I’m getting pretty far away from fall-themed recipes this week. Well, except for THIS post, which is highly appropriate. But yesterday’s and today’s posts are a bit…Springy.
I know berries aren’t really(ok, definitely are not) in season any longer, but I had a family member request a strawberry cake for her birthday and y’all know I like to oblige.
I wasn’t even planning on posting this, but it turned out so tasty that I whipped out my camera hours past the prime shooting time and tried to make use of the few shreds of light left in the day. So sorry for these less than quality pictures, but GUYS. This cake is SO GOOD.
I was determined to make a strawberry cake from scratch. And if you’ve ever typed “strawberry cake” into a Pinterest search, you know that most of what you see are recipes made with boxed mixes and Jello. Oh, NO.
Maybe I’m a snob, but I am not a fan of the boxed mix. And I would have none of this cake. So I found a from-scratch recipe, changed it up a little and was SO, so happy with the results.
This cake is super moist, dense, and VERY full of fresh strawberry flavor. I did add a little food color to pink it up a bit, but everything else inside is ‘au natural’.
Slightly sweetened cream is sandwiched between each layer and then piped to high heaven on top. No other frosting is required which makes this cake a breeze to assemble. Chill it before you eat it. There is little else on this earth that makes me as happy as a cold cloud of whipped cream on top of a dessert.
Oh, and it makes perfect little cupcakes. Just fill the cupcake wrappers a little over half full of batter, bake, and top with a swirling of cream and a strawberry quarter. I made a 6″ cake with this recipe(2 6″ pans, baked and cut in half for 4 layers) as well as 12 cupcakes. Or you can use a bigger pan (8″) and bake three layers for one, larger cake.
ITEMS USED TO MAKE THIS CAKE:
- 3 C. Flour
- 2 C. Sugar
- 1½ T. Baking Powder
- ¾ t. Salt
- ¾ C. Vegetable Oil
- 1½ C. Strawberry Puree
- 1 t. Vanilla
- 1 t. Lemon Juice
- 4 Eggs, beaten
- Red or Pink Food Color, if desired
- 3 C. Heavy Whipping Cream
- ¼ C. Sugar
- 3-5 Strawberries, stems left on, quartered
- Preheat oven to 325 degrees.
- Grease and flour 3 8" round cake pans. You may want to use 4 pans total if your cake pans are not very tall to make sure the batter does not overflow when baked.
- In a large bowl, whisk to combine the flour, sugar, baking powder, and salt.
- Add the vegetable oil, strawberry puree, vanilla, and lemon juice to the dry ingredients and whisk until combined.
- Add the eggs and food color, if using, to the batter and whisk until smooth. Once the batter is smooth, do not continue mixing so the gluten doesn't over-develop.
- Divide the batter evenly between the cake pans.
- Bake for 25-30 minutes, or until the tops are firm to the touch and cake is cooked through.
- Let cool for 5 minutes and remove cake from pans, scraping the edges with a knife to loosen the cake, if necessary, and cool on wire racks.
- Level the tops of the cooled cakes and place on layer on a dish or cake stand.
- Whip the heavy cream, along with the ¼ C. sugar, to very stiff peaks. You want it so thick that it is almost to the point that it is curdled. But not quite. It will hold up to the heavy cake layers and last longer if you do this.
- Add a spoonful of cream to the first layer of cake and spread out evenly to the edges.
- Add the second layer of cake to the smoothed cream.
- Add a spoonful of cream to the second cake layer, smoothing to the edges.
- Top with the third layer of cake. If using a forth layer, top with cream , spread and smooth and top with that fourth layer.
- Place the rest of the whipped cream in a piping bag fitted with a large star tip. Pipe large swirls of cream around the outer edge of the top of the cake.
- Top each swirl with a strawberry quarter.
- Chill.
Cake recipe slightly adapted from Hubpages
Um, what are you talking about – these photos are GORGEOUS. I want to dive right into the middle of that cake, face first!
Haha. Tina, you are ever-kind 😉
Oh my f. I can’t wait to try this! I’m a from scratch snob myself!
Do u know if it’s tsp or tbs cuz I don’t know which one ?
lowercase t represents teaspoon while uppercase T represents Tablespoon
Whoops! I may have a strawberry biscuit as I only added 1.5 teaspoons of baking powder!
What does your reply say? I
That would be great too.
Or cover it with the strawberries for strawberry shortcake!
Hi what type of flour do we use?
Self raising or plain flour.
