Home made Strawberry Cake

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Home made Strawberry Cake

Home made Strawberry Cake with strawberry cream cheese frosting is right here to provide us a cause to have fun every day. It’s made solely from actual strawberries (no mixes, gelatin, or synthetic meals coloring right here!) and it’s certainly one of my most treasured dessert recipes.

Why You’ll Love This Previous-Normal Strawberry Cake Recipe

Tried-and-True. I’ve used this identical selfmade strawberry cake recipe to make truffles for every kind of occasions, starting from bachelorette events to my niece’s party to my very own marriage ceremony anniversary. I’m excruciatingly choosy about cake, so you’ll be able to belief that I did my homework to make sure that is the easiest strawberry cake you’ll ever make!
Made With Actual Strawberries. This old school strawberry cake is recent, moist, and its taste and shade come completely from actual strawberries (this Simple Strawberry Cake can be made with recent strawberries).
Moist, But Sturdy. Nothing disappoints fairly like a dry cake, however whereas I would like my cake to be tender, it additionally wants to carry as much as my fork. My ideally suited cake has some substance, however it’s nonetheless mild and ethereal sufficient to soften in your tongue. This selfmade strawberry cake suits the invoice!
As Low Upkeep as Potential. The trouble that goes right into a from-scratch cake like this one is a part of what makes it particular. AT THE SAME TIME, I by no means need to make a recipe tougher than it must be, together with this selfmade strawberry cake. This recipe does take a while, however it’s extremely doable.

a slice of moist homemade strawberry cake recipe easy with fresh strawberries

5 Star Evaluation

“I made this strawberry cake for an Easter gathering. It was superb! Moist and scrumptious! I might have eaten the frosting with a spoon!”

— Janna —

Find out how to Make Home made Strawberry Cake

The Elements

Strawberries. The shining star of this selfmade cake recipe (and Strawberry Cream Cheese Pie). You should utilize recent strawberries or frozen and thawed strawberries. I’ve additionally made this recipe with raspberries with glorious outcomes.
Flour + Complete Milk. All-purpose flour helps give the cake construction, and milk supplies moisture. Use complete milk for one of the best outcomes. Even in case you don’t purchase it often, go forward and spring for a small carton. I promise it’s price it.
Vanilla Extract. Vanilla strawberry cake = heaven.
Butter. Unsalted butter is one of the best for baking as a result of it provides you larger management over the salt content material and taste of the ultimate baked product.
Sugar. For each sweetness and for texture. I don’t suggest any substitutions for the sugar on this selfmade strawberry cake recipe.
Egg + Egg Whites. For quantity and a young crumb. (Egg whites are additionally my trick to this mild and fluffy Coconut Flour Cake.)
Strawberry Cream Cheese Frosting. To create the final word strawberry cream cheese frosting, I mixed butter, reduced-fat cream cheese, powdered sugar, extra recent strawberry puree, salt, and vanilla extract.

The Instructions

Put together. Line two 9-inch cake pans with parchment paper and coat with nonstick spray.

Puree the Strawberries. Put aside a portion for the cake and one other for the strawberry cream cheese frosting.

dry ingredients for strawberry cake in a bowl

Combine. Whisk collectively the dry components. In one other bowl, whisk the strawberry puree, milk, and vanilla.

Combine Extra. In a stand mixer, cream the butter and sugar collectively till fluffy. Add the egg whites, beat till integrated, then add the entire eggs.

adding dry ingredients to strawberry cake batter

Begin Combining. Add half of the dry components.

wet ingredients being added to homemade strawberry cake batter

Hold Combining. Add the moist components.

fresh strawberry cake batter in a mixing bowl

End the Batter and Bake. Combine within the remaining dry components, stopping as quickly because the flour disappears. Divide the batter between the two cake pans, smoothing the highest. Bake strawberry cake at 350 levels F for about 30 to 35 minutes. Let it cool fully.

strawberry puree being stirred into homemade cream cheese frosting

Make the Frosting. We’re within the residence stretch!

