Simple Strawberry Cake Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking pan.
• Combine sugar, oil, eggs, and vanilla extract in a large bowl and beat thoroughly.
• Combine flour, baking powder, and salt in a small bowl. Add to the sugar mixture with milk and combine to make a thick batter. Add strawberries and fold gently to combine. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown and the top springs back when lightly pressed, 40 to 45 minutes.

Steps:

• MAKE THE CAKE:.
• Grease three 8 inch round cake pans and preheat oven to 350 degrees.
• Beat the butter and sugar until light and fluffy about 5 minutes.
• Add sour cream and mix until well combined.
• Add eggs in two batches and mix until well combined each time.
• Combine dry ingredients in separate bowl.
• Add in half of the dry ingredients and mix until well combined. Do not overmix.
• Add in strawberry puree and strawberry extract and mix until well combined. Do not overmix.
• Add in the other half of the dry ingredients and mix until well combined. Do not overmix.
• Optional: Add drops of pink food coloring to batter until you reach the desired color.
• Divide batter into the three greased cake pans and bake for 25-30 minutes until toothpick comes out clean.
• Cool 10 minutes on rack and remove from pans and cool completely on rack.
• MAKE THE FROSTING:.
• Beat the sugar and shortening together until smooth.
• Add 6 cups of powdered sugar 2 cups at a time and mix until smooth.
• Add strawberry puree and extract and mix well.
• Add other 6 cups of powdered sugar 2 cups at a time and mix until smooth.
• Add pink coloring until desired color is reached.
• ASSEMBLE THE CAKE:.
• Spread 2 T of strawberry jam on the top of 2 of the cake layers (these will be the bottom 2 layers of the cake.
• Spread 1 cup of strawberry frosting on top of one of those layers.
• Put the other layer, with strawberry preserves on it, on top of that layer and spread that one with 1 cup of strawberry frosting.
• Place the last layer (no strawberry preserves on this one) on the very top and spread with 1 cup of strawberry frosting.
• Use the remaining frosting (and there will be a lot) to frost the sides and top of the cake and decorations.
• I suggest you crumb coat the cake and put it in the freezer for 15 minutes and then frost the cake so the sides and top are smooth or any other way you desire. Decorate with shells or flowers or dots by using piping tips.

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
• Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
• Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.

Steps:

• Preheat oven to 350 degrees F.
• Follow cake directions as written on cake mix box.
• Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
• Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
• Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
• Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
• Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

Steps:

• Toss berries with sugar. Place in bottom of a 9x13 baking dish.
• Sprinkle gelatin over berries.
• Sprinkle marshmallows in pan.
• Combine eggs, cake mix, water and oil. Beat with electric mixer 2 minutes. Pour evenly in pan.
• Bake at 350 for 30-35 minutes.
• Let cool, and invert pan onto serving platter.

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

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.