Fresh Strawberry Cake Recipes

STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
• Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
• Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
• Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

FRESH STRAWBERRY CAKE

Steps:

• Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
• Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
• Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
• Cake can be stored at room temperature for several days, loosely covered.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

FRESH STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F.
• FOR CAKE: Sift together: flour, salt, and baking powder.
• In a separate bowl, combine butter, sugar, eggs, and vanilla.
• Beat for a total of 3 minutes, scrapping the sides of the bowl.
• Then add flour mixture to creamed mixture, alternating with strawberries.
• Beat for two minutes.
• Pour batter into two 8-inch round greased and floured cake pans.
• Bake in pre-heated oven for 25-30 minutes, or until cake tests done.
• Turn out on to wire cooling racks to cool.
• When cool, top with Strawberry Glaze.
• FOR STRAWBERRY GLAZE: Mix together all ingredients.
• Use enough strawberries to thin mixture.

FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM RECIPE

Steps:

• I recommend making this reduction the day before you're ready to make your cake.
• Place fresh or thawed, frozen strawberries into a medium saucepan. Optional: blend strawberries with an emersion blender if you prefer a smoother texture of strawberry reduction.
• Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
• Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up and the mixture has reduced by about half. This will take about 20 minutes. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
• Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Transfer to another container and let cool before use.
• You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
• Make sure to take your strawberry reduction out of the refrigerator 1 hour before making your cake so that it comes to room temperature.
• Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
• Grease three 8" cake pans with cake goop or preferred pan release
• In a separate medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
• In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
• Add room temperature butter to your stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.
• Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
• Add the egg whites one at a time, beating 15 seconds in between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold.
• Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!
• Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.
• Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
• Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely.
• Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.
• Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
• Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.
• Add in your softened butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.
• Add in strawberry reduction, vanilla extract and salt and continue whipping until incorporated.
• Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.
• Place your first layer of strawberry cake onto a cake plate or cake board. Trim off the dome if needed with a sharp knife so the top of the cake is flat.
• Add a very thin layer or your cooled reduction over the cut surface. This helps soak into the cake and adds moisture and strawberry flavor.
• Add a layer of strawberry buttercream, I shoot for about 1/4". Smooth it with your offset spatula until it's flat.
• Frost the outside of your cake with the leftover buttercream and decorate with some fresh. strawberries if desired.

FRESH STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Combine flour, sugar, baking powder, and salt in a large bowl.
• Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
• Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.
• Frost the cooled cakes and garnish with fresh strawberries and mint.

CLASSIC STRAWBERRY CAKE

Steps:

• Preheat your oven to 350°. Prepare the 2 cups of crushed strawberries,
• Grease two 8 inch round baking pans, then line the bottoms with parchment paper. Butter the top of the parchment paper as well.
• In a large bowl attached to a stand mixer, or using a hand mixer, add the cake mix and gelatin. Whisk together until combined.
• Add in the milk, oil and eggs
• Beat the mixture on low speed for 30 seconds, then beat on medium 2 minutes. ( just like regular cake mix instructions on the box)
• Mix in one cup of crushed strawberries on low speed.
• Divide the batter between the two pans evenly.
• Tap the pans on the counter gently a few times to release the air bubbles.
• Place the pans into the oven.
• Bake the cakes until a toothpick or cake tester inserted in the center comes out clean, approximately 30-35 minutes.
• Remove from the oven and cool the cakes in the pans for around 10 minutes. Remove to wire racks, flipping over gently, then remove the parchment paper.
• Cool the cakes on the rack completely. IF baking on a hot day, freezing the cake layers helps when icing it! Simply place in your freezer (not stacked or they will stick!) for an hour or two to completely chill them.
• In a large bowl attached to a stand mixer or using a hand mixer, beat the butter until creamy and smooth. Add in the cream cheese, and beat again until smooth.
• Beat in a half cup of crushed strawberries and the vanilla extract.
• Gradually beat in enough confectioners' sugar to reach desired consistency and sweetness.
• Assemble the cake by placing the first layer on the serving plate or platter you will use to serve. Spread some icing over the top, then place the remaining 1/2 cup of crushed strawberries on top in the very middle. (see photo)
• Place the other cake layer on top, pushing down gently to spread out the crushed strawberries in the middle, but try not to let the filling leak out the sides. Spread the rest of the frosting over the top and sides of the cake to cover.
• Place the iced cake in the refrigerator and refrigerate for 1-2 hours. The icing needs to get nice and cold to set for slicing.
• When ready to serve, remove the cake from the refrigerator and slice.