spreading strawberry cream cheese frosting on fresh strawberry cake

Put It Collectively. To brighten, unfold the frosting between the 2 cake layers, on prime, and on all sides of the cake. Embellish your selfmade strawberry cake with extra recent strawberries (if desired), slice, and serve. ENJOY!

a slice of fresh homemade strawberry cake with the best cream cheese frosting on a plate

Home made Strawberry Cake Variations

As written, this recipe will yield two 9-inch spherical layers. Should you’d wish to bake a selfmade strawberry sheet cake, strawberry cupcakes, or strawberry layer cake of a unique dimension, you’ll be able to completely use this recipe!

Right here’s how:

To Make a 9×13-inch Strawberry Sheet Cake: No modifications are wanted! Merely bake this recipe in a 9×13-inch pan, extending the baking time as wanted.
To Make 24 Cupcakes: No change to the cake batter. Bake the cupcakes at 350 levels F for 22 to 25 minutes. For 12 cupcakes, halve the batter.
To Make a Single-Layer Strawberry Cake: Halve the cake and frosting recipe and bake as directed in a single 9-inch spherical cake pan.
To Make a Mini 2-Layer Cake (6 inches): Halve the batter and divide it between two 6-inch cake pans like these. Hold the frosting recipe the identical (you’ll have some additional), or make solely 3/4 of it.
To Make a 3-Layer Strawberry Cake: Make 1.5 instances the cake batter recipe; double the frosting.

a slice of homemade strawberry layer cake on a plate

Recipe Ideas and Tips

Chill After Assembling. Refrigerate the cake till you’re able to serve. Whenever you need to serve it, let it sit at room temperature for at the very least quarter-hour. You’ll be able to style flavors extra totally if the cake isn’t ice chilly.
Use the Greatest Berries. In spring and summer time, I am going for recent strawberries since they’re in season. Within the winter, I discover I get higher (and cheaper) outcomes utilizing frozen berries. If utilizing frozen, thaw the strawberries fully first.
Measure Your Strawberry Puree. I’ve instructed an approximate quantity of complete berries you’ll must yield the strawberry puree known as for on this selfmade strawberry cake recipe, however you’ll want to double-check earlier than including it to the batter.
Alter the Frosting Consistency. Should you like your cream cheese frosting to be additional thick, steadily beat in extra powdered sugar till your required stiffness and sweetness are reached.
Add a Contemporary Berry Filling. Thinly slice the strawberries and pat them dry. Place the primary cake layer in your plate and unfold frosting excessive. Organize the berries in a single layer on prime of the frosting, then add the following cake layer. Proceed frosting/layering your selfmade strawberry cake as you please.

a bite being taken from homemade strawberry cake with cream cheese frosting

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Home made Strawberry Cake

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The BEST selfmade strawberry cake with cream cheese frosting, with choices for sheet cake and cupcakes. Made with actual berries, no gelatin!

Course Dessert

Delicacies American

Prep Time 30

Prepare dinner Time 30

Complete Time 1 30

Servings 9-inch, 2-layer cake* (about 12 slices)

Energy 631kcal

Creator Erin Clarke / Nicely Plated

Elements

For the Strawberry Cake:

2 cups complete strawberries divided (recent, or frozen and thawed), plus extra for garnish
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup complete milk at room temperature
1 tablespoon pure vanilla extract
1 cup unsalted butter at room temperature (2 sticks)
2 cups granulated sugar
4 giant egg whites at room temperature
2 giant complete eggs at room temperature

For the Strawberry Cream Cheese Frosting:

¼ cup unsalted butter at room temperature
6 ounces reduced-fat cream cheese at room temperature
4 cups powdered sugar plus extra in case you want a sweeter or stiffer frosting
2 tablespoons strawberry puree reserved from cake recipe
1 pinch kosher salt
½ teaspoon pure vanilla extract

