This video is all about SUMMER!! It’s light, its fresh and its from seasonal fruit. In this post and video, I show you how to make strawberry cake, step by step … using fresh strawberries and strawberry puree!
Our vanilla buttercream video.
NOTE: To make strawberry puree, just blend fresh or frozen strawberries in a blender
Strawberry Cake:
This makes one 9 inches (23 centimeters) round double layer cake, one 9 inches x 13 inches (23 centimeters x 33 centimeters), or 18-22 cupcakes.
Ingredients:
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⅔ cup (160 milliliters) strawberry puree -about 1 ⅓ cup whole strawberries, fresh or frozen, thawed
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½ cup (240 milliliters) milk
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1 teaspoon (5 milliliters) vanilla extract
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3 cups (360 grams) all purpose flour
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2 teaspoon (10 grams) baking powder
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2 teaspoon (10 grams) baking soda
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½ teaspoon (2.5 grams) salt
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1 cup (240 grams) butter
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2 cups (400 grams) sugar
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2 large (104 grams) eggs
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4 large (136 grams) egg whites
Procedure:
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Preheat oven to 350˚F/180˚C. Grease two 9 inch (23 centimeter) round cake pans and set aside.
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Puree strawberries in a blender or food processor, and place into a medium sized bowl. Add milk and vanilla to puree, and mix ingredients together. Set aside.
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In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
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In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and sugar in mixer on medium low speed until light and fluffy.
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Slowly add eggs and egg whites one at a time, and incorporate into butter mixture.
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Add half of the flour mixture, and stir on low briefly. Add half of the strawberry mixture, and continue to mix to incorporate fully.
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Repeat with remaining flours and strawberry mixtures, and mix to ensure no lumps remain.
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Divide batter equally between prepared cake pans [or one 9 inches x 13 inches (23 centimeters x 33 centimeters) cake pan] and bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean. If making cupcakes, bake for 20 minutes in lined ¾ filled muffin tins.
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Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire rack.
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Once cooled completely, frost as desired. Try pairing this with our Vanilla Buttercream.
- Slice and serve immediately. The cake can be kept in a sealed container in the fridge for 2-3 days
For the buttercream topping:
– vanilla buttercream (white)
– fresh sliced strawberries for garnish
– excess strawberry puree for garnish
– wilton #21 Tip
– piping bag
To decorate this strawberry cake, I used a small rosette technique to cover the cake. Once at the top of the cake, pipe one border of rosettes along the edge of the cake, then add sliced strawberries along the border. Pipe another border of rosettes next to the strawberry slices, and then fill in the center with leftover puree. Garnish as desired.
Happy Baking!
Hi Jenn! Is there a way I could use less eggs without having to separate them?? Also, could I make a plain vanilla cake with strawberry filling?? Thanks!
I haven’t tried it changing the eggs. Let me know if it works out for you.
How many six inch round cake pans do u think this would fill? Ps I love your videos
It would probably only do 1.5….maybe 2 thin layers. Thanks so much for watching my videos!!
Jenn,
Thank you! This recipe was exactly what I was looking for. Every other recipe I could find used strawberry jello. Your videos are all delicious looking, thank you again. This one was a real crowd pleaser!
Awesome! So happy to hear you liked it.
Hi Jenn,
I tried the cake… I got brown cak e instead of pink!!!
🙁
I used frozen strawberry.. the batter color was same as yours in the video.. do u have any advice please why the color has changed?
hi Jenn,
i have a mold of 24 cm (a little bit more than 9”)
do i have to make half of the recipe?
i just want 1 cake. Your videos ruleesss i love them 😀
If you only want one layer of the cake, then yes, you need to make half of the recipe.
I want to make this recipe but I don’t have two 9 inch pans, only 1. Would it affect how the cake turns out if I bake all the batter into one pan?
It won’t fit into one pan. You will have to divide the batter in half, and bake it in the pan during two separate times.
Hello, is it possible to cut down on the amount of sugar in this recipe? I don’t want it that sweet, and I also don’t want too much sugar in the cake. Thanks!
You can try using a sugar substitute if you prefer.
hi Jenn
it is really great recipe ^_^ and you are really amazing . i wonder if it works for cupcakes ? thank you
Thanks so much for commenting…yes it will work for cupcakes. Bake them at 350F for 20 mins.
Hi Jenn,
can I make this cake white by not adding the strawberry puree to the batter? I love the decoration in this cake but want a moist vanilla/white cake base with the strawberry decoration in this video/recipe.
Hi Jenn you are great i love all of your cakes , you have insoired me to become a baker !X
Me and My Mum love watching you xx <3
Thanks so much for watching! I hope you love baking!
Hi Jenn,
your recipes are amazing. can you tell me any substitutes for eggs in baking cakes as i am allergic to eggs.
I have a video up on egg substitutes….http://youtu.be/Q4NauqMbGB4
Hi,
I am trying to bake cake first time.
shall i prepare this cake two days before usage and can we refrigerate it.
thanks
Yes you can put the cake in the fridge and freezer. Enjoy!
can i use self-raising flour instead??
How muck buttercream icing do we need for the whole cake?
you need just enough to fill the whole cake
Made this cake for my family and friends. They just loved i!!!!!!!!. In fact, I am making the strawberry cake for a party on Saturday night.
Keep up the good work, your website is awesome.
That’s great! I’m glad your family like it so much! Thanks for your support.
im nine and love baking did you go to a wilton class well you are so pritty thank you love kaylee
The first decorating class I took was with Wilton. Thanks for watching!
Strawberry cake recipe is great! Love all your ideas and you have also helped me with a lot of my baking. KEEP UP THE GOOD WORK!!
Thanks so much Sherry! I’m glad you like my recipes.
Hey Jenn,
How much buttercream do we need for this recipe? Should I double your buttercream recipe? Thanks!
It really depends on how much you want in between your layers, and then on the outside. I always double my recipe because I prefer having extra than being short.