Delightful, fruity Simply Delicious Strawberry Cake is full of strawberries, featuring pureed strawberries in the cake as well as strawberry cream cheese frosting.
Miss Magoo celebrated her 4th birthday this past week. I can't believe she's growing up so fast! I adore this little girl with all my heart! She’s kind and very intelligent, amusing, an excellent cuddler, and she always offers a hug. Miss Magoo possesses a wisdom that surpasses her age, and being able to call her my daughter is an incredible gift!
This birthday was likely the most enjoyable yet, as she participated in the planning and had strong opinions. One of those strong beliefs was that she had to have a strawberry cake.
I searched extensively on Pinterest to locate a decent strawberry cake recipe that didn't involve jello or a cake mix, but I believe it might be impossible to discover—especially if you desire the cake to be pink, which was clearly a crucial aspect for my little girl who loves pink! I ultimately chose this recipe for Simply Delicious Strawberry Cake from Paula Deen. (If you possess a recipe for a strawberry cake made from scratch that ends up pink, kindly share it with me!)
It was hilarious when we visited the grocery store to get everything for dinner and the cake; I picked up a box of white cake mix. Miss Magoo chimed in (quite kindly and respectfully), “Uh, Mom? "Did you not remember that I asked for a strawberry cake?" I had to make a strong effort to suppress my laughter.
In addition to the strawberry cake, we enjoyed homemade pizza for Miss Magoo’s birthday. She truly desired hotdogs, but mentioned that pizza would be acceptable, as well. We decided on hotdogs for lunch and homemade pizza for her birthday dinner. I prepared a supreme pizza featuring pepperoni, mushrooms, olives, green peppers, and mozzarella, along with a Stuffed Crust BBQ Chicken Pizza.
Here’s the recipe for Easy and Tasty Strawberry Cake.
It truly was incredibly tasty and juicy. It would be excellent with chocolate icing, but naturally, that wouldn’t contribute to the essential pink portion of the cake!
I prepared the frosting according to the provided instructions, and it turned out to be very delicious! I utilized a piping bag to create small circular shapes (for lack of a better term) on the top and attempted to place them on the sides as well, but the frosting was too runny for them to adhere, so I ultimately scraped off the side frosting and added a touch of red food coloring to it, resulting in a darker pink on the side and a two-toned cake.
Miss Magoo absolutely adored her cake! And we did too! I keep taking sneaky bites of the leftovers when the children aren’t looking! And do you realize what? My mom, who dislikes cakes from cake mixes, said it was incredible!
What is your favorite cake of all time?
I once adored yellow cake with chocolate icing, but recently I'm enjoying German Chocolate cake!
Looking for additional fantastic strawberry recipes? We have you taken care of with:
What is your favorite cake of all time? I once adored yellow cake topped with chocolate frosting, but recently I've been enjoying German Chocolate cake!
Looking for more incredible strawberry recipes? We’re here to assist you with:
Fixings
1 (18.25-ounce) box white cake blend
1 (3-ounce) box strawberry-seasoned moment gelatin
1 (15-ounce) bundle frozen strawberries in syrup, defrosted and pureed
4 huge eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheddar icing, formula follows
Strawberry Cream Cheese Frosting
1/4 cup spread, mellowed
1 (8-ounce) bundle cream cheddar, mellowed
1 (10-ounce) bundle frozen strawberries in syrup, defrosted and pureed
1/2 teaspoon strawberry extricate
7 cups confectioners' sugar
Newly cut strawberries, for embellish, discretionary
Preheat stove to 350 degrees F. Delicately oil 2 (9-inch) round cake dish.
In a huge bowl, consolidate cake blend and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric blender until smooth. Fill arranged dish, and prepare for 20 minutes, or until a wooden pick embedded in the middle confesses all.
Give cool access prospects minutes. Eliminate from dish, and cool totally on wire racks.
For the icing:
In a huge bowl, beat spread and cream cheddar at medium speed with an electric blender until velvety. Beat in 1/4 cup of the strawberry puree and the strawberry extricate. (The remainder of the puree is extra yet can be utilized in smoothies or on frozen yogurt for a tasty treat.) Gradually add confectioners' sugar, beating until smooth.
