moist 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.)

If you&#39;re looking for a strawberry cake that is bursting with fresh strawberry flavour, then this recipe is it! Super soft strawberry cake layers are sandwiched between a strawberry cream cheese buttercream and fresh strawberry filling - YUM!

Soft Strawberry Cake

strawberries

white granulated sugar (see note 5 if you have very sweet strawberries)

lemon

lemon juice

cornstarch (also known as cornflour)

water

flour (regular all purpose (see note 1 if you want to use cake flour))

2½ tsp baking powder

(omit

milk (room temperature)

strawberry filling/reduction (made

unsalted butter (room temperature)

unflavoured vegetable oil (I use canola)

white granulated sugar

tsps strawberry essence/extract

vanilla essence/extract

tsp white vinegar

icing sugar (also known as powdered sugar/confectioners sugar)

cream cheese (cold, firm type not spreadable)

tsp strawberry essence/extract

Place the strawberries, sugar, lemon zest and lemon juice in a large fry pan and place over a medium heat for 10 minutes, stirring occasionally.

Once the strawberries are soft, using a potato masher, mash the strawberries well. Allow the mixture to reduce for another 10 minutes, stirring occasionally.

Combine the cornstarch with the water and mix until the cornstarch is no longer lumpy. Add it into the strawberry mixture while continuously mixing to avoid lumps forming.

Reduce for another few minutes and then take it off the heat. You should have about 2 cups. It&#39;s okay if it&#39;s not exact, but if you have a lot more than 2 cups, then you will need to reduce the mixture further.

The filling needs to cool before you move onto the cake. To speed up the process, spread the filling out onto a wide dish and refrigerate for 30 minutes. You can also make this the day beforehand to save time.

Strawberry Filling/Reduction

Preheat oven to 160 °C (320°F) with the fan on (see note 4 if you don&#39;t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

In a bowl, sift together your flour, cornflour, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

In a small bowl combine 3/4s of a cup (195g) of the strawberry filling, milk and gel food colour. Mix until well combined. Set aside for now.

In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 3 minutes until light and creamy.

Add in egg whites in 3 batches on a low-medium speed, mixing well in between each addition (about 10-15 seconds between each batch).

Add in half of your strawberry/milk mixture from earlier, strawberry essence/extract, vanilla and white vinegar. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining strawberry/milk mixture, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3). If your batter seems a little dull in colour, then you can add another drop of red gel food colouring.

Distribute the batter evenly into the two 8 inch cake tins, and bake for 35 minutes or until a toothpick comes out clean.

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the strawberry cream cheese buttercream recipe below.

Strawberry Cake

Cream your butter for a few minutes until it&#39;s light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.

Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.

Next add in your cold cream cheese, strawberry essence/extract and vanilla. Mix just until the frosting is smooth. Avoid over-mixing (see note 3).

Add in a 1/4 cup (65g) of the strawberry filling we made earlier, and mix that in until just combined. You can add additional colouring in at this point too if you prefer.

Strawberry Cream Cheese Frosting

OPTIONAL: Begin by trimming off all the caramelised edges on the top, bottom and sides of the cake layers. Also level the tops if the cake layers have a slight dome.

Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.

Place some of the frosting into a piping bag with a 1A round tip, and pipe a border/dam around the edges of the cake layer to hold in our strawberry filling. Fill the middle with the remaining strawberry filling we made earlier.

Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides. I like to do a little bit of piping on the top with the remaining buttercream in my piping bag (using the same 1A piping tip) and finish off with fresh strawberries on the top.

Assembly

https://www.youtube.com/watch?v=oMQ4VjVqhns

RECIPE: https://cakesbymk.com/recipe/soft-strawberry-cake/
SHOP: https://www.amazon.com/shop/cakesbymk

If you’re looking for a strawberry cake that is bursting with fresh strawberry flavour, then this recipe is it! Super soft strawberry cake layers are sandwiched between a strawberry cream cheese buttercream and fresh strawberry filling – YUM!

HOMEMADE CAKE RELEASE: https://cakesbymk.com/recipe/homemade-cake-release/

INGREDIENTS:

Strawberry Filling/Reduction
▢3 cups (600 g) fresh strawberries - hulled and halved
▢¾ cup (150 g) white granulated sugar - see note 5 on blog post if you have very sweet strawberries
▢1 tbsp lemon zest - about the zest of 1 lemon
▢¼ cup (60 g) fresh lemon juice
▢3 tbsp (22 g) cornstarch - also known as cornflour
▢2 tbsp water

Strawberry Cake
▢2⅓ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
▢¼ cup (25 g) cornstarch - also known as cornflour
▢2½ tsp baking powder
▢½ tsp salt - omit if using salted butter
▢¼ cup (60 g) milk - room temperature
▢¾ cup (195 g) strawberry filling/reduction - made in the first step of this recipe
▢1 drop red gel food colouring - optional but recommended, see note 6
▢½ cup (113 g) unsalted butter - room temperature
▢½ cup (105 g) unflavoured vegetable oil - I use canola
▢1½ cups (300 g) white granulated sugar
▢6 large (225 g) egg whites - room temperature, size 7 eggs
▢3 tsps strawberry essence/extract
▢1½ tsp vanilla essence/extract
▢1 tsp white vinegar

Bake at 160 °C (320°F) with the fan on (convection mode) for 35 minutes, or until a toothpick comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).

