Homemade Strawberry Cake
This Homemade Strawberry Cake Recipe is a moist fluffy cake that is filled with homemade strawberry frosting. This easy cake recipe is perfect for a simple dessert or special occasion like Valentine's Day.
Servings: 8
Calories: 1300kcal
Equipment
- 1 large piping bag fitted with star tip
- 3 9 inch round cake pans
- Cake leveler
- 1 12 inch cake board
- Angled icing spatula
Ingredients
- 4 large eggs
- 1 1/2 cup strawberry puree
- 1 tsp pure vanilla extract
- 2 tsp strawberry extract
- 2 to 3 drops Pink gel food coloring
- 3 cup cake flour
- 1 3/4 cup sugar
- 1 Tbsp plus 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/4 cup canola oil
- 1/2 cup unsalted butter
Strawberry Puree ingredients
- 1 pound strawberries fresh or frozen
- 1/3 cup granulated sugar
- 1 Tbsp lemon juice
- 1 pinch salt
Strawberry Frosting ingredients
- 2 cup unsalted butter softened
- 6 cup powdered sugar
- 4 tsp vanilla extract
- 1/2 cup finely diced strawberries
- 5-7 Tbsp heavy whipping cream
- Strawberries for topping optional
Instructions
Strawberry Puree directions
- Place strawberries, sugar, lemon juice and salt into a small saucepan and bring to a simmer over medium heat.
- Once bubbling, reduce heat to low and let slowly reduce until berries begin to break up and liquid is almost gone.
- Occasionally stir the mixture to prevent burning.
- Transfer to another container and let cool before use. Makes about 1 1/2 to 2 cups.
Strawberry Cake directions
- Preheat oven to 350 degrees and spray the cake pans with baking spray, set aside.
- In a separate bowl, combine eggs, strawberry puree, vanilla, strawberry extract, pink food coloring, whisk until combined.
- Using a standing mixer, whisk together the cake flour, sugar, baking powder and salt until combined.
- Slowly beat in the butter and canola oil until combined.
- Once the mixture looks like coarse sand, gradually beat in the egg mixture until combined.
- The batter will be very thick and fluffy but so good!
- Evenly divide the cake batter.
- Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
Frosting directions:
- Using a standing mixer, cream together the butter, vanilla, powdered sugar, diced strawberries and heavy whipping cream until combined and creamy.
- Scoop 1 cup of frosting into the large piping bag.
Directions to prepare the cake:
- Once cake rounds have cooled, remove from cake pans and place onto a cutting board.
- Using the cake leveler, remove the domes of the cakes and place one cake round onto the cake board.
- Scoop 1 cup of the frosting onto the middle of the cake.
- Using the angled spatula, smooth the frosting out.
- Place the second cake layer onto the first layer.
- Repeat steps with the frosting and remaining cake layer.
- Once you have built your cake, scoop the remaining frosting onto the top of the cake and use the angled spatula to smooth it out.
- Frost the entire cake until smooth.
- Pipe dollops of frosting on top.
- Place strawberries in the middle of the cake.
- Enjoy!
Nutrition
Calories: 1300kcal | Carbohydrates: 173g | Protein: 9g | Fat: 66g | Saturated Fat: 37g | Cholesterol: 153mg | Sodium: 490mg | Potassium: 178mg | Fiber: 2g | Sugar: 135g | Vitamin A: 1788IU | Vitamin C: 31mg | Calcium: 131mg | Iron: 1mg