Strawberry Cake With Real Strawberry Frosting Recipes

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.

REAL STRAWBERRY FROSTING

Steps:

• Place strawberries in a blender; puree until smooth.
• Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
• Beat butter with an electric mixer in a bowl until light and fluffy.
• Beat 1 cup confectioners' sugar into butter until just blended.
• Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
• Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
• Beat last 1/2 cup confectioners' sugar into mixture until just blended.

STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
• Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
• Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
• Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
• To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
• Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

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.

STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees.Grease and flour two 9" round cake pans. Combine cake mix, flour, oil, water, eggs and Jell-o in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries. Pour into prepared cake pans and bake for approximately 25 minutes. Use the "toothpick test" to make sure cake is done in the middle. Turn out on a cooling rack to cool completely. Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake. Garnish with fresh strawberries if desired. Don't do this step too far in advance, as they will become syrupy.

STRAWBERRY CAKE AND FROSTING I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
• In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.

STRAWBERRY CAKE WITH STRAWBERRY FROSTING

Steps:

• To make the strawberry reduction, rinse the berries and pulse in a food processor or blender until pureed. You should have about 2 cups of puree.
• In a medium-sized saucepan cook the puree over medium-low heat. Stir frequently and allow the mixture to come to a slow rolling boil. Continue cooking until it has thickened and reduced to 3/4 cup. This should take about 20-30 minutes. Remove from heat and transfer to a bowl and cool to room temperature.
• Preheat the oven to 350°F. Prepare three 8-inch round baking pans line the bottom with parchment paper and grease the sides.
• In a large mixing bowl combine the wet ingredients: oil, butter, eggs, sour cream and vanilla. Beat until very well combined.
• Next, beat in the sugar until it's been well mixed. Then add the strawberry puree and a couple of drops of pink food coloring and beat until well combined.
• In a separate bowl, combine the remaining dry ingredients. Alternate adding the dry ingredients with the milk, half at a time, and beat just until combined. Then stir the batter with a spatula to ensure it's well mixed.
• Divide the batter evenly between the prepared pans, about 1 2/3 cup of batter per pan. Bake at 350°F for 18-20 minutes. Cool completely.
• Pulse the freeze-dried strawberries in a food processor and grind into a fine powder.
• Place your mixing bowl in the freezer or refrigerator for 5-10 minutes before starting.
• Cut the cream cheese into 1-inch cubes and beat on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally. Slowly add in one cup of heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
• Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
• Finally, add the powdered strawberries, powdered sugar and vanilla extract and beat until stiff peaks form.
• Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
• Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting on top of the leveled cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula. Place another layer on top and repeat the frosting with the second layer, then place the final layer on top.
• Use your piping bag to fill in any gaps between the layers and to create a rough crumb coat. Using an offset spatula, wipe away the excess frosting, leaving just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
• Separate out 1 ¼ cups of frosting to decorate with. Use the remaining frosting to decorate the sides. Fill a large piping bag, cut off the edge of the bag and pipe around the outside edge of the cake, working from the bottom up. Gently smooth with an offset spatula. Decorate and garnish with fresh strawberries.

STRAWBERRY FROSTING RECIPE

Steps:

• In a food processor, pulse freeze dried strawberries until fine crumbs. Set aside.
• In a large mixing bowl with whisk attachment, beat butter for 2-3 minutes until pale in color (scrape down the sides of the bowl as needed).
• Add in powdered sugar, milk, vanilla, and strawberry crumbs.
• Beat an additional 2-3 minutes until well blended, and fluffy. Add in more milk if needed to achieve the consistency you want.