Easy Strawberry Cake Recipes

Steps:

• Butter and line the bases of three 18cm cake tins. Heat the oven to 180C/160C fan/gas 4. Blend the butter and sugar in a food processor until smooth and creamy. Add the eggs, flour and yogurt and blend again. Add 200g strawberries (save the best ones to decorate) and the vanilla. Blend once more, until the mixture is well combined.
• Divide the cake batter evenly between the three cake tins. Spread and smooth the tops with a spatula, then bake for 25-30 mins, until the cakes have risen and a skewer inserted into the centre comes out clean. Return to the oven for another 5 mins if any wet mixture clings to the skewer. Leave in the tins for 5 mins, then turn onto a wire rack and leave to cool completely. The cakes can be made up to two days before icing, or frozen for two months.
• For the icing, blend the butter and half the sugar until smooth and creamy, add the soft cheese and the remaining sugar and blend again. Be careful not to over mix as the icing will become runny. (If you do overmix, don't worry - keep mixing with an electric whisk and it'll thicken back up).
• Layer the cakes with the jam and half the icing. Invert the final cake on top, so the base of the cake it now the top, giving you a flat surface. Pile the rest of the icing on top of the cake, using a palette knife to spread the icing over the top and down the sides. Save a little icing to pipe rosettes around the edge of the cake, if you like. Top with the remaining strawberries. Can be made up to a day ahead of serving, keep somewhere cool or in the fridge. Will keep for three days.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

Steps:

• Preheat the oven to 325 degrees F. Cut two 22-by-3 1/2-inch strips of parchment paper. Spray a 7-inch springform pan with nonstick spray. Line the bottom with parchment and fit one of the strips of parchment around the inside of the pan, so that the parchment sticks up above the edge. Spray again with nonstick spray.
• Whisk together the coffee and cocoa powder in a small heatproof bowl until the cocoa has dissolved. Set aside to cool.
• Whisk together the flour, salt and baking powder in a medium bowl. Set aside. In a stand mixer fitted with a paddle attachment, mix together the granulated sugar and vegetable oil on medium speed. Add the eggs, vanilla and food coloring and mix until well combined. Mix in the cocoa mixture. Mixing on low speed, add the a third of the dry ingredients and mix until just combined.
• Add half the buttermilk. Add another third of the dry ingredients, mix until combined, and then add the remaining buttermilk.
• Stop the mixer. Stir the baking soda and vinegar together in a small bowl (it will bubble up). Immediately add it to the batter along with the remaining dry ingredients and mix for 15 seconds.
• Transfer the batter to the prepared pan, set the pan on a baking sheet tray and bake until the top springs back when gently pressed and a toothpick comes out clean, 1 hour and 15 minutes to 1 hour and 20 minutes. Cool in the pan on a rack for 20 minutes, then remove the sides and slide the cake off the bottom to cool completely on the rack.
• Once completely cool, use a large serrated knife or a cake knife or cake leveler to trim off any doming on top of the cake. Slice the cake horizontally into 2 even layers.
• For the filling: Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Set aside to bloom for 5 minutes.
• Mix the cream cheese, confectioners' sugar, vanilla and salt in a stand mixer fitted with a paddle attachment on medium-high until creamy and smooth. Transfer 3/4 cup of the mixture to a piping bag fitted with a large star tip and set aside in the refrigerator. Microwave the bloomed gelatin until melted, about 20 seconds. Beat the gelatin into the remaining cream cheese along with the sour cream. Mix until smooth.
• Set aside 5 of the prettiest strawberries for decorating the top of the cake. Remove the green tops from the rest of the strawberries. Trim the berries if necessary so that they are similar in height when standing up on the trimmed end.
• To assemble the cake, set one layer of cake on a cake board or flat serving platter. Unlock the clean ring of the springform pan and place it around the cake layer. Take the second strip of parchment and wrap around the cake inside the ring so that it is standing up, then lock the cake ring so that it hugs the parchment against the cake.
• Spread 1/3 cup of the cream cheese filling over the cake layer. Slice a strawberry in half vertically and press the cut halves up against the parchment so that they touch at the bottom. Repeat until you have a ring of berries around the inside of the parchment. Take the remaining whole berries and fill in the interior of the ring, trimmed side down (you may not use all the berries, depending on their size).
• Spread the rest of the filling over the berries, making sure that it fills in the gaps between them.
• Gently tap the cake on the counter to eliminate any air pockets. Place the second cake layer on top, making sure the parchment is around the sides, and gently press down. Wrap the cake in plastic wrap and refrigerate until the filling is chilled through and set, at least 3 hours and up to 8 hours.
• When ready to serve, unlock the springform ring and lift it off the cake. Peel off the parchment strip, being careful not to pull it straight out but rather peel it gently away from the sides of the cake. With the reserved frosting, pipe 14 stars in a circle around the top edge of the cake, then pipe 10 stars in a smaller circle, and then 2 large rosettes in the center. Cut the reserved 5 strawberries in half vertically, leaving the green tops on, and place 7 strawberry halves in every other gap between the 14 piped stars. Arrange the remaining 3 strawberry halves on the rosettes in the center of the cake. Slice and enjoy!

Steps:

• Set oven to 350 degrees.
• Grease two 9-inch round cake pans.
• In a bowl beat the cake mix with buttermilk, butter and eggs on low speed until just blended.
• Transfer the batter to prepare cake pans.
• Bake for about 18-22 minutes, or until cakes test done.
• Cool on wire racks for about 10 minutes; remove from pans and brush the top of each cake layer with 3 tablespoons of strawberry preserves.
• Cool completely on wire racks.
• Beat the whipping cream with 4 tablespoons of strawberry preserves and the powdered sugar on high speed of an electric mixer until stiff peaks form.
• Place one cake layer on a serving plate; arrange half of the sliced strawberries over the layer, then top with half of the whipped cream.
• Place the remaining layer on top and repeat with strawberry slices then the remaining whipped cream.
• Garnish with whole strawberries on top of desired.

Steps:

• Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
• Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
• Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

Steps:

• In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
• To make frosting/ filling:.
• On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
• Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
• Assemble the cake:.
• Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
• Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
• Decorate top with a fresh mint sprig, as desired.
• Slice into wedges and serve with a scoop of strawberry ice cream.
• Refrigerate any leftovers. Cake is best served the same day.