Best 4 Delicious Strawberry Cake Recipes

BYRON'S DELICIOUS STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cover the bottoms of one 8-inch springform pan and one 9-inch spring form pan with parchment paper or grease and lightly flour.
• Mix flour, baking powder, and salt in a large measuring cup.
• Beat butter, sugar, eggs, strawberry extract, and vanilla extract together in a large mixing bowl until smooth.
• Stir flour mixture, 1 cup at a time, and milk, 1/3 cup at a time, into butter mixture until a well-blended batter forms; stir strawberry puree into batter.
• Pour batter into prepared springform pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes.

FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM RECIPE

Steps:

• I recommend making this reduction the day before you're ready to make your cake.
• Place fresh or thawed, frozen strawberries into a medium saucepan. Optional: blend strawberries with an emersion blender if you prefer a smoother texture of strawberry reduction.
• Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
• Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up and the mixture has reduced by about half. This will take about 20 minutes. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
• Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Transfer to another container and let cool before use.
• You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
• Make sure to take your strawberry reduction out of the refrigerator 1 hour before making your cake so that it comes to room temperature.
• Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
• Grease three 8" cake pans with cake goop or preferred pan release
• In a separate medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
• In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
• Add room temperature butter to your stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.
• Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
• Add the egg whites one at a time, beating 15 seconds in between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold.
• Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!
• Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.
• Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
• Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely.
• Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.
• Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
• Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.
• Add in your softened butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.
• Add in strawberry reduction, vanilla extract and salt and continue whipping until incorporated.
• Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.
• Place your first layer of strawberry cake onto a cake plate or cake board. Trim off the dome if needed with a sharp knife so the top of the cake is flat.
• Add a very thin layer or your cooled reduction over the cut surface. This helps soak into the cake and adds moisture and strawberry flavor.
• Add a layer of strawberry buttercream, I shoot for about 1/4". Smooth it with your offset spatula until it's flat.
• Frost the outside of your cake with the leftover buttercream and decorate with some fresh. strawberries if desired.

DELICIOUS STRAWBERRY CAKE {FROM SCRATCH}

Steps:

• STRAWBERRY PUREE: Thaw frozen strawberries and pour into a strainer placed over a bowl and let sit. Lightly toss occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard. Place strawberries in a food processor or blender and puree. You may also use fresh strawberries - hull, slice and sprinkle with a few tsp. of sugar and cover at room temp. for a few hours until juicy and puree. Makes approximately 1 1/4 cups.
• Preheat oven to 350 degrees and prepare 2 8 inch pans; line the outside with foil or use bake even strips and use baking spray w/flour on the inside.
• In a small bowl combine strawberry puree, egg whites and vanilla. Mix with a fork until well blended.
• In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
• Add liquids and beat at medium speed for about 1 minute or until fully and evenly combined. Stop mixer to scrape down sides of bowl and hand beat for 30 more seconds.
• Divide batter evenly among pans and smooth tops.
• Bake for about 25 minutes or until toothpick inserted in center comes out clean. Let cake rest in pans for 10 minutes, turn out onto wire racks and cool completely {about 2 hours}.
• FROSTING DIRECTIONS:
• Place egg whites and sugar in a heat proof mixer bowl {I use the bowl from my stand mixer}set over a pot of simmering water. Whisk until sugar dissolves and mixtures reaches 160 degrees on a candy thermometer. Remove from heat and attach to stand mixer {a stand mixer is STRONGLY recommended for this recipe!}.
• Whisk until mixture resembles shaving cream. Add butter 1 tablespoon at a time mixing well in between each addition.
• Add strawberry puree. Beat until smooth.
• DON'T FREAK OUT WHEN IT LOOKS LIKE IT'S NOT COMING TOGETHER!!! JUST KEEP BEATING IT :)

SIMPLY DELICIOUS STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
• In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
• Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
• For the frosting:.
• In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
• Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.