Strawberry Cake recipe
User Reviews
4.5
Strawberry Cake recipe
Description
The Strawberry Cake recipe blends softened butter and sugar beaten to lightness with eggs, lemon juice, and vanilla, then combines flour, strawberry-flavored gelatin, baking soda, and salt with buttermilk and diced fresh strawberries. The use of strawberry gelatin mix in the batter contributes both flavor and a slightly firm, yet tender crumb. Baking the thick batter yields a moist cake with evenly distributed strawberry pieces adding texture and genuine fruit flavor. The cake is baked until a toothpick comes out clean and the surface springs back to the touch.
The frosting combines cream cheese, strawberry gelatin mix, diced strawberries, heavy cream, lemon juice, and powdered sugar into a fluffy topping that complements the cake's texture and flavor. Fresh strawberries in the frosting enhance the strawberry profile and add visual appeal. This cake suits gatherings and celebrations where a fruity, slightly tangy dessert is desired.
Substitutions for buttermilk and cake flour provide flexibility for ingredient availability. Covering the cake with foil during later baking avoids over-browning, ensuring an even bake.
Ingredients
Cake:
- 1 cup butter softened
- 2 cups sugar
- 2 egg large
- 2 teaspoons lemon juice fresh
- 1 teaspoon vanilla extract
- 2 1/2 /2 cups cake flour see notes for substitute
- 2 tablespoons gelatin dessert mix JELLO, instant, strawberry-flavored
- 1/2 /2 teaspoon baking soda
- 1/4 /4 teaspoon salt
- 1 cup buttermilk see notes for substitute
- 2/3 /3 cup strawberries diced, fresh
Frosting:
- 1 8- oz. cream cheese softened to room temperature, package
- 1 Tablespoon gelatin dessert mix JELLO, instant, strawberry flavored
- 2/3 /3 cup strawberries diced, fresh
- 1 1/2 /2 cups heavy cream
- 1 teaspoon lemon juice fresh
- 3/4 /4 cup powdered sugar
Instructions
- Preheat oven to 350°. Grease a 13- x 9-inch baking dish generously or line with parchment paper and spray with cooking spray.
- In a large mixing bowl, beat butter and sugar with an electric mixer for 4 to 5 minutes or until light and fluffy. Add the eggs, 1 at a time, until well blended. Beat in the lemon juice and vanilla.
- In a separate bowl, stir together the flour, strawberry-flavored gelatin, baking soda, and salt; Add the dry ingredients to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until ingredients are just barely combined. Stir in the strawberries. Pour batter in prepared pan. Batter will be thick.
- Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean and cake springs back to the touch. You may need to cover the cake after 30 minutes with foil to make sure it doesn't brown too much. Cool in pan on a wire rack 30 minutes. Cool completely. Spread frosting on top.
- For the frosting: Make sure your cream cheese is really soft. Stir the jello into the cream cheese. Add the strawberries and beat until blended.
- In a separate bowl, beat whipping cream and lemon juice at medium speed until foamy; add 3/4 cup powdered sugar, beat at high speed until soft peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Frost cooled cake immediately. Keep cake refrigerated until serving. Cut with a serrated knife to serve.
Notes
- Substitute buttermilk by mixing 1 tablespoon vinegar with milk to make 1 cup; let sit 5 minutes until slightly curdled.
- Replace cake flour by measuring 1 cup all-purpose flour, removing 2 tablespoons, and adding 2 tablespoons cornstarch; sift several times to mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1/15 of the recipe |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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