I reside in Houston, where we begin to experience summer temperatures as early as March. I’m experiencing some days reaching the mid 80s! I enjoy it, yet it also puts me in a summer dessert mood more than many other locations. As I’m longing for summer fruits, I chose to share this delightful Strawberry Shortcake Trifle recipe. I prepared a damp vanilla sheet cake instead of biscuits and sliced it into rounds suitable for the glasses. Whether you’re turning this into trifles or slicing and serving it, this is a dessert you’ll want to create during the warm seasons.
Allow me to emphasize that you shouldn't turn these into trivial matters! This is an ideal big dessert to prepare and take to a picnic or enjoy at a gathering. You can effortlessly cut the sheet cake and add strawberries and cream, yet I couldn't help but create these adorable individual desserts 🙂 For the trifles, I utilized clear glasses, but small trifle bowls or a large trifle would work as well.
This dish is incredibly delicious and simple to prepare. If you prefer to forgo the homemade whipped cream, you can opt for cool whip or even pre-packaged whipped cream.
Strawberry Shortcake Layers
Emily – My Chaotic Kitchen
These Strawberry Shortcake Trifles offer a playful twist on the traditional strawberry shortcake! Soft vanilla sheet cake is sliced into circles and layered in transparent glasses with sweetened strawberries and whipped cream.
In a stand blender fitted with the oar connection, beat cream and sugar until solid pinnacles structure, around 5 minutes. Mix in vanilla until joined. Move combination to a channeling sack.
Among four glass containers, layer pound cake or light, fluffy cake, whipped cream blend and strawberries.Enjoy it !!!bq-spaghetti-squash-pizza.
This is the finest fresh strawberry cake prepared using genuine strawberries. The key is incorporating a new strawberry reduction into your cake batter and blending the remainder into your buttercream frosting for a fresh strawberry cake recipe that truly captures the taste of real strawberries!
Numerous strawberry cakes use artificial flavors or Jell-O, but this cake is different! This utilizes fresh or frozen strawberries and lemon to enhance the taste of the strawberries. This cake requires a little extra time for preparation since we must create the strawberry reduction first before baking the strawberry cake, but I assure you it’s worth the work!
Reasons This Is The TOP Strawberry Cake Recipe
Ingredients for Fresh Strawberries
Strawberry Sauce Directions
Instructions in a Step-by-Step Format
Strawberry Buttercream Instructions
Frequently Asked Questions
Additional Strawberry Recipes
Why This Is The TOP Strawberry Cake Recipe
This is certainly one of my favorite cake recipes of all time. I have never dedicated so much time and effort to a single recipe. Countless unsuccessful tries, and I nearly threw in the towel. I attempted to incorporate diced strawberries into my vanilla cake recipe, and the cake ended up quite soggy, heavy, brown, with much of the strawberry taste diminished.
After that, I attempted the recipe which includes Jell-O. I must say, that was the strangest-flavored cake I have ever tasted! I can't understand how someone can refer to that taste as strawberry, but if you enjoy it, more power to you haha!
Strawberry Cake Made Fresh
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This is the finest fresh strawberry cake prepared with authentic strawberries. The trick is to incorporate a fresh strawberry reduction into your cake batter and blend the remainder into your buttercream frosting for a strawberry cake recipe that has the authentic taste of real strawberries!
Genuine strawberry taste created from REAL strawberries
No Jell-O mix with strawberry flavor
No packaged cake mix
Wet texture
Ingredientes de Fresa Fresca
Strawberry Emulsion resembles strawberry extract but is extremely concentrated. If you can obtain it in advance, it greatly enhances the strawberry flavor, but if you're short on time to order it, using standard strawberry extract is preferable to nothing! I purchased my strawberry emulsion from Michaels in the aisle for cake decorating.
I’m utilizing frozen strawberries for this recipe since frozen fruit is ALWAYS available and much simpler to work with. If it's strawberry season in your area, definitely use fresh!
Strawberry Sauce Directions
Put your defrosted strawberries in a blender and pulse several times until they become liquid.
