scratch 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 incredibly moist, fluffy strawberry cake has amazing flavor and a wonderful texture, thanks in part to the cream cheese and strawberry puree in the cake batter! We&#x27;ve filled our cake with sliced strawberries and whipped cream, and frosted with strawberry cream cheese frosting!

Homemade Strawberry Cake

cream

(170 grams) unsalted butter, softened.

(400 grams) sugar

(342 grams) cake flour (See notes if you need a substitution.)

(8 grams) baking powder

(3 grams) baking soda

(3 grams) salt

(54 grams) vegetable oil (we used canola oil)

pink coloring gel (optional)

(240 grams) heavy cream

sugar

(339 grams) Unsalted butter, softened.

oz Cream Cheese, softened (We used one 8 oz package. Full fat.)

Teaspoon (4 grams) Strawberry Extract

For the Strawberry Cake

Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans. We like to line the bottom of our pans with circles of parchment paper.

Puree fresh or frozen strawberries in a blender or food processor to make 1 cup. (You will use 1/4 cup more for the frosting if you&#x27;d like to do this now).

In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.

In another bowl, combine the vegetable oil, 1 cup strawberry puree, and strawberry extract. Set aside.

In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.

Gradually add the sugar and mix at medium speed for 2-3 minutes.

Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears. Add a touch of pink coloring gel if you&#x27;d like.

With the mixer on low speed, alternately add the flour mixture and the strawberry mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Slightly increase the mixer speed just until combined.

Divide the batter between the three prepared pans.

Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.

This recipe makes approximately 8 cups of batter. Works for cupcakes also (although there will be little to no dome).

For the Whipped Cream Filling

We like to make the whipped cream just before it&#x27;s time to assemble the cake.

Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.

Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  

The cream begins to thicken (approx. 1 1/2 minutes) and soft to-stiff peaks form- peaks that hold their shape or slightly bend over. Watch closely as this happens quickly.  Do not over beat.

(When assembling the cake, we will also use sliced strawberries between the cake layers)

For the Strawberry Cream Cheese Frosting

Put the softened butter in the bowl of your mixer and mix until smooth.

Add the pieces of softened cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter/powdered sugar mixture. Beat on low/medium speed about 1 minute or until the cream cheese is blended in.

Add the powdered sugar, strawberry extract, and 1/4 cup strawberry puree. Add a touch of pink coloring gel if you&#x27;d like.

Beat on Medium speed for 2 to 3 minutes (a bit longer if using a hand mixer). Scrape the bowl mid-way through. Do not over beat. You can add more powdered sugar if you&#x27;d like to thicken it up more. Refrigerating it for 10-15 minutes will also thicken the consistency.

This frosting should be refrigerated.

Assembling the Cake

Place the first strawberry cake layer on the pedestal or cake plate. Pipe a dam of the frosting around the edge of the cake (about 1/2 inch from the edge) using a disposable piping bag with the tip snipped away.

Fill the top of the layer with sliced strawberries, followed by a layer of whipping cream (within the dam).

Top with the second layer and repeat above steps. Then top with the third layer.

Fill in any remaining gaps between the cake layers with frosting using the piping bag with tip snipped away. Crumb coat the cake with a thin layer of frosting. Chill in the freezer for 10-15 minutes (or longer in the refrigerator) to firm things up.

Apply second coat of frosting, smooth with bench scraper or spatula. Decorate to your liking- I applied a few strawberries around one side of the cake on top, surrounded by french tip stars (Wilton 6B or similar larger star tip/french tip)

Top 2 scratch strawberry cake recipes from across the web

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Strawberry Cake from Scratch

Homemade Strawberry Cake

Top 2 scratch strawberry cake recipes from across the web

The most viewed scratch strawberry cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Cake from Scratch

Homemade Strawberry Cake

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