Best 5 Strawberry Cake And Frosting I Recipes

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Indulge in the delectable flavors of a classic Strawberry Cake and Frosting Combo, a delightful treat perfect for any occasion. Dive into the moist and fluffy vanilla cake layers, generously filled with a luscious homemade strawberry filling, and topped with a creamy and tangy strawberry frosting. This recipe also includes a simplified version using a cake mix for those who prefer a quicker option. Additionally, learn how to make a luscious strawberry sauce to drizzle over the cake, adding an extra layer of sweetness and moisture.

Here are our top 5 tried and tested recipes!

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING



Strawberry Cake with Cream Cheese Frosting image

The fresh, natural flavors you get from making your own strawberry puree is worth the time. This cake and its frosting also gets its rosy hue from fresh strawberries rather than food coloring.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield One 9-inch cake

Number Of Ingredients 17

1 pound fresh strawberries, hulled
Nonstick cooking spray
3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, at room temperature
2 cups granulated sugar
3 tablespoons vegetable oil
1 1/2 teaspoons pure vanilla paste or extract
2 large eggs, plus 2 large yolks, at room temperature
1 1/2 cups buttermilk, well-shaken
Three 8-ounce packages cream cheese, at room temperature
3 1/2 sticks (1 3/4 cups) unsalted butter, cubed, at room temperature
3 cups confectioners' sugar
2 teaspoons pure vanilla extract

Steps:

  • For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
  • For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
  • Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
  • Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
  • For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
  • To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
  • Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.

STRAWBERRY LEMONADE POKE CAKE



Strawberry Lemonade Poke Cake image

This fluffy lemon poke cake gets a surprising burst of flavor from Betty Crocker™ vanilla frosting mixed with pureed fresh strawberries. Finished with whipped topping, chopped fresh strawberries and lemon peel, it's a dessert that tastes like the sweetest days of summer.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup water
1/2 cup vegetable oil
1/4 cup lemon juice
2 tablespoons finely grated lemon peel
3 eggs
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup finely mashed fresh strawberries (4 to 5 large berries)
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1 1/2 cups chopped fresh strawberries
1 tablespoon finely grated lemon peel

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle with paper towel to reduce sticking.
  • In medium bowl, beat frosting and mashed strawberries with spoon until well blended. While cake is still warm, gently spread over cake; working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
  • Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with chopped berries and 1 tablespoon lemon peel. Store loosely covered in refrigerator.

Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 41 g, TransFat 0 g

REAL STRAWBERRY FROSTING



Real Strawberry Frosting image

I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!

Provided by Candice

Categories     Desserts     Frostings and Icings

Time 40m

Yield 18

Number Of Ingredients 5

1 cup fresh strawberries
1 cup butter
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
2 ½ cups confectioners' sugar, sifted, divided

Steps:

  • Place strawberries in a blender; puree until smooth.
  • Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
  • Beat butter with an electric mixer in a bowl until light and fluffy.
  • Beat 1 cup confectioners' sugar into butter until just blended.
  • Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
  • Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
  • Beat last 1/2 cup confectioners' sugar into mixture until just blended.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 25 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 24.3 g

STRAWBERRY CAKE WITH FROSTING



Strawberry Cake With Frosting image

Make and share this Strawberry Cake With Frosting recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

1 white cake mix
1 (3 ounce) package strawberry Jell-O gelatin dessert
4 eggs
1 cup vegetable oil
1/4 cup water
1 (10 ounce) package frozen strawberries, thawed
1 (1 lb) package powdered sugar
1/3 cup butter, softened

Steps:

  • Combine cake mix, jello, and eggs.
  • Mix well.
  • Add oil, water, and 1/2 the strawberries.
  • Beat on med for 2 minutes.
  • Pour into greased 12x9 pan.
  • Bake at 350* for 30 minutes.
  • Cool.
  • Frosting: Combine powdered sugar, butter and remaining strawberries.
  • Mix well.
  • Spread on cooled cake.

Nutrition Facts : Calories 597.9, Fat 29.6, SaturatedFat 6.8, Cholesterol 75.5, Sodium 393, Carbohydrate 80.5, Fiber 0.9, Sugar 68, Protein 4.8

STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING



Strawberry Cake With Strawberry Cream Cheese Frosting image

You won't recognize the white cake mix after adding strawberry gelatin and fresh berries. Add the rich cream cheese frosting, and this cake has blue ribbon potential. This is a superior cake, perfect for birthday parties and baby showers.

Provided by looneytunesfan

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 16

vegetable shortening, for greasing the pans
flour, for dusting the pans
1 (18 1/4 ounce) package plain white cake mix
1 (3 ounce) package strawberry gelatin
1 cup mashed fresh strawberries, with juice (1 1/2 cups whole berries)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 cup frozen grated unsweetened coconut, thawed
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
3/4 cup fresh ripe strawberry, rinsed, capped and mashed to make 1/2 cup, then drained well
1/2 cup frozen grated unsweetened coconut, thawed
1/2 cup chopped pecans

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
  • Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
  • Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
  • Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
  • To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
  • Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Nutrition Facts : Calories 696.3, Fat 47.9, SaturatedFat 21.8, Cholesterol 78.2, Sodium 367, Carbohydrate 64.7, Fiber 4.7, Sugar 51.5, Protein 6.8

Tips:

  • Use fresh strawberries for the cake and frosting. This will give your cake the best flavor and color.
  • Make sure your butter and cream cheese are at room temperature before you start baking. This will help them cream together smoothly and create a light and fluffy cake.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • Use a serrated knife to cut the cake. This will help prevent the cake from crumbling.
  • Enjoy the cake! Strawberry cake is a delicious and refreshing treat that is perfect for any occasion.

Conclusion:

Strawberry cake is a classic dessert that is always a hit. With its light and fluffy texture, sweet and tart flavor, and beautiful appearance, it's no wonder why this cake is so popular. If you're looking for a delicious and easy-to-make strawberry cake recipe, be sure to try the one from AliceRecipes.com. With its step-by-step instructions and helpful tips, you'll be able to create a stunning strawberry cake that will impress your friends and family. So what are you waiting for? Start baking today!

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