homemade strawberry cake

This moist and flavorful Strawberry Cake from scratch is a favorite year-round!

Strawberry Cake from Scratch

vanilla

(8 g) strawberry extract

(342 g) cake flour

(350 g) granulated sugar

(6 g) salt

(50 grams) vegetable oil

Preheat oven to 350 degrees. (This recipe uses...

Preheat oven to 350 degrees. (This recipe uses the reverse creaming method.)

Grease and flour three 8 x 2 inch...

Grease and flour three 8 x 2 inch round pans

In a separate bowl, combine eggs, strawberry puree,...

In a separate bowl, combine eggs, strawberry puree, vanilla, strawberry extract, pink coloring (as desired). Blend together with a fork.

In the bowl of your mixer, hand whisk...

In the bowl of your mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand.

Scrape the sides and bottom of the bowl....

Scrape the sides and bottom of the bowl. Method is important when using Reverse Creaming, so with the mixer on LOW speed, SLOWLY add 1/2 of the egg mixture to the dry ingredients, increase the mixer to medium speed and beat for 1 1/2 minutes, the batter will be thick and fluffy.

Scrape the bottom and sides of the bowl,...

Scrape the bottom and sides of the bowl, then add the remaining egg mixture in 2 pourings, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour into prepared pans.

Bake at 350 degrees for 30 to 35...

Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 min. then turn out.

Makes 7 1/2 cups batter IF USING FONDANT:...

Makes 7 1/2 cups batter IF USING FONDANT: If using fondant to cover the cake, our first choice is to cover the cake in ganache for a nice firm shell before laying on the fondant. You could also use all butter buttercream, that is well chilled to firm it up before the fondant.

Cupcakes: This recipe will work for cupcakes, they...

Cupcakes: This recipe will work for cupcakes, they will have only a slight dome**We frosted our cake with this Cream Cheese Frosting Recipe. (I piped spirals of frosting in varying sizes with my Wilton star tip 21.)

This sweet and tender Strawberry Cake is a fresher, yummier version of your favorite box mix! The rose-colored cake is beautiful, and it's full of natural strawberry flavor. Layered with a simple cream cheese frosting, this is the cake of my childhood dreams!

Strawberry Cake (Like Box Mix But Better)

(330 grams) quartered strawberries

(325 grams) all purpose flour

tsp baking powder

tsp salt

(168 grams) unsalted butter, room temperature

(310 grams) sugar

vegetable oil

tsp strawberry extract

tsp vanilla extract

eggs

(180 milliliters) milk

pink food color

oz (452 grams) cream cheese, room temperature

(280 grams) butter, room temperature

(1380 grams) powdered sugar

To make the strawberry reduction for the cake layers, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/4 cups of puree. Strain it through a fine mesh sieve and you should end up with about 1 cup of puree.

Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 1/2 cup, about 15-20 minutes. To measure, pour the puree into a measuring cup. If it’s more than 1/2 cup, add it back to the pan and continue cooking.

When the puree has thickened and reduced, pour into a measuring cup or bowl and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.

To make the cake layers, preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.

Combine the flour, baking powder and salt in a medium sized bowl and set aside.

Add the butter, sugar, oil, strawberry extract and vanilla extract to a large mixer bowl and beat together on medium speed until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until mostly combined.

Slowly add the milk, strawberry reduction and 8 drops of food color and mix until well combined.

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Gently fold in additional food color until you have your desired shade of pink.

Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.

Add about half of the powdered sugar and mix until well combined and smooth.

Add the vanilla extract and mix until well combined.

Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.

Place the first cake on a serving plate or a cardboard cake round.

Spread about 1 cup of frosting evenly on top of the cake,

Add the second layer of cake and another cup of frosting.

Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, run a 9 inch offset spatula around the outside of the cake while turning your turntable. Start with the line at the bottom and work your way to the top.

Pipe shells of frosting on the top edge of the cake and the bottom, then decorate with strawberries, if desired.

😍😍😍😍😍😍😍😍😍😍 absolutely luv it

This Strawberries and Cream Cheesecake Cake is perfect in every way! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is no joke.

