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Before you jump to Strawberry Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Choosing to eat healthily offers marvelous benefits and is becoming a more popular way of living. There are numerous diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. While we’re incessantly being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that many people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, just making a few minor changes can positively affect everyday eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you most probably buy many items out of habit. For instance, have you ever checked how much sugar and salt are in your favorite cereal? One wholesome option that can give you a good start to your day is oatmeal. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.
As you can see, it’s not at all difficult to start incorporating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to strawberry cake recipe. You can have strawberry cake using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Strawberry Cake:
- You need medium strawberries, hulled 1 cup (2 sticks) unsalted butter,
- Prepare room temperature 1/2 cup shortening 3 cups granulated sugar
- Take large eggs, room temperature 3 cups all-purpose flour 2 tsp
- Take baking powder 1/4 teaspoon salt 1/2 cup whole milk, room
- Provide temperature
- Prepare vanilla extract
- Get Strawberry butter cream frosting:
- Provide unsalted butter, softened 3½ - 4 cups confectioner's sugar
- Provide strawberry syrup 1 tablespoon vanilla extract
- Use half-and-half, heavy cream or whole milk pinch of
- Take salt
Steps to make Strawberry Cake:
- Preheat the oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or prepare with butter and flour. Remove any excess flour.
- Blend the strawberries in a blender on medium speed until pureed, about 3 minutes. This should result in 3/4 cup strawberry puree. Put to the side.
- Cream together the butter and shortening with an electric mixer until light and fluffy. Slowly add the sugar, one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
- Sift together the flour, baking powder, and salt in a medium bowl. Pour milks, vanilla, and the strawberry puree into a measuring cup and whisk together with a fork. Alternately add the flour mixture and the milk mixture to the butter and shortening, beginning and ending with the dry ingredients.
- Gently stir all ingredients until well combined. Stop the mixer and scrape down the sides and bottom of the bowl, making sure to have all ingredients well mixed.
- Evenly distribute the batter between the cake pans and place the pans into the preheated oven. Bake for 30 to 40 minutes, or until the cake releases from the edges of the pan and springs back to a light touch. Remove the pans from the oven and allow to cool in the cake pans for about 10 minutes. Turn the cakes out onto wire racks and let them cool completely.
- Frosting: Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add strawberry syrup 1 tablespoon at a time, then add vanilla and then beat on high for about 20 seconds to lighten the frosting.
- Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape. Add pinch of salt and whip on high for a final 20 seconds.
- Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.
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