Directions

Preheat the oven to 350 levels F. Line the underside of 2 9-inch spherical cake pans with parchment paper, then evenly coat with nonstick spray. Put aside.
Place the strawberries in a meals processor or blender and pulse till pureed. Reserve 2 tablespoons of the puree for the frosting and put aside. Then measure out a further ⅔ cup for the cake. In case you are slightly wanting ⅔ cup, mix in a couple of extra strawberries as wanted.
In a medium bowl, whisk collectively the flour, baking powder, and salt. Put aside.
In a small bowl, whisk collectively the milk, vanilla, and ⅔ cup of strawberry puree. Put aside.
Within the bowl of a stand mixer fitted with the paddle attachment (or a big mixing bowl), cream the butter on medium-high pace till it’s mild and fluffy. Slowly add the granulated sugar and proceed to beat till fluffy and properly mixed. Cease the mixer and add the egg whites. Beat on medium, simply till integrated. Add the entire eggs and blend once more, simply till mixed.
With the mixer on low, slowly add half the flour combination.
Combine simply till the flour disappears.
Add in the entire strawberry combination and blend simply till mixed.
Slowly add the remaining flour combination, scraping down the perimeters of the bowl with a spatula as wanted. Cease mixing as quickly because the flour disappears. When you’ve got a little bit of flour caught to the underside or sides of the bowl, end stirring it in by hand.
Divide the batter between the 2 ready pans and clean the tops (in case you'd wish to be actual, use a meals scale; in any other case, eyeball it as finest as you’ll be able to). Bake the strawberry cake layers till a toothpick inserted within the heart of the cake comes out clear and the highest springs again evenly when touched, about 30 to 35 minutes.
Place the pans on a cooling rack and let the layers cool within the pan fully. Don’t be tempted to frost the cake earlier than it’s cool, or the frosting will flip into a giant melty mess.
Whereas the cake cools, put together the frosting. Within the bowl of a stand mixer fitted with the paddle attachment or a big mixing bowl, beat the butter on medium pace till clean and fluffy. Beat within the cream cheese, stopping as quickly as the 2 are totally mixed. Cut back the mixer pace to low, then steadily add the powdered sugar. As soon as all of it has been added, improve the mixer pace to medium and proceed beating till the frosting is clean. Don’t overbeat it—as soon as it appears good and creamy and evenly blended, it’s time to cease.
Beat within the reserved 2 tablespoons of strawberry puree, salt, and vanilla till evenly mixed. Should you'd just like the frosting stiffer or sweeter, steadily beat in extra powdered sugar till your required stiffness/sweetness is reached.
To brighten, place one cake layer on a serving plate, prime aspect down and flat aspect up. Tuck strips of wax paper below the sides to guard the plate. Unfold the highest with about ½ cup frosting.
Prime with the second cake layer, both flat aspect or spherical aspect up, relying upon the look you’re going for (flat provides a extra formal, skilled presentation; spherical is extra homey and informal). Unfold the remaining frosting excessive and sides of the cake.
Clean the frosting across the sides (don't stress over it being good. It's going to be DELISH!). Garnish with recent berries as desired. Take away the strips of paper and refrigerate till able to serve. Previous to serving, let the cake stand at room temperature for at the very least quarter-hour.

Video

Notes

TO STORE: You do must refrigerate a cake with cream cheese frosting. With out the non-obligatory sliced recent strawberries added, this cake will final within the fridge for five days. Sliced recent strawberries will final on a cake for 3 days within the fridge.
TO FREEZE: Absolutely frosted or unfrosted cake could be frozen for as much as 2 months—let thaw in a single day within the fridge, then carry to room temperature previous to serving.
TO MAKE AHEAD: The cake layers could be baked 1 day upfront—cool fully, then wrap hermetic and retailer at room temperature. Frosting could be ready 1 day upfront—place in an hermetic container and retailer within the fridge.
*To make a single-layer cake, 3-layer cake, sheet cake, or cupcakes, see notes within the weblog publish above.
Recipe tailored from Sprinkles Bake Store, through Martha Stewart