Do-it-yourself Strawberry Cake
Do-it-yourself Strawberry Cake with strawberry cream cheese frosting is right here to present us a cause to have fun every day. It’s made completely from actual strawberries (no mixes, gelatin, or synthetic meals coloring right here!) and it’s certainly one of my most treasured dessert recipes.
Why You’ll Love This Previous-Original Strawberry Cake Recipe
- Tried-and-True. I’ve used this identical selfmade strawberry cake recipe to make desserts for all types of occasions, starting from bachelorette events to my niece’s birthday celebration to my very own marriage ceremony anniversary. I’m excruciatingly choosy about cake, so you’ll be able to belief that I did my homework to make sure that is the perfect strawberry cake you’ll ever make!
- Made With Actual Strawberries. This old school strawberry cake is recent, moist, and its taste and colour come solely 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 need my cake to be tender, it additionally wants to carry as much as my fork. My ultimate cake has some substance, however it’s nonetheless mild and ethereal sufficient to soften in your tongue. This selfmade strawberry cake matches the invoice!
- As Low Upkeep as Attainable. 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 selfmade 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 superb! Moist and scrumptious! I might have eaten the frosting with a spoon!”
— Janna —
Easy methods to Make Do-it-yourself Strawberry Cake
The Substances
- Strawberries. The shining star of this selfmade cake recipe (and Strawberry Cream Cheese Pie). You need to use recent strawberries or frozen and thawed strawberries. I’ve additionally made this recipe with raspberries with glorious outcomes.
- Flour + Complete Milk. All-purpose flour helps give the cake construction, and milk supplies moisture. Use entire milk for the very best outcomes. Even for those who don’t purchase it recurrently, go forward and spring for a small carton. I promise it’s price it.
- Vanilla Extract. Vanilla strawberry cake = heaven.
- Butter. Unsalted butter is the very best 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 suggest any substitutions for the sugar on this selfmade 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 final 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 components. 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 integrated, then add the entire eggs.
- Begin Combining. Add half of the dry components.
- Preserve Combining. Add the moist components.
- End the Batter and Bake. Combine within the remaining dry components, 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. Embellish your selfmade strawberry cake with extra recent strawberries (if desired), slice, and serve. ENJOY!
Do-it-yourself Strawberry Cake Variations
As written, this recipe will yield two 9-inch spherical layers. If you happen to’d wish to bake a selfmade strawberry sheet cake, strawberry cupcakes, or strawberry layer cake of a special measurement, you’ll be able to completely use this recipe!
Right here’s how:
- To Make a 9×13-inch Strawberry Sheet Cake: No modifications 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. Preserve the frosting recipe the identical (you’ll have some further), 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 Ideas and Methods
- Chill After Assembling. Refrigerate the cake till you’re able to serve. Whenever you need to serve it, let it sit at room temperature for at the very least quarter-hour. You may style flavors extra absolutely if the cake isn’t ice chilly.
- Use the Finest Berries. In spring and summer season, 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 prompt an approximate quantity of entire berries you’ll must yield the strawberry puree known as for on this selfmade strawberry cake recipe, however you should definitely double-check earlier than including it to the batter.
- Alter the Frosting Consistency. If you happen to like your cream cheese frosting to be further thick, steadily 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 following cake layer. Proceed frosting/layering your selfmade strawberry cake as you please.
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Do-it-yourself Strawberry Cake
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The BEST selfmade strawberry cake with cream cheese frosting, with choices for sheet cake and cupcakes. Made with actual berries, no gelatin!
Servings 1 9-inch, 2-layer cake* (about 12 slices)
Energy 631kcal
Substances
For the Strawberry Cake:
- 2 cups entire 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 entire 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 entire 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 for those who want a sweeter or stiffer frosting
- 2 tablespoons strawberry puree reserved from cake recipe
- 1 pinch kosher salt
- ½ teaspoon pure vanilla extract
Directions
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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 evenly 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 an extra ⅔ cup for the cake. In case you are a bit wanting ⅔ cup, mix in a couple of 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 effectively mixed. Cease the mixer and add the egg whites. Beat on medium, simply till integrated. 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 the entire 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. You probably have 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 (for those who'd wish to be precise, use a meals scale; in any other case, eyeball it as finest as you’ll be able to). Bake the strawberry cake layers till a toothpick inserted within the heart of the cake comes out clear and the highest springs again evenly 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 a giant 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 absolutely mixed. Scale back the mixer pace to low, then steadily 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 happen to'd just like the frosting stiffer or sweeter, steadily 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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High 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 (don't stress over it being good. It's going to 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 at the very least quarter-hour.
Video
Notes
- TO STORE: You do must refrigerate a cake with cream cheese frosting. With out the non-obligatory 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 may be frozen for as much as 2 months—let thaw in a single day within the fridge, then carry to room temperature previous to serving.
- TO MAKE AHEAD: The cake layers may be baked 1 day upfront—cool fully, then wrap hermetic and retailer at room temperature. Frosting may 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
Diet
Serving: 1slice (of 12) | Energy: 631kcal | Carbohydrates: 101g | Protein: 7g | Fats: 23g | Saturated Fats: 14g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 91mg | Potassium: 226mg | Fiber: 1g | Sugar: 75g | Vitamin A: 734IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 2mg
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