Strawberry cake is a delightful dessert that bursts with the fresh, sweet flavor of strawberries.
Table of Contents
1. Classic Strawberry Cake
A traditional cake made with strawberry puree in the batter, filled with strawberry filling, and frosted with strawberry buttercream.
Ingredients:
1. Cake Batter:
– All-purpose flour
– Granulated sugar
– Baking powder
– Baking soda
– Salt
– Unsalted butter
– Eggs
– Fresh or frozen strawberries (pureed)
– Vanilla extract
– Buttermilk
2. Strawberry Filling:
– Fresh or frozen strawberries (sliced)
– Granulated sugar
– Lemon juice
– Cornstarch (optional, for thickening)
3. Strawberry Frosting:
– Unsalted butter
– Powdered sugar
– Fresh strawberry puree or strawberry extract
– Heavy cream or milk
1. Prepare the Cake:
– Preheat the oven and prepare cake pans by greasing and flouring them.
– In a mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt).
– In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
– Mix in the strawberry puree and vanilla extract.
– Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until fully combined.
– Divide the batter evenly between the prepared pans and bake until a toothpick inserted into the center comes out clean.
– Allow the cakes to cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
2. Prepare the Strawberry Filling:
– In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and soften.
– If needed, add cornstarch to thicken the mixture. Allow to cool before using.
3. Prepare the Strawberry Frosting:
– Beat the butter until creamy. Gradually add powdered sugar, beating until smooth.
– Mix in the strawberry puree or extract and heavy cream until the frosting reaches a spreadable consistency.
4. Assemble the Cake:
– Place one cake layer on a serving plate and spread a layer of strawberry filling on top.
– Place the second cake layer on top and spread a thin layer of frosting to create a crumb coat. Chill the cake for a few minutes.
– Apply the final layer of frosting, spreading it evenly over the top and sides of the cake.
– Decorate with fresh strawberries or additional frosting as desired.
Tips:
– Fresh vs. Frozen Strawberries:Fresh strawberries provide the best flavor, but frozen can be used if fresh are not available.
– Stabilize Frosting:To prevent the frosting from becoming too runny, ensure the strawberry puree is well-drained.
– Decorations: Add whole or sliced strawberries, strawberry glaze, or edible flowers for a beautiful presentation.
2. Strawberry Shortcake
A light, airy sponge cake or biscuit base layered with whipped cream and fresh strawberries. It’s typically served as individual shortcakes.
Ingredients
For the Shortcakes:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cubed
– 2/3 cup whole milk
– 1 teaspoon vanilla extract
– 1 large egg, lightly beaten (for brushing)
For the Strawberries:
– 1 pound fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1 teaspoon lemon juice
For the Whipped Cream:
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. Prepare the Strawberries:
1. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice.
2. Toss gently to coat the strawberries in sugar and lemon juice.
3. Cover and let macerate at room temperature for at least 30 minutes, or up to 2 hours. This will help the strawberries release their juices.
2. Make the Shortcakes:
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add the milk and vanilla extract, stirring until just combined. The dough should be slightly sticky.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
6. Pat the dough into a 1-inch thick rectangle. Using a round biscuit cutter or a glass, cut out rounds of dough and place them on the prepared baking sheet. Gather the scraps and repeat until all the dough is used.
7. Brush the tops of the shortcakes with the beaten egg to give them a golden color when baked.
8. Bake for 12-15 minutes, or until the shortcakes are golden brown and cooked through. Allow them to cool slightly on a wire rack.
3. Make the Whipped Cream:
1. In a large, chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat the cream on medium-high speed until soft peaks form. Be careful not to overbeat, or the cream will become grainy.
4. Assemble the Shortcakes:
1. Once the shortcakes have cooled slightly, split them in half horizontally using a serrated knife.
2. Place the bottom halves of the shortcakes on serving plates.
3. Spoon a generous amount of the macerated strawberries and their juices over the shortcake bottoms.
4. Add a drop whipped cream on top of the strawberries.
5. Place the top halves of the shortcakes over the whipped cream.
6. Finish with an additional spoonful of strawberries and a final dollop of whipped cream, if desired.
Tips:
– For a richer flavor, you can substitute the milk in the shortcake recipe with heavy cream.
