Just a few more days till Easter weekend and I am posting my final Recipe! I know this is very last minute… but I really did try! So here is my final… better late then Never…Strawberry Cake!
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I really did want this cake on here sooner then today… as it is one of my favorite cakes to make from scratch!! Even with all the time we’ve had at home lately, things stay busy in a family of 5! I really don’t know how some of these Recipe bloggers stay so on top of things! :0
I can not explain to you..just how much I love this cake and all of its Pink Strawberry Goodness!! So much so that, due to our current pandemic and quarantine…. I actually made this particular cake for my recent Birthday! 🙂 Can you guess how Old I turned?!? ;0
Is the Strawberry Cake Hard??
Not at all! You will spend a little more time making it verses using a box… but the outcome is soooo worth the time that you’ve spent, plus you get to admire the fact that YOU made it! 🙂
What’s in this Strawberry Cake?
- Salted Butter– Yes, Real salted Butter is Best!
- Sugar– Of course!
- Eggs– Just the Whites at room Temperature
- Vanilla Extract
Making the Cake…
- Lay out 5 Eggs and Measure out the milk – 30 minutes before starting cake.
- Preheat oven to 350- Evenly spray; two round 9 in. cake pans with oil, layer with round parchment paper, then lightly spray parchment paper. This is the best way to ensure the cake will come out of pans!
- Puree about 1 1/2 lbs. of strawberries with blender or food processor; then strain any excess juice off through a mesh strainer. (Discard juice or Drink :))
- Add 3/4 teaspoon of Strawberry kool aid- there will be exactly 1/4 teaspoon left, Save For Frosting!
- Set Aside
- Using a whisk Attachment on your Mixer; Whisk Softened Butter and Sugar over high speed for about 2- 3 minutes. Should look light and Fluffy.
- Add Vanilla and Egg Whites; Whisk for another 2-3 minutes on high.
- In a separate bowl mix together Flour, Baking powder, Baking Soda and salt.
- Slowly add to your batter and mix on low until well combined. ( you may Need to stop to scrape the sides.)
- Slowly add milk and sour cream over low speed and mix until combined-stopping to scrape sides.
- Add Strawberries and mix till just Combined over low speed. This will make the cake a vibrant pink color.
- Pour into prepared Pans and bake 30-35 minutes.
- Remove from oven and allow to cool for at least 20 minutes on wire rack before removing.
- Don’t Forget the frosting….Its The Best! 🙂
Like I said before … I am not a baker… Just a mom that likes to bake sweet treats from time to time! My husband even told me one day that I was more of a cook then a Baker :0 He is right… but this cake at least gets my foot in the door… maybe? What do you think?
Strawberry Cake
Ingredients
Strawberry Cake
- 3/4 Cups + 2 tablespoons Softened Butter 1 Stick and 6 Tablespoons
- 1 2/3 Cups Granulated sugar
- 5 Large Large Egg Whites At Room Temperature
- 1 1/2 teaspoons Vanilla extract
- 2 1/2 Cups All Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 Cup Milk Room Temperature
- 1/4 Cup Sour Cream
- 2/3 Cup Pureed and Drained Strawberries
- 3/4 teaspoon Strawberry Kool Aid Mix
Strawberry Cream Cheese Frosting
- 1 8 oz. Cream Cheese At room temperature
- 1 Stick Softened butter 1/2 Cup
- 4 Cups Powder Sugar
- 1/4 Cup Pureed and Drained Strawberries
- 1/4 teaspoon Strawberry Kool Aid
Instructions
Strawberry Cake
- Lay out Eggs and measure out milk - 30 minutes before starting cake. You may also want to lay out one Stick of butter and Cream Cheese for Icing at this time.
- Preheat oven to 350-Evenly spray; two round 9 in. cake pans with oil, layer with round parchment paper, then lightly spray parchment paper. This is the best way to ensure the cake will come out of pans.
- Puree about 1 1/2 lbs. of Strawberries with blender or food processor; then strain any excess juice off through a mesh strainer. (Discard juice or Drink :)) Add 3/4 teaspoon of Strawberry kool aid to the strawberries. *There will be exactly 1/4 teaspoon left in the packet- Save For Frosting.
- Using your stand or handheld mixer with whisk attachment; Whisk Softened Butter and Sugar over high speed for about 2-3 minutes. Should look light and Fluffy.
- Add Vanilla and Egg Whites; Whisk for another 2-3 minutes on high.
- In a separate bowl mix together Flour, Baking powder, Baking Soda and salt. Slowly add to your batter and mix on low until well combined. ( you may Need to stop to scrape the sides.)
- Slowly add milk and sour Cream over low speed and mix until combined-stopping to scrape sides.
- Mix in Strawberries till just Combined over low speed. This will make the cake a very rich pink color.
- Pour into prepared Pans and bake 30-35 minutes; Remove from oven and allow to cool for at least 20 minutes on wire rack before removing.
- Make sure cake is completely cooled before Frosting.
Strawberry Cream Cheese frosting
- Using a mixer; cream together Butter and Cream cheese till well combined over medium high speed 1-2 Minutes.
- Slowly add powder sugar over low speed for another 1-2 Minutes - scraping sides in between.
- Mix Together Strawberries and Kool aid; add to frosting and mix just till combined.
- Use to frost Cooled Cake.
Notes
- You may also Cook this cake in a 9x13 Pan for 40-45 minutes.Â
