Extremely Strawberry Cake Recipe – Super Moist & Double The Strawberry Flavor
This is the best strawberry cake recipe I’ve ever tried, and I’ve tried lots! Sweet, pink strawberry cakes have been my favorite since childhood, and are almost always my request when someone asks me for a birthday cake idea. I’ve made this recipe many times, as it has extra strawberry flavor added to the mix with Jello and fresh strawberries. It stays moist for several days, too. We never see it make it beyond day two at my house, though. It’s absolutely a must-try dessert recipe, and it’s not very hard to make, either.
This cake is pretty simple to make. I was surprised how quickly this came together for a homemade, made completely from-scratch cake. Unlike some cakes, this one is really easy to decorate, too, with no fear of icing bags or messing up the look of the frosting. The star here is fresh strawberries, so I use them to decorate the cake. I love making this cake for birthdays, Valentine’s Day, baby showers, bridal showers and my favorite – brunch, the perfect excuse to eat cake before noon!
Ingredients for Strawberry Cake
Dry Ingredients
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
Wet Ingredients
2 tablespoons vanilla extract
1/2 cup of milk at room temperature
1 cup unsalted butter (2 sticks) softened to room temperature
2 cups granulated sugar
2 large eggs at room temperature
4 large egg whites at room temperature
3 tablespoons strawberry jello mix
2/3 cup strawberry puree (see step one)
Strawberry Cream Cheese Frosting
1/4 cup unsalted butter, softened to room temperature (1/2 stick)
6 ounces cream cheese, softened to room temperature
4 cups powdered sugar
2 tablespoons strawberry puree (see step one)
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon strawberry jello mix
For decorating
1 cup sliced strawberries for decorating between cake layers and top of cake.
Preheat oven to 350°F (177°C)
Instructions for Making Strawberry Cake
Step One
Line two 9-inch cake pans with parchment paper circles, then coat with nonstick cooking spray. Parchment paper really helps the cakes release from your pans without sticking.
Step Two
Make the strawberry puree. Use a food processor or blender to puree 2 cups (about 1 pound) of rinsed and hulled strawberries. Alternately, use frozen strawberries that are thawed. Measure out 2/3 cup for strawberry puree for the cake, saving 2 tablespoons of the puree for the frosting.
Step Three
Here’s where the cake mix begins. Combine and whisk the dry ingredients – flour, baking powder, salt
Step Four
In a separate bowl, whisk the strawberry puree, milk, vanilla and 3 T strawberry jello mix.
Step Five
Use a mixer to cream the butter and sugar together until they are fluffy and light. High speed works best here and it should take about two minutes. Add the egg whites, beating them until incorporated. Next, add the whole eggs to this mixture.
Step Six
Add half of the dry ingredients and mix until incorporated.
Step Seven
Now, add the wet ingredients.
Step Eight
Mix in the remaining half of the dry ingredients, stopping when the flour disappears. Don’t overmix.
Step Nine
Divide the batter between the 2 cake pans, smoothing the top. Bake the strawberry cakes at 350 degrees F for about 25 minutes or until baked through. To check for doneness, check the center with a toothpick. If it comes out clean, they are finished baking. Let them cool completely before frosting.
Step Ten
While the cakes are baking, make the frosting. Using a mixer, cream the butter and cream cheese until fluffy. Add the powdered sugar slowly on low until incorporated. Add vanilla and strawberry puree last.
To decorate your strawberry cake, add a bit of frosting, just a spoonful to the bottom of your serving plate or cake plate. Add a cake layer, then spread the frosting between the two cake layers.
On top of the first cake layer, add a layer of sliced strawberries.
Then add the next layer and spread frosting and on the sides and top of the cake. Decorate with more slicedl fresh strawberries.
Your cake is ready to serve., It can be refrigerated for serving later and keeps well for a few days if kept cold.
Make Ahead or Freezing Tips
You can make this cake ahead if you need to- just bake the layers, wrap and stories in the refrigerator for up to 24 hours before icing. It also freezes well, if you manage to have any left or want to “meal prep” some yummy dessert.