– If you prefer a sweeter shortcake, increase the sugar in the dough to 1/3 cup.
– For an extra touch, sprinkle the shortcakes with coarse sugar before baking for a crunchy, sweet topping.
3. Strawberry Cheesecake
A rich, creamy cheesecake topped with a layer of strawberry compote or fresh strawberries. The base is often made from crushed graham crackers or digestive biscuits.
Ingredients
For the Crust:
– 2 cups graham cracker crumbs (about 16 whole graham crackers)
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
For the Cheesecake Filling:
– 4 (8-ounce) packages cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 4 large eggs
– 1 cup sour cream
– 1/4 cup all-purpose flour
For the Strawberry Compote:
– 1 pound fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch (optional, for thickening)
Instructions
1. Prepare the Crust:
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.
3. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Use the bottom of a measuring cup to press down the crumbs firmly.
4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let cool while preparing the filling.
2. Prepare the Cheesecake Filling:
1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
2. Gradually add the granulated sugar and beat until well combined.
3. Mix in the vanilla extract.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the sour cream and flour until the batter is smooth and creamy.
6. Pour the cheesecake batter over the cooled crust and spread it evenly.
3. Bake the Cheesecake:
1. Place a baking pan filled with hot water on the bottom rack of the oven to create steam and prevent the cheesecake from cracking.
2. Place the cheesecake on the middle rack of the oven and bake for 55-60 minutes, or until the center is set and the edges are slightly puffed.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
4. Remove the cheesecake from the oven and let it cool to room temperature.
5. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
4. Prepare the Strawberry Compote:
1. In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 10 minutes.
3. If you prefer a thicker compote, dissolve the cornstarch in 1 tablespoon of water and add it to the saucepan. Cook for an additional 2-3 minutes until thickened.
4. Remove from heat and let the compote cool to room temperature.
5. Assemble the Cheesecake:
1. Once the cheesecake is fully chilled and set, remove it from the springform pan and transfer it to a serving plate.
2. Spoon the strawberry compote over the top of the cheesecake, spreading it evenly.
3. Garnish with fresh strawberries if desired.
Tips:
– Ensure all the ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
– To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath if desired.
– For an extra touch, drizzle some melted white chocolate over the strawberry compote before serving.
4. Strawberry Pound Cake
A dense, moist cake made with strawberry puree mixed into the batter. It often includes a strawberry glaze or icing on top.
Ingredients
For the Pound Cake:
– 1 1/2 cups fresh strawberries, hulled and pureed
– 2 1/2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
For the Strawberry Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons strawberry puree
– 1 teaspoon lemon juice (optional, for tang)
Instructions
1. Prepare the Pound Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Add the strawberry puree and sour cream, and mix until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it with aluminum foil during the last 15 minutes of baking.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Strawberry Glaze:
1. In a medium bowl, whisk together the powdered sugar, strawberry puree, and lemon juice (if using) until smooth and pourable. If the glaze is too thick, add more strawberry puree, a teaspoon at a time, until the desired consistency is reached.
3. Glaze the Pound Cake:
1. Once the cake has cooled completely, place it on a serving plate.
2. Drizzle the strawberry glaze over the top of the cake, allowing it to drip down the sides.
3. Let the glaze set for about 10-15 minutes before slicing and serving.
Tips:
– Strawberry Puree:To make the puree, blend fresh strawberries in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove the seeds for a smoother texture.
– Room Temperature Ingredients: Ensure that the butter, eggs, and sour cream are at room temperature for the best texture.
– Storage: Store the pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for longer storage.
5. Strawberry Layer Cake
Multiple layers of sponge cake filled with strawberry jam or fresh strawberries and whipped cream or buttercream between each layer.
