Strawberry Cake Recipe Version 2
Try this Strawberry Cake Recipe Version 2 recipe
Try this Strawberry Cake Recipe Version 2 recipe
- 4 large eggs room temperature ( can warm the eggs by putti
- 1 1/2 cups (340 g) strawberry puree ......i used frozen straw you could also use fresh.....puree the strawberries in food processor or blender
- 1 teaspoon (4 g.) vanilla
- 2 teaspoons (8 g) strawberry extract
- 2 to 3 drops americolor pink or your pink coloring o
- 3 cups (300 g) cake flour
- 1 3/4 cups (350 g) granulated sugar
- 1 tablespoon plus 1/2 teaspoon (14 g) baking powder
- 1 teaspoon (6 g) salt
- 1/4 cup (50g) vegetable oil
- 1 stick (1/2 cup) (113 g) unsalted butter cut butter into small pieces so it can be added slowly during mixing process. i cut mine into 1/2 to 1 inch slices onto waxed paper on the countertop, letting it soften only about 5 to 6 minutes.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350 degrees. (This recipe uses the reverse creaming method.) Grease and flour three 8 x 2 inch round pans
- 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. Scrape the sides and bottom of the bowl.
- Method is important when using Reverse Creaming, so with the mixer on LOW speed, SLOWLY add 1/2 of the egg mixture to the dry ingredients, increase the mixer to medium speed and beat for 1 1/2 minutes, the batter will be thick and fluffy. Scrape the bottom and sides of the bowl, then add the remaining egg mixture in 2 pourings, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour into prepared pans.
- Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 min. then turn out.
- Makes 7 1/2 cups batter
- IF USING FONDANT: This recipe does not hold up well to fondant unless frosted with ganache to give it a nice firm shell.
- Cupcakes: This recipe will work for cupcakes, they will have only a slight dome
My Go-To Strawberry Cake: A Simple Recipe for Everyday Celebrations
Baking has always been my happy place. It’s a way for me to unwind after a long day, a way to connect with loved ones, and a way to create something beautiful and delicious from simple ingredients. This strawberry cake recipe is one of my absolute favorites, and I'm thrilled to share it with you today. It's surprisingly simple, yet the result is a moist, fluffy cake bursting with fresh strawberry flavor – perfect for any occasion, big or small. I’ve refined this recipe over the years, tweaking it to perfection, and this version, Version #2 as I affectionately call it, is the culmination of all those experiments.
What makes this cake special isn’t some secret ingredient or complex technique. It's the balance of flavors and textures. The fresh strawberry puree gives a vibrant color and taste that's utterly irresistible. The reverse creaming method ensures a tender crumb that melts in your mouth. And honestly, the simplicity is a big draw for me. As a busy mom, I need recipes that are both delicious and easy to make, something I can whip up even on a weeknight without spending hours in the kitchen. This cake fits the bill perfectly. The recipe is straightforward, the ingredients are easily accessible, and the outcome is always a crowd-pleaser. It’s the kind of cake that’s just as satisfying served with a cup of coffee on a quiet morning as it is with a celebratory glass of champagne during a special gathering.
I often make this cake for family gatherings, potlucks, and even just because. It’s adaptable to different occasions. Sometimes I keep it simple, dusting it with powdered sugar. Other times, I go all out, decorating it with fresh berries and a whipped cream frosting. The possibilities are endless! The best part? Almost everyone loves it, and seeing those happy faces while enjoying a slice of my cake fills my heart with joy. It’s much more than just a dessert; it's a symbol of love and care, a small token of appreciation shared with those I cherish. That's the magic of baking for me, and this strawberry cake embodies that perfectly.
Beyond the taste, this cake also holds a special place in my memory. I remember the first time I made it – the sweet aroma of baking strawberries filling my kitchen, the anticipation building as the cake baked to golden perfection, and the sheer delight of finally tasting that first bite. It was a moment of pure satisfaction, a feeling I hope you will experience too when you try this recipe. So, whether you’re a seasoned baker or a kitchen novice, give this strawberry cake a try. It’s a simple recipe with big flavor, and I promise, you won't be disappointed. It’s the kind of cake that makes memories, and that’s what truly matters to me.
Tips and Variations:
- Fresh vs. Frozen Strawberries: While I prefer fresh strawberries for their intense flavor, frozen strawberries work just as well. Just make sure to thaw them completely before pureeing.
- Cake Flour: Cake flour is recommended for its low protein content, which leads to a tender crumb. All-purpose flour can be substituted, but the cake might be slightly denser.
- Frosting: This cake pairs beautifully with various frostings. My personal favorite is a light and creamy cream cheese frosting, but a simple glaze or even a dusting of powdered sugar would also be delicious.
- Decoration: Get creative with the decoration! Fresh strawberries, whipped cream, chocolate shavings, sprinkles – the options are endless. Let your creativity shine through.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
I hope you enjoy this recipe as much as I do. Happy baking!
