"Deliciously Sweet: The Ultimate 5 Strawberry Cake Recipes Collection" || cake recipes with strawberry || strawberry shortcake recipe
Introduction: Welcome to a world of strawberry indulgence! If you're a fan of luscious strawberries and the irresistible charm of homemade cakes, you've come to the right place. Our collection of strawberry cake recipes is a gateway to a realm of delightful flavors and delectable textures that will leave you craving more. Whether you're planning a birthday celebration, a special gathering, or simply looking to satisfy your sweet tooth, these recipes are guaranteed to impress. From classic strawberry shortcakes to innovative twists on the traditional, we have carefully curated a selection of strawberry cake recipes that will take your baking skills to new heights. Get ready to embark on a tantalizing journey through layers of moist cake, vibrant strawberry fillings, and heavenly frostings that will elevate any occasion to a whole new level of sweetness. So, tie your apron, gather your ingredients, and let's dive into the world of strawberry cake magic!
Certainly! Here are recipes for each of the strawberry cakes:
Classic Strawberry Shortcake:
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
2/3 cup milk
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and sliced
Whipped cream, for serving
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter to the flour mixture and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Pour in the milk and vanilla extract. Stir until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it a few times until smooth. Roll out the dough to about 1/2 inch thickness.
Use a round biscuit cutter to cut out individual shortcakes. Place them onto the prepared baking sheet.
Bake for 12-15 minutes or until golden brown. Allow them to cool completely.
To assemble, split the shortcakes in half horizontally. Place a spoonful of sliced strawberries on the bottom half, top with whipped cream, and then place the other half of the shortcake on top. Serve immediately.
Strawberry Cream Cheese Pound Cake:
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 ounces cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup strawberry puree (made from fresh strawberries)
1/2 cup chopped strawberries
Powdered sugar, for dusting (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the creamed mixture, mixing just until combined.
Fold in the strawberry puree and chopped strawberries until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust with powdered sugar, if desired, before serving.
Strawberry Lemonade Cake:
Ingredients: For the cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk
For the strawberry lemonade glaze:
1 cup powdered sugar
2 tablespoons strawberry puree (made from fresh strawberries)
1 tablespoon fresh lemon juice
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Divide the batter equally between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, strawberry puree, and lemon juice until smooth.
Place one cake layer on a serving plate, and spread a thin layer of the glaze on top. Add the second cake layer and pour the remaining glaze over the top, allowing it to drizzle down the sides.
Slice and serve.
Strawberry Chocolate Cake (layered):
Ingredients: For the cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the strawberry filling:
2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon cornstarch
For the chocolate ganache:
1 cup heavy cream
8 ounces semisweet chocolate, finely chopped
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in the boiling water. The batter will be thin but that's okay.
Divide the batter equally between the prepared cake pans and smooth the tops.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Meanwhile, prepare the strawberry filling. In a saucepan, combine the sliced strawberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries release their juices. Remove from heat and let it cool completely.
To make the chocolate ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth.
Place one cake layer on a serving plate. Spread the strawberry filling evenly over the top. Place the second cake layer on top.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
Refrigerate for at least 1 hour before serving to allow the ganache to set. Slice and enjoy!
Vegan Strawberry Almond Cake:
Ingredients:
2 cups all-purpose flour
1 cup almond flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups almond milk
1/2 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon almond extract
1 cup fresh strawberries, hulled and chopped
For the strawberry glaze:
1 cup powdered sugar
2 tablespoons strawberry puree (made from fresh strawberries)
1/2 teaspoon almond extract
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and almond extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the chopped strawberries.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the strawberry glaze, whisk together the powdered sugar, strawberry puree, and almond extract until smooth.
Drizzle the glaze over the cooled cake. Let it set before slicing and serving.
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