Strawberry Cake Recipe – From Scratch

In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Strawberry Cake Recipe – From Scratch

Welcome to Adrian Recipes, your go-to destination for delightful, homemade culinary creations! Today, we’re diving into a classic favorite: the Strawberry Cake Recipe – From Scratch. This deliciously moist and flavorful cake is perfect for any occasion, offering a burst of fresh strawberry goodness in every bite. Whether you’re a seasoned baker or a newbie in the kitchen, this detailed guide will lead you to strawberry cake perfection.

Ingredients List

To create this mouthwatering Strawberry Cake Recipe – From Scratch, you’ll need:

For the Cake:

• 1½ cups cake flour
• 1½ cups all-purpose flour
• 1¾ cups granulated sugar
• 2½ tsp baking powder
• 1 tsp table salt
• 1 cup cold butter, cubed (2 sticks)
• 4 large eggs
• ¾ cup milk or buttermilk
• ¾ cup strawberry puree or strawberry jam
• 2 tsp vanilla extract
• Pink food color (optional, about 15-20 drops of gel)

For the Strawberry Buttercream Frosting:

• 2 cups butter, at room temperature
• 1 tsp vanilla extract
• ¼ tsp table salt
• 7 cups confectioner’s sugar
• ¾ cup strawberry puree or strawberry jam
• Pink food color (optional, about 15-20 drops of gel)

For the Fresh Strawberry Puree:

• 1½ cups fresh strawberries (about 10-12)
• 2 tbsp granulated sugar

Timing

Preparation Time:

• 30 minutes

Cooking Time:

• 35-40 minutes

Total Time:

• Approximately 1 hour and 10 minutes

Step-by-Step Instructions

Step 1: Prepare the Oven and Cake Pans

Preheat your oven to 350°F (175°C). Liberally grease and flour two 8-inch round cake pans. Set aside.

Step 2: Mix the Dry Ingredients

In a large mixer bowl, combine the cake flour, all-purpose flour, granulated sugar, baking powder, and salt. Stir well.

Step 3: Incorporate the Butter

Add the cubed butter to the dry ingredients and mix until the mixture resembles coarse, moist crumbs.

Step 4: Add the Eggs

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Step 5: Combine Wet Ingredients

In a separate bowl, mix the milk, strawberry puree, and vanilla extract. Stir until well combined.

Step 6: Create the Batter

With your mixer on low, slowly pour the milk and strawberry mixture into the flour and butter mixture. Beat until smooth. Add pink food color as desired.

Step 7: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.

Step 8: Prepare the Buttercream Frosting

In a large mixer bowl, beat the room temperature butter until light and fluffy. Add vanilla extract and salt, mixing until just combined. Gradually beat in confectioner’s sugar, one cup at a time. Fold in strawberry puree or jam and food color if using.

Step 9: Assemble and Decorate

Remove one cake from the pan, place it on a cake plate, and frost with a layer of buttercream. Optionally, add a layer of strawberry puree for extra flavor. Place the second cake layer on top and apply a crumb coat of frosting. Chill in the freezer briefly, then apply a final layer of frosting. Decorate as desired.

Nutritional Information

Per serving: – Calories: 731 kcal – Carbohydrates: 97g – Protein: 5g – Fat: 37g – Cholesterol: 93mg – Sodium: 528mg – Vitamin C: 21mg

Healthier Alternatives for the Recipe

For a lighter version of this Strawberry Cake Recipe – From Scratch, consider substituting half of the butter with Greek yogurt or using a sugar substitute like erythritol to reduce sugar content. You can also use whole wheat flour for added fiber.

Serving Suggestions

This strawberry cake pairs beautifully with a fresh berry compote or a dollop of whipped cream. It also makes a stunning centerpiece for birthday parties, bridal showers, or afternoon tea gatherings.

Common Mistakes to Avoid

• Overmixing the Batter: This can lead to a dense cake texture. Mix just until ingredients are combined.
• Not Leveling the Cake Layers: Ensure your cake layers are flat for even stacking by trimming any domes before frosting.
• Skipping the Crumb Coat: A crumb coat helps seal in crumbs and provides a smooth surface for the final frosting layer.

Storing Tips for the Recipe

To store your strawberry cake, cover it with plastic wrap or store it in an airtight container. It can be kept at room temperature for 2-3 days or refrigerated for up to a week. For longer storage, freeze the cake for up to 3 months.

Conclusion

Crafting this Strawberry Cake Recipe – From Scratch is a rewarding experience that results in a delectable dessert sure to impress. Whether you’re baking for an event or simply indulging your sweet tooth, this cake will not disappoint.

FAQs

Q: Can I use frozen strawberries for the puree? A: Yes, but make sure to thaw them completely and drain excess liquid before blending.

Q: Is the food coloring necessary? A: It’s optional. The food coloring enhances the cake’s appearance, but the taste remains delicious without it.

Q: How can I make this cake gluten-free? A: Substitute the cake and all-purpose flours with a gluten-free baking blend.

Strawberry Cake Recipe – From Scratch

This delightful strawberry cake is made from scratch and features a luscious strawberry buttercream frosting. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Cooling and Decorating Time 1 hour hr

Total Time 3 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 731

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 1.5 cups cake flour
• 1.5 cups all-purpose flour
• 1.75 cups granulated sugar
• 2.5 tsp baking powder
• 1 tsp table salt
• 1 cup cold butter cubed – 2 sticks
• 4 large eggs
• 0.75 cup milk or buttermilk
• 0.75 cup strawberry puree or strawberry jam
• 2 tsp vanilla extract
• 15-20 drops pink food color optional

Strawberry Buttercream Frosting

• 2 cups butter room temperature
• 1 tsp vanilla extract
• 0.25 tsp table salt
• 7 cups confectioner’s sugar
• 0.75 cup strawberry puree or strawberry jam
• 15-20 drops pink food color optional

Fresh Strawberry Puree

• 1.5 cups strawberries fresh about 10-12
• 2 tbsp granulated sugar

Equipment

• 8-inch Round Cake Pans
• Mixer

Method

 

1. Preheat the oven to 350 degrees.
2. Liberally grease and flour 2 – 8″ round cake pans. Set aside.
3. In a large mixer bowl, stir together the cake flour, AP flour, sugar, baking powder, and salt.
4. Add the cubed butter and mix until it looks like coarse, moist crumbs.
5. Beat in the eggs, one at a time.
6. In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.
7. With the mixer on low, carefully pour the milk/strawberry mixture into the flour/butter mixture, slowly beating until smooth.
8. Add in food color until you reach the desired color.
9. Divide the batter between the two prepared cake pans.
10. Bake for 35-40 minutes or until the toothpick test comes out clean.
11. Cool completely before removing from the pan and frosting.
12. Place the butter in a large mixer bowl and beat on high until light and fluffy.
13. Add the vanilla and salt, mix until just combined.
14. Slowly beat in the confectioner’s sugar, 1 cup at a time.
15. Fold in the strawberry puree or jam.
16. Beat in the food color- if using.
17. Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.
18. Decorate the cake as desired.

Notes

Food color is optional but recommended as strawberry cake takes on a grey color when the batter is mixed and baked. The color will intensify as it bakes. The frosting color will also become more vibrant over time. Use different pan sizes as needed, adjusting the cooking time accordingly.