Ingredients
For the Cake:
– 2 1/2 cups all-purpose flour
– 2 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 2 teaspoons vanilla extract
– 1 cup whole milk, room temperature
– 1/2 cup fresh strawberry puree
For the Strawberry Filling:
– 1 pound fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1 teaspoon lemon juice
– 1 tablespoon cornstarch (optional, for thickening)
For the Whipped Cream:
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
For the Buttercream Frosting:
– 1 1/2 cups unsalted butter, softened
– 5 cups powdered sugar
– 1/4 cup fresh strawberry puree
– 2 tablespoons heavy cream or milk
– 1 teaspoon vanilla extract
Instructions
1. Prepare the Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the strawberry puree gently.
7. Divide the batter evenly among the prepared cake pans and spread it evenly.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Strawberry Filling:
1. In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 10 minutes.
3. If you prefer a thicker filling, dissolve the cornstarch in 1 tablespoon of water and add it to the saucepan. Cook for an additional 2-3 minutes until thickened.
4. Remove from heat and let the filling cool to room temperature.
3. Prepare the Whipped Cream:
1. In a large, chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat the cream on medium-high speed until soft peaks form. Be careful not to overbeat, or the cream will become grainy.
4. Prepare the Buttercream Frosting:
1. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth.
2. Gradually add the powdered sugar, beating until combined.
3. Mix in the strawberry puree, heavy cream, and vanilla extract until the frosting is smooth and spreadable. If the frosting is too thick, add more cream; if too thin, add more powdered sugar.
5. Assemble the Cake:
1. Once the cakes are completely cooled, level the tops if necessary.
2. Place one cake layer on a serving plate or cake stand.
3. Spread a layer of strawberry filling over the cake, followed by a layer of whipped cream.
4. Place the second cake layer on top and repeat the process.
5. Place the third cake layer on top and spread a thin layer of buttercream over the entire cake to create a crumb coat. Chill the cake for 15-30 minutes.
6. Apply the final layer of buttercream, spreading it evenly over the top and sides of the cake.
7. Decorate the cake with fresh strawberries or additional buttercream as desired.
Tips:
– Ensure all ingredients are at room temperature before mixing for the best texture.
– For a richer flavor, you can add a tablespoon of strawberry extract to the cake batter.
– If you prefer, you can use strawberry jam instead of fresh strawberry filling.
– The cake can be stored in an airtight container in the refrigerator for up to 3 days.
6. Strawberry Roll Cake
A light sponge cake rolled with strawberry filling and whipped cream or frosting. It’s sliced to reveal a beautiful swirl of strawberry and cream.
Ingredients
For the Sponge Cake:
– 4 large eggs, room temperature
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Powdered sugar (for dusting)
For the Strawberry Filling:
– 1 cup fresh strawberries, hulled and chopped
– 1/4 cup granulated sugar
– 1 teaspoon lemon juice
For the Whipped Cream:
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. Prepare the Sponge Cake:
1. Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, ensuring the paper extends over the sides for easy removal.
2. In a large mixing bowl, beat the eggs with an electric mixer on high speed until thick and pale, about 3-4 minutes.
3. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.
4. Mix in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
7. Pour the batter into the prepared pan and spread it evenly with a spatula.
8. Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
9. While the cake is baking, dust a clean kitchen towel with powdered sugar.
10. Once the cake is done, immediately turn it out onto the prepared towel and carefully peel off the parchment paper.
11. Starting from the short end, roll the cake up in the towel (including the towel) and let it cool completely on a wire rack.
2. Prepare the Strawberry Filling:
1. In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 10 minutes.
3. Remove from heat and let the filling cool to room temperature.
3. Prepare the Whipped Cream:
1. In a large, chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form. Be careful not to overbeat.
4. Assemble the Roll Cake:
1. Once the cake has cooled completely, carefully unroll it from the towel.
2. Spread an even layer of the strawberry filling over the cake, leaving a small border around the edges.
3. Spread a layer of whipped cream over the strawberry filling.
4. Carefully re-roll the cake, this time without the towel, starting from the short end.
5. Place the rolled cake seam-side down on a serving plate.
5. Decorate the Roll Cake:
1. Dust the top of the roll cake with powdered sugar.
2. Optionally, you can pipe additional whipped cream on top and garnish with fresh strawberries.
Tips:
– Handling the Cake:Rolling the cake while it’s still warm helps to prevent cracks. Be gentle when unrolling and re-rolling the cake.
– Filling Variations: You can add other fruits or jams to the filling for different flavors.