HOMEMADE STRAWBERRY CAKE

Steps:

• Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
• Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
• Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
• First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

EASY STRAWBERRY CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Liberally grease and flour 2 - 8" round cake pans. I prefer Baker's release. Set aside.
• In a large mixer bowl, stir together the cake flour, AP flour, sugar, baking powder, and salt.
• Add the cubed butter and mix until it looks like coarse, moist crumbs.
• Beat in the eggs, one at a time.
• In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.
• With the mixer on low, carefully pour the milk/strawberry mixture into the flour/butter mixture, slowly beating until smooth.
• Add in food color until you reach the desired color. Keep in mind that the color will intensify as it bakes.
• Divide the batter between the two prepared cake pans.
• Bake for 35-40 minutes or until the toothpick test comes out clean.
• Cool completely before removing from the pan and frosting. I like to freeze mine for at least 1-2 hours before decorating as it keeps the crumbs from getting in the frosting.
• Place the butter in a large mixer bowl and beat on high until light and fluffy.
• Add the vanilla and salt, mix until just combined.
• Slowly beat in the confectioner's sugar, 1 cup at a time making sure it is completely incorporated each time before adding the next cup.
• Fold in the strawberry puree or jam.
• Beat in the food color- if using.
• Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.
• Remove one of the cakes from the pan and place it on a cake plate or cardboard round. You can add a small dollop of frosting underneath to keep it from shifting on the plate.
• Use a cake leveler or sharp knife to trim off the dome if your cake did not bake flat.
• Add some of the frosting in an even layer on top of that bottom round of cake. You can also add about 1/4 cup of additional strawberry puree or jam on top of the frosting for additional flavor and visual interest.
• Remove the second cake from the pan, trim the cake as you did the first layer to make sure it is nice and evenly flat.
• Place that layer on top of the filling layer.
• Using an offset spatula, spread a thin coat (this is the crumb coat) of frosting around the whole cake, tops, and sides. You should be able to see through it. I like to freeze the cake at this time to set the frosting and make it easier to work with for the decorating.
• Once frozen, add another thicker layer of frosting to the top and sides of the cake.
• Transfer the remaining frosting to a piping bag and decorate as desired. I use a medium open star tip for this one.
• Top the cake with a single strawberry in the center.
• Keep refrigerated until ready to serve.

FRESH STRAWBERRY BUNDT CAKE RECIPE

Steps:

• Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
• In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
• Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
• Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.

EASY STRAWBERRY CAKE (+VIDEO)

Steps:

• Preheat oven to 350F degrees.
• Spray 9 x 13 baking dish with nonstick cooking spray.
• Give the strawberries a good rinse then gently dry them with a paper towel. Remove the stems and dice.
• Put strawberries into a plastic Ziploc bag and start crushing them up using a rolling pin or other heavy object. This will probably take you a minute or two.
• In the bowl, combine cake mix with strawberry gelatin powder. Mix until combined.
• Then stir in oil, eggs and water.
• Once that is combined, add in 1 cup of the smushed strawberries. You will want to gently stir those in by hand.
• Then pour batter into prepared baking dish.
• Bake for about 30-33 minutes.
• Oven times do vary so to make sure it is done, stick a toothpick in the center, if it comes out clean, it is good to go.
• Allow cake to cool completely before adding frosting.
• Using an electric mixer, mix together the softened butter and softened cream cheese.
• Mix until smooth and creamy and lump-free.
• Then mix in powdered sugar, vanilla extract and milk. Mix until smooth and creamy.
• Slather frosting onto cooled cake. Slice and serve.

