Strawberry Cake with Strawberry Frosting+VIDEO
The sweet strawberry cake is so beautiful, it’s really delicious! If you like strawberries, you will love the rich strawberry flavor in this moist and fluffy cake.
Similar to our fresh strawberry cupcakes, this cake is filled with fresh strawberries. The strawberry frosting in this recipe is delicious, but it also goes well with vanilla cream.
Homemade strawberry cake
How beautiful is this pink and red strawberry cake? !
I like the color of this cake. The combination of moist cake and butter frosting is very delicious. The strawberry flavor is very strong. This is the perfect summer cake for all dinners, barbecues and birthday parties.
After frosting this cake, I like to put it in the refrigerator before serving. It tastes delicious after refrigeration and it is easier to cut into pieces. Even better is with ice cream and strawberries!
How to make strawberry cake
Prepare. To make cakes, first preheat the oven to 350 degrees. Grease two 8-inch round cake pans and line them with parchment paper.
Batter. In a large bowl or the bowl of a stand mixer, whisk together the cake flour, gelatin, sugar, and flour. In a small bowl, whisk together the water, oil, and eggs. Pour the wet ingredients into the dry ingredients and stir at medium speed for two minutes until they are completely mixed. Gently fold the chopped strawberries.
bake. Divide the batter evenly between the prepared pans. Bake the cake layer for 25-30 minutes or until a toothpick inserted in the center comes out clean. Chill for 5-10 minutes, then remove the cake from the pan and place it on a metal rack to cool completely.
- You will not use the instructions or ingredients listed on the box. Use only white cake mix and follow Lil Luna recipe ingredients and instructions.
- You can easily use ordinary frozen strawberries instead of fresh strawberries. Be sure to thaw the berries slightly before puree, but frozen chopped berries can be put directly into the cake batter.
- For taste changes: Use another berry (such as blueberry or raspberry) instead of “strawberry”.
To make the frosting, beat the butter until fluffy. Add strawberry puree and stir to combine. Add 3 cups of powdered sugar and stir until combined. Then, add ½ cup of extra powdered sugar at a time to make a spreadable, fluffy, but non-running frosting.
gather. Assemble the cake and spread ¾ cup of frosting between the cake layers. Use the remaining frosting to cover the sides and top of the cake.
The consistency of this frosting is for a simple smooth surface. If you want it to be firmer and more effective, add 1 tablespoon of powdered sugar at a time until it reaches the consistency you want. If you find that the frosting is too thick, just add a little milk.
When you are frosting a cake, starting with a crumb coat may help. The crumb coating is a thin layer of frosting that helps “seal” the crumbs. This way when you add a second layer of frosting, you won’t let those nasty stray crumbs try to appear.
Can you use a different cake pan?
Yes! I really like how beautiful the two layers of this cake look, but you can easily use other cake pans for this recipe. Remember to check for maturity by inserting a toothpick into the center of the cake. If it comes out clean or has a few crumbs, the cake is ready.
- Cup cake: Just divide the batter into about 24 cupcake tins. Bake at 350°F for 15 to 20 minutes. Observe carefully that the baking time varies from oven to oven. Cool and frosty.
- 9X13 saucepan: Preheat the oven to 325°F and grease the pan. Bake for 32-37 minutes.
Shop Seal the remaining cake in the container. It should be stored at room temperature for 1-2 days or in the refrigerator for 3-4 days.
you can also freeze Leftover cake. First put the leftovers on the baking sheet, and then stick them in the refrigerator until set, so as to quickly freeze. Wrap it in plastic wrap, and then wrap it in foil. Freeze for 2-3 months. When you are ready to eat, just open the package and defrost it.
if you want Make this cake ahead of time, I recommend storing the cake and frosting separately until you are ready to frost and eat. Use the storage tips above to store the cake. The icing can be stored in an airtight container in the refrigerator for one week or one month in the refrigerator.
For more favorite cakes, please check:
Preparation time 30 minutes
Cooking time 25 minutes
Total time 55 minutes
Calories 742 kcal
Author Little Luna
- 1 package white cake flour
- 1 packet of strawberry gelatin 3 ounces
- 3 tablespoons sugar
- 3 tablespoons flour
- 1 cup water
- 1/2 cup canola oil
- 2 eggs
- 1 cup chopped strawberries
- 1/2 cup butter softened
- 1/2 cup strawberry puree
- 4 ½ – 5 cups powdered sugar
To make cakes, preheat the oven to 350 degrees. Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl or the bowl of a stand mixer, whisk together the cake flour, gelatin, sugar, and flour. In a small bowl, whisk together the water, oil, and eggs. Pour the wet ingredients into the dry ingredients and stir at medium speed for two minutes until they are completely mixed. Gently fold the chopped strawberries.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until the toothpick inserted in the center comes out clean. Let cool for 5-10 minutes, then remove the cake from the pan and place it on a metal rack to cool completely.
To make the frosting, beat the butter until fluffy. Add strawberry puree and stir to combine. Add 3 cups of powdered sugar and stir until combined. Add ½ cup of extra powdered sugar at a time to make a spreadable, fluffy, but non-runny frosting.
Assemble the cake and spread ¾ cup of frosting between the cake layers. Use the remaining frosting to cover the sides and top of the cake.
The page you are looking for does not exist (404)