Strawberry Cake
Strawberry Cake

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, strawberry cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Strawberry Cake is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Strawberry Cake is something that I have loved my whole life.

This type of strawberry cake recipe with all-natural strawberry flavoring (no gelatin) is quite rare and difficult to find. This strawberry cake tastes light and fresh, never too sweet. A truly excellent recipe that always turns out fluffy and oh-so moist. Topped with the rich and delicious cream cheese frosting, this cake is truly the best ever.

To get started with this particular recipe, we have to prepare a few ingredients. You can have strawberry cake using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Strawberry Cake:
  1. Take 12 medium strawberries, hulled 1 cup (2 sticks) unsalted butter,
  2. Make ready room temperature 1/2 cup shortening 3 cups granulated sugar
  3. Take 5 large eggs, room temperature 3 cups all-purpose flour 2 tsp
  4. Get baking powder 1/4 teaspoon salt 1/2 cup whole milk, room
  5. Get temperature
  6. Get 2 teaspoons vanilla extract
  7. Make ready Strawberry butter cream frosting:
  8. Get 1 cup unsalted butter, softened 3½ - 4 cups confectioner's sugar
  9. Take 4 tablespoons strawberry syrup 1 tablespoon vanilla extract
  10. Prepare 2 tablespoons half-and-half, heavy cream or whole milk pinch of
  11. Prepare salt

Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. In a large bowl, combine dry cake mix, gelatin powder, water and oil.

Instructions to make Strawberry Cake:
  1. Preheat the oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or prepare with butter and flour. Remove any excess flour.
  2. Blend the strawberries in a blender on medium speed until pureed, about 3 minutes. This should result in 3/4 cup strawberry puree. Put to the side.
  3. Cream together the butter and shortening with an electric mixer until light and fluffy. Slowly add the sugar, one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  4. Sift together the flour, baking powder, and salt in a medium bowl. Pour milks, vanilla, and the strawberry puree into a measuring cup and whisk together with a fork. Alternately add the flour mixture and the milk mixture to the butter and shortening, beginning and ending with the dry ingredients.
  5. Gently stir all ingredients until well combined. Stop the mixer and scrape down the sides and bottom of the bowl, making sure to have all ingredients well mixed.
  6. Evenly distribute the batter between the cake pans and place the pans into the preheated oven. Bake for 30 to 40 minutes, or until the cake releases from the edges of the pan and springs back to a light touch. Remove the pans from the oven and allow to cool in the cake pans for about 10 minutes. Turn the cakes out onto wire racks and let them cool completely.
  7. Frosting: Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add strawberry syrup 1 tablespoon at a time, then add vanilla and then beat on high for about 20 seconds to lighten the frosting.
  8. Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape. Add pinch of salt and whip on high for a final 20 seconds.
  9. Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.

Blend in vanilla and strawberry puree. In a large bowl, combine dry cake mix, gelatin powder, water and oil. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Strawberry cake is a favorite of mine and always has been. As a kid, strawberry cake (from a mix) with cream cheese frosting was a fave.

So that’s going to wrap this up with this exceptional food strawberry cake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!