Thanks
It turned out okay, but the strawberry flavour wasn’t very noticeable and I think next time I’ll do a regular cake with a strawberry jam and thinly sliced strawberries layered in between. This is the second recipe I’ve tried for strawberry cake and the puree baked in doesn’t seem to help the cake texture. I couldn’t add the food colouring as one of my daughter’s friends attending her party is allergic to red dyes, but I did cook down the puree a little as another commenter suggested to intensify the flavour and colour – it didn’t really help much. I made a whipped cream frosting that was stabilized with cream cheese to make it a little sturdier.
Amy,
If this cake doesn’t have the strawberry flavor you are looking for, I would suggest this Fresh Strawberry Cake Recipe – http://www.grouprecipes.com/41354/fresh-strawberry-cake.html . This recipe has always been a hit with family!
Strawberry jello will intensify the flavor
Jello has RED 40 in it.
For a burst of strawberry sweetness, use strawberry simple syrup! I made this recipe in preparation for an upcoming wedding cake. It bakes great but I did pour strawberry simple syrup that I made. It was sooo good! Simple syrup (which is a yummy addition) is just water, sugar, strawberries drizzled or sprayed on top of the cake bread.
Totally agree with Tina. These pictures are still gorgeous! And so is this cake. I love that you posted this cake recipe. While I am a huge fan of fall-inspired recipes, it’s nice to catch a break once in a while ;).
Thank you Kathi! You’re right, a little break is nice 😉
Wow, it looks stunning! That pink color is so delicious! I’d love to have a piece or two 🙂
Thank you Inga!
Such a pretty color and that homemade whipped cream! Looks perfect! A great way to use those strawberries!
Thank you Vanessa!
This looks delicious!! Have been waiting for a moist and from-scratch strawberry cake recipe forever and yours looks perfect 🙂 can’t wait to try it!
This cake is just so gorgeous!! So so much better than any bakery version!! Kudos to you!
Found you on Foodgawker, and this cake is absolutely stunning!
(P.s.–I turn my nose up at boxed mixes, too :P)
Lovely cake, lovely flavors! And such a tall cake, just my kind of cake. I wouldn’t mind a slice of it right now!
Looks perfect!! This may be a dumb question, but how did you make the strawberry puree? Did you just blend up a bunch of strawberries?
Thanks Anna! Just puree strawberries in a food processor until smooth and then run the puree through a fine mesh strainer to remove the seeds. Thats it! =)
How to make the Strawberry Puree
I made a strawberry puree, but the flavor was so light my family thought it was a vanilla cake. Is there a way to concentrate the flavor?
Hi Trina! You might be able to add freeze dried strawberry powder to the batter to add more flavor and red color =)
How much freeze dried strawberry powder would you suggest adding?
Hi April, Maybe 1/4 cup or so? Let me know if you try it! =)
.I add less sugar to cake, and use a strawberry symple syrup to add more strawberry flavor. When cake isbaked, poke small holes in cake and pour strawberry syrup over cake while still in cake pan. Allow to seep in and follow the rest of directions to finish.
This is way too pretty to eat! I am not a fan of boxed mix either. Saving this for next year!
Boxed cake and jello? Oh no! This cake looks 10000x tastier that those sound. PS. These photos are still stellar even without prime lighting!
What are you talking about less than quality pictures? You’re making me feel bad about my photos… These photos are perfect and so is the cake! I love strawberry no matter the season so thank goodness for frozen fruit, now we can all make this cake 😉
Trying this out on saturday for a friend’s birthday, did you use all purpose, or cake flower?
Hi Pamela! I used All Purpose. Hope it turns out great!
Would cake flour work as well? Or does it have to be AP?
Hi Agnes! You could use cake flour if you wanted =)
I have been looking for a from scratch strawberry cake recipe. This one looks and sounds delicious!
I would love for you to submit this for my Power of Pink Challenge. I am still taking entries for a chance to win a $100 donation to the charity of your choice. All you have to do is add my logo and link back to my challenge in your post (then let me know you did so). Thanks! http://www.beantownbaker.com/2014/10/7th-annual-power-of-pink-challenge.html
Are you using AP flour or cake flour?
Hi Brandy! I use all purpose 🙂
This cake looks so delicious and I can’t wait to make it. I’ve been want to make a strawberry cake forever and like you couldn’t find a recipe that didn’t use a box of jello. Thank you for taking the time to come up with this recipe! One question, can I substitute the vegetable oil with canola?
