Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, strawberry cake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Browse For Yummy & Hassle-Free Strawberry Cake Recipes From Kraft®. This strawberry cake gets strawberry flavor in the batter and in the frosting by using mashed fresh strawberries. It is the perfect cake for any special occasion.
Strawberry Cake is only one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Strawberry Cake is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have strawberry cake using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Strawberry Cake:
- Take 12 medium strawberries, hulled 1 cup (2 sticks) unsalted butter,
- Make ready room temperature 1/2 cup shortening 3 cups granulated sugar
- Get 5 large eggs, room temperature 3 cups all-purpose flour 2 tsp
- Get baking powder 1/4 teaspoon salt 1/2 cup whole milk, room
- Take temperature
- Get 2 teaspoons vanilla extract
- Make ready Strawberry butter cream frosting:
- Take 1 cup unsalted butter, softened 3½ - 4 cups confectioner's sugar
- Take 4 tablespoons strawberry syrup 1 tablespoon vanilla extract
- Make ready 2 tablespoons half-and-half, heavy cream or whole milk pinch of
- Get salt
Reduce fresh strawberry puree down and add to the best white cake batter. Kiss your boxed strawberry cake buh-bye. This strawberry cake completely blew me away. After years of mediocre from-scratch strawberry cakes, my expectations were pretty low.
Steps to make Strawberry Cake:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
It was time to taste test my efforts. In a large bowl, combine dry cake mix, gelatin powder, water and oil. In a large bowl, combine cake mix, gelatin, sugar and flour. But since this cake doesn't have nuts in the recipe, I decided to make a strawberry topping for the cake. This topping would go on before I served it (so the cake was already cool).
So that’s going to wrap this up for this exceptional food strawberry cake recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