Strawberries and Cream Cheesecake Cake

oz (678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream

tbsp vanilla extract

eggs, room temperature

(173 grams) sour cream

tbsp strawberry extract

tsp (18 grams) baking powder

salt

(120 milliliters) milk

(120 milliliters) strawberry puree

(452 grams) cream cheese, room temperature

(144 grams) powdered sugar

6-10 strawberries, sliced

strawberries,

Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
2. In

a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
3. A

d the sour cream, and vanilla extract and mix on low speed until well combined.
4. A

d the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
5. P

ur the cheesecake batter into the lined cake pan.
6. P

ace the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.
7. T

rn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
8. Cra

k oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
9. Rem

ve cheesecake from oven and chill until firm, 5-6 hours.
10. 

rong>To make the cake layers, preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
11. In a l

rge mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, about 3-4 minutes.
12. Add th

sour cream and strawberry extract and mix until combined.
13. Add th

egg whites in two batches, mixing until well combined after each addition. Scrape down the sides of the bowl as needed to make sure everything is combined.
14. Combin

the flour, baking powder and salt in a medium bowl. Combine the milk and strawberry puree in a measuring cup.
15. Add ha

f of the flour mixture to the batter and mix until combined.
16. Add th

milk mixture to the batter and mix until combined.
17. Add th

remaining flour mixture and mix until smooth. Scrape down the sides of the bowl as needed to ensure everything is being combined. Stir in the food coloring.
18. Divide

the batter evenly between the prepared cake pans. Bake for 27-30 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
19. Remove

the cakes from the oven and allow to cool for 2-3 minutes, then remove from pans to a cooling rack to finish cooling.
20. 

>To build the cake, make the frosting. Add the cream cheese to a large mixer bowl and beat until smooth, then set aside.
21. Add the

heavy whipping cream, powdered sugar and vanilla extract to another bowl and whip until soft peaks form.
22. Add the

cream cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
23. Use a l

rge serrated knife to remove the domes from the top of the cakes.
24. Place t

e first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
25. Use the

aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake.
26. Spread

nother cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
27. Frost the

s of the whipped frosting around the top edge of the cake. I used the Ateco 844 icing tip.
29. Place slic

d strawberries around the bottom edge of the cake. Place strawberry halves on top of the cake around the inside of the swirls.
30. Pip a smal

shell border around the bottom edge of the cake.
31. Store the

ake (in an airtight containter, if possible) in the refrigerator until ready to serve. Cake is best for 2-3 days.

Made this but substituted raspberry for strawberry. It was so good!

I was a tad nervous to try this cheesecake layer but it was awesome.  Came out beautiful.  Definitely going to make again

Recipe looks really good. I have a question though. Can I colour the icing ? If yes then at what stage can I add the colour?

https://www.youtube.com/watch?v=RLGfLne_k5o

This Strawberries and Cream Cheesecake Cake is the stuff cake dreams are made of! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is delicious and hardcore! Recipe: https://www.lifeloveandsugar.com/strawberries-cream-cheesecake-cake/

Strawberries And Cream Cheesecake Cake

This strawberry shortcake cheesecake recipe is fluffy, creamy, and flavorful. Plus, it&#39;s really easy to make - you&#39;re going to love it!

Strawberry Shortcake Cheesecake

Box white cake mix

Large eggs

Milk

Box Strawberry Jello mix

Cream cheese

C. Granulated sugar

Vanilla extract

¼ C. Cornstarch

½ C. Heavy whipping cream

Shortbread cookies

Butter unsalted

Tbsp. Cold water

Package shortbread cookies

Tbsp. Butter

Red food coloring

Cream cheese softened

Tbsp. Butter unsalted and softened

½ C. Confectioners sugar

Preheat the oven to 350 degrees.

Mix together the white cake mix and box of strawberry Jello in a mixing bowl.

Add 2 Large eggs, ¼ cup oil, and ⅔ cup milk to the mixing bowl, and beat on high until well combined and smooth.

Separate the mixture into 2 well greased 9 inch cake pans, and bake for 20-25 minutes until cooked through. Let cool completely, and then remove from the pans.

