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Before you jump to Strawberry Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is today a good deal more popular than before and rightfully so. The overall economy is impacted by the number of men and women who are dealing with health conditions such as high blood pressure, which is directly associated with poor eating habits. There are more and more campaigns to try to get us to adopt a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically think that healthy diets demand a great deal of work and will significantly alter the way they live and eat. Contrary to that information, individuals can alter their eating habits for the better by implementing several small changes.
The first change to make is to pay more attention to what you purchase when you do your food shopping since it is likely that you tend to pick up many of the things without thinking. For instance, did you ever think to check how much sugar and salt are in your breakfast cereal? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
Obviously, it’s not at all hard to begin integrating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to strawberry cake recipe. You can have strawberry cake using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Strawberry Cake:
- Take medium strawberries, hulled 1 cup (2 sticks) unsalted butter,
- Take room temperature 1/2 cup shortening 3 cups granulated sugar
- You need large eggs, room temperature 3 cups all-purpose flour 2 tsp
- You need baking powder 1/4 teaspoon salt 1/2 cup whole milk, room
- Provide temperature
- You need vanilla extract
- Prepare Strawberry butter cream frosting:
- Prepare unsalted butter, softened 3½ - 4 cups confectioner's sugar
- Take strawberry syrup 1 tablespoon vanilla extract
- Take half-and-half, heavy cream or whole milk pinch of
- Provide salt
Steps to make Strawberry Cake:
- Preheat the oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or prepare with butter and flour. Remove any excess flour.
- Blend the strawberries in a blender on medium speed until pureed, about 3 minutes. This should result in 3/4 cup strawberry puree. Put to the side.
- Cream together the butter and shortening with an electric mixer until light and fluffy. Slowly add the sugar, one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
- Sift together the flour, baking powder, and salt in a medium bowl. Pour milks, vanilla, and the strawberry puree into a measuring cup and whisk together with a fork. Alternately add the flour mixture and the milk mixture to the butter and shortening, beginning and ending with the dry ingredients.
- Gently stir all ingredients until well combined. Stop the mixer and scrape down the sides and bottom of the bowl, making sure to have all ingredients well mixed.
- Evenly distribute the batter between the cake pans and place the pans into the preheated oven. Bake for 30 to 40 minutes, or until the cake releases from the edges of the pan and springs back to a light touch. Remove the pans from the oven and allow to cool in the cake pans for about 10 minutes. Turn the cakes out onto wire racks and let them cool completely.
- Frosting: Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add strawberry syrup 1 tablespoon at a time, then add vanilla and then beat on high for about 20 seconds to lighten the frosting.
- Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape. Add pinch of salt and whip on high for a final 20 seconds.
- Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.
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