Easy Strawberry Cake Recipe 455 Food

EASY STRAWBERRY CAKE RECIPE

Steps:

• Preheat the oven to 325 degrees.
• In the bowl of a stand mixer, combine the cake mix, gelatin, milk, oil, eggs and fresh strawberry puree.
• Beat on low speed until mixed, then beat on medium speed for 2 minutes.
• Grease and flour two 9" round cake pans (*see instructions below for 9x13 cake pan*).
• Divide the batter evenly between the two cake pans.
• Bake at 325 degrees for 29 minutes, or until the top of the cake bounces back when you touch it.
• Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
• For the Frosting
• In the bowl of a stand mixer, cream the softened butter for 1-2 minutes until nearly white in a appearance.
• Add 2 cups of powdered sugar and the vanilla extract. Beat on low for 1 minute. Scrape down the sides of the bowl.
• Mix in the heavy cream* and another 2 cups of powdered sugar. Beat on low for 1 minute. Scrape down the sides of the bowl.
• Add the last 2 cups of powdered sugar and the strawberry jam. Beat on low speed until mixed, then beat on medium speed for 1-2 minutes, until the frosting is creamy and smooth, scraping down the sides as needed.
• To Frosting the Cake:
• Place one cake layer on a cake plate.
• Spread frosting on top of the first layer.
• Place the second cake layer on top of the frosting.
• Use the remaining frosting to frost the top and sides of the layer cake.
• Optional: Decorate the top middle of the cake with a few tablespoons of strawberry jam and fresh strawberries.
• Store at room temperature until serving, then store leftovers in the refrigerator.

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:

• MAKE THE CAKE:.
• Grease three 8 inch round cake pans and preheat oven to 350 degrees.
• Beat the butter and sugar until light and fluffy about 5 minutes.
• Add sour cream and mix until well combined.
• Add eggs in two batches and mix until well combined each time.
• Combine dry ingredients in separate bowl.
• Add in half of the dry ingredients and mix until well combined. Do not overmix.
• Add in strawberry puree and strawberry extract and mix until well combined. Do not overmix.
• Add in the other half of the dry ingredients and mix until well combined. Do not overmix.
• Optional: Add drops of pink food coloring to batter until you reach the desired color.
• Divide batter into the three greased cake pans and bake for 25-30 minutes until toothpick comes out clean.
• Cool 10 minutes on rack and remove from pans and cool completely on rack.
• MAKE THE FROSTING:.
• Beat the sugar and shortening together until smooth.
• Add 6 cups of powdered sugar 2 cups at a time and mix until smooth.
• Add strawberry puree and extract and mix well.
• Add other 6 cups of powdered sugar 2 cups at a time and mix until smooth.
• Add pink coloring until desired color is reached.
• ASSEMBLE THE CAKE:.
• Spread 2 T of strawberry jam on the top of 2 of the cake layers (these will be the bottom 2 layers of the cake.
• Spread 1 cup of strawberry frosting on top of one of those layers.
• Put the other layer, with strawberry preserves on it, on top of that layer and spread that one with 1 cup of strawberry frosting.
• Place the last layer (no strawberry preserves on this one) on the very top and spread with 1 cup of strawberry frosting.
• Use the remaining frosting (and there will be a lot) to frost the sides and top of the cake and decorations.
• I suggest you crumb coat the cake and put it in the freezer for 15 minutes and then frost the cake so the sides and top are smooth or any other way you desire. Decorate with shells or flowers or dots by using piping tips.

STRAWBERRY CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
• Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
• Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.

ANGIE'S EASY RHUBARB-STRAWBERRY CAKE

Steps:

• Prepare cake mix as directed.
• Pour into 9x13 or 15x10x1 inch pan.
• Drop rhubarb over cake mix.
• Sprinkle sugar over rhubarb.
• Over this sprinkle 1 small pachage strawberry Jell-o (dry).
• Bake at 350F for one hour or until cake is done.

EASY DOUBLE STRAWBERRY LAYER CAKE

Steps:

• Set oven to 350 degrees.
• Grease two 9-inch round cake pans.
• In a bowl beat the cake mix with buttermilk, butter and eggs on low speed until just blended.
• Transfer the batter to prepare cake pans.
• Bake for about 18-22 minutes, or until cakes test done.
• Cool on wire racks for about 10 minutes; remove from pans and brush the top of each cake layer with 3 tablespoons of strawberry preserves.
• Cool completely on wire racks.
• Beat the whipping cream with 4 tablespoons of strawberry preserves and the powdered sugar on high speed of an electric mixer until stiff peaks form.
• Place one cake layer on a serving plate; arrange half of the sliced strawberries over the layer, then top with half of the whipped cream.
• Place the remaining layer on top and repeat with strawberry slices then the remaining whipped cream.
• Garnish with whole strawberries on top of desired.

STRAWBERRY REFRIGERATOR CAKE

Steps:

• Make the boxed cake mix according to the directions on the back, pour batter in a 9x13 inch pan and bake according to box instructions.
• When baked, remove from the oven and let it cool completely.
• Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
• Add the thawed strawberries with syrup into a food processor or blender. Pulse until it is a slushy consistency.
• Pour the strawberry puree mixture over the cake and spread it out evenly. Let it soak inches.
• While the strawberry puree is soaking in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens. The box of instant pudding says to use 2 cups of milk, but we are only using 1 cup.
• Fold the thawed Cool Whip into the pudding mixture. Once well combined, spread it evenly over the top of the cake.
• Place the fresh strawberry halves on top of the cake frosting. Sprinkle with the optional chopped pecans.
• Refrigerate for at least 4 hours, then slice and serve.

EASY STRAWBERRY CAKE

Steps:

• Preheat oven 325 degrees F (165 degrees C). Grease and flour 2-9 inch round cake pans.
• In a large bowl, dissolve the gelatin in cold water. Stir in the cake mix, eggs, vegetable oil, flour, and strawberries. Beat till well mixed. Pour into prepared pans.
• Bake 30 to 35 minutes in preheated oven, or do toothpick test. Cool cakes in the pans for 10 minutes before inverting.
• To Make Frosting: Combine milk and pudding mix. Add lemon extract. Fold in frozen whipped topping. Frost cooled cakes. Top with fresh strawberries.

EASY DREAMY STRAWBERRY CREAM CAKE

Steps:

• In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
• To make frosting/ filling:.
• On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
• Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
• Assemble the cake:.
• Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
• Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
• Decorate top with a fresh mint sprig, as desired.
• Slice into wedges and serve with a scoop of strawberry ice cream.
• Refrigerate any leftovers. Cake is best served the same day.