Please provide the text you would like to have paraphrased. Combine the blended strawberries, sugar, lemon zest, lemon juice, and salt in a medium saucepan, then heat over medium heat until it simmers.
As soon as it starts to bubble, lower the heat to medium-low and gradually simmer until the berries start to break down, resulting in a thick paste-like consistency.
This may require some time. It takes me about 40-60 minutes! I realize this may seem lengthy, but cooking low and slow is ideal for preserving all the flavor. Occasionally give it a mix.
Step 4 – Stir the mixture from time to time to avoid burning. You should have roughly 1 cup of a thick strawberry reduction that resembles tomato sauce. Move to a different container and allow it to cool down prior to usage.
Step 5 – You will incorporate part of the reduction into the cake batter, some into the frosting, and the remainder as filling between the layers for added flavor.
Sequential Directions
Allow your butter, egg whites, milk, and strawberry reduction to reach room temperature and get the other ingredients ready. To achieve optimal results, utilize a food scale to measure your ingredients. Transforming this recipe into cups might result in unsuccessful outcomes. Check out my blog post for further details on utilizing a scale.
Grease two 8-inch cake pans with cake goop or your chosen pan release and preheat the oven to 350°F/176°C.
In another medium bowl, mix the milk, oil, strawberry reduction, strawberry emulsion (or extract), vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring. Mix it thoroughly and put it aside.
Tip – I utilize Americolor electric pink food dye to achieve my lovely pink hue. It might appear like trickery, but if you omit it, the strawberries' hue will dissipate during baking, resulting in a gray cake.
In another medium bowl, combine the flour, baking powder, baking soda, and salt by whisking. Put it away.
Incorporate room temperature butter into the stand mixer fitted with the paddle attachment and mix at medium speed until it becomes smooth and glossy, approximately 30 seconds.
I'm utilizing my Bosch Universal Plus mixer for this, but you may use any KitchenAid stand mixer or a hand mixer. Using a hand mixer may require a longer mixing time.
Slowly add the sugar while beating, and continue until the mixture is light and nearly white, taking around 3-5 minutes.
Incorporate the egg whites individually, mixing for 15 seconds in between. At this stage, your mixture ought to appear uniform. If it appears curdled and separated, your butter or egg whites are too chilled.
Execute the procedure two additional times. Once the batter looks mixed, turn off the mixer and use a rubber spatula to scrape the sides of the bowl. If it resembles ice cream, you did it correctly!
Distribute the batter equally among the prepared pans. I utilize a spoon to create an indentation in the middle, allowing the cakes to bake more evenly.
Bake the cakes at 350ºF/176ºC until they are firm in the middle and a toothpick inserted reveals only a few crumbs or is clean, which takes roughly 30-35 minutes.
Set the pans on a wire rack and allow them to cool for 10 minutes. Next, invert your cakes onto the racks and allow them to cool entirely.
After they have cooled, cover each layer in plastic wrap and chill in the refrigerator prior to putting your cake together. Chill for at least 2 hours or store in the freezer for up to 1 week.
For even more strawberry taste (obviously, I want that Liz), apply some of your leftover strawberry reduction onto each layer before adding buttercream and stacking. Tasty!
Preguntas Frecuentes
WHICH STRAWBERRIES ARE THE MOST SUITABLE TO USE?
Both fresh local berries and frozen berries are suitable for this!
IS IT POSSIBLE TO USE STRAWBERRY JAM OR PRESERVES?
Strawberry jam consists of strawberries mixed with sugar, making it unsuitable for this recipe. If fresh strawberries are unavailable, blended strawberry preserves can be used, though it will be significantly sweeter. A decrease is necessary for this recipe to achieve the proper texture and level of strawberry taste.
IS IT POSSIBLE TO USE AN ALTERNATIVE TO FLOUR?
Almond flour, self-rising flour, and cake flour cannot be used for this cake.
WHICH TYPE OF STRAWBERRY EMULSION IS OPTIMAL?
Omitting the emulsion/extract will result in a less pronounced strawberry flavor. I utilize LorAnn's strawberry emulsion for a bold taste or the strawberry emulsion from Amoretti.
Ingredients
Cake Layers:
6 large eggs, room temp
1 cup granulated sugar
1 cup all-purpose flour
½ tsp baking powder
What you'll need: Two 9" cake pans, parchment paper, and flour sifter
Frosting Ingredients:
1 cup heavy whipping cream
2 packages (8 oz each) cream cheese, softened at room temp
¾ cup granulated sugar
Filling/Decor:
1½ lbs fresh strawberries (1 lb to blend and ½ lb for decor)
⅓ cup chocolate chips to melt and decorate the top, optional
Instructions
How to Make Cake Layers: Preheat Oven to 350˚F and line bottoms of cake pans with parchment paper (do not grease the sides).
Beat 6 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min until thick and fluffy.
Whisk together flour and baking powder. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, scraping the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom; do not over-mix or you may deflate the batter.
Divide batter equally between two prepared cake pans and bake at 350˚F fr 23-28 minutes (my oven took 25 min), or until top is golden brown and springs back when poked slightly. Remove from pan by sliding a knife around the edges. Let cool to room temp then peel back the parchment paper. Slice Cake Layers equally in half.
Strawberry Filling:
Cut strawberries into quarters if large and place them in the bowl of a food processor; pulse until consistency of chunky applesauce; set aside.
Frosting:
Beat cold heavy whipping cream on high speed with whisk attachment for 1-2 min until stiff and spreadable then remove to a separate dish.
In the same mixing bowl (no need to wash it), beat together cream cheese and ¾ cup sugar about 2 min until smooth and lump-free, scraping down a bowl a couple times. Using a spatula, fold in whipped cream.
Assembly:
Place the first layer cut-side-up on your serving dish
Spread about ½ cup frosting on the second cake layer and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers.
Frost the top and sides with remaining frosting. Decorate the top with melted chocolate. I cut the little strawberries in half and placed them on each of the chocolate "vines." Then I put strawberries halves around the base of the cake. If you can't find small strawberries; raspberries would work well for the decor also as they are tiny and look cute cut in half. Enjoy it !!!
Make the Cake Layers: Preheat broiler to 350°F. Oil, with shortening, and flour 2 (9-inch) cycle, 2-inch-profound cake skillet. Beat the margarine with a rock solid stand blender at medium speed until feathery; step by step add the sugar, beating great. Add the egg yolks, 1 all at once, beating just until mixed after every option.
Whisk together the flour, baking powder, and salt; add to spread blend then again with milk, starting and finishing with flour combination. Beat at low speed just until mixed after every expansion. Mix in the vanilla and almond removes.
Beat the egg whites at fast with an electric blender until firm pinnacles structure. Overlay around 33% of the egg whites into player; overlap in excess egg whites in 2 bunches. Spoon hitter into arranged cake skillet.
Heat in preheated broiler until a wooden choose embedded in focus tells the truth, 28 to 32 minutes. Cool in dish on a wire rack 10 minutes; eliminate from skillet, and cool totally on wire rack, around 60 minutes.
In the mean time, cut a slight cut from stem end of every one of 20 to 25 entire strawberries to frame a level base; put strawberries away.
Make the Dreamy Whipped Frosting:
Gently mix together the mascarpone cheddar and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond separates with an electric blender at medium speed until frothy; speed up to medium-high, and gradually add staying 1/3 cup sugar, beating until firm pinnacles structure. Crease 33% of the whipped cream blend into cheddar combination; tenderly overlap in excess whipped cream combination in 2 clusters.
Put 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the external edge of cake layer toward center, place strawberries, level base sides down and pointed tops up, on top of glazed base layer.
Spoon around 1 1/2 cups icing into a ziplock plastic cooler sack; clip 1 corner to make a little opening. Pipe icing between strawberries, occupying in spaces totally. Tenderly spread around 3/4 cup of the icing on top of berries.
Put second cake layer on berry layer; spread leftover frosting up and over and sides of cake. Embellish with entire and cut strawberries, whenever wanted. COOL!!!
Preheat broiler to 350°F degrees.Lightly oil three 9 inch round container. Put dish away.
Place cake blend, strawberry gelatin, crushed strawberries, oil, milk, and eggs in huge blending bowl and beat on low speed for 1 moment. Strawberries should be very much mixed.