Thank you so much, Faren, I’m glad this recipe is something you can use! And yes, vegetable an canola oil are totally interchangeable 🙂
I am going to try this for my little one’s birthday…she wanted a “pink” cake, lol. Question, do you think it can be fully frosted? As much as I LOVE the way you did yours, it is perhaps more elegant than I was going for with my toddler’s birthday. I don’t make cakes all that often…do you think I can use your frosting to cover the whole thing? Thanks!
You can definitely frost the whole thing with the whipped cream 🙂 and since it’s just whipped cream, it would be easy to make a little more if you’re wondering if it will cover the whole thing. Happy birthday to your daughter!
Looks beautiful and delicious! I’d like to make this for my daughter’s first birthday, but I’d prefer not to add food coloring. Do you think it would look pink enough without adding food coloring?
Hi Amber! The strawberry puree in the batter should give it a pink color, just not as dark as it would be with artificial coloring =)
Any thoughts about time and temp on making it in a 9×13?
(looks gorgeous, by the way)
Hi Rebecca!
I would cook it at 350 and start checking it after about 35 minutes for doneness, though it might take closer to 45. When it’s puffed in the center and no longer jiggles, it should be done.
hie, i make this birthday to day, its my 23 birthday. It was lovely and my friend was asking me where i get the recipe, thank you so much.
hie, i make this cake today, its my 23 birthday. It was lovely and my friend was asking me where i get the recipe, thank you so much. iam Mary from Malawi.
Thank You Mary! I’m so glad you liked it. Hope you had a very happy birthday!
can you give me the strawberry puree recipe. thanks
Regrettably I am type 2 diabetic so I am going to have to limit myself to only half the cake!
Oh wow, strawberry stands have just opened here on the central coast and I know just what I am going to make with them. 🙂 What a perfect way to usher in strawberry season! It’s beautiful!
Hi,
Can this cake (without the cream) be frozen?
Thanks
Absolutely! =)
OMG! Just made this cake and it is Devine!
I there! I’m portuguese, so I’m sorry if my english isnt’t very good…
want to try this recipe asap thx did u puree your own strawberries or purchased if u made it did you add anything in that?
thx
Hi Heather! Strawberry puree is just fresh strawberries that have been processed in a blender or food processor until smooth, and then run through a sieve to remove the seeds. No additions =)
My almost 5 year old requested “a strawberry cake and a chocolate cake!” for her birthday- this recipe will be perfect! Can’t wait to try it out, thanks for providing a great from scratch recipe 🙂
Hi! I just made the cake batter and it is in the oven right now, how come my cake batter was not as much and I filled 2 9-inch cake pans. But it is taking longer than 35 minutes to cook. I think it will be cooked at around 45-50 minutes?? Did I do anything wrong?
Hi – thanks for posting a ‘from scratch” strawberry cake; I agree box cake + jello sound unappealing! What are your recommendations for using frozen, unsweetened strawberries for the puree? also, do you have an idea of how many strawberries are needed to make 1.5 cups of puree (how many ounces)? thanks so much – I can’t wait to try it.
I made this cake today for DH and kiddos. We loved it. However, I omitted the lemon juice and wondered what the rationale is for the lemon since it was so scant? Also, I used traditional cake mixing format: mixing my dry ingredients in one bowl, wet ingredients in larger bowl, and adding the dry to the wet in two steps. I wondered what your rationale was for the order of mixing you used . . . did I miss a taller cake or moister? Also, unless I misunderstood, you hand mixed the cake, correct? My cake turned out wonderfully, but I wondered what I missed. Thanks!
It most likely cuts the sugar. Vinegar or lemon in frosting typically cuts the sugary taste.
How long would you bake this if you were making all cupcakes out of it?
Thank you! Looks gorgeous!
Hi Jill,
I would bake them for maybe 13-15 minutes, but it will depend on how full you fill the tins =)
I just made this for my Easter dessert: Strawberry Vanilla Checkerboard Cake. I’ll have that post up soon on my own blog! Check it out if you get a chance! The cake was scrumptious, thanks.
creativecompassionatehappy.com
I’ll be sure to give you the credit on the strawberry cake.
So glad you liked it, Samantha! I’ll check it out for sure =)
Hi : Can I bake this in Bundt pan because I want a pound cake . Can I bake on 325 for 1 hours or what . I made this several times in layers and I added 1 tablespoon of strawberry flavor and was a hit every time.
