FRESH STRAWBERRY CAKE RECIPE

Strawberry cake made with fresh strawberries and no Jell-O? Yes, it’s possible and it’s delicious! The secret is adding a fresh strawberry reduction to your cake batter and mix the rest into your buttercream frosting for a fresh strawberry cake recipe that tastes like real strawberries! 

If you’ve been to Pinterest lately, you will have approximately one TRILLION recipes for strawberry cake. I tried a few from some big-name blogs that I thought would for sure delivery and boy was I disappointed. Most recipes contained either Jell-O for the strawberry flavor or the use of a boxed mix.

Adapted From: sugargeekshow.com

INGREDIENTS

 
Cake
4 1/2 cups cake flour
3/4 cup + 6 tablespoons milk
1/4 tsp salt
2 cups granulated sugar
1 tablespoon orange extract optional
3/4 cup sour cream
1 tablespoon vanilla extract
1 cup + 2 tablespoons butter room temperature
4 eggs + 1 egg white
3 tsp baking powder

Strawberry Frosting
3/4 cup granulated sugar
1 8 ounce package cream cheese, softened
2-3 pints strawberries finely chopped (= about 2 cups chopped strawberries)
3 cups heavy cream
2 teaspoons vanilla extract

INSTRUCTIONS

Cake
NUmber One, Preheat oven to 325 degrees. Prepare 3, 9-inch round cake pans by spraying liberally with non-stick cooking spray.
Number Two, Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
Number three, In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
Number Four, Stir in sour cream, vanilla and optional orange extract, and mix well until combined.
Number Five, Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
Number Six, Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
Number Seven, Divide the batter into 3 prepared, round baking pans.
Number Eight, Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.

Frosting
Number One, In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge). *NOTE - use a chilled bowl and paddle to help keep the cream cool.
Number Two, Fit the paddle attachment on your mixer and beat cream cheese on high until light and fluffy, scraping the sides a couple of times. Add the vanilla and sugar and beat on medium until fully incorporated.
Number Three, Stir in chopped strawberries on low speed. Remove the bowl from the mixer. Gently fold in the whipped cream with a spatula until well combined.

Assembly
Number One, Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about 1/2" or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced strawberries for garnish, if desire

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