Rating: Unrated
Ratings
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  • 1 star values: 0

I love strawberries and I love cake so I decided to make this. I made this cake for my birthday. It came out great and everyone in the house loved it. Decorate the top with strawberries if desired.

Recipe Summary test

prep:
30 mins
cook:
30 mins
additional:
45 mins
total:
105 mins
Servings:
10
Yield:
1 8-inch layer cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper; grease and flour the sides.

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  • Puree whole strawberries in the bowl of a food processor or electric blender and set aside.

  • Mix flour, baking soda, and salt together in a bowl. Beat sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture, alternating with buttermilk, beating well after each addition.

  • Beat egg whites in another large bowl with an electric mixer on high speed until peaks form. Gently stir into the batter.

  • Pour 1/2 of the batter in a medium bowl and set aside. Add pureed strawberries and food coloring to the remaining batter and mix well.

  • Pour batters evenly into the prepared cake pans, alternating between red and white batter in each pan.

  • Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Immediately run a spatula between the cakes and the sides of the pans. Let cool for 15 minutes; remove cakes from the pans. Remove paper. Cool completely on wire racks.

  • While cakes are cooling, mix confectioners' sugar, cream cheese, butter, milk, strawberry extract, vanilla extract, and food coloring together in a bowl. Let sit for 15 to 30 minutes.

  • Frost the bottom cooled cake layer and add 1/2 of the sliced strawberries evenly. Repeat for second layer. Add the top layer. Frost the top and sides, covering any trace of strawberries in the layers.

Cook's Note:

If you don't have fresh strawberries, you can use 2 teaspoons strawberry extract in the batter instead.

Nutrition Facts

818 calories; protein 8.2g; carbohydrates 113.8g; fat 38.1g; cholesterol 173.6mg; sodium 311.2mg. Full Nutrition
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Reviews (1)

Rating: 4 stars
05/04/2021
This cake was sweet, rich and I like the flavor element the fresh strawberries gave it. This would be a good cake for a birthday party! Read More