Best 2 Too Much Strawberry Cake Recipes

Indulge in a delightful culinary journey with our curated collection of strawberry cake recipes, ranging from classic to innovative. Dive into the timeless charm of our traditional Strawberry Shortcake, featuring layers of fluffy sponge cake, luscious strawberry filling, and a cloud of whipped cream. Embark on a taste adventure with our Strawberry Swirl Cheesecake, which combines the creamy richness of cheesecake with bursts of strawberry swirls.

For a unique twist, try our Strawberry Lemonade Cake, a vibrant medley of sweet strawberries and refreshing lemonade flavors, sure to tantalize your taste buds. Experience the rustic elegance of our Strawberry Naked Cake, adorned with layers of moist cake, strawberry compote, and a hint of vanilla frosting. Those seeking a gluten-free option will delight in our Strawberry Almond Flour Cake, showcasing the nutty goodness of almond flour and the vibrant flavors of strawberries.

Here are our top 2 tried and tested recipes!

DOUBLE-STRAWBERRY CAKE RECIPE

Double-Strawberry Cake Recipe image

Strawberry in two forms infuses this layer cake with beautiful color and natural flavor.

Provided by Stella Parks

Categories Dessert Cakes Fruit Desserts Layer Cakes Cake

Time 3h

Yield 16

Number Of Ingredients 13

Ingredients

16 1/2 ounces bleached cake flour (3 2/3 cups, spooned; 470g), such as Swans Down (see note)
2 1/4 ounces freeze-dried strawberries (about 3 heaping cups; 65g), such as Trader Joe's (see note)
18 ounces hulled strawberries (about 3 1/2 cups quartered fruit; 510g), brought to about 70°F (21°C); see note
12 ounces unsalted butter (about 3 sticks; 340g), soft but cool, about 65°F (18°C)
15 3/4 ounces sugar (about 2 1/4 cups; 445g)
3 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon Chinese five-spice powder
6 ounces egg whites (about 2/3 cup; 170g), from about 5 large eggs, brought to about 70°F (21°C)
To Serve:
1 batch Swiss Buttercream , a triple batch of strawberry whipped cream , or a triple batch of Cream Cheese Frosting
Additional freeze-dried strawberries, to garnish

Steps:

Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease three 8-inch anodized-aluminum cake pans and line with parchment . If you don't have 3 pans, it's okay to bake the cakes in stages, as the batter will keep at room temperature until needed.
Scrape bowl and beater with flexible spatula and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look creamy and thick, registering between 65 and 68°F (18 and 20°C) on a digital thermometer. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake.)

Nutrition Facts : Calories 442 kcal, Carbohydrate 57 g, Cholesterol 63 mg, Fiber 1 g, Protein 5 g, SaturatedFat 14 g, Sodium 254 mg, Sugar 32 g, Fat 23 g, ServingSize Serves 15, UnsaturatedFat 0 g

HOMEMADE STRAWBERRY CAKE

Homemade Strawberry Cake image

The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.

Provided by Sally

Categories Cakes

Time 6h

Number Of Ingredients 19

Ingredients

2 and 1/2 cups (285g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/3 cup (75g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature*
1/2 cup reduced strawberry puree (see note)*
optional: 1-2 drops red or pink food coloring
1 cup (about 25g) freeze-dried strawberries*
one 8-ounce block full-fat cream cheese, softened to room temperature
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar
1-2 Tablespoons milk
1 teaspoon pure vanilla extract
salt, to taste

Steps:

Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
Cover leftover cake tightly and store in the refrigerator for 5 days.

Tips:

Use Fresh Strawberries: The fresher the strawberries, the better the cake will taste. If possible, use organic strawberries or strawberries that are in season.
Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Don't Overbake the Cake: Overbaking the cake can make it dry. Bake the cake just until a toothpick inserted into the center comes out clean.
Let the Cake Cool Completely: Before frosting the cake, let it cool completely. This will help the frosting set properly.
Use a Cream Cheese Frosting: A cream cheese frosting is the perfect complement to a strawberry cake. It's tangy and sweet, and it pairs well with the strawberries.
Decorate the Cake with Fresh Strawberries: Fresh strawberries are a beautiful and delicious way to decorate a strawberry cake. You can slice them, dice them, or even use them whole.

Conclusion:

Strawberry cake is a classic dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser. With these tips, you can make the best strawberry cake ever. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!