Strawberry Cake
This is one of the few strawberry cake recipes out there that has actual strawberries in it, and it is mostly from scratch (it does use Jell-o powder for color and flavor). I always pair it with vanilla buttercream, but it would be absolutely decadent with cream cheese frosting or a chocolate ganache.
Servings: 12
Calories: 415kcal
Equipment
- 2 9-inch cake pans
- parchment paper
- 1 large mixing bowl
- 1 flour sifter or very fine colander
- 1 whisk
- 1 blender or food processor
- measuring cups and spoons
- rubber spatula
- electric mixer optional, but helpful for frosting
- offset spatula optional, but helpful for frosting
- lazy Susan optional, but helpful for frosting
- pastry bags and pastry tips optional, but helpful for frosting
Ingredients
For the Cake
- 2 1/2 cups cake flour (plus extra for sprinkling)
- 2 1/2 tsp baking powder
- 2 cups white (granulated) sugar
- 3 oz strawberry gelatin powder (Jello)
- 1 c butter softened (plus more for greasing)
- 4 eggs room temperature
- 1 c whole milk room temperature
- 1 tbsp vanilla extract
- 1 c fresh strawberries diced
- 1 tbsp powdered sugar
For the Frosting
- 4 cups powdered sugar
- 1 c butter softened
- 1/4 c heavy whipping cream
- 2 tsp vanilla extract
- liquid food coloring of choice optional
Instructions
For the Cake
- Preheat the oven to 350℉. Grease two 9-inch round cake pans with butter. Using the pans as a guide, cut out 2 circles of parchment paper and fit into the bottom of each cake pan (the butter will hold the paper down). Sprinkle cake flower onto the sides of each pan, and tap out the excess. Note: this goes beyond typical cake pan greasing, but as this cake is moist and sticky, it is necessary.
- Pour the flour and baking powder into a sifter, and sift into a medium sized bow. Lightly whisk to make sure the flour and baking power are fully combined. Set aside. If you don’t have a sifter, whisk for longer to incorporate air into the mixture.
- In a large bowl, mix together the butter, white sugar, and gelatin powder until they’re light and fluffy. Beat in eggs one at a time,
- Alternate adding the flour mixture and milk into the butter and sugar in this order: ⅓ flour, ½ milk, ⅓ flour, ½ milk, ⅓ flour.
- Put ½ c of the the strawberries into a blender, and blend until mostly (but not completely) pureed. Add powdered sugar and vanilla, and fully puree. Stir into the rest of the batter. Stir in the remaining ½ c of diced strawberries.
- Divide the batter evenly between the 2 cake pans and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Allow cakes to cool in their pans for 10 minutes. Then, take a butter knife to loosen the cakes around the edge and turn them out onto a cooling rack.
- Frost and decorate as desired (see below)! Make sure to remove the parchment paper before frosting.
For the Frosting
- Make sure your cake is completely room temperature before you begin frosting. If you’re pressed for time, wrap the cake in plastic wrap and place it in the fridge.
- Beat the butter by itself with an electric mixer on medium for about 30 seconds to create a smooth base.
- Add 2 c of powdered sugar to the butter and beat on medium speed until fully combined; about 1 minute. Tip: place a clean kitchen towel over the top of the bowl before mixing to prevent coating your kitchen in a fine layer of sugar.
- Use your rubber spatula to scrape down the sides of the bowl and turn up the frosting at the bottom, then mix again to ensure all ingredients are combined.
- Add the cream and vanilla extract to the icing. Beat on medium speed for about 1 minute until combined. If using liquid food coloring, add at this stage.
- Add the remaining powdered sugar and beat on medium until the frosting is done, scraping the sides between rounds with a rubber spatula to ensure everything is evenly mixed.
- Ice your cake as desired using a pastry bag with a tip or an off-set spatula. Use a lazy Susan for easier access to the cake.
Nutrition
Calories: 415kcal
