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Strawberry Cake from Scratch
SUBMITTED BY:
GothicGirl
PHOTO BY:
Ev
"It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. I made this cake for a child's birthday party. It was a major hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!"
RECIPE RATING:
Read Reviews
(135)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
30 Min
READY IN
40 Min
Original recipe yield 2 - 9 inch cake layers
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
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DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
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REVIEWS
Reviewed on Oct. 19, 2006 by
MOMMY 2 XO & XY
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MOMMY 2 XO & XY
Oct. 19, 2006
I think I know why everyone complained about density. The measurements for the flour are for sifted flour not the amount to be sifted. Sift the cake flour and then measure the amount to be put into the cake. The batter seems to be runny, but bakes up fluffy
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42 users found this review helpful
I think I know why everyone complained about density. The measurements for the flour are for...
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Reviewed on Apr. 8, 2007 by Katia
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Katia
Apr. 8, 2007
My sister and I made this cake the day before Easter Sunday and let it sit in the refrigerator until we served it for dessert... it was WONDERFUL!!! We took three recommendations from reviews that really helped the strawberry cake to turn out great! 1~ We seperated the egg whites and yolks and whipped the egg whites and then added them in to the mixture. 2~ Also we sifted the flour and then after sifting measured it again. 3~ We spread strawberry puree in between the two cake layers along with icing to make them stick together well. (mmmmm!!!:D)Furthermore we made the strawberry puree by blending clean, cut strawberries together in the blender which made a really fresh puree. As a finishing touch, after icing the entire cake with vanilla icing, we placed extra sliced strawberries on the top of the cake! The cake was BIG hit but make sure to make room in the refrigerator for leftovers!
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28 users found this review helpful
My sister and I made this cake the day before Easter Sunday and let it sit in the refrigerator...
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Reviewed on Jan. 28, 2005 by BUSYMOMOF6
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BUSYMOMOF6
Jan. 28, 2005
I am a caterer as well and have not found a good strawberry cake recipe until now! My daughter asked for a Strawberry cake I had to find a recipe. Everyone LOVED it, even my picky eater that does not like strawberries! It is a keeper! Thank you for sharing. I made the recipe like I do all of my cakes and it came out fluffy and moist. I seperated the egg whites and yolks. Whipped the whites into soft peaks and folded them in at the end. I also always line the pans with parchment paper, this keeps them from sticking to the bottom.
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27 users found this review helpful
I am a caterer as well and have not found a good strawberry cake recipe until now! My...
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Reviewed on Jul. 28, 2003 by
OODLES_OR
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OODLES_OR
Jul. 28, 2003
I made this cake today and took it to work. What an AWESOME cake! I had some strawberries that I had to use up and am I ever glad I checked here first! I did make it in a 13x9 inch pan instead of the double layer. Baked it for 45 minutes (glass). Then made a "fluff" topping made of 1/2 cool whip and 1/2 cream cheese. I whipped these together till smooth and then stirred in about a cup of finely chopped strawberries. Did I ever get the rave reviews. Each person actually took a piece of cake and then spooned the "fluff" over that. Thanks for a great recipe!!!
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23 users found this review helpful
I made this cake today and took it to work. What an AWESOME cake! I had some strawberries...
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Reviewed on Sep. 15, 2007 by
Berenger
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Berenger
Sep. 15, 2007
I wanted to make a cake from scratch for my wife's birthday when I came across this recipe. After reading all of the reviews I carefully measured the flour after sifting and I beat the egg-whites separately. I used slightly less flour and butter hoping to make the cake fluffier. It still ended up being a fairly dense cake (but still delicious). I made the strawberry puree from scratch just using strawberries and sugar. For the frosting I used a homemade whip cream with more strawberry puree. I used 3x 9" pans for a triple layer cake. In between the layers I placed thinly sliced strawberries on top of a thin layer of icing. I covered those with splashes of the strawberry puree then added more frosting. To top it off I soaked halved strawberries in more puree and placed them on top. The only reason I don't give it 5 stars is because it didn't come out as fluffy as I would have liked. However I'm not much of a baker so it's just as likely my fault as it is the recipe. But my wife loved it so I'm in her good graces until next year!
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20 users found this review helpful
I wanted to make a cake from scratch for my wife's birthday when I came across this recipe. ...
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Reviewed on Mar. 1, 2007 by
Verena
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Verena
Mar. 1, 2007
I was very pleasantly suprised with this cake. There was so many reviewers claiming that the cake was too dense. I think that the problem maybe that they used 2 pans instead of 3. I went with my instinct and used three 9 inch cake pans and did everything else the same and my cake came out wonderful, very light and fluffy. I used the remaining strawberry puree, mixed it with some extra chopped strawberries, sprinkled it with sugar and a little cornstarch. After mixing it and letting it sit, I poured it between the layers and frosted the top and sides with my buttercream frosting. Delish, to say the least!! The cake itself was defenitely better than any boxed version, a keeper!!
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12 users found this review helpful
I was very pleasantly suprised with this cake. There was so many reviewers claiming that the...
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Reviewed on May 19, 2008 by
NANCYH
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NANCYH
May 19, 2008
I am so glad I read the reviews-this turned out great with some tweaking! Here's what I did different from the original: * sifted cake flour, then measured out * separated yolk/white and beat whites to soft peaks, then folded in at the end * reduced sugar to 1 3/4 c.(will try 1.5 c. next time) * baked in three, 9 in. pans * frosting=two store bought vanillas and 1/3 c. puree (plus a little red food color) Cake was dense, moist and great! I liberally coated/greased/floured the pans, put wax paper on bottom, too. I really want to try this with raspberries as a local baker that is now out of business had the best raspberry cake and frosting. This turned out great! Thanks!
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9 users found this review helpful
I am so glad I read the reviews-this turned out great with some tweaking! Here's what I did...
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Reviewed on Nov. 30, 2007 by doudell
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doudell
Nov. 30, 2007
I've made this cake about 5 times & everybody love