Best 2 Striking Strawberry Cake Recipes
Indulge in a delightful culinary journey with our tantalizing Strawberry Cake, a symphony of flavors that will captivate your senses. This delectable cake is adorned with layers of moist and fluffy vanilla sponge, each layer generously filled with a luscious strawberry buttercream frosting. The frosting, made with fresh strawberries, butter, and confectioners' sugar, bursts with a sweet and tangy strawberry flavor that perfectly complements the vanilla sponge. The cake is then adorned with a crown of fresh strawberries, adding a vibrant pop of color and a burst of freshness to each bite. This recipe also includes variations for a gluten-free version and a vegan version, ensuring that everyone can enjoy this delightful treat. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through the process of creating this stunning Strawberry Cake.
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OLD-FASHIONED STRAWBERRY CAKE
If strawberry doughnuts are your thing, then this cake is absolutely your thing. A classic, old-fashioned buttermilk cake with bits of berries strewn throughout, it manages to taste just like your favorite fried treat (without the frying, of course). Be sure to bake the cake all the way through; strawberries have a high water content and tend to make for a soggy cake if not baked properly. The top should be crackly, deeply and perfectly golden brown, and the edges should pull away from the sides of the pan.
Provided by Alison Roman
Categories cakes, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Smear or brush a bit of butter onto the bottom of a 9-inch cake pan and line with parchment paper (either cut to fit the bottom, or leaving some hanging over the edges for easy removal).
- Whisk flour, baking powder and salt together in a medium bowl.
- In a stand mixer (or using an electric hand mixer and a large bowl), beat butter, granulated sugar, brown sugar and vanilla together on medium-high, periodically scraping down the sides of the bowl to make sure everything incorporates, until the mixture is pale, light, fluffy and creamy, about 5 minutes.
- Add eggs, one at a time, beating to blend between additions. (This is a good time to scrape down the sides again.)
- Reduce the mixer speed to low and carefully add half the flour mixture, followed by half the buttermilk. Repeat with remaining flour mixture and buttermilk, beating just until no large lumps remain.
- Using a spatula, gently fold in half the strawberries and transfer the batter to the prepared cake pan. Scatter with remaining strawberries and sprinkle with demerara sugar.
- Bake until cake is puffed, deeply golden brown on the top and pulling away at the sides, 45 to 50 minutes. (It should spring back slightly when pressed in the center and appear fully baked where the strawberries meet the cake.)
- Let cake cool completely before removing it from the pan (either by inverting or lifting with the parchment lining). The cake can be baked up to three days ahead and stored tightly wrapped at room temperature, or refrigerated.
STRAWBERRY CAKE FROM SCRATCH
It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. I made this cake for a child's birthday party. It was a major hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!
Provided by GothicGirl
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 59.3 g, Cholesterol 89.7 mg, Fat 15.4 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 9.1 g, Sodium 232.9 mg, Sugar 37 g
Tips:
- Fresh strawberries: For the best flavor, use fresh, ripe strawberries. If you can't find fresh strawberries, you can use frozen strawberries, but thaw them completely before using.
- Cream cheese: Make sure the cream cheese is softened to room temperature before using. This will make it easier to mix and will help to prevent lumps.
- Sour cream: Sour cream adds a little tanginess and richness to the frosting. If you don't have sour cream, you can use plain yogurt instead.
- Lemon juice: Lemon juice helps to balance the sweetness of the frosting and adds a little brightness. If you don't have lemon juice, you can use lime juice instead.
- Vanilla extract: Vanilla extract adds a warm, rich flavor to the frosting. If you don't have vanilla extract, you can use almond extract or another flavoring of your choice.
- Whipped cream: Whipped cream adds a light, fluffy texture to the frosting. If you don't have whipped cream, you can use Cool Whip instead.
- Sprinkles: Sprinkles add a festive touch to the cake. You can use any color or type of sprinkles you like.
Conclusion:
This striking strawberry cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist and fluffy cake is topped with a creamy and tangy strawberry frosting, and the fresh strawberries add a pop of color and flavor. This cake is sure to be a hit with everyone who tries it!
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