– Storage: Store the roll cake in an airtight container in the refrigerator for up to 3 days.
7. Strawberry Upside-Down Cake
A cake where strawberries are placed at the bottom of the cake pan with caramel-like syrup and the batter is poured on top. After baking, the cake is inverted to showcase the caramelized strawberries on top.
Ingredients
For the Topping:
– 1/2 cup unsalted butter
– 3/4 cup packed brown sugar
– 1 pound fresh strawberries, hulled and halved
For the Cake:
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs, room temperature
– 1 teaspoon vanilla extract
– 1/2 cup whole milk, room temperature
Instructions
1. Prepare the Topping:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a small saucepan, melt the butter over medium heat.
3. Add the brown sugar and stir until the mixture is smooth and bubbly, about 2-3 minutes.
4. Pour the caramel mixture into the prepared cake pan, spreading it evenly over the bottom.
5. Arrange the strawberry halves, cut side down, in a single layer on top of the caramel mixture. Set aside.
2. Prepare the Cake Batter:
1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
3. Assemble and Bake the Cake:
1. Carefully pour the cake batter over the strawberries in the cake pan, spreading it evenly.
2. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. Allow the cake to cool in the pan on a wire rack for 10 minutes.
4. Invert the Cake:
1. Run a knife around the edges of the cake to loosen it from the pan.
2. Place a serving plate over the top of the cake pan and carefully invert the cake onto the plate.3. Let the pan sit for a minute before lifting it off to allow the caramel and strawberries to settle onto the cake.
Tips:
– Caramel Handling:Be cautious when handling the hot caramel mixture. Pour it quickly into the pan and spread it evenly before it begins to harden.
– Strawberry Arrangement: Arrange the strawberries neatly for a beautiful presentation once the cake is inverted.
– Storage:Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for a few seconds before serving.
8. Strawberry Mousse Cake
A delicate cake with layers of sponge cake and strawberry mousse, often topped with a strawberry glaze or fresh strawberries.
Ingredients
For the Sponge Cake:
– 3 large eggs, room temperature
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
For the Strawberry Mousse:
– 1 1/2 cups fresh strawberries, hulled and pureed
– 1/2 cup granulated sugar
– 2 tablespoons water
– 1 tablespoon unflavored gelatin
– 1 1/2 cups heavy whipping cream
For the Strawberry Glaze:
– 1 cup fresh strawberries, hulled and pureed
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice
– 1 teaspoon unflavored gelatin
For Garnish (optional):
– Fresh strawberries
– Mint leaves
Instructions
1. Prepare the Sponge Cake:
1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the eggs with an electric mixer on high speed until thick and pale, about 3-4 minutes.
3. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.
4. Mix in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Strawberry Mousse:
1. In a small saucepan, combine the strawberry puree and granulated sugar. Cook over medium heat, stirring occasionally, until the mixture begins to bubble.
2. Remove from heat and let it cool slightly.
3. In a small bowl, combine the water and unflavored gelatin. Let it sit for 5 minutes to bloom.
4. Once the strawberry mixture has cooled slightly, stir in the gelatin mixture until fully dissolved. Allow it to cool to room temperature.
5. In a large mixing bowl, whip the heavy whipping cream to stiff peaks.
6. Gently fold the cooled strawberry mixture into the whipped cream until fully combined.
3. Assemble the Cake:
1. Once the sponge cake has cooled, cut it into two even layers using a serrated knife.
2. Place one layer of the cake in the bottom of an 8-inch springform pan.
3. Spread half of the strawberry mousse evenly over the cake layer.
4. Place the second layer of the cake on top of the mousse.
5. Spread the remaining mousse over the top layer of the cake.
6. Smooth the top with a spatula and refrigerate for at least 4 hours, or until the mousse is set.
4. Prepare the Strawberry Glaze:
1. In a small saucepan, combine the strawberry puree, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture begins to bubble.
