Southern Strawberry Cake Recipes

TRIPLE-LAYER STRAWBERRY CAKE WITH FRESH STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Combine fresh strawberries and two tablespoons of sugar in a blender. Pulse until strawberries are reduced to a pulp. DO NOT blend until smooth. (You will use ½ cup of the puree for the cake. Reserve the remaining puree to use in the frosting.) Set aside and allow to macerate further while you perform next few steps.
• Preheat oven to 350°F | 175°C. Grease and flour three 9-inch round cake pans.
• Whip eggs whites until they form medium peaks. Set aside.
• Combine sifted flour and baking powder. Set aside.
• Whisk together milk, strawberry puree, lemon zest, and vanilla. Set aside.
• In a large mixing bowl, cream together butter, sugar, dry strawberry Jell-O®, and salt. Beat in eggs yolks one at a time.
• Stir flour mixture into batter alternately with strawberry-milk mixture.
• Gently fold in whipped egg whites.
• Pour batter evenly into the three prepared cake pans. Bake in preheated oven for 20-25 minutes, or until a toothpick or skewer comes out clean.
• Allow cakes to cool in their pans over wire rack for at least 10 minutes. Carefully tap out onto wire rack to cool completely.
• Using an electric mixer, beat butter on medium-high until light and fluffy.
• With mixer on low, add powdered sugar to the whipped butter alternately with ⅓ cup pureed strawberries. Combine thoroughly into a soft, creamy mixture that will hold its shape. Cool in the refrigerator for 10 minutes, or until it has firmed up slightly.
• Spread the top of the bottom layer of cake with frosting. Add the middle layer and refrigerate again until the frosting has firmed up a bit. Add the top layer and frost sides and top of cake. For a cleaner frosting, apply a crumb coat first to keep the crumbs out of your final frosting. If you are spreading the frosting on thick, you may want to refrigerate the cake after you apply the frosting between each layer until the frosting has firmed just a bit; about 10-15 minutes for each layer. (If you are frosting it thin, you probably won't need to do this.)
• Decorate with fresh strawberries if desired.

SOUTHERN TRIPLE DECKER STRAWBERRY CAKE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. The strawberries should be well blended. Pour batter into 3 greased and floured 9-inch round cake pans. Bake for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely. To make frosting, beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.) Spread the frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.