Selfmade Strawberry Cake with strawberry cream cheese frosting is right here to provide us a purpose to have fun every day. It’s made solely from actual strawberries (no mixes, gelatin, or synthetic meals coloring right here!) and it’s one in every of my most treasured dessert recipes.
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Why You’ll Love This Outdated-Normal Strawberry Cake Recipe
- Tried-and-True. I’ve used this similar home made strawberry cake recipe to make muffins for all types of occasions, starting from bachelorette events to my niece’s celebration to my very own marriage ceremony anniversary. I’m excruciatingly choosy about cake, so you may belief that I did my homework to make sure that is the easiest strawberry cake you’ll ever make!
- Made With Actual Strawberries. This old style strawberry cake is recent, moist, and its taste and shade come totally from actual strawberries (this Simple Strawberry Cake can also be made with recent strawberries).
- Moist, But Sturdy. Nothing disappoints fairly like a dry cake, however whereas I would like my cake to be tender, it additionally wants to carry as much as my fork. My ideally suited cake has some substance, however it’s nonetheless mild and ethereal sufficient to soften in your tongue. This home made strawberry cake matches the invoice!
- As Low Upkeep as Potential. The trouble that goes right into a from-scratch cake like this one is a part of what makes it particular. AT THE SAME TIME, I by no means need to make a recipe harder than it must be, together with this home made strawberry cake. This recipe does take a while, however it’s extremely doable.
5 Star Assessment
“I made this strawberry cake for an Easter gathering. It was wonderful! Moist and scrumptious! I may have eaten the frosting with a spoon!”
— Janna —
Learn how to Make Selfmade Strawberry Cake
The Substances
- Strawberries. The shining star of this home made cake recipe (and Strawberry Cream Cheese Pie). You should utilize recent strawberries or frozen and thawed strawberries. I’ve additionally made this recipe with raspberries with glorious outcomes.
- Flour + Entire Milk. All-purpose flour helps give the cake construction, and milk offers moisture. Use complete milk for the perfect outcomes. Even if you happen to don’t purchase it commonly, go forward and spring for a small carton. I promise it’s value it.
- Vanilla Extract. Vanilla strawberry cake = heaven.
- Butter. Unsalted butter is the perfect for baking as a result of it offers you larger management over the salt content material and taste of the ultimate baked product.
- Sugar. For each sweetness and for texture. I don’t advocate any substitutions for the sugar on this home made strawberry cake recipe.
- Egg + Egg Whites. For quantity and a young crumb. (Egg whites are additionally my trick to this mild and fluffy Coconut Flour Cake.)
- Strawberry Cream Cheese Frosting. To create the last word strawberry cream cheese frosting, I mixed butter, reduced-fat cream cheese, powdered sugar, extra recent strawberry puree, salt, and vanilla extract.
The Instructions
- Put together. Line two 9-inch cake pans with parchment paper and coat with nonstick spray.
- Puree the Strawberries. Put aside a portion for the cake and one other for the strawberry cream cheese frosting.
- Combine. Whisk collectively the dry substances. In one other bowl, whisk the strawberry puree, milk, and vanilla.
- Combine Extra. In a stand mixer, cream the butter and sugar collectively till fluffy. Add the egg whites, beat till included, then add the entire eggs.
- Begin Combining. Add half of the dry substances.
- Hold Combining. Add the moist substances.
- End the Batter and Bake. Combine within the remaining dry substances, stopping as quickly because the flour disappears. Divide the batter between the two cake pans, smoothing the highest. Bake strawberry cake at 350 levels F for about 30 to 35 minutes. Let it cool fully.
- Make the Frosting. We’re within the house stretch!
- Put It Collectively. To brighten, unfold the frosting between the 2 cake layers, on high, and on all sides of the cake. Enhance your home made strawberry cake with extra recent strawberries (if desired), slice, and serve. ENJOY!
Selfmade Strawberry Cake Variations
As written, this recipe will yield two 9-inch spherical layers. Should you’d prefer to bake a home made strawberry sheet cake, strawberry cupcakes, or strawberry layer cake of a unique measurement, you may completely use this recipe!
Right here’s how:
- To Make a 9×13-inch Strawberry Sheet Cake: No adjustments are wanted! Merely bake this recipe in a 9×13-inch pan, extending the baking time as wanted.
- To Make 24 Cupcakes: No change to the cake batter. Bake the cupcakes at 350 levels F for 22 to 25 minutes. For 12 cupcakes, halve the batter.
- To Make a Single-Layer Strawberry Cake: Halve the cake and frosting recipe and bake as directed in a single 9-inch spherical cake pan.
- To Make a Mini 2-Layer Cake (6 inches): Halve the batter and divide it between two 6-inch cake pans like these. Hold the frosting recipe the identical (you’ll have some additional), or make solely 3/4 of it.
- To Make a 3-Layer Strawberry Cake: Make 1.5 occasions the cake batter recipe; double the frosting.
Recipe Suggestions and Methods
- Chill After Assembling. Refrigerate the cake till you’re able to serve. Once you need to serve it, let it sit at room temperature for not less than quarter-hour. You’ll be able to style flavors extra totally if the cake isn’t ice chilly.
- Use the Finest Berries. In spring and summer time, I’m going for recent strawberries since they’re in season. Within the winter, I discover I get higher (and cheaper) outcomes utilizing frozen berries. If utilizing frozen, thaw the strawberries fully first.
- Measure Your Strawberry Puree. I’ve advised an approximate quantity of complete berries you’ll have to yield the strawberry puree known as for on this home made strawberry cake recipe, however make sure you double-check earlier than including it to the batter.
