STRAWBERRY CAKE
A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
- Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
- Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
- Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
MAMAW EMILY'S STRAWBERRY CAKE
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY CAKE FROM SCRATCH
If you want a great strawberry cake recipe from scratch that doesn't use jello, then your in the right place! This is a great moist cake with real strawberries. I tried a couple of different recipes that I wasn't thrilled with, so I played around a bit and found that the changes I made worked out quite well. I wanted this recipe to make cake balls and it worked very well since the cake wasn't too sweet. I mixed them with homemade strawberry cream cheese frosting!
Provided by Raye-Raye
Categories Dessert
Time 35m
Yield 40-50 cake balls, 16 serving(s)
Number Of Ingredients 15
Steps:
- Combine sifted flour and baking powder in a bowl and set aside. Using a mixer, cream the butter and sugar. Add eggs 1 at a time; mix well after each addition. Next add pureed strawberries and extract and combine well. Gradually add the flour (and baking powder) and the milk alternating between them until completely mixed. Then add lemon zest and juice and mix well.
- Lightly grease and flour a 13 X 9 pan or (2) 8" round pans. Pour batter into pans and bake at 350 degrees for 25 - 30 min or until a toothpick inserted in the middle comes out clean. I did (2) 8" pans and it was done perfectly right at 25 minute Oven times may vary.
- For the icing : using a mixer, cream the cream cheese and butter until nice and smooth. Add the extract and pureed strawberries. Gradually add the powder sugar until it has the consistency and sweetness you desire. You can alter this to your liking. If you make it a bit too sweet, add just a little bit of lemon juice. This will help balance out the sweetness.
Nutrition Facts : Calories 418.8, Fat 23.7, SaturatedFat 14.3, Cholesterol 97.8, Sodium 275.2, Carbohydrate 48.2, Fiber 0.6, Sugar 32.3, Protein 4.3
STRAWBERRY CAKE (LIKE BOX MIX BUT BETTER)
This sweet and tender Strawberry Cake is a fresher, yummier version of your favorite box mix! The rose-colored cake is beautiful, and it's full of natural strawberry flavor. Layered with a simple cream cheese frosting, this is the cake of my childhood dreams!
Provided by Lindsay
Categories Dessert
Time 2h5m
Number Of Ingredients 16
Steps:
- To make the strawberry reduction for the cake layers, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/4 cups of puree. Strain it through a fine mesh sieve and you should end up with about 1 cup of puree.
- Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 1/2 cup, about 15-20 minutes. To measure, pour the puree into a measuring cup. If it's more than 1/2 cup, add it back to the pan and continue cooking.
- When the puree has thickened and reduced, pour into a measuring cup or bowl and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- To make the cake layers, preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, sugar, oil, strawberry extract and vanilla extract to a large mixer bowl and beat together on medium speed until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk, strawberry reduction and 8 drops of food color and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Gently fold in additional food color until you have your desired shade of pink.
- Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting evenly on top of the cake,
- Add the second layer of cake and another cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, run a 9 inch offset spatula around the outside of the cake while turning your turntable. Start with the line at the bottom and work your way to the top.
- Pipe shells of frosting on the top edge of the cake and the bottom, then decorate with strawberries, if desired.
Nutrition Facts : Calories 973 calories, Sugar 125.5 g, Sodium 218.8 mg, Fat 42.1 g, SaturatedFat 25.8 g, TransFat 0 g, Carbohydrate 146.7 g, Fiber 1.2 g, Protein 7 g, Cholesterol 155.9 mg
HOMEMADE STRAWBERRY CAKE
The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.
Provided by Sally
Categories Cakes
Time 6h
Number Of Ingredients 19
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.
MY MY'S STRAWBERRY LAYER CAKE
Author Patty Pinner memorialized the many "Queens of Soul Food" in her extended small-town Michigan family in her cookbook Sweets: Soul Food Desserts and Memories (Ten Speed Press, 2006). This recipe, featured on the cover, comes from Pinner's grandmother, or My My. "Its pink color dresses up even the most mundane meal, and its subtle strawberry aroma is divine," says Pinner. "When My My brought this cake to the picnic table as the finale to one of our summer get-togethers in her backyard, you could hear our 'oohs' and 'aahs' echoing throughout the neighborhood."
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease and lightly flour three 8-inch round cake pans. Set them aside. To make the cake, combine the cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and the half package of strawberries to this mixture. Mix well. Divide the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the middle of each layer comes out clean and the layers pull away from the sides of the pans. Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.
- To make the frosting, in a bowl, combine the remaining strawberries and the reserved juice with the confectioners' sugar and the butter. Beat with a mixer (or mash by hand) until smooth and well blended. Transfer the cake layers, one at a time, onto a serving platter. Frost between each layer, on top of the cake and around the sides with frosting.
MOIST ALMOND POUND CAKE WITH STRAWBERRY SAUCE
This poundcake is unbelievably moist and delicious. Another awesome use for biscuit mix. The strawberry sauce puts this one over the top.
