Best Ever Strawberry Cake

Best Ever Strawberry Cake

11
Cassidylea16 0

"This type of strawberry cake recipe with all-natural strawberry flavoring (no gelatin) is quite rare and difficult to find. This strawberry cake tastes light and fresh, never too sweet. A truly excellent recipe that always turns out fluffy and oh-so moist. Topped with the rich and delicious cream cheese frosting, this cake is truly the best ever. It was a handwritten recipe I found in my mom's recipe book, but I assume she found it elsewhere."
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Ingredients

1 h 15 m servings 641 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 74.5g
  • 24%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour two 8-inch cake pans.
  3. Mix pureed strawberries, milk, eggs, and 1 tablespoon vanilla extract together in a small bowl; transfer to the bowl of a stand mixer.
  4. Beat flour, white sugar, baking powder, and salt into strawberry mixture on Low; add butter and continue beating on Low until evenly combined.
  5. Stop mixer, scrape sides, and beat again for about 30 seconds.
  6. Divide batter evenly between the two prepared cake pans.
  7. Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 25 minutes. Cool the cakes in the pans for about 10 minutes; transfer to wire racks to completely cool, about 30 minutes.
  8. Beat cream cheese and butter together in a medium bowl until smooth. Gradually beat confectioners' sugar into cream cheese mixture until creamy and fluffy; stir in 1 teaspoon vanilla extract.
  9. Spread about 1/2 the frosting on top of 1 cake. Place second cake on top of frosting layer; spread the remaining frosting on top of second cake and around sides of both cakes.

Footnotes

  • Cook's Notes:
  • To make strawberry puree, put frozen or fresh strawberries into a blender or food processor and puree.
  • Be sure to use softened butter, NOT melted. Unsalted or salted butter will work. When using salted butter, simply reduce the salt in recipe to 1/2 teaspoon. Also, all-purpose flour works in this recipe, but cake flour is recommended.
  • For sheet cake: Grease and flour one 9x13 pan. Bake for 20 minutes and insert a toothpick in the center of the cake. If it doesn't come out clean, continue baking in increments of 2 to 3 minutes until the toothpick comes out clean. Allow to cool for 10 minutes in the pan and then transfer to a wire rack to completely cool.
  • Optional: add 1/2 cup strawberry puree to frosting for extra strawberry flavor.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

Mine came out awesome, but I did do some tweaking, so I gave 4 stars cause I'm not sure how it would have come out with my adjustments. Here's what I did-- first off, I cooked down the frozen s...

Most helpful critical review

The cake lacked flavour. The texture was eggy. Not as moist as I had hoped. Colour not appealing. Sorry I would not make this again.

Mine came out awesome, but I did do some tweaking, so I gave 4 stars cause I'm not sure how it would have come out with my adjustments. Here's what I did-- first off, I cooked down the frozen s...

I am happy to be the first reviewer of this recipe! It is quite tasty and VERY rich. A small piece is plenty. The description of this cake says it is light. Though I followed the directions to t...

I made this recipe twice. The first time, I made the cake exactly as the recipe specified, and I found the cake to be delicious and light, but somewhat lackluster in strawberry taste. My friends...

The cake lacked flavour. The texture was eggy. Not as moist as I had hoped. Colour not appealing. Sorry I would not make this again.

I haven't actually tried the cake yet, but it looks and smells fantastic. However, with the addition of the 1/2 strawberry puree to the frosting, it's very thin. I added about another 1/2 cup ...

Thanks to LDamien's advice about whisking the egg whites this cake came out nice and light. I also added the extra strawberry flavoring and didn't blend my strawberries completely so the cakes h...

I made the cake portion of this recipe, with no changes except I only had AP flour not cake flour. I made cupcakes from the batter and they were delicious. Cooked for 20 minutes. They didn't hav...

I love this recipe! I've made it several times now. I don't know why the description calls it light and fluffy, because every time I've made it, it's very dense & rich -- that's my favorite part...

Yum! I made a sugar-free version using Just Like Sugar (baking version). I also used blueberries instead of strawberries, and used a lot more purée than the recipe called for (omitting the mil...