- Alter the Frosting Consistency. Should you like your cream cheese frosting to be additional thick, regularly beat in extra powdered sugar till your required stiffness and sweetness are reached.
- Add a Contemporary Berry Filling. Thinly slice the strawberries and pat them dry. Place the primary cake layer in your plate and unfold frosting excessive. Prepare the berries in a single layer on high of the frosting, then add the subsequent cake layer. Proceed frosting/layering your home made strawberry cake as you please.
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For the Strawberry Cake:
- 2 cups complete strawberries divided (recent, or frozen and thawed), plus extra for garnish
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup complete milk at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup unsalted butter at room temperature (2 sticks)
- 2 cups granulated sugar
- 4 giant egg whites at room temperature
- 2 giant complete eggs at room temperature
For the Strawberry Cream Cheese Frosting:
- ¼ cup unsalted butter at room temperature
- 6 ounces reduced-fat cream cheese at room temperature
- 4 cups powdered sugar plus extra if you happen to favor a sweeter or stiffer frosting
- 2 tablespoons strawberry puree reserved from cake recipe
- 1 pinch kosher salt
- ½ teaspoon pure vanilla extract
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Preheat the oven to 350 levels F. Line the underside of 2 9-inch spherical cake pans with parchment paper, then flippantly coat with nonstick spray. Put aside.
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Place the strawberries in a meals processor or blender and pulse till pureed. Reserve 2 tablespoons of the puree for the frosting and put aside. Then measure out a further ⅔ cup for the cake. In case you are just a little in need of ⅔ cup, mix in just a few extra strawberries as wanted.
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In a medium bowl, whisk collectively the flour, baking powder, and salt. Put aside.
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In a small bowl, whisk collectively the milk, vanilla, and ⅔ cup of strawberry puree. Put aside.
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Within the bowl of a stand mixer fitted with the paddle attachment (or a big mixing bowl), cream the butter on medium-high pace till it’s mild and fluffy. Slowly add the granulated sugar and proceed to beat till fluffy and properly mixed. Cease the mixer and add the egg whites. Beat on medium, simply till included. Add the entire eggs and blend once more, simply till mixed.
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With the mixer on low, slowly add half the flour combination.
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Combine simply till the flour disappears.
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Add in all the strawberry combination and blend simply till mixed.
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Slowly add the remaining flour combination, scraping down the perimeters of the bowl with a spatula as wanted. Cease mixing as quickly because the flour disappears. When you’ve got a little bit of flour caught to the underside or sides of the bowl, end stirring it in by hand.
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Divide the batter between the 2 ready pans and easy the tops (if you would like to be precise, use a meals scale; in any other case, eyeball it as finest as you may). Bake the strawberry cake layers till a toothpick inserted within the middle of the cake comes out clear and the highest springs again flippantly when touched, about 30 to 35 minutes.
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Place the pans on a cooling rack and let the layers cool within the pan fully. Don’t be tempted to frost the cake earlier than it’s cool, or the frosting will flip into an enormous melty mess.
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Whereas the cake cools, put together the frosting. Within the bowl of a stand mixer fitted with the paddle attachment or a big mixing bowl, beat the butter on medium pace till easy and fluffy. Beat within the cream cheese, stopping as quickly as the 2 are totally mixed. Cut back the mixer pace to low, then regularly add the powdered sugar. As soon as all of it has been added, improve the mixer pace to medium and proceed beating till the frosting is easy. Don’t overbeat it—as soon as it appears good and creamy and evenly blended, it’s time to cease.
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Beat within the reserved 2 tablespoons of strawberry puree, salt, and vanilla till evenly mixed. If you would like the frosting stiffer or sweeter, regularly beat in extra powdered sugar till your required stiffness/sweetness is reached.
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To brighten, place one cake layer on a serving plate, high facet down and flat facet up. Tuck strips of wax paper beneath the sides to guard the plate. Unfold the highest with about ½ cup frosting.
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Prime with the second cake layer, both flat facet or spherical facet up, relying upon the look you’re going for (flat offers a extra formal, skilled presentation; spherical is extra homey and informal). Unfold the remaining frosting excessive and sides of the cake.
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Easy the frosting across the sides (do not stress over it being good. It may be DELISH!). Garnish with recent berries as desired. Take away the strips of paper and refrigerate till able to serve. Previous to serving, let the cake stand at room temperature for not less than quarter-hour.
- TO STORE: You do have to refrigerate a cake with cream cheese frosting. With out the elective sliced recent strawberries added, this cake will final within the fridge for five days. Sliced recent strawberries will final on a cake for 3 days within the fridge.
- TO FREEZE: Absolutely frosted or unfrosted cake could be frozen for as much as 2 months—let thaw in a single day within the fridge, then deliver to room temperature previous to serving.
- TO MAKE AHEAD: The cake layers could be baked 1 day upfront—cool fully, then wrap hermetic and retailer at room temperature. Frosting could be ready 1 day upfront—place in an hermetic container and retailer within the fridge.
- *To make a single-layer cake, 3-layer cake, sheet cake, or cupcakes, see notes within the weblog put up above.
- Recipe tailored from Sprinkles Bake Store, through Martha Stewart
Serving: 1slice (of 12)Energy: 631kcalCarbohydrates: 101gProtein: 7gFats: 23gSaturated Fats: 14gPolyunsaturated Fats: 1gMonounsaturated Fats: 6gTrans Fats: 1gLdl cholesterol: 91mgPotassium: 226mgFiber: 1gSugar: 75gVitamin A: 734IUVitamin C: 14mgCalcium: 83mgIron: 2mg
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