Hi kayley you have fulfilled my dream of a scratch strawberry cake. Just wanted to know wether the eggs should be beaten really well I mean the yolk and whites separately until stiff and also can I make a small cake using half of the quantity given in the recipe. Waiting for your reply .
Hi! Just made this cake and eating it right now. It’s very good but would like more strawberry flavor! will add freeze dried strawberries and/or jam. Thanks for the recipe. All of your pictures are amaaaaaaaaaaaazing!!
Add strawberry bakery emulsion or strawberry oils helps a lot, also when I do a purée I cook frozen strawberries with a bit of sugar on low for 2-4 hours let cool then blend brings out the flavor more if you use frozen berries as they are frozen at the prefect time of sweetness.
I just tried this recipe in a bundt pan and it came out dry and stiff. Didn’t really taste like strawberries, just very sugary and extremely sweet. I followed the instructions.. but not sure if i did something wrong as the texture looked nothing like in the pictures.
Ahh!! You used the same Strawberry Cake recipe I found on Pinterest! AMAZING REAL STRAWBERRY CAKE! I used lemon zest for mine, but found that I had to go out of my way just for zest, I think I will try lemon juice next time since yours turned out fine. I did also throw in some extra chopped up strawberries into the mix since I had some left over from pureeing and straining. I did two different batches, one with and one without; the one with strawberries in it tasted even better and more strawberry flavored. Definitely a must try recipe.
Is the flour used plain flour?
I am making this for my year 12 cake assignment, can’t wait!!
Yes, just all-purpose =)
This looks amazing! I am going to make this tonight. My only concern is I don’t want to over beat the cream. Is there a way I can keep from doing this? Thanks for sharing!
Thanks Joe! For the Cream, just stop beating it when you notice that the lines made from the beaters stop sinking in and stay put. It should be very thick, however, so that it holds up in between cake layers =)
My son LOVES strawberries and I’m hoping to make this for his first birthday cake next week. I’m afraid it might turn out too pink though. I know your pictures show it with the food coloring, but is it still quite pink without as well?
Hi Jen,
Without the food color the cake will still be a light pink, but not an intense shade =)
I would like to make this for my daughter’s 1st birthday party. Can you please tell me if I can make this a day ahead? Will the whipped frosting hold up and hold its shape in the fridge overnight? Can I pipe the frosting? It appears you did pipe the top of yours. Thanks so much 🙂
hi, I love the look of your cake, can I ask how much food colour did you use to get it pink and is the cake strong enough to stack another one on top? Many thanks
Hi Kathy!
I used probably about 1/8-1/4 teaspoon of red gel coloring. You could stack another cake on top if you used dowels and a cardboard round inbetween layers. =)
I absolutely love this recipe. I have made this cake at least 3-4 times and every time I make it I get overwhelming feedback. I’m not that great at the decorative stuff so I just stack the three layers and ice the entire thing. I have found that a long bread knife works best for trimming the sides and edges. The other small change I make is I buy an entire container of fresh strawberries, use 5 for the top and slice the rest and cover each layer of cake with strawberry slices so you get a fresh strawberry in every bite. Soo frikkin good.
This recipe looks great! I’m going to make it for my best friend’s birthday party tomorrow. Would it be better to make it the day of? I was planning on making it today, but I’m not sure it will stay fresh for tomorrow. Thank you! 🙂
Would this work in a bundt cake pan??
Yes, it should work fine! 🙂
Just made cake in 2 9″ pans, baked it at 325, It didn’t puff up, quite flat, did I do something wrong?
I would check the expiration on your levening agents….the cake should not be flat. 🙂
Thank you so much for this recipe! I just made it for my daughter’s 7th birthday, and it is delicious! I noticed that some others commented on the color and strawberry flavor maybe not being intense enough. I’ve had this problem in the past with other recipes that call for strawberry puree, because you never know how strong the flavor of fresh strawberries will be. I’ve found that cooking the sliced strawberries (in a small saucepan on low heat for about 10 minutes, stirring occasionally) not only intensifies and sweetens the strawberry flavor, but softens the strawberries and makes a smoother puree. It also gives the strawberries a deeper red color, which bakes into a darker pink. I hope this little tip helps!
Thanks so much for the puree tip. Going to toss frozen strawberries with a little sugar on the stove then puree for the recipe. Any leftover will be used for pancakes in the morning.
You’d think with all the technology in the world they would have created a way for PC monitors to have taste and smell-o-vision. I’m ready to take a bite LOL. What a beautiful cake. Believe it or not I’m not a fan of strawberries but this looks wonderful and I would so eat this cake. New to your blog love what you are doing. Keep up the good work. ♥ 🙂
Thank you teajae!
Hey dear, for the baking powder, its tablespoon or teaspoon? Thanks!
Tablespoon 🙂
I made your strawberry cake for work. I made it in a 12×17 pan so it would go further. Everyone loved it. The strawberry flavor was amazing. I used a frozen container of sweetened strawberries and pureed them. I never had a recipe call for 1 1/2 tablespoons of baking powder. Is that correct? I put less in just in case that was a misprint, but i can’t remember how much i put in. I think i lowered it to 1 tablespoon. Anyway it was awesome! I will make it again and again. I am always looking for new sheet cake recipes that i can take to work n
This cake was amazing! Is the 1 1/2 tablespoons baking powder the correct amount? I never had a recipe call for that much.
Do you think the recipe would work with gluten-free flour? Trying to find a strawberry cake recipe that’s gluten-free. I had a recipe that called for sour cream and strawberry preserves but it didn’t fair well with the gluten-free flour.
Hello,
I want to make this cake for my sons birthday, but was wondering if I used blue food coloring would it come out blue?
Thank You!
Hi Edith! It may come out more purple looking with the red from the strawberry puree. You could try adding a lot of blue gel coloring and that may push it more to the blue side.
Is the baking powder tablespoon or a teaspoon
Tablespoon =)
Would you recommend a different bakin time for 2 12″ layers? Should I bake the layers separately? Do you think this cake will hold up well to carving? (I plan on carving it into a football shape) thank you
I made this for a birthday party with my in-laws and it was a HUGE hit! I followed Liz G’s advice of heating the strawberries since i couldn’t find really dark red ones and the cake was sweet with just enough flavor. I also placed sliced strawberries in between the layers with the cream. It was amazing! Thank you for a recipe that wasn’t complicated and used real ingredients! I didn’t know about your site before, but I’m following you now!
Can it’s be made as cupcakes? If so, what alterations need to be made? Thanks.
Hello from another K. McCabe! 🙂 Made this for a birthday today, in cupcake form. It was AMAZING. I didn’t add any food coloring, and made my own strawberry puree from whole frozen strawberries. The cupcakes took on a more natural color, which I was fine with, and they tasted delicious! <3 Thanks for sharing this, I will be making it again!
Hi Kelly! Always nice to hear from another McCabe 😉
I’m so glad you liked the cake!
I am planning to make this cake for my daughter’s birthday in just a couple days, it looks amazing and she’s been making pretend strawberry cakes for months so she’s going to be so happy! I want to make all cupcakes though, how many will one recipe make, I need to make sure there are enough for all the guests. Thank you for a real strawberry recipe!
Hi Sarah,
How cute is your daughter? I’m glad she’s going to get a real strawberry cake for her birthday! I’m not sure exactly how many cupcakes this recipe will make, but I would guess somewhere between 18-24 🙂
Thank you! Yes, she’s going to be beyond thrilled to have a real strawberry cake!
Did you use cake flour or all-purpose?
All-purpose =)
I made this yesterday for my daughter’s 3rd birthday as she requested a strawberry cake for her big day. I wound up adding a 1.2oz bag of freeze-dried strawberries in lieu of the food coloring, and it was AMAZING! We only cut two pieces from the cake to celebrate, but I could have eaten the entire thing last night! The only other cake I’ve looked forward to eating like this is my grandmother’s chocolate beet cake.
I think I may have over-baked it by leaving it in the oven a few minutes after the timer rang because it’s more brown than pink, but this is a fabulous and very simple and fast cake to make. I will be making this a lot more in my future baking.
Thank you for posting!
Great cake. It turned out and was delicious. I noticed my cake was more brown on the edges, but the inside was perfectly pink. I think it would have been perfect if I’d cut the “crust” off of the outside.
This one and a half tablespoons of baking powder, correct?
yep! =)
I’m making this today for my mom’s birthday. Have you ever made it as a sheet cake? Can you think of any adjustments that I might need to make? Thanks!
I haven’t made it as a sheet cake, but you may simply need to bake it for a shorter time 🙂
Anyone try these in cupcake form?
Three times hooray! Finally found strawberry cake without jello! 🙂 I would like to put strawberry jam and fresh strwaberries between the layers and cover the cake with buttercream and fondant. Do you think I can make it one day in advance and not refrigerate the cake? I read that fondant will sweat because of the temperature difference once you get it out. Thanks for your reaction!
Greetings, Caroline
Hi Caroline! The only issue with not refrigerating the cake are the fresh strawberries. Left sitting out at room temperature they can develop bacteria and will become quite soggy. I would recommend refrigerating it. The fondant will get a bit of a sheen on it, but I actually always refrigerate my fondant topped cakes(usually because they contain perishable fillings) and they still look fine once out of the fridge =)
Hi Kayley,
Thanks for your quick answer! I’ll refrigerate the cake. Can you recommend a delicious buttercream which matches this cake and will not melt the fondant because of the moisture in the cream?
Greetings, Caroline
I would like to add a little rum to make strawberry daiquiri cupcakes. Do you think the rum will make it less moist
Kayley,
I’m so happy you posted this! Yours was the 5th or 6th link I clicked on after googling “homemade strawberry cake recipe” and the first one that didn’t call for boxed mix or jello! – Bleck!! Do you think I could use coconut oil or butter instead of vegetable oil in this recipe? I have everything else this recipe calls for on hand.
Hi Rebekah! I’m so glad you found the recipe! I couldn’t find one that didn’t have jello in it so I decided I needed to make one myself 😉
Yes! Coconut oil or butter would work fine. I use coconut oil almost exclusively in baking now and always use it instead of vegetable oil.
Thanks! I am too!! It’s in the oven now! I’m going to fill it with the cream and top it with a chocolate buttercream for a Valentines cake. 🙂
Yeah! I stopped buying vegetable oil about two years ago, I just wanted to make sure since coconut oil is solid at room temperature and I don’t bake often.
Batter tasted delicious! I used cake flour and used two 8 inch pans but didn’t get a rise at all while in the oven.
Other than dead baking powder, any suggestions?
Where would freeze dried strawberry powder be found at the grocery store?…. Or is it something a person makes? I have made a ‘from scratch strawberry cake’ before and found it tasted like a simple white or vanilla cake. I will def try cooking my berries this time though….was still wondering about the powder. Thanks!!
Hi Kim!
You can freeze dried strawberries where you might find food storage items like other dried foods and bulk items. You can also find them at more natural grocery stores in the dried fruit section.
Just grind the berries to a powder in a blender 🙂
Made this cake, not sure what I did wrong but it turn out heavy n dry. Not moist at all. A little upset with the results .
I made this the other day with my 9 year old. The flavor of the cake is delicious. The fresh strawberry flavor absolutely comes through.
I added some freeze-dried strawberries when blending fresh strawberries as in previous comments it was suggested that it may help give a natural pink hue to the cake. While the batter was a gorgeous pink, when the cake cooked, it was a muddled beige/tan.
So a beautiful cake, but if the aim is pink, I think food coloring is the only way to achieve it.
When you say t. Do you mean teaspoon or tablespoon?
t is for teaspoon and T is for tablespoon 🙂
Hi Kayley ? I am really excited about this strawberry cake recipe. I did a trial run of this recipe last weekend and it turned out amazing!!!! ? I added freeze dried strawberry powder to give it more flavour and added pink food colouring to make it more pink. I have to make two birthday cakes for a pair of 6 year old twin girls and was asked to do a strawberry and vanilla cake. A lot of the strawberry cake recipes I read had artificial strawberry flavouring or using strawberry jello, which I found odd.
But when I tried your recipe, I was happy with flavour, colour and it is a moist cake. I know this will be a hit with the girls and thank you again for this gorgeous recipe *hugs* ?? I will post photos on my Facebook page ? Xo
Hi Jeremy, I’m so glad you liked the cake! Yes! There are so many strawberry cakes that call for jello, which is why I made this recipe…bring on the real strawberries!
Good luck with your birthday cakes, I’m sure they’ll turn out wonderfully~! =)
Ok I made this and then frosting was very liquidy did not turn out well 🙁
Hi Luna, it sounds like your cream wasn’t beaten long enough. It needs to be beaten to very stiff peaks. Make sure you are using heavy whipping cream with a high fat content. =)
Absolutely delicious cake!!!
My cakes brown on the edges. How do you keep yours so pink and no browning??
Thank you Jen! Try using light colored baking pans – darker pans will cause your cake to be darker around the edges. =)
I was going to ask the same thing. I’ll keep that in mind next time. I used a silicon pan and a dark baking pan. Both brown. I’ll choose something lighter next time! Waiting for my cakes to cool so that I can ice them!
