STRAWBERRY CAKE RECIPE

February 01, 2019
We've got a brand new favorite homemade Strawberry Cake recipe to percentage! We have fallen in love with this moist and flavorful scratch Strawberry Cake recipe.

STRAWBERRY CAKE RECIPE

Those strawberry cake layers are bursting with great strawberry flavor, and pair amazingly properly with our Pipeable Cream Cheese Frosting recipe!

Another big plus with this homemade Strawberry Cake recipe is that it calls for frozen strawberries. Meaning you don’t must anticipate strawberry season to roll around with a view to enjoy a scrumptious home made strawberry cake.

STRAWBERRY CAKE RECIPE

INGREDIENTS :

  • 4 large eggs, room temperature ( can warm the eggs by putting in a bowl of warm water for 5 minutes)
  • 1 1/2 cups (340 g) strawberry puree I used frozen strawberries that were lightly sweetened, you could also use fresh puree the strawberries in food processor or blender
  • 1 teaspoon (4 g.) vanilla
  • 2 teaspoons (8 g) strawberry extract
  • 2 to 3 drops AmeriColor Pink or your pink coloring of choice (optional but makes for a prettier shade of pink)
  • 3 cups (300 g) cake flour
  • 1 3/4 cups (350 g) granulated sugar
  • 1 Tablespoon plus 1/2 teaspoon (14 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1/4 cup (50g) vegetable oil
  • 1 stick (1/2 cup) (113 g) unsalted butter, cut butter into small pieces so it can be added slowly during mixing process. I cut mine into 1/2 to 1 inch slices onto waxed paper on the countertop, letting it soften only about 5 to 6 minutes.

INSTRUCTIONS :

  1. Preheat oven to 350 ranges. (This recipe makes use of the reverse creaming approach.)
  2. Grease and flour three 8 x 2 inch spherical pans
  3. In a separate bowl, integrate eggs, strawberry puree, vanilla, strawberry extract, purple coloring (as desired). mixture collectively with a fork.
  4. inside the bowl of your mixer, hand whisk the dry elements (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. together with your mixer on low to medium velocity, upload the portions of butter, some portions at a time, also upload the oil at this time. mix till the dry components form moist crumbs that appear like coarse sand. Scrape the sides and backside of the bowl. method is important when the usage of reverse Creaming, so with the mixer on LOW velocity, SLOWLY add 1/2 of the egg combination to the dry components, boom the mixer to medium speed and beat for 1 1/2 minutes, the batter can be thick and fluffy. Scrape the lowest and facets of the bowl, then upload the remaining egg aggregate in 2 pourings, beating 20 seconds after every. Scrape the edges and backside of the bowl and pour into organized pans.
  5. Bake at 350 stages for 30 to 35 minutes or until a toothpick inserted in the center comes out smooth. permit the cake cool in the pans 10 min. then flip out.
  6. Makes 7 half cups batter IF the use of fondant: If the usage of fondant to cowl the cake, our first desire is to cover the cake in ganache for a pleasant firm shell earlier than laying on the fondant. you could additionally use all butter buttercream, this is well chilled to firm it up before the fondant.
  7. Cupcakes: This recipe will work for cupcakes, they will have handiest a mild dome We frosted our cake with this Cream Cheese Frosting Recipe. (I piped spirals of frosting in varying sizes with my Wilton big name tip 21.)
We've got a brand new favorite homemade Strawberry Cake recipe to percentage! We have fallen in love with this moist and flavorful scratch Strawberry Cake recipe.

STRAWBERRY CAKE RECIPE

Those strawberry cake layers are bursting with great strawberry flavor, and pair amazingly properly with our Pipeable Cream Cheese Frosting recipe!

Another big plus with this homemade Strawberry Cake recipe is that it calls for frozen strawberries. Meaning you don’t must anticipate strawberry season to roll around with a view to enjoy a scrumptious home made strawberry cake.

STRAWBERRY CAKE RECIPE

INGREDIENTS :

  • 4 large eggs, room temperature ( can warm the eggs by putting in a bowl of warm water for 5 minutes)
  • 1 1/2 cups (340 g) strawberry puree I used frozen strawberries that were lightly sweetened, you could also use fresh puree the strawberries in food processor or blender
  • 1 teaspoon (4 g.) vanilla
  • 2 teaspoons (8 g) strawberry extract
  • 2 to 3 drops AmeriColor Pink or your pink coloring of choice (optional but makes for a prettier shade of pink)
  • 3 cups (300 g) cake flour
  • 1 3/4 cups (350 g) granulated sugar
  • 1 Tablespoon plus 1/2 teaspoon (14 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1/4 cup (50g) vegetable oil
  • 1 stick (1/2 cup) (113 g) unsalted butter, cut butter into small pieces so it can be added slowly during mixing process. I cut mine into 1/2 to 1 inch slices onto waxed paper on the countertop, letting it soften only about 5 to 6 minutes.