Strawberry Cream Cheese Frosting
▢1 cup (225 g) unsalted butter - room temperature
▢4½ cups (570 g) icing sugar - also known as powdered sugar/confectioners sugar
▢1½ cups (335 g) cream cheese - cold, firm type not spreadable
▢¼ cup (65 g) strawberry filling/reduction - made in the first step of this recipe
▢2 tsp strawberry essence/extract
▢1 tsp vanilla essence/extract 

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Thanks for watching!

SO many failed STRAWBERRY CAKE recipes led to the best version I've ever had

This fresh strawberry cake is a strawberry lover&#039;s dream! With three layers of moist strawberry cake, strawberry filling, and the most heavenly strawberry Swiss meringue buttercream, it&#039;s the perfect treat for Spring or Summer!

Strawberry Cake with Strawberry Filling

sugar

cornstarch

milk

strawberry reduction (from recipe above)

flour

baking powder

fine sea salt

unsalted butter (cool room temperature)

vegetable oil

sour cream (room temperature)

eggs (room temperature)

strawberry emulsion (optional)

drop of red food coloring

unsalted butter

Cook the strawberries, sugar, and lemon juice in a pot over medium heat, stirring and mashing occasionally, until reduced and thickened, about 30-45 minutes. Mix together the cornstarch and water and stir it into the berries. Cook 2-3 minutes longer until thickened. You should have roughly 2 cups of filling. If you have way more than that, you’ll need to cook the berries down longer. Set aside to cool to room temperature.

Make the Strawberry Reduction

Preheat the oven to 350°F/180°C. Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper.

Whisk together the reserved strawberry compote with the milk. Set aside.

In a stand mixing bowl, whisk together the flour, sugar, baking powder, and salt. On low speed, mix the butter into the dries, until it has a sandy texture, about 2 minutes.

Then, add 1/2 cup (120 g) of the strawberry milk and the oil to the mixing bowl. Mix on low speed for exactly 2 minutes. Then, scrape down the bowl.

Add the sour cream, eggs, strawberry emulsion, and food coloring to the remaining strawberry milk and whisk to combine. Mix half of this mixture into the batter. When combined, scrape down the bowl, then mix in the rest. Once combined, scrape down the bowl one last time and beat on medium speed for 10 seconds.

Evenly distribute the batter into the prepared cake pans, about 540 grams in each.

Bake for 25-35 minutes, or until the edges are barely golden brown and a toothpick inserted into the centers comes out clean. Let the pans cool on a wire rack for 15 minutes, then remove them from the pans and let them finish cooling on the rack.

Make the Strawberry Cake Batter

In a large bowl over a double boiler with simmering water, whisk together the egg whites and sugar. Cook, whisking frequently, until the sugar is dissolved and a thermometer reads 165°F.

Pour the meringue into a stand mixing bowl with the whisk attachment. Whisk on high speed until the meringue cools to roughly 90-95°F, about 10-15 minutes.

Turn the speed down to low and mix in the butter 1-2 tablespoons at a time. When all of the butter is combined, increase the speed to medium-high and beat until it looks light and fluffy. Finally, mix in the strawberry reduction and salt.

Make the Buttercream

Trim a thin layer off the tops of the cake layers. Place the first layer on your serving board and spread a thin layer of buttercream on top. Pipe a border dam around the edge to hold in the filling, then spread half of the remaining strawberry reduction in the center. Continue the same way with the next cake layer, placing the last one upside down so that the top of the cake is flat. Chill for 30 minutes.

Spread a thicker layer of buttercream to cover the top and sides of the cake. You can pipe any leftover buttercream with a star tip to create dollops on top. Decorate with freeze-dried strawberries or fresh strawberries, and enjoy!

My daughter’s 3rd grade partner teacher told her that growing up her grandmother made a heart shaped strawberry cake with coconut flakes on top for her birthday. So with the help of my 2 year old granddaughter we tried your recipe. I have pictures but cannot find a place to attach. Recipe was very detailed but if I can make it with the help of a 2 year old anyone can do it.

Just keep coming back for more recipe!I made brownie Blondies ,butter lemon brownie, strawberry shortbread cookies,and easy brown Nutella bar. OMG the best

https://content.jwplatform.com/videos/8Ofm62zQ.mp4

This fresh strawberry cake is a strawberry lover’s dream! With three layers of moist strawberry cake, strawberry filling, and the most heavenly strawberry Swiss meringue buttercream, it’s the perfect cake for Spring or Summer!

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