Could I make the layers ahead of time and refrigerate, to make whipped topping and put together the next day?
Hi Kayley, thank you for sharing this recipe. I have three questions.
1. If I was to use an 8″ round, 3″ tall pan, can I bake all the batter as one cake? Or would it overflow?
2. Does the strawberry puree contain any sugar or its purely strawberry only?
3. Someone mentioned the flavour was not very strong, can I add artificial strawberry flavour, the same amount as the vanilla?
I’m a new baker and would appreciate any input you might have. Thank you!
Hi Malini!
I wouldn’t make the batter all in one pan because the cake would be very dense. If you only have one pan, I would just bake half of the batter first, and then bake the other half of the batter once you’ve taken the first cake out.
In the strawberry purée there should be no sugar, just strawberries.
You could definitely add a little strawberry flavoring to the cake. I would suggest a half teaspoon to 1 teaspoon of flavoring. You could also grind up freeze-dried strawberries and add the powder to the batter.
Happy baking! Xo
Hi Kayley,
Thank you soooo much. Really appreciate your reply! Cant wait to try!!
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
My best friend made this for her boyfriends birthday and it was super delicious. I’d love to make it for my family but I’m not a layered cake person. Would there be any alterations if I just want wanted to use a glass 12×9 pan? Thank you so much!!!
Hi Gabby!
I’m so glad you like the cake! You may just need to cook the cake a little longer if you cook it in one pan 🙂
Awesome thank you!
How full do you fill the cake pans?
Hey Kayley – Thank you for that recipe, I was losing my head with all the recipes that started off with a boxed mix! I baked the using your recipe, but my cake as a bitter after-taste – like Baking pwd. The 3 things I did differently: (1) I mixed the wet ingredients first and added the flour + baking pwd + salt mix at the end; (2) Used Strawberry essence instead of Vanilla essence (3) I baked it all in 1 a 12″ pan at 325 for about 40 mts and then 10 mts at 350. The texture of the cake was perfect – but the after-taste has me puzzled. I don’t think any of those reasons should that taste tho. You did mean 1.5 Tablespoons of Baking powder, right? Any ideas or advice for me? 🙂
My family, friends and myself are more of cupcake eaters but would love to try this recipe. Couple questions. How full would you suggest I fill them up? What temp? For how long? Thank you.
I tried this recipe tonight with a few adjustments after seeing the comments that said they needed a stronger strawberry flavor. I used one 3 oz box of strawberry jello with slightly under 3/4 cup of milk as a substitute for the puree and omg it is so good! It baked beautifully! I set the temp for 300 and baked for about 43 minutes! It is also lovely for cupcakes! I will be making this for my niece’s bday party in about 2 weeks!
I used 3 C heavy whipping cream & 1/4 C sugar for the icing and it’s like water. HELP! What did I do wrong??
The cream and sugar need to be whipped to stiff peaks with an electric mixer. If your cream isn’t whipping, there may be something wrong with it.
I made this cake and cupcakes for my son’s first birthday. It was a hit! I love that there’s enough batter for for a layer cake and cupcakes. I will definitely be making this again.
Thank you for sharing this recipe!
For the strawberry puree, do you use fresh pureed strawberries or something else like premade?
Fresh strawberries, but frozen (thawed) strawberries would also work.
Thank you for understanding my dilemma with people thinking scratch is from a box. Love the recipe.
Love your cake it looks delicious but would like to know if i take out the puree and leave it as vanilla would this still bake ok?
Hi Helen! You would need to replace the puree with a little liquid (you could even try sour cream) for it to bake right.
Hi!
I was just wondering, I want to make this cake but with chocolate layers between the strawberry. I have noticed others comment that it doesn’t have a strong strawberry flavor so I was wondering if you have any idea on how to not make it seem like it’s vanilla and chocolate but rather chocolate and strawberry! Feedback would be great soon, I want to make it in a few days for a family get together! Thanks 🙂
Hi Riri! You could try adding powdered freeze dried strawberries to the batter. That would up the strawberry flavor and color.
I’ve made this cake twice now; once for someone at work and once for my son’s 13th birthday party. The second time, I made more whipped cream and covered the sides as well, and placed strawberries around the bottom. I already have requests to make it for birthdays that are months away! People can’t stop talking about how amazing it was. I’m planning on making the middle layer with blueberry puree for a red, white, and blue cake this weekend to celebrate Independence Day. I’m excited to see how it turns out!