Split hitter between skillet and spot in stove.
Heat cakes until delicately brown (around 28-30 minutes). Eliminate from stove and permit to cool for 40 minutes.
Get ready icing:
Consolidate cream cheddar, and margarine and blend on low speed briefly. Add sugar and strawberries. Mix icing on low until sugar is joined. To collect: put one cake layer on plate and spread top with frosting, add another cake layer and glaze the top, add last cake layer and glaze the top. Utilize remaining frosting for the sides of the cake. Appreciate it !!!
1. Make the Cake Layers: Preheat broiler to 350°F. Oil, with shortening, and flour 2 (9-inch) cycle, 2-inch-profound cake skillet. Beat the margarine with an uncompromising stand blender at medium speed until cushy; continuously add the sugar, beating great. Add the egg yolks, 1 all at once, beating just until mixed after every option.
2. Whisk together the flour, baking powder, and salt; add to margarine combination on the other hand with milk, starting and finishing with flour blend. Beat at low speed just until mixed after every expansion. Mix in the vanilla and almond extricates.
3. Beat the egg whites at high velocity with an electric blender until solid pinnacles structure. Overlay around 33% of the egg whites into player; overlap in excess egg whites in 2 clusters. Spoon player into arranged cake skillet.
4. Heat in preheated stove until a wooden choose embedded in focus tells the truth, 28 to 32 minutes. Cool in dish on a wire rack 10 minutes; eliminate from container, and cool totally on wire rack, around 60 minutes.
5. In the mean time, cut a meager cut from stem end of every one of 20 to 25 entire strawberries to shape a level base; put strawberries away.
6. Make the Dreamy Whipped Frosting: Gently mix together the mascarpone cheddar and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond removes with an electric blender at medium speed until frothy; speed up to medium-high, and gradually add staying 1/3 cup sugar, beating until solid pinnacles structure. Overlap 33% of the whipped cream blend into cheddar combination; tenderly overlay in leftover whipped cream combination in 2 clusters.
7. Put 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the external edge of cake layer toward center, place strawberries, level base sides down and pointed tops up, on top of glazed base layer.
8. Spoon around 1 1/2 cups icing into a ziplock plastic cooler pack; clip 1 corner to make a little opening. Pipe icing between strawberries, occupying in spaces totally. Tenderly spread around 3/4 cup of the icing on top of berries.
9. Put second cake layer on berry layer; spread leftover frosting up and over and sides of cake. Decorate with entire and cut strawberries, whenever wanted. Appreciate it !!!Pulled-spaghetti-squash-tacos-with.
8-inch cake container that is no less than 2-inches down! Prior to baking, the hitter shouldn't fill the dish more than midway.
For the strawberry shortcake:
Preheat the broiler to 350 degrees F. Oil and flour a 8-inch cake container.
Filter together the flour, cornstarch, baking pop and salt. In a stand blender fitted with an oar connection, cream the margarine with 1 1/2 cups of the granulated sugar until light and feathery. Add the eggs each in turn, blending great after every option. Add the harsh cream and vanilla, and blend until consolidated. Add the filtered dry fixings and blend on low speed until scarcely joined.
Empty the hitter into the pre-arranged cake dish. Heat until presently not jiggly like my last, 45 to 50 minutes. Eliminate the cake from the container when you haul it out of the broiler. Put the cake on a cooling rack and permit it to cool totally.
Stem and split the strawberries, and pound then them. Sprinkle the strawberries with the leftover 2 tablespoons granulated sugar and permit to sit for 30 minutes.
For the icing:
Consolidate the powdered sugar, cream cheddar, spread, vanilla and run of salt in a blending bowl. Blend until extremely light and soft.
Cut the cake in half to make 2 more modest cakes. Spread the strawberries uniformly over each cut side of the cake parts, pouring on every one of the juices also. Place the cake parts into the cooler for 5 minutes, just to make good to beat all.
Eliminate the cake parts from the cooler. Utilize somewhat less than 33% of the icing to spread over the highest point of the strawberries on the base layer. Put the second layer of cake on top. Add half of the excess icing to the top spreading equally, then spread the leftover icing around the sides.
