Strawberry Cake from Scratch
It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!
Strawberry cakes are one great way to use the summer's bounty of fresh berries. You'll find a new favorite in this collection of strawberry cake recipes.
Frozen strawberries can quickly be turned into a delicious cake filling with some cornstarch, sugar, and water.
This homemade strawberry cake is baked from scratch with pureed fresh strawberries and strawberry extract. It is perfect for any spring or summer get-together.
This strawberry cake uses a strawberry puree as a natural strawberry flavoring. It tastes light and fresh with a cream cheese frosting and goes well with any occasion.
I have been making this recipe for years and the flavor is spot on, but something about the texture was sometimes a bit off. Made it yesterday for my daughter's birthday and it was perfect! Here are my tips: 1. Strawberry Puree - make a cup of puree using only fresh strawberries (no added sugar). Use your blender or food processor to puree. Put the puree in a saucepan and heat gently to reduce by half, stirring often. It till take about 30 minutes. Allow this to cool COMPLETELY (I did it the day before and refrigerated it). The strawberry flavor was concentrated and it was not weighed down by extra sugar. There's plenty of sugar in this cake. Reducing the puree made for an exceptional strawberry flavor in the cake. 2. Do NOT skip sifting the cake flour and baking powder. This makes a huge difference in the rise and texture - fluffy vs. dense. 3. Cream together the butter, sugar and strawberry gelatin (I used an organic, naturally flavored and colored strawberry gelatin and it was great!) for at
Yes tried strawberry cake from website it was superb !!!!!! same way as shown above
Changes I made. Wasn't thrilled about adding Jello in a "from scratch recipe". I used 1 1/2 teaspoons of Knox gelatine instead of the Jello, Used 1 1/2 teaspoons of natural strawberry flavouring, skipped the vanilla. Added a small amount of red food colouring paste. As many others had suggested I separated the eggs. Whipped the egg white and folded them in last. I ended up with a beautiful cake that my husband loved and added it to the " will bake again " list.