For the cake layers:

Place 16 oz of cream cheese, ¼ cup of cornstarch and ½ cup of heavy whipping cream into a mixing bowl. Blend until creamy.

Mix the eggs into the cream cheese mixture one at a time until well blended.

Beat 1 cup of sugar and 2 teaspoons of vanilla into the mixture until creamy and smooth.

Place 3 cups of the cheesecake mixture into a well greased 9 inch cake pan, and bake for 30 minutes or until lightly browned on the edges and cooked through. Let cool to room temperature, and then place in the fridge to chill further.

For the cheesecake layers:

In a food processor or blender, combine 15 shortbread cookies, 4 tbsp butter and 1 tbsp cold water until a cookie dough like mixture as been formed.

Press the mixture into the bottom of a well greased 9 inch springform pan, and bake for 15 minutes.

Add the rest of the cheesecake batter to the top of the cookie crust in the Springform pan, and bake for 30 minutes or until the cheesecake is cooked through. Let cool to room temperature, and then place into the fridge to chill further.

Place one package of shortbread cookies into a food processor or blender with 3 tbsp of butter and 2 tbsp cold water, and blend until cookies crumbles have formed.

Reserve half of the cookie crumbs in a bowl.

To the food processor with the other half of the cookie crumbs, add a box of strawberry Jello and a few drops of red food coloring. Blend until well combined.

Spread the white and red crumbs out on a baking sheet, and bake for 10 minutes. Crumble once cooled, and blend together.

For the cookie crumbles:

In a mixing bowl, combine the ingredients for the icing, and beat on high until smooth and creamy.

Place the cookie crust cheesecake layer on a serving platter or cake stand.

Add one of the strawberry cake layers on top of that.

Place the crustless cheesecake layer next, and follow it up with the remaining cake layer.

Ice the entire cake, the tops and the sides.

Press the cookie crumbles all over the cake, the top and the sides included.

Let the cake chill in the fridge for an hour or more before serving.

For the icing:

This Homemade Strawberry Cake is full of sweet, fresh strawberry flavor! Moist strawberry cake layers are paired with a strawberry cream cheese frosting for the ultimate strawberry cake! The texture isn't light and fluffy, but instead tender with a tight crumb. You might even find it a little dense, but not too heavy.

Homemade Strawberry Cake

(400 grams) of quartered strawberries*

(60 milliliters) milk

(325 grams) all purpose flour (measured properly)

tsp baking soda

pink food color, optional

(46 grams) freeze dried strawberries*

(172 grams) unsalted butter, room temperature

(1150 grams) powdered sugar

strawberries

To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/2 cups of puree.

Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.

When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.

Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a large bowl, then separate about 1 cup of the mixture into another bowl or measuring cup. About 1 1/2 cups should remain in the other bowl. Set both aside.

In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.

With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.

Add the larger of the reserved egg mixture (about 1 1/2 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it&#8217;s incorporated, then scrape down the sides of the bowl.

Increase the speed to medium high and beat until light and fluffy, about 45 seconds to one minute. Scrape down the sides of the bowl.

Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.

Scrape the sides of the bowl, then turn speed back up to medium high and mix until well combined, about 10-15 seconds.

Divide the batter evenly between the three cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.

Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.

To make the cakes

To make the frosting, add the freeze-dried strawberries to a food processor and grind into a powder. It should give you a little more than half a cup of strawberry powder.

In a large mixer bowl, beat the cream cheese and butter together until smooth.

Slowly add half of the powdered sugar and the vanilla extract and mix until smooth.

Slowly add remaining powdered sugar and strawberry powder and mix until smooth. Add some salt, to taste. Set aside.

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Refer to my tutorial, if needed. Place the first cake on a serving plate or a cardboard cake round.

Add about 1 cup of frosting to the top of the cake layer and spread evenly. Add about half of the chopped strawberries and press into the frosting.

Add the second layer of cake, another cup of frosting and the remaining chopped strawberries.

Top the cake with the remaining layer and frost the cake with the remaining frosting. Refer to my tutorial for frosting a smooth cake, if needed.

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Top Tags

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The most viewed homemade strawberry cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine