Strawberry Cake Sensation: Three Irresistible Recipes to Bake Today
Strawberry cake is a delightful treat, perfect for birthdays, holidays, or simply satisfying a sweet craving. The combination of moist cake and fresh, juicy strawberries is a timeless classic. This article provides not one, but *three* distinct strawberry cake recipes, each with its own unique charm and flavor profile. We’ll guide you through every step, ensuring your strawberry cake baking experience is a success, regardless of your skill level.
## Recipe 1: Classic Strawberry Layer Cake with Strawberry Cream Cheese Frosting
This recipe embodies the traditional strawberry cake experience. It features a light and fluffy cake soaked in strawberry syrup and layered with a tangy and sweet strawberry cream cheese frosting.
**Ingredients:**
* **For the Cake:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 1/2 cup strawberry puree (from about 1 pint fresh strawberries)
* Red food coloring (optional, for a more vibrant color)
* **For the Strawberry Syrup:**
* 1/2 cup water
* 1/4 cup granulated sugar
* 1/4 cup strawberry puree (from about 1/2 pint fresh strawberries)
* **For the Strawberry Cream Cheese Frosting:**
* 8 ounces cream cheese, softened
* 1 cup (2 sticks) unsalted butter, softened
* 4 cups powdered sugar
* 1 teaspoon vanilla extract
* 1/2 cup strawberry puree (from about 1 pint fresh strawberries)
* Pinch of salt
* **For Decoration:**
* 1 pint fresh strawberries, sliced
**Instructions:**
1. **Prepare the Cake Layers:**
* Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. You can also line the bottoms with parchment paper rounds for easy removal.
* In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
* In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes 3-5 minutes using an electric mixer.
* Beat in the eggs one at a time, then stir in the vanilla extract.
* In a small bowl, combine the buttermilk and strawberry puree. Add red food coloring if desired, a few drops at a time, until you reach your desired color.
* Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
* Divide the batter evenly among the prepared cake pans.
* Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 25 minutes as oven temperatures can vary.
* Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes completely prevents crumbling when frosting.
2. **Prepare the Strawberry Syrup:**
* In a small saucepan, combine the water, sugar, and strawberry puree.
* Bring to a simmer over medium heat, stirring until the sugar is dissolved.
* Remove from heat and let cool completely.
3. **Prepare the Strawberry Cream Cheese Frosting:**
* In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
* Gradually add the powdered sugar, beating on low speed until combined. Be careful not to create a powdered sugar cloud.
* Stir in the vanilla extract, strawberry puree, and salt. Beat until light and fluffy.
4. **Assemble the Cake:**
* Place one cake layer on a serving plate or cake stand.
* Brush the top of the cake layer with strawberry syrup.
* Spread a generous layer of strawberry cream cheese frosting over the cake.
* Arrange sliced strawberries on top of the frosting.
* Repeat with the remaining cake layers and frosting.
* Frost the top and sides of the cake with the remaining frosting.
* Decorate with fresh strawberry slices.
5. **Chill and Serve:**
* Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
* Slice and enjoy!
**Tips for Success:**
* **Use high-quality strawberries:** Fresh, ripe strawberries will give you the best flavor and color. Frozen strawberries can be used in the puree, but fresh are preferred for decoration.
* **Don’t overmix the cake batter:** Overmixing can develop the gluten in the flour, resulting in a tough cake.
* **Let the cakes cool completely:** This will prevent them from crumbling when you frost them.
* **Soak the cake layers generously with strawberry syrup:** This will keep the cake moist and flavorful.
* **Chill the cake before serving:** This will allow the frosting to set and make it easier to slice.
* **Adjust sweetness:** Taste the frosting and syrup as you go, adjusting the sugar levels to your preference.
## Recipe 2: Strawberry Shortcake Cake (Sheet Cake Version)
This recipe takes the classic strawberry shortcake and transforms it into an easy-to-serve sheet cake. It’s perfect for potlucks and large gatherings.
**Ingredients:**
* **For the Cake:**
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1 1/2 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup milk
* **For the Strawberry Filling:**
* 4 cups fresh strawberries, hulled and sliced
* 1/2 cup granulated sugar
* 2 tablespoons lemon juice
* **For the Whipped Cream Topping:**
* 2 cups heavy cream
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
**Instructions:**
1. **Prepare the Cake:**
* Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
* In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
* In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
* Beat in the eggs one at a time, then stir in the vanilla extract.
* Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
* Pour the batter into the prepared baking pan.
* Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
* Let the cake cool completely in the pan.
2. **Prepare the Strawberry Filling:**
* In a medium bowl, combine the sliced strawberries, sugar, and lemon juice.
* Gently toss to combine and let sit for at least 30 minutes, or up to 2 hours, to allow the strawberries to release their juices, creating a macerated strawberry mixture.
3. **Prepare the Whipped Cream Topping:**
* In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
* Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overwhip.
4. **Assemble the Cake:**
* Spread the macerated strawberry filling evenly over the cooled cake.
* Top with the whipped cream, spreading it evenly over the strawberry filling.
5. **Chill and Serve:**
* Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
* Cut into squares and enjoy!
**Tips for Success:**
* **Use a serrated knife to slice the cake evenly after baking.**
* **Don’t skip the macerating step:** This helps the strawberries release their juices and create a more flavorful filling.
* **Make the whipped cream right before serving:** This will prevent it from becoming watery.
* **Experiment with different extracts:** Try almond extract or lemon extract in the cake for a different flavor profile.
* **Add a crumble topping:** Before baking, sprinkle a streusel topping (flour, butter, sugar) over the cake batter for added texture.
## Recipe 3: Vegan Strawberry Cake with Coconut Whipped Cream
This recipe is perfect for those who follow a vegan lifestyle or have dairy allergies. It’s surprisingly moist and flavorful, thanks to the combination of plant-based ingredients.
**Ingredients:**
* **For the Cake:**
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup vegetable oil
* 1 cup unsweetened applesauce
* 1 cup plant-based milk (such as almond, soy, or oat milk)
* 2 tablespoons lemon juice or apple cider vinegar
* 1 teaspoon vanilla extract
* 1/2 cup strawberry puree (from about 1 pint fresh strawberries)
* Red food coloring (optional, for a more vibrant color. Use vegan-friendly food coloring if needed)
* **For the Coconut Whipped Cream:**
* 2 (13.5 ounce) cans full-fat coconut milk, refrigerated overnight
* 1/4 cup powdered sugar
* 1 teaspoon vanilla extract
* **For Decoration:**
* 1 pint fresh strawberries, sliced
**Instructions:**
1. **Prepare the Cake:**
* Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans.
* In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
* In a large bowl, whisk together the sugar, oil, applesauce, plant-based milk, lemon juice (or apple cider vinegar), and vanilla extract.
* Add the strawberry puree and red food coloring (if using) and whisk to combine.
* Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
* Pour the batter into the prepared baking pan(s).
* Bake for 30-35 minutes for the sheet cake, or 25-30 minutes for the round cakes, or until a wooden skewer inserted into the center comes out clean.
* Let the cake(s) cool completely in the pan(s).
2. **Prepare the Coconut Whipped Cream:**
* Carefully scoop out the thick coconut cream from the top of the refrigerated coconut milk cans, leaving the watery liquid behind. Only use the hardened cream for this recipe. This is crucial for achieving a whipped cream consistency.
* Place the coconut cream in a chilled bowl. Use an electric mixer to beat the coconut cream until smooth and fluffy.
* Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overwhip.
3. **Assemble the Cake (Sheet Cake Version):**
* Spread the coconut whipped cream evenly over the cooled cake.
* Decorate with fresh strawberry slices.
4. **Assemble the Cake (Layer Cake Version):**
* Place one cake layer on a serving plate or cake stand.
* Spread a generous layer of coconut whipped cream over the cake.
* Arrange sliced strawberries on top of the whipped cream.
* Repeat with the remaining cake layers and whipped cream.
* Frost the top and sides of the cake with the remaining whipped cream.
* Decorate with fresh strawberry slices.
5. **Chill and Serve:**
* Refrigerate the cake for at least 1 hour before serving to allow the coconut whipped cream to set.
* Cut into squares (for the sheet cake) or slices (for the layer cake) and enjoy!
**Tips for Success:**
* **Refrigerate the coconut milk cans overnight:** This is essential for separating the thick coconut cream from the watery liquid.
* **Chill the bowl and beaters:** This will help the coconut cream whip up more easily.
* **Use full-fat coconut milk:** Light coconut milk will not whip properly.
* **Don’t overwhip the coconut cream:** It can become grainy.
* **Add other vegan-friendly toppings:** Try chopped nuts, chocolate shavings, or a drizzle of maple syrup.
* **Experiment with different flours:** Gluten-free flour blends can be used for a gluten-free vegan cake.
## General Strawberry Cake Baking Tips
Regardless of the recipe you choose, here are some general tips to ensure your strawberry cake is a success:
* **Use room temperature ingredients:** This helps the ingredients combine more evenly and creates a more tender cake.
* **Measure ingredients accurately:** Baking is a science, so accurate measurements are essential.
* **Don’t overbake the cake:** Overbaking will result in a dry cake. Start checking for doneness a few minutes before the recommended baking time.
* **Let the cake cool completely before frosting:** This will prevent the frosting from melting.
* **Use a cake tester:** Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
* **Store the cake properly:** Store leftover cake in an airtight container in the refrigerator.
* **Enhance the strawberry flavor:** A tiny pinch of citric acid can boost the flavor of the strawberries.
* **Strawberry Variation:** For a deeper strawberry flavour, consider using freeze-dried strawberries, ground into a powder. These are widely available online and can be added to your cake batter or frosting.
* **Adding Chocolate**: Chocolate pairs perfectly with strawberry. A drizzle of melted dark chocolate can elevate any of these cakes. For a marbled effect, gently swirl melted chocolate into the cake batter before baking.
* **Freezing**: Cakes freeze very well. Wrap unfrosted cake layers individually in plastic wrap, then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
These three strawberry cake recipes offer a delightful range of options for any occasion. From the classic layer cake to the easy-to-make sheet cake and the vegan-friendly version, there’s a strawberry cake for everyone to enjoy. So, gather your ingredients, preheat your oven, and get ready to bake a strawberry sensation!