Strawberry Cake (From Scratch) #desserts #cake

Strawberry Cake (From Scratch) #desserts #cake

I am excited to share this delectable hand crafted Strawberry Cake with you! Crisp strawberries are pureed then cooked down to make the most delightful strawberry sauce that is then blended into a thick cake player. The cake is topped with a soft buttercream icing leaving you with a delicious, clammy and smooth cake sans preparation!

I am so fixated on this cake hitter that I could truly drink it. It's smooth, velvety thus delicious. It's implanted with new strawberry puree and unadulterated vanilla concentrate to give it that heavenly strawberry season. A couple of spots of pink sustenance shading are utilized to give it that infant pink shading.

Would you be able to supplant this with strawberry jam or just pureed strawberries? The appropriate response… no. On the off chance that you need a crisp strawberry cake, this is the best approach to do it. I made it without lessening it and it simply wasn't the equivalent. The surface wasn't right and the strawberry flavor wasn't as solid. So in case you're in it to win it, decrease the new strawberry sauce.

Also try our recipe German Chocolate Cake

Strawberry Cake (From Scratch) #desserts #cake

Fresh strawberry puree is added to a thick cake batter then baked until velvety and crumbly. Top the cake with fresh strawberry buttercream.

Strawberry Cake

  • 2½ cups cake flour (spooned then leveled)
  • 1½ cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons cold unsalted butter, diced or thinly sliced
  • 5 egg whites, room temperature
  • ¾ cup milk (2% or whole preferred), room temperature
  • ½ cup reduced strawberry puree (see below for ingredients and directions)
  • 2 teaspoons pure vanilla extract
  • ¼ cup vegetable oil
  • Pink food coloring
  • Other Ingredients
  • 1½ pounds strawberries, stems removed

Strawberry Buttercream Frosting

  • ½ cup unsalted butter, room temperature
  • 1 cup vegetable shortening
  • 4 cups powdered sugar, sifted
  • ½ teaspoon salt
  • ½ cup reduced strawberry puree


  1. First, make the reduced strawberry puree. Add fresh strawberries to a blender or food processor and puree until smooth. Pour into a medium saucepan and place over medium-low heat. Simmer for 30 minutes, stirring often until reduced by half and thick. Cool completely. I would suggest making this the night before or several hours before so that it's completely cooled and ready for use!
  2. To make the cake, preheat oven to 325 degrees and grease and flour two 8 inch cake pans; set aside.
  3. Add the dry ingredients: flour, sugar, baking powder, and salt into your mixer bowl and mix well.
  4. With mixer on low-speed gradually add the chilled butter one piece at a time. Mix on medium-low speed until pea size crumbs form. Turn mixer off.
  5. Whisk together all the wet ingredients in a bowl; egg whites, milk,1/2 cup strawberry puree, vanilla extract and vegetable oil.
  6. Turn mixer on low-speed and add half of the wet ingredients then turn mixer to medium speed and mix for 90 seconds until thick, scrape down sides of the bowl. Add food coloring at this time if using. Turn mixer to low speed and add the rest of the wet ingredients in two additions mixing on medium speed for 20 seconds after each addition. Scrape down sides and bottom of bowl.
  7. Distribute batter evenly between the two cake pans and bake for 35-40 minutes until done. Check with a toothpick if needed. Let cool completely before frosting.
  8. To make the buttercream, add the butter and shortening to a mixer and mix well. Add sifted powdered sugar and mix until smooth. Lastly, add salt and strawberry puree and mix for 1 minute on high speed, scrape down sides of bowl. Frost cake and garnish as desired. Chill cake in a sealed container to keep fresh for up to a week.

Read more our recipe : Raspberry Limoncello Prosecco

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