add Strawberry Flavor: Gently fold in the strawberry puree or jam, followed by the optional food color, if using.

Making Fresh Strawberry Puree

1. Blend Strawberries: Combine the fresh strawberries and sugar in a small food processor or blender. Pulse until it reaches the consistency of a thin jam, perfect for adding extra flavor to your cake layers.

Decorating the Cake

1. Prepare for Frosting: Remove one cake from its pan and place it on a cake plate or cardboard round. To prevent shifting, secure it with a small dollop of frosting.

2. Layer and Level: If needed, use a cake leveler or sharp knife to trim any domed tops from your cakes, ensuring a flat surface.

3. Add Filling: Spread an even layer of frosting over the bottom cake layer. For added flavor and visual appeal, you can also spread about 1/4 cup of additional strawberry puree or jam over the frosting.

4. Stack and Crumb Coat: Place the second cake layer on top. Using an offset spatula, apply a thin crumb coat of frosting over the entire cake. This will seal in crumbs and smooth the surface for the final frosting layer. Freeze briefly to set the crumb coat.

5. Final Frosting: Once set, add a thicker layer of frosting to the top and sides of the cake. Transfer any remaining frosting to a piping bag fitted with a medium open star tip and decorate as desired.

6. Finishing Touches: For a classic look, top the cake with a single fresh strawberry in the center.

Serving and Storage

Keep your strawberry cake refrigerated until ready to serve, ensuring the frosting stays firm and the flavors remain fresh.

Notes

• Food Coloring: While optional, the food color enhances the visual appeal of the cake, transforming the naturally grey batter into a vibrant pink masterpiece.
• Versatility: This recipe is versatile and can be adapted to different cake sizes or even cupcakes. Adjust baking times accordingly.
• Nutritional Information: Each serving contains approximately 731 calories, with detailed nutritional breakdowns available in the recipe card.

Enjoy the delightful blend of strawberries and creamy buttercream with this homemade strawberry cake recipe. Perfect for any occasion, it’s a sweet treat that’s sure to leave a lasting impression!

Strawberry Cake Recipe – From Scratch

A delightful strawberry cake made from scratch, perfect for any occasion with its vibrant color and fresh strawberry flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 731

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 180 g cake flour
• 180 g all-purpose flour
• 350 g granulated sugar
• 2.5 tsp baking powder
• 1 tsp table salt
• 227 g cold butter – cubed – 2 sticks
• 4 large eggs
• 180 ml milk or buttermilk
• 180 ml strawberry puree or strawberry jam
• 2 tsp vanilla extract
• 15-20 drops pink food color – optional

Strawberry Buttercream Frosting

• 454 g butter – room temperature
• 1 tsp vanilla extract
• 0.25 tsp table salt
• 840 g confectioner’s sugar
• 180 ml strawberry puree or strawberry jam
• 15-20 drops pink food color optional

Fresh Strawberry Puree (to equal 3/4 cup)

• 200 g strawberries fresh – about 10-12
• 30 g granulated sugar

Equipment

• 8″ round cake pans
• Mixer
• Offset Spatula

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/strawberry mixture into the flour/butter mixture, slowly beating until smooth.
8. Add in food color until you reach the desired color. Keep in mind that the color will intensify as it bakes.
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.
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 making sure it is completely incorporated each time before adding the next cup.
15. Fold in the strawberry puree or jam.
16. Beat in the food color if using.
17. Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.
18. Decorate the cake as desired, using an offset spatula and piping bag.

Notes

Food color is optional but recommended as strawberry cake takes on a grey color when the batter is mixed and baked. The color intensifies as it bakes. This recipe can be adapted to various pan sizes or for cupcakes. Adjust baking time accordingly.