Strawberry Cake Recipe
User Reviews
4.9
Strawberry Cake Recipe
Description
The Strawberry Cake Recipe incorporates pureed strawberries directly into the batter alongside butter and shortening, which results in a delicate texture balanced by the acidity from buttermilk. The use of baking powder and careful mixing yields a consistent rise and crumb structure. The batter is prepared by creaming fats and sugar, gradually adding eggs, and alternating dry flour mixture with wet strawberry and milk combination. Optional natural food coloring can be added to intensify the cake's pink tone.
When baked in prepared round pans, this cake is ideal for layering with complementary strawberry buttercream frosting to enhance the fruit flavor. It makes a visually appealing and flavorful choice for celebrations or special occasions.
For enhanced strawberry flavor, strawberry extract can be included with the vanilla extract. Adjust food coloring drops to achieve the desired pink shade. The batter should be gently stirred to maintain airiness and tenderness in the baked cake.
Ingredients
- 12 medium strawberries hulled
- 1 cup butter room temperature, unsalted
- 1/2 /2 cup shortening
- 3 cups granulated sugar
- 5 large egg room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 /4 teaspoon kosher salt
- 1/2 /2 cup milk room temperature, whole
- 1/2 /2 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 1 - 2 natural food coloring optional, drops
- Strawberry Buttercream Recipe
Instructions
- Preheat the oven to 350º F. Prepare three 9-inch round cake pans by brushing with homemade cake release (cake goop), spraying with nonstick baking spray or prepare with butter and flour. Remove any excess flour.
- Blend the strawberries in a blender on medium speed until pureed, about 3 minutes. This should result in 3/4 cup strawberry puree. Set aside.
- Cream together the butter and shortening with an electric mixer until light and fluffy. Slowly add the sugar, one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
- Sift together the flour, baking powder, and salt in a medium bowl. Pour milks, vanilla, and the strawberry puree into a measuring cup and whisk together with a fork. Alternately add the flour mixture and the milk mixture to the butter and shortening, beginning and ending with the dry ingredients.
- Gently stir all ingredients until well combined. Stop the mixer and scrape down the sides and bottom of the bowl, making sure to have all ingredients well mixed.
- Evenly distribute the batter between the cake pans and place the pans into the preheated oven. Bake for 30 to 40 minutes, or until the cake releases from the edges of the pan and springs back to a light touch. Remove the pans from the oven and allow to cool in the cake pans for about 10 minutes. Turn the cakes out onto wire racks and let them cool completely.
- Frost cake with strawberry buttercream frosting.
Notes
- Add 1 teaspoon strawberry extract with vanilla to boost strawberry flavor.
- Use 1 to 2 drops of natural pink or red food coloring to intensify the cake's color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 48mg | 2% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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