In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Introduction

Welcome to Food Lovers Blog, where we bring the delicious and delightful right to your kitchen! Today, we’re diving into a delightful and timeless classic—Strawberry Cake Recipe – From Scratch. This homemade strawberry cake, bursting with fresh strawberry flavor, is perfect for any celebration or just a sweet treat to brighten your day. With layers of moist cake, creamy strawberry buttercream frosting, and a vibrant pink hue, this cake is not only a feast for the taste buds but also a visual delight.

Ingredients List

To create this stunning strawberry cake from scratch, you’ll need the following ingredients:

Cake

• 1½ cups cake flour
• 1½ cups all-purpose flour
• 1¾ cups granulated sugar
• 2½ tsp baking powder
• 1 tsp table salt
• 1 cup cold butter, cubed (2 sticks)
• 4 large eggs
• ¾ cup milk or buttermilk
• ¾ cup strawberry puree or strawberry jam
• 2 tsp vanilla extract
• Pink food color (optional, about 15-20 drops of gel)

Strawberry Buttercream Frosting

• 2 cups butter, room temperature
• 1 tsp vanilla extract
• ¼ tsp table salt
• 7 cups confectioner’s sugar
• ¾ cup strawberry puree or strawberry jam
• Pink food color (optional, about 15-20 drops of gel)

Fresh Strawberry Puree (to equal 3/4 cup)

• 1½ cups fresh strawberries (about 10-12)
• 2 tbsp granulated sugar

Timing

• Preparation Time: 30 minutes
• Cooking Time: 35-40 minutes
• Cooling Time: 1-2 hours (optional freezing before decorating)

Step-by-Step Instructions

1. Prepare the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Mix cake flour, all-purpose flour, sugar, baking powder, and salt in a large bowl.
3. Add cubed butter and mix until the mixture resembles coarse crumbs.
4. Beat in the eggs, one at a time.
5. In a separate bowl, combine milk, strawberry puree, and vanilla extract.
6. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
7. Add pink food coloring if desired.
8. Divide the batter between the prepared cake pans.
9. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool completely before frosting, optionally freezing for easier handling.

2. Make the Frosting

1. Beat butter in a large bowl until light and fluffy.
2. Add vanilla extract and salt, mix until combined.
3. Gradually add confectioner’s sugar, mixing thoroughly after each addition.
4. Fold in strawberry puree or jam.
5. Add pink food coloring if using.

3. Assemble and Decorate

1. Place one cake layer on a cake plate. Level the top if needed.
2. Spread a layer of frosting on top, adding extra strawberry puree for flavor if desired.
3. Place the second cake layer on top and apply a crumb coat of frosting.
4. Freeze the cake briefly to set the crumb coat.
5. Add a final layer of frosting and decorate with a piping bag.
6. Top with a fresh strawberry in the center.

Nutritional Information

• Calories: 731 kcal
• Carbohydrates: 97g
• Protein: 5g
• Fat: 37g
• Saturated Fat: 0.3g
• Cholesterol: 93mg
• Sodium: 528mg
• Potassium: 107mg
• Fiber: 1g
• Sugar: 77g
• Vitamin C: 21mg
• Calcium: 60mg
• Iron: 1mg

Healthier Alternatives for the Recipe

For a lighter version of this Strawberry Cake Recipe – From Scratch, consider the following swaps: – Use whole wheat flour instead of all-purpose flour for added fiber. – Substitute half of the butter with unsweetened applesauce to reduce fat content. – Use a sugar substitute like stevia or monk fruit sweetener.

Serving Suggestions

This strawberry cake is perfect on its own, but for added indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream. Pairing it with a refreshing glass of strawberry lemonade can elevate your dessert experience.

Common Mistakes to Avoid

• Overmixing the Batter: This can lead to a dense cake. Mix just until combined.
• Skipping the Crumb Coat: This step helps keep crumbs out of your final frosting layer.
• Not Leveling the Cakes: Ensures even layers and a stable cake.

Storing Tips for the Recipe

• Refrigeration: Store the cake in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

Conclusion

Creating a Strawberry Cake Recipe – From Scratch is a rewarding experience that brings the joy of baking and vibrant flavors to your table. Whether for a special occasion or a simple treat, this cake is sure to impress both visually and taste-wise.

FAQs

Q1: Can I use frozen strawberries for the puree? Yes, just thaw them first to ensure a smooth consistency.

Q2: How can I make this cake gluten-free? Substitute the flours with a gluten-free all-purpose flour blend.

Q3: What if I don’t have pink food coloring? The cake will still be delicious without it, though it may have a more muted color.

Explore more delicious recipes and tips on our blog to enhance your culinary journey. Happy baking!

Strawberry Cake Recipe – From Scratch

This delightful strawberry cake is perfect for any occasion, bursting with fresh strawberries and a luscious buttercream frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 731

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 1.5 cups cake flour
• 1.5 cups all-purpose flour
• 1.75 cups granulated sugar
• 2.5 tsp baking powder
• 1 tsp table salt
• 1 cup cold butter cubed, 2 sticks
• 4 large eggs
• 0.75 cup milk or buttermilk
• 0.75 cup strawberry puree or strawberry jam
• 2 tsp vanilla extract
• 15-20 drops pink food color optional

Strawberry Buttercream Frosting

• 2 cups butter room temperature
• 1 tsp vanilla extract
• 0.25 tsp table salt
• 7 cups confectioner’s sugar
• 0.75 cup strawberry puree or strawberry jam
• 15-20 drops pink food color optional

Fresh Strawberry Puree

• 1.5 cups strawberries fresh about 10-12
• 2 tbsp granulated sugar

Equipment

• 8″ Round Cake Pans

Method

 

1. Preheat the oven to 350 degrees.
2. Liberally grease and flour 2 – 8″ round cake pans. Set aside.
3. In a large mixer bowl, stir together the cake flour, AP flour, sugar, baking powder, and salt.
4. Add the cubed butter and mix until it looks like coarse, moist crumbs.
5. Beat in the eggs, one at a time.
6. In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.
7. With the mixer on low, carefully pour the milk/strawberry mixture into the flour/butter mixture, slowly beating until smooth.
8. Add in food color until you reach the desired color.
9. Divide the batter between the two prepared cake pans.
10. Bake for 35-40 minutes or until the toothpick test comes out clean.
11. Cool completely before removing from the pan and frosting.
12. Place the butter in a large mixer bowl and beat on high until light and fluffy.
13. Add the vanilla and salt, mix until just combined.
14. Slowly beat in the confectioner’s sugar, 1 cup at a time making sure it is completely incorporated each time before adding the next cup.
15. Fold in the strawberry puree or jam.
16. Beat in the food color if using.
17. Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.
18. Decorate the cake as desired, keeping it refrigerated until ready to serve.

Notes

Food color is optional but recommended as strawberry cake can appear grey without it. The cake and frosting colors will intensify as they sit. This cake can also be made in different pan sizes or as cupcakes. Adjust baking times accordingly.