2. Remove from heat and let it cool slightly.
3. In a small bowl, combine the unflavored gelatin with 1 tablespoon of water. Let it sit for 5 minutes to bloom.
4. Stir the gelatin mixture into the strawberry mixture until fully dissolved. Allow it to cool to room temperature.
5. Add the Glaze:
1. Once the mousse has set, carefully pour the cooled strawberry glaze over the top of the cake, spreading it evenly.
2. Refrigerate the cake for an additional hour to set the glaze.
Tips:
– Strawberry Puree: To make the puree, blend fresh strawberries in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove the seeds for a smoother texture.
– Gelatin: Blooming gelatin properly is crucial for the mousse to set. Make sure the gelatin is fully dissolved in the mixtures.
– Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
9. Strawberry Icebox Cake
A no-bake dessert made by layering graham crackers or cookies with whipped cream and strawberries, then chilled until the layers meld together.
Ingredients
For the Cake:
– 2 cups heavy whipping cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 2 pounds fresh strawberries, hulled and sliced
– 1 box (14.4 ounces) graham crackers (about 24-28 full sheets)
For Garnish (optional):
– Fresh strawberries
– Mint leaves
Instructions
1. Prepare the Whipped Cream:
1. In a large, chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form. Be careful not to overbeat.
2. Assemble the Cake:
1. Spread a thin layer of whipped cream on the bottom of a 9×13 inch baking dish. This will help hold the first layer of graham crackers in place.
2. Arrange a single layer of graham crackers over the whipped cream, breaking them as needed to fit.
3. Spread about 1/3 of the whipped cream over the graham crackers in an even layer.
4. Top the whipped cream with a layer of sliced strawberries.
5. Repeat the layers two more times: graham crackers, whipped cream, and strawberries. The top layer should be strawberries.
3. Chill the Cake:
1. Cover the dish with plastic wrap or aluminum foil.
2. Refrigerate the cake for at least 4 hours, or overnight. This allows the graham crackers to soften and meld with the whipped cream and strawberries, creating a cake-like texture.
Tips:
– Layering: Ensure even layers of graham crackers, whipped cream, and strawberries for the best texture and presentation.
– Whipped Cream: Use chilled heavy cream and a chilled bowl for the best results. Overbeating can cause the cream to turn grainy.
– Storage: Store the cake covered in the refrigerator for up to 3 days. The cake gets better as it sits and the flavors meld together.
10. Japanese Strawberry Shortcake
A light, fluffy sponge cake layered with whipped cream and fresh strawberries, known for its airy texture and minimal sweetness.
Ingredients
For the Sponge Cake:
– 4 large eggs, room temperature
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup cake flour (or all-purpose flour sifted with 1 tablespoon of cornstarch)
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup milk
– 1/4 cup vegetable oil
For the Whipped Cream:
– 2 cups heavy whipping cream
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
For the Strawberry Filling:
– 2 cups fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
Instructions
1. Prepare the Sponge Cake:
1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, beat the eggs with an electric mixer on high speed until thick and pale, about 3-4 minutes.
3. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.
4. Mix in the vanilla extract.
5. In a separate bowl, whisk together the cake flour, baking powder, and salt.
6. Sift the dry ingredients over the egg mixture and gently fold them in with a spatula, being careful not to deflate the batter.
7. In a small bowl, combine the milk and vegetable oil. Gently fold this mixture into the batter until smooth.
8. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
9. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Strawberry Filling:
1. In a medium bowl, combine the sliced strawberries and granulated sugar. Toss to coat the strawberries in sugar.
2. Let the strawberries sit for about 10-15 minutes to release their juices. Drain if there is excess liquid.
3. Prepare the Whipped Cream:
1. In a large, chilled mixing bowl, combine the heavy whipping cream, granulated sugar, and vanilla extract.
2. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form. Be careful not to overbeat.
4. Assemble the Cake:
1. Once the cakes have cooled completely, level the tops if necessary.
2. Place one cake layer on a serving plate or cake stand.
3. Spread a layer of whipped cream over the cake, then add a layer of sliced strawberries.
4. Place the second cake layer on top.
5. Spread whipped cream over the top and sides of the cake, smoothing it out with a spatula.
6. Decorate the top of the cake with additional strawberries.
7. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set.
Tips:
– Cake Flour: Using cake flour results in a lighter, fluffier texture. If using all-purpose flour, sift it with cornstarch as instructed.
