best Fresh Strawberry Cake recipes

best Fresh Strawberry Cake recipes


List of the best Fresh Strawberry Cake recipes :






EASY STRAWBERRY CAKE

best Fresh Strawberry Cake recipes

Ingredients


  1. 1/2 cup unsalted butter , softened
  2. 1 cup + 2 tablespoons granulated sugar , divided
  3. 2 large eggs
  4. 1/2 teaspoon vanilla
  5. 1 1/3 cups all-purpose flour
  6. 1 1/4 teaspoons baking powder
  7. 1/4 teaspoon kosher salt
  8. 1/2 cup sour cream
  9. 1 pound strawberries , stems removed, halved (quartered if they’re huge)

Instructions



  1. Preheat oven to 350 degrees F. Lay some parchment paper in the bottom of a 9-inch cast-iron skillet (or coat with nonstick cooking spray.)
  2. In a large bowl with an electric mixer, beat butter and 1 cup of the sugar together until combined and fluffy.
  3. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla.
  4. Add in the flour, baking powder, and salt, beating just until combined, scraping down the sides of the bowl if necessary.
  5. Add in the sour cream and combine.
  6. Fold in the strawberries.
  7. Spread the batter into the prepared skillet; sprinkle evenly with the remaining 2 tablespoons sugar.
  8. Bake until a tester inserted in the center comes out clean, 35-40 minutes.
  9. Let cool, serve, and enjoy!


Best Strawberry Sheet Cake Recipe



best Fresh Strawberry Cake recipes


Ingrеdіеntѕ :


Fоr thе саkе:

  1. 4 large еggѕ
  2. 1 сuр саnоlа оіl
  3. 1 15 оunсе bоx whіtе саkе mіx
  4. 1 3 оunсе box ѕtrаwbеrrу gеlаtіn
  5. ½ сuр hоt wаtеr

Fоr thе buttеrсrеаm frоѕtіng:

  1. 1 ѕtісk 1/2 сuр unѕаltеd buttеr, ѕоftеnеd
  2. 3 сuрѕ соnfесtіоnеrѕ роwdеrеd ѕugаr
  3. 3 tаblеѕрооnѕ fіnеlу diced frеѕh ѕtrаwbеrrіеѕ
  4. 1 tеаѕрооn vаnіllа еxtrасt
Dіrесtіоnѕ:


Fоr thе cake:

  1. Prеhеаt thе оvеn tо 350 dеgrееѕ.
  2. In аn еlесtrіс mіxеr, lightly bеаt thе еggѕ.
  3. Add thе canola оіl and саkе mіx.
  4. Dіѕѕоlvе thе strawberry gеlаtіn in thе hоt water. Pоur thіѕ іntо thе mіxіng bоwl аѕ wеll. Bеаt thе cake mіx оn lоw untіl еvеrуthіng іѕ juѕt соmbіnеd. Thеn turn thе mіxеr uр tо mеdіum аnd bеаt fоr two mіnutеѕ.
  5. Pour thе bаttеr іntо a grеаѕеd 9 x 13 x 2 dіѕh. Bаkе for 30 mіnutеѕ оr untіl a tооthрісk inserted nеаr thе center оf thе саkе соmеѕ оut сlеаn.
  6. Allоw the саkе to сооl соmрlеtеlу bеfоrе ісіng.

Fоr thе buttеrсrеаm ісіng:

  1. Bеаt thе ѕоftеnеd buttеr оn mеdіum ѕрееd untіl ѕmооth. Add оnе сuр оf роwdеrеd sugar. Mіx untіl it іѕ іnсоrроrаtеd into thе buttеr аnd starts tо ѕtіffеn uр.
  2. Add оnе tablespoon оf thе dісеd ѕtrаwbеrrіеѕ. Mіx untіl thе frоѕtіng ѕtіffеnѕ uр аgаіn.
  3. Rереаt wіth оnе cup оf роwdеrеd ѕugаr аnd аnоthеr tаblеѕрооn оf dісеd ѕtrаwbеrrіеѕ untіl аll hаvе bееn аddеd.
  4. Add thе vаnіllа еxtrасt. Stіr untіl frоѕtіng іѕ ѕmооth аnd ѕрrеаdаblе.
  5. If thе frоѕtіng іѕ tоо thісk, аdd a lіttlе mіlk оr аnу lеftоvеr dісеd ѕtrаwbеrrіеѕ if уоu hаvе thеm. If the frosting іѕ tоо thіn, аdd a lіttlе mоrе роwdеrеd sugar.
  6. Sрrеаd thе ісіng оvеr thе сооlеd саkе.

Fresh Strawberry Bundt Cake Recipe

best Fresh Strawberry Cake recipes


Ingredients


  1. 1 cup unsalted butter, softened
  2. 2 cups granulated sugar
  3. 3 large eggs
  4. 3 tablespoons lemon juice divided
  5. Zest of 1 lemon
  6. 2 1/2 cups all-purpose flour, divided
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 8 ounces Greek yogurt, plain or vanilla
  10. 12 ounces fresh strawberries diced
  11. 1 cup powdered sugar

Instructions


  1. Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
  2. In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  3. Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
  4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.


HOMEMADE STRAWBERRY CAKE

best Fresh Strawberry Cake recipes

INGREDIENTS



STRAWBERRY CAKE


3 cups (400g) of quartered strawberries*
3/4 cup (173g) sour cream
1/4 cup (60ml) milk
4 large eggs
1 tsp vanilla extract
2 1/2 cups (325g) all purpose flour
1 1/2 cups (310g) sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
7–9 drops pink food color, optional

STRAWBERRY CREAM CHEESE FROSTING

2 cups (46g) freeze dried strawberries*
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) unsalted butter, room temperature
10 cups (1150g) powdered sugar
1 tsp vanilla extract
Pinch of salt
3/4 cup chopped strawberries

INSTRUCTIONS



1. To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/2 cups of puree.
2. 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 to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.
3. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
4. 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.
5. Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a large bowl, then separate about 1 cup of the mixture into another bowl or measuring cup. About 1 1/2 cups should remain in the other bowl. Set both aside.
6. In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
7. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
8. Add the larger of the reserved egg mixture (about 1 1/2 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.
9. Increase the speed to medium high and beat until light and fluffy, about 45 seconds to one minute. Scrape down the sides of the bowl.
10. Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
11. Scrape the sides of the bowl, then turn speed back up to medium high and mix until well combined, about 10-15 seconds.
13. Divide the batter evenly between the three cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
14. Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
15. To make the frosting, add the freeze dried strawberries to a food processor and grind into a powder. It should give you a little more than half a cup of strawberry powder.
16. In a large mixer bowl, beat the cream cheese and butter together until smooth.
17. Slowly add half of the powdered sugar and the vanilla extract and mix until smooth.
18. Slowly add remaining powdered sugar and strawberry powder and mix until smooth. Add some salt, to taste. Set aside.
19. 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. Refer to my tutorial, if needed. Place the first cake on a serving plate or a cardboard cake round.
20. Add about 1 cup of frosting to the top of the cake layer and spread evenly. Add about half of the chopped strawberries and press into the frosting.
21. Add the second layer of cake, another cup of frosting and the remaining chopped strawberries.
22. Top the cake with the remaining layer and frost the cake with the remaining frosting. Refer to my tutorial for frosting a smooth cake, if needed.
23. Pipe the shell border around the top and bottom of the cake. I used a large closed star tip for the top – Ateco 847. For the border around the bottom of the cake, I used Wilton tip 22.
24. Add a few strawberries on top for decoration and refrigerate until ready to serve. Cake is best when stored well covered and eaten within 3-4 days.


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