INSTRUCTIONS :

  1. Preheat oven to 350 ranges. (This recipe makes use of the reverse creaming approach.)
  2. Grease and flour three 8 x 2 inch spherical pans
  3. In a separate bowl, integrate eggs, strawberry puree, vanilla, strawberry extract, purple coloring (as desired). mixture collectively with a fork.
  4. inside the bowl of your mixer, hand whisk the dry elements (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. together with your mixer on low to medium velocity, upload the portions of butter, some portions at a time, also upload the oil at this time. mix till the dry components form moist crumbs that appear like coarse sand. Scrape the sides and backside of the bowl. method is important when the usage of reverse Creaming, so with the mixer on LOW velocity, SLOWLY add 1/2 of the egg combination to the dry components, boom the mixer to medium speed and beat for 1 1/2 minutes, the batter can be thick and fluffy. Scrape the lowest and facets of the bowl, then upload the remaining egg aggregate in 2 pourings, beating 20 seconds after every. Scrape the edges and backside of the bowl and pour into organized pans.
  5. Bake at 350 stages for 30 to 35 minutes or until a toothpick inserted in the center comes out smooth. permit the cake cool in the pans 10 min. then flip out.
  6. Makes 7 half cups batter IF the use of fondant: If the usage of fondant to cowl the cake, our first desire is to cover the cake in ganache for a pleasant firm shell earlier than laying on the fondant. you could additionally use all butter buttercream, this is well chilled to firm it up before the fondant.
  7. Cupcakes: This recipe will work for cupcakes, they will have handiest a mild dome We frosted our cake with this Cream Cheese Frosting Recipe. (I piped spirals of frosting in varying sizes with my Wilton big name tip 21.)
We've got a brand new favorite homemade Strawberry Cake recipe to percentage! We have fallen in love with this moist and flavorful scratch Strawberry Cake recipe.

STRAWBERRY CAKE RECIPE

Those strawberry cake layers are bursting with great strawberry flavor, and pair amazingly properly with our Pipeable Cream Cheese Frosting recipe!

Another big plus with this homemade Strawberry Cake recipe is that it calls for frozen strawberries. Meaning you don’t must anticipate strawberry season to roll around with a view to enjoy a scrumptious home made strawberry cake.

STRAWBERRY CAKE RECIPE

INGREDIENTS :

  • 4 large eggs, room temperature ( can warm the eggs by putting in a bowl of warm water for 5 minutes)
  • 1 1/2 cups (340 g) strawberry puree I used frozen strawberries that were lightly sweetened, you could also use fresh puree the strawberries in food processor or blender
  • 1 teaspoon (4 g.) vanilla
  • 2 teaspoons (8 g) strawberry extract
  • 2 to 3 drops AmeriColor Pink or your pink coloring of choice (optional but makes for a prettier shade of pink)
  • 3 cups (300 g) cake flour
  • 1 3/4 cups (350 g) granulated sugar
  • 1 Tablespoon plus 1/2 teaspoon (14 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1/4 cup (50g) vegetable oil
  • 1 stick (1/2 cup) (113 g) unsalted butter, cut butter into small pieces so it can be added slowly during mixing process. I cut mine into 1/2 to 1 inch slices onto waxed paper on the countertop, letting it soften only about 5 to 6 minutes.

INSTRUCTIONS :

  1. Preheat oven to 350 ranges. (This recipe makes use of the reverse creaming approach.)
  2. Grease and flour three 8 x 2 inch spherical pans
  3. In a separate bowl, integrate eggs, strawberry puree, vanilla, strawberry extract, purple coloring (as desired). mixture collectively with a fork.
  4. inside the bowl of your mixer, hand whisk the dry elements (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. together with your mixer on low to medium velocity, upload the portions of butter, some portions at a time, also upload the oil at this time. mix till the dry components form moist crumbs that appear like coarse sand. Scrape the sides and backside of the bowl. method is important when the usage of reverse Creaming, so with the mixer on LOW velocity, SLOWLY add 1/2 of the egg combination to the dry components, boom the mixer to medium speed and beat for 1 1/2 minutes, the batter can be thick and fluffy. Scrape the lowest and facets of the bowl, then upload the remaining egg aggregate in 2 pourings, beating 20 seconds after every. Scrape the edges and backside of the bowl and pour into organized pans.
  5. Bake at 350 stages for 30 to 35 minutes or until a toothpick inserted in the center comes out smooth. permit the cake cool in the pans 10 min. then flip out.
  6. Makes 7 half cups batter IF the use of fondant: If the usage of fondant to cowl the cake, our first desire is to cover the cake in ganache for a pleasant firm shell earlier than laying on the fondant. you could additionally use all butter buttercream, this is well chilled to firm it up before the fondant.
  7. Cupcakes: This recipe will work for cupcakes, they will have handiest a mild dome We frosted our cake with this Cream Cheese Frosting Recipe. (I piped spirals of frosting in varying sizes with my Wilton big name tip 21.)

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