Strawberry Cake with Strawberry Chantilly Cream Frosting
User Reviews
4.9
Strawberry Cake with Strawberry Chantilly Cream Frosting
Description
Strawberry Cake with Strawberry Chantilly Cream Frosting blends fresh strawberry puree that has been simmered to reduce and intensify flavor with traditional cake ingredients including butter, vegetable oil, sugar, sour cream, buttermilk, and cake flour. The batter is carefully mixed on low speed to avoid overmixing and creating a dense crumb. Baking in 9-inch pans produces moist, tender cake layers with subtle natural strawberry notes amplified by vanilla and strawberry extracts. Pink food coloring is optional to enhance color.
The frosting combines heavy cream whipped with vanilla and strawberry gelatin dessert mix for flavor and color. Cream cheese and mascarpone add richness and stability, while powdered sugar balances sweetness. This Chantilly cream frosting is light, smooth, and fruity, pairing well with the cake's tender crumb and strawberry flavor.
Assemble by layering cake with frosting, and decorate as desired—piping rosettes is an option using a star tip. The cake offers a fresh, strawberry-forward flavor layered with light, creamy frosting suitable for celebrations.
Mix batters gently to maintain light texture, and use a rubber spatula to scrape the mixing bowl. Stop mixing once ingredients are just combined to avoid toughness.
Ingredients
Strawberry Cake
- 1 pound strawberries hulled
- 3/4 cup butter softened, salted
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon strawberry extract
- 1 cup buttermilk room temperature
- 3 large egg room temperature
- 3 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 drops Food Coloring optional, pink
Strawberry Chantilly Cream
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1.5 ounces strawberry gelatin dessert mix instant
- 2 cups powdered sugar divided
- 8 ounces cream cheese softened
- 8 ounces mascarpone cheese softened
Instructions
Strawberry Cake
- Add the hulled strawberries to a blender or food processor and puree until smooth. Transfer the puree to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the mixture is thickened and reduced by half—this should take about 20 minutes. You should have just over 1 cup of reduced strawberry puree. Set aside for later use in both the cake and the frosting.
- Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, use a hand mixer to cream together the softened butter, 1/4 cup vegetable oil, and 1 1/2 cups granulated sugar until light and fluffy, about 2 minutes. Beat in 1 cup of the reduced strawberry puree, 1/4 cup sour cream, 1 1/2 teaspoons vanilla extract, and 1 teaspoon strawberry extract. Reserve any remaining strawberry puree (up to 1/4 cup) for the frosting.
- In a small bowl or 2-cup liquid measuring cup, whisk 1 cup buttermilk and 3 large eggs together until well combined. Set aside.
- In another mixing bowl, whisk together 3 1/2 cups cake flour, 4 teaspoons baking powder, and 1/2 teaspoon salt.
- Add one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the buttermilk mixture and mix. Repeat, adding the remaining dry ingredients and buttermilk in alternating batches. Be careful not to overmix. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure everything is evenly mixed. For a brighter pink color, stir in 3 drops pink food coloring a little at a time until you reach the desired shade.
- Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before layering and frosting.
Strawberry Chantilly Cream
- In a large mixing bowl, use a hand mixer to whip 2 cups heavy cream and 1 teaspoon vanilla extract until soft peaks form. Gradually add 1.5 ounces instant strawberry jello while continuing to whip. Once the mixture thickens, slowly add 1/2 cup of powdered sugar and beat until stiff peaks form.
- In a separate mixing bowl, beat the softened cream cheese, 8 ounces mascarpone cheese, and reserved strawberry puree (up to 1/4 cup) until smooth and creamy, about 2 minutes. Add the remaining 1 1/2 cups of powdered sugar and beat until fully combined.
- Gently fold the whipped cream into the cream cheese and mascarpone mixture using a rubber spatula. Continue folding until the mixture is smooth and no streaks remain.
Notes
- Mix batter on low speed and stop as soon as ingredients are combined to keep the cake tender.
- Use a rubber spatula to scrape down bowl sides and bottom while mixing to avoid overmixing.
- Reserve a portion of strawberry puree for incorporating into the frosting to intensify strawberry flavor.
- For piped frosting designs, use a piping bag fitted with a Wilton 1M or other large open star tip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2layers
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 788kcal | 39% |
| Carbohydrates | 79g | 26% |
| Protein | 10g | 20% |
| Fat | 49g | 75% |
| Saturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 170mg | 57% |
| Sodium | 344mg | 14% |
| Potassium | 282mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 1579IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 173mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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