– Strawberry Juice: If you prefer, you can use the excess strawberry juice to brush the cake layers for added flavor and moisture.
– Decorating:Keep the decoration simple for a classic Japanese strawberry shortcake look.
11. Strawberry Jello Cake
Ingredients
For the Cake:
– 1 box (15.25 ounces) white or vanilla cake mix (plus ingredients called for on the box)
– 1 cup water
– 1/2 cup vegetable oil
– 3 large eggs
For the Strawberry Jello Layer:
– 1 box (3 ounces) strawberry Jello
– 1 cup boiling water
– 1/2 cup cold water
For the Whipped Topping (optional):
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
For Garnish (optional):
– Fresh strawberries
– Mint leaves
Instructions
1. Prepare the Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix according to the package instructions until well combined.
3. Pour the batter into the prepared pan and smooth the top with a spatula.
4. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Strawberry Jello Layer:
1. In a medium bowl, dissolve the strawberry Jello in 1 cup of boiling water, stirring until fully dissolved.
2. Add 1/2 cup of cold water to the Jello mixture and stir to combine.
3. Once the cake has cooled completely, use a fork to gently poke holes all over the top of the cake.
3. Add the Jello:
1. Slowly pour the prepared Jello mixture over the top of the cake, allowing it to seep into the holes.
2. Refrigerate the cake for at least 2 hours, or until the Jello is set and the cake is chilled.
4. Prepare the Whipped Topping (optional):
1. In a large, chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form. Be careful not to overbeat.
5. Frost and Garnish (optional):
1. Spread the whipped topping evenly over the chilled Jello cake.
2. Garnish with fresh strawberries and mint leaves, if desired.
Tips:
– Poking Holes:Use a fork to poke holes all over the cake to ensure the Jello seeps through evenly.
– Jello Setting: Make sure the Jello is fully set before adding the whipped topping to prevent it from mixing with the Jello.
– Storage: Store the cake covered in the refrigerator for up to 3 days.
12. Strawberry Tres Leches Cake
A twist on the traditional tres leches cake, soaked in a mixture of three kinds of milk (evaporated milk, condensed milk, and heavy cream) with added strawberry flavor.
Ingredients
For the Cake:
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs, room temperature
– 1 teaspoon vanilla extract
– 1/2 cup whole milk
For the Strawberry Milk Mixture:
– 1 can (12 ounces) evaporated milk
– 1 can (14 ounces) sweetened condensed milk
– 1/2 cup heavy cream
– 1 cup fresh strawberries, hulled and pureed
For the Whipped Topping:
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
For Garnish (optional):
– Fresh strawberries
– Mint leaves
Instructions
1. Prepare the Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Strawberry Milk Mixture:
1. In a medium bowl, combine the evaporated milk, sweetened condensed milk, heavy cream, and pureed strawberries. Mix well until smooth.
3. Soak the Cake:
1. Once the cake has cooled completely, use a fork or skewer to poke holes all over the top of the cake.
2. Slowly pour the strawberry milk mixture over the cake, allowing it to soak in evenly.
3. Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld and the cake to fully absorb the milk mixture.
4. Prepare the Whipped Topping:
1. In a large, chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form. Be careful not to overbeat.
5. Frost and Garnish:
1. Spread the whipped topping evenly over the chilled cake.
2. Garnish with fresh strawberries and mint leaves if desired.
Tips:
– Soaking: Ensure the cake is completely cooled before soaking to prevent it from becoming soggy.
– Strawberry Puree: To make the puree, blend fresh strawberries in a blender or food processor until smooth. Strain if necessary to remove seeds.
– Storage: Store the cake covered in the refrigerator for up to 3 days. The flavors improve as the cake sits.
Also Read
20+ Shinchan Cake Designs for a Fun-Filled Celebration in 2024
30+ Top Butterfly Cake-Designs, Recipe, and Price 2024
40 Best Car Cake Designs to Wow Your Child in 2024: Vroom Vroom!
Best Birthday Cake Design in 2024- Celebrate in Style!
Jihan is a passionate writer who loves crafting engaging stories and insightful articles. His unique perspective and genuine enthusiasm shine through in every piece he creates, connecting with readers on a personal level.