THE ULTIMATE FRESH STRAWBERRY CAKE

Steps:

• Make the 1 x batch strawberry compote according the recipe instructions. Reserve 1/2 cup (118 g) prepared compote for the cake batter, another 1/2 cup (118 g)for the frosting, and the remaining approximate heaping 1 Tbsp for layering the cake. If you make the compote in advance, keep refrigerated until using.
• Preheat oven to 325 degrees. Line 1/4 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with cooking spray.
• Heat the Salted Butter in the microwave in a microwave safe dish until just melted.
• Make strawberry puree by heating the 3 oz (3/4 cup) Frozen Strawberries until thawed in the microwave. Then puree the thawed strawberries in the food processor until it's a smooth puree. It should make about 1/4 cup puree.
• Combine the Strawberry Puree with the remaining Wet Ingredients in a large bowl and whisk until smooth and well-blended.
• Using a sifter or fine mesh strainer, sift the Dry Ingredients into a separate large bowl. Whisk until well blended.
• Pour Wet Ingredients into Dry Ingredients and whisk until incorporated. Pour Melted Salted Butter over batter and whisk in until incorporated. Add 1/2 cup Prepared Strawberry Compote and whisk until batter looks uniform and shiny.
• Pour batter into the prepared sheet pan and smooth out batter until even (an offset icing spatula works well for this). The batter will be about 1/4 inch from the top of a 1" tall sheet pan. (You can also bake in round pans or sheet-cake pans--see Note #3).
• Allow pan to set for 5-10 minutes before putting it in the oven. This will give time for the instant clearjel (or instant pudding mix) to thicken the cake batter before it bakes, allowing for a better rise.
• Bake in the middle or top rack (avoid bottom rack) of a preheated 325-degree oven for 16 minutes. Without opening the oven, turn the temperature down to 300 degrees and bake for another 8-10 minutes. Check the cake at this point. See if it is done by lightly touching the top of the cake--try to avoid moving the cake pan or baking rack, which could cause an underdone cake to sink. If jiggly at all to your touch, bake for another 1-5 minutes. The cake is done when a toothpick or small paring knife comes out clean when quickly stuck in the cake. A few moist crumbs on your knife are fine, but they shouldn't look wet.
• Allow cake to cool completely. To make a sheet cake, follow the Baker's Shortcut (Note #5), or choose your round cake size using the Cut and Stack method. Leave the cake in the sheet pan, and using a slight sawing motion, cut the cooled cake into your desired cake size with cake rings (You can use a knife and the cake rings as a guide for any halve pieces that you cut.) Brush lightly with simple syrup (optional, Note #4).
• Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight. (You can even bake the cake up to a week ahead of time and freeze). The cake will be much easier to layer if it is cold or frozen. To wrap the cake, place another sheet of parchment on top of the cake (this will prevent the plastic wrap from sticking to the cake), and wrap the whole pan with plastic wrap. (I pull the plastic wrap out and place the pan on top of it. Then I wrap two ways horizontally and one way vertically so that there are two layers of wrap on all sides of the pan including the bottom).
• If using instant clearjel, whisk it thoroughly with the powdered sugar and set aside.
• Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened. Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
• Once the cream cheese/butter mixture is very smooth and creamy without lumps, slowly sprinkle in the powdered sugar mixture while the mixer is on low. The mixture will be thick, but continue to slowly blend on low until it is fully incorporated.
• Add the pure vanilla, strawberry extract, and 1/2 reserved strawberry compote. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy. The instant clearjel will cause the buttercream to thicken over the next 10 minutes. If you didn't use instant clearjel, you may wish to add up to an additional 1 cup(s) of powdered sugar to reach a thicker frosting. The frosting can be made a day or two in advance and refrigerated, but remove it from the fridge 1-2 hours before decorating your cake so it can be easily spread.
• The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen.
• Use your two half-circles of cake to make the bottom cake layer (fill in with scraps if needed to make a level surface). Before topping with buttercream, spread each cake layer with a thin layer of your remaining strawberry compote. This just adds a little moisture and flavor boost. Fill your cake layers with around 1/4 inch strawberry buttercream. An offset icing spatula (I use the small and medium size on all my cakes) helps with this. I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm. Read more in my article: How to Bake and Layer Cakes Like a Pro: 5 Easy Steps. Remaining cake scraps can be used for cake truffles, cake parfaits or trifles.
• Spread a final layer of buttercream over your set-up crumbed cake, and decorate as desired. I used a small offset icing spatula to make a horizontal texture, then topped the cake with strawberry buttercream rosettes using a disposable piping bag and 1M star tip. Decorate the top of your cake with Fresh Strawberries.
• You can let the cake set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature (avoid warm temperatures). This cake has the best texture at room temperature. Enjoy!