🍓🍓🍓 Strawberry Cake 🍓🍓🍓

[Prutsald]

Learned this Strawberry Cake recipe while visiting a farm in the countryside It's fresh, simple, and delicious!

736×920
77.7 kB

Ingredients

FOR THE COMPLETE

• 1lb strawberries strawberries, hulled and halved
• 2Tbsp granulated sugar and juice from half a lemon

FOR THE CAKE

• Cooking spray
• 2c all-purpose flour
• 3Tbsp cornstarch
• 11/2tsp baking powder
• 1/2tsp baking soda
• 1tsp kosher salt
• 1/2c (1 stick) butter, softened
• 1c granulated sugar
• 2 large eggs
• 3/4c strawberry compote
• 1tsp pure vanilla extract
• 3/4c milk
• Pink food coloring (optional)

FOR THE FROSTING

• 1 (8-oz.) block cream cheese, softened
• 1/2c (1 stick) butter, softened
• 1/4c strawberry compote
• 41/2c powdered sugar
• 1tsp vanilla extract
• Pinch kosher salt
• Fresh strawberries, for garnish (optional)

Directions

Step 1​

In a food processor, puree the strawberries, then transfer them to a small saucepan with sugar and lemon juice. Cook over medium-low heat, stirring frequently, until the mixture thickens and reduces by about half, approximately 20 minutes. You should have about 1½ cups of strawberry compote. Remove from heat and let it cool completely.

Step 2​

Preheat the oven to 350°F. Grease and line two 8-inch round cake pans. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

Step 3​

In another large bowl, use a hand mixer to beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the strawberry compote and vanilla until fully incorporated, then add the milk. Gradually add the dry ingredients, mixing until just combined. If desired, add some pink food coloring for a vibrant pink cake.

Step 4​

Divide the batter evenly between the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 15 minutes before inverting them onto cooling racks to cool completely.

Step 5​

To make the frosting, use a hand mixer to beat the cream cheese and butter in a large bowl until smooth and lump-free. Mix in the strawberry compote, then gradually add the powdered sugar, beating until fully incorporated. Add the vanilla and a pinch of salt. If the frosting is too soft, refrigerate it for 20 minutes before using it to frost the cake.

Step 6​

Spread a thick layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the sides and top of the entire cake. If desired, garnish with fresh strawberries.

There you have it! I hope you enjoy making and, most importantly, savoring this delicious recipe. Feel free to experiment with different ingredients and techniques to make it your own.

 

[bhella]

Yum, Strawberry Cake is one of my favorites! Though, I wonder if substituting some of the sugar with strawberry puree might enhance the taste even more?

 

[Idris]

Learned this Strawberry Cake recipe while visiting a farm in the countryside It's fresh, simple, and delicious!

736×920
77.7 kB
View attachment 3891

Ingredients

FOR THE COMPLETE

• 1lb strawberries strawberries, hulled and halved
• 2Tbsp granulated sugar and juice from half a lemon

FOR THE CAKE

• Cooking spray
• 2c all-purpose flour
• 3Tbsp cornstarch
• 11/2tsp baking powder
• 1/2tsp baking soda
• 1tsp kosher salt
• 1/2c (1 stick) butter, softened
• 1c granulated sugar
• 2 large eggs
• 3/4c strawberry compote
• 1tsp pure vanilla extract
• 3/4c milk
• Pink food coloring (optional)

FOR THE FROSTING

• 1 (8-oz.) block cream cheese, softened
• 1/2c (1 stick) butter, softened
• 1/4c strawberry compote
• 41/2c powdered sugar
• 1tsp vanilla extract
• Pinch kosher salt
• Fresh strawberries, for garnish (optional)

Directions

Step 1​

In a food processor, puree the strawberries, then transfer them to a small saucepan with sugar and lemon juice. Cook over medium-low heat, stirring frequently, until the mixture thickens and reduces by about half, approximately 20 minutes. You should have about 1½ cups of strawberry compote. Remove from heat and let it cool completely.

Step 2​

Preheat the oven to 350°F. Grease and line two 8-inch round cake pans. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

Step 3​

In another large bowl, use a hand mixer to beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the strawberry compote and vanilla until fully incorporated, then add the milk. Gradually add the dry ingredients, mixing until just combined. If desired, add some pink food coloring for a vibrant pink cake.

Step 4​

Divide the batter evenly between the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 15 minutes before inverting them onto cooling racks to cool completely.

Step 5​

To make the frosting, use a hand mixer to beat the cream cheese and butter in a large bowl until smooth and lump-free. Mix in the strawberry compote, then gradually add the powdered sugar, beating until fully incorporated. Add the vanilla and a pinch of salt. If the frosting is too soft, refrigerate it for 20 minutes before using it to frost the cake.

Step 6​

Spread a thick layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the sides and top of the entire cake. If desired, garnish with fresh strawberries.

There you have it! I hope you enjoy making and, most importantly, savoring this delicious recipe. Feel free to experiment with different ingredients and techniques to make it your own.

This strawberry cake looks absolutely divine! Has anyone tried adding a layer of fresh strawberries between the cake layers? Perfect for a summer dessert!