I’m so glad you liked it, Christina! Your Independence Day cake plans sound fantastic!
Made this cake today and I was wondering if the cake is supposed to look and taste as if it’s undercooked? I inserted a toothpick and it came out clean. i also baked it longer than 30 minutes.
I just made this cake tonight but noticed that the sides and bottom are more on the brown and pink side how can I prevent that from happening?
Hi Teresa! If you are baking in dark pans, your cake will brown more on the outsides – try using lighter colored pans. =)
This cake came out way too dense.I think there is just way to much liquid in this batter to make it light and fluffy.
I’m sorry that you didn’t care for the texture, however the post does state that it is a dense cake. It’s how I like my cake, so those are the kind of cakes I make ?
This is so delicious, i am gonna give it a try!
I know I am late to the party but I used freeze dried strawberries blended in a powder to color the cake. Turned out amazing.
Made this cake for my friends at the dharma centre for another nuns birthday. It was amazing! So moist. If you want to make alternate non strawberry layer just leave out purée and add 1/4 more oil. I made two yellow and two strawberry. Topped with lashings of cream. What a hit. Make sure you use the proper amount of baking powder! The tablespoons are correct as stated, rises just fine. Not dry at all.
Thank you so much. Will be making this again! Venerable Lobsang Rinchen Khandro Buddhist nun, Scotland/ Belgium/ America
can we use more strawberry puree instead of dried strawberry powder to give more flavour. thx
Can we use more strawberry puree for flavour
I am
Making a 11×15 cake, should I double the recipe?
Hi! I’m Laura from Buenos Aires, Argentina. I would like to use this batter to make a layer cake with another chocolate cake and vanila cake. Which another filling do you recomend me to use? Más be ganache or some curd. Please help me! Jaja! Thank you!
Yum! My niece used this recipe for her 1st ever scratch made cake!
Do you think this would still taste good with buttercream? My son wants a strawberry cake decorated for his superhero birthday.
Definitely! Happy birthday to your son!
Thank you for this recipe!! I was not about to make a strawberry cake using a box cake mix and strawberry JELLO!
I made this cake for mothers day this year. it was amazing. will be making this again and again.
are you really supposed to use 1 1/2 “T” of baking powder? that seems like a huge amount….
Yes! Mine turned out beautifully!
I want to make this for my mom’s 60th. My sister in law made it for Easter and it was to die for. Can I make the cake early? I can do whipped cream day of, build the cake and transport it? It might be hot outside. Any tips?
Hi,
Is it possible to substitute cake flour/all purpose flour with Self Raising flour? is so would the measurements still be the same? Would I still need to add baking powder?
Loved this cake! Delicious and beautiful! 3- 8″ layers cooked for 35 min. Thanks so much for the best strawberries and cream cake recipe!
Looks so yummy. Thank you for sharing.
Really hope you’re still looking at comments for this post, because this cake looks amazing!!! I’d love to make it for my mom’s birthday. Thoughts on how it would bake up in a bundt pan? And although I love the idea of the whipped cream, I think a glaze would be more appropriate for a bundt cake. Any suggestions?
Hi Erin,
You could probably do a bundt pan, just up the baking time =)
And I think you’re right – a glaze would go nicely with it!
A Good Strawberry Cake Recipe Lives Forever! This cake is still inspiring comments, even though the recipe was posted years ago. And it’s because you’ve achieved what few people even try to do anymore…a scratch cake that tastes astounding and is beautiful!!!! When you allowed that you might be a snob because you don’t like cake mix cakes, I cried tears of joy. You’re not a snob! You just want the best food you can eat. If you’re going to slam back a huge chunk of cake smothered in frosting, let it be the best! (Okay, maybe the “slam” + “chunk” and “smothered” only describe my cake experience, but still). Same calories, just better tasting ones! So, thanks for this beautiful strawberry delight. P.S. I did reduce strawberries to get my puree–it’s a trend I’ve seen, and it did work nicely. Either way, though, YUM!
do you think that you could sub with other fruit puree’s such as blueberry or peach?
Hi Erin,
You could probably do a bundt pan, just up the baking time =)
And I think you’re right – a glaze would go nicely with it! You may also like Pinoy Tv Replay on our website without any login details and charge speacially Pinoy Teleserye (over seaz Philippines Workers).
Thanks adminkeep it up.