Provided by BirdyBaker
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Prepare 13-by 9-inch (3 L) baking pan, lined with parchment paper.
- Cake:
- In a bowl, combine biscuit mix, flour and salt. Set aside.
- In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
- Beat in eggs, one at a time. Add vanilla and almond extract. Stir in biscuit mixture and blend until incorporated.
- Pour into prepared pan, spreading to edges with a rubber spatula. Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
- Strawberry Sauce:
- In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes.
- Add sliced strawberries, stirring until sauce turns red from the berries.
- Spoon into center of cake and serve a little with each slice.
Nutrition Facts : Calories 510.1, Fat 23.5, SaturatedFat 11.7, Cholesterol 170.9, Sodium 603.2, Carbohydrate 66.4, Fiber 1.5, Sugar 41.5, Protein 9.3
More about "moist strawberry cake food"
STRAWBERRY CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL
From mycakeschool.com
4.5/5 (639)
- In a separate bowl, combine eggs, strawberry puree, vanilla, strawberry extract, pink coloring (as desired). Blend together with a fork.
- In the bowl of your mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand.
GLUTEN FREE STRAWBERRY CAKE RECIPE FROM SCRATCH
From whattheforkfoodblog.com
STRAWBERRY CAKE - THE BEST MOIST STRAWBERRY CAKE RECIPE
From easyfamilyrecipeideas.com
DREAMY MOIST STRAWBERRY VANILLA CAKE RECIPE
From tantalisemytastebuds.com
STRAWBERRY CAKE {FROM SCRATCH} - STUCK ON SWEET
From stuckonsweet.com
FROM SCRATCH STRAWBERRY CAKE {MADE WITH FRESH …
From thebestcakerecipes.com
10 BEST STRAWBERRY CAKE WITH FROZEN STRAWBERRIES …
From yummly.com
HOMEMADE STRAWBERRY CAKE RECIPE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
STRAWBERRY POKE CAKE (FROM SCRATCH) - SUPER SOFT AND …
From myfoodstory.com
STRAWBERRY CAKES WITH FRESH STRAWBERRIES | ALLRECIPES
From allrecipes.com
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM
From sugargeekshow.com
FRESH STRAWBERRY CAKE - ONCE UPON A CHEF
From onceuponachef.com
PILLSBURY STRAWBERRY MOIST SUPREME CAKE MIX (3PK) BY PILLSBURY
DUNCAN HINES SIGNATURE PERFECTLY MOIST STRAWBERRY SUPREME …
From amazon.ca
Reviews 283
STRAWBERRY LAYER CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
PAULA DEEN: SIMPLY DELICIOUS STRAWBERRY CAKE RECIPE - SERVES 15
From pauladeen.com
FRESH STRAWBERRY SHEET CAKE - BUTTERNUT BAKERY
From butternutbakeryblog.com
EASY STRAWBERRY CAKE RECIPE - TASTE OF THE FRONTIER
From kleinworthco.com
HOW TO MAKE STRAWBERRY CAKE WITH WHITE CAKE MIX
From thesuperhealthyfood.com
STRAWBERRY CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THE MOST AMAZING STRAWBERRY CAKE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
THE ULTIMATE FRESH STRAWBERRY CAKE: A SECRET BAKERY RECIPE
From amycakesbakes.com
STRAWBERRY CAKE - REALLY EASY CAKE RECIPE | RECIPETIN EATS
From recipetineats.com
THE BEST STRAWBERRY CRUNCH CAKE RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
MOIST STRAWBERRY CAKE
From pinterest.ca
FRESH STRAWBERRY CAKE RECIPE - DIVAS CAN COOK
From divascancook.com
6 WAYS TO MAKE A STRAWBERRY CAKE - WIKIHOW
From wikihow.com
STRAWBERRY CAKE WITH STRAWBERRY FROSTING
From beyondfrosting.com
STRAWBERRY SHORTCAKE CAKE - BAKING A MOMENT
From bakingamoment.com
OLD-FASHIONED STRAWBERRY CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
STRAWBERRY CAKE: SO MUCH SUMMERY FLAVOR! -BAKING A MOMENT
From bakingamoment.com
HOMEMADE STRAWBERRY CAKE - JUST SO TASTY
From justsotasty.com
FRESH STRAWBERRY CAKE - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
BEST EVER STRAWBERRY CRUMB CAKE - BUTTER BE READY
From butterbeready.com
STRAWBERRY CAKE (NO JELLO) WITH WHIPPED CREAM CHEESE FROSTING
From sugarspunrun.com
10 STRAWBERRY CAKE MIX RECIPES | ALLRECIPES
From allrecipes.com
KETO STRAWBERRY CAKE- JUST 3 GRAMS CARBS! - THE BIG MAN'S WORLD
From thebigmansworld.com
HEALTHY STRAWBERRY CAKE (MADE WITH OATS) - DESSERT DONE LIGHT
From dessertdonelight.com
STRAWBERRY CAKE WITH STRAWBERRY FROSTING {+VIDEO} | LIL' LUNA
From lilluna.com
HOMEMADE STRAWBERRY CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search