Strawberry Magic Cake Recipes

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.

STRAWBERRY CUSTARD CAKE

Steps:

• Preheat the oven to 325 F and coat 8 x 8 (2 inch deep) square baking dish with cooking spray and line with parchment paper leaving an overhang on two sides. Lay the second piece of parchment paper on top, across the first one, leaving an overhang on the other two sides so you can take the cake out of the pan easier.
• First, make strawberry puree. Place strawberries, lemon juice and 2 tablespoons sugar in a blender or food processor and pulse until smooth.
• Next, beat egg whites until soft peaks form, add a dash of salt and continue beating until stiff peaks form, set aside.
• In another bowl beat egg yolks, gradually add powdered sugar and continue beating until light and fluffy and the mixture is pale yellow.
• Add melted butter in egg yolks and mix until combine. Then add strawberry puree, milk and vanilla and mix on low speed until combine. Mix in flour until combine, too. The batter is really thin and that's OK. Mix in a few drops of red food coloring if desired.
• Finally, add beaten egg whites into the mixture and using a rubber spatula or a whisk gently incorporate them. A distinct layer of fluffy lumps and clumps of egg whites should remain at the top. Do not overstir or overmix it, because egg whites should float on top when you pour the batter in baking dish.
• Bake for 50-70 minutes or until the cake is just barely jiggly in the center, but feels firm to touch.
• Cool the cake completely, then dust with powdered sugar and serve. Garnish with fresh strawberry if desired.

STRAWBERRY MAGIC CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare cake mix according to box directions.
• Spread the marshmallows evenly over the bottom of a greased 9x13 pan.
• Spread the prepared cake mix over the marshmallows.
• Sprinkle the Jell-O powder over all.
• Spoon berries here & there over the Jell-O.
• Drizzle the water over all. DO NOT STIR!
• Bake in preheated oven for about 55 minutes at 350°F
• Allow to cool & serve with Cool Whip.