Byron's Delicious Strawberry Cake

Byron's Delicious Strawberry Cake

2 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
ByronTheCook
Recipe by  ByronTheCook

“I hunted around for a while looking for a good strawberry cake recipe and finally after a couple of attempts and some tweaking of the recipe I came up with this amazing strawberry cake!”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cover the bottoms of one 8-inch springform pan and one 9-inch spring form pan with parchment paper or grease and lightly flour.
  3. Mix flour, baking powder, and salt in a large measuring cup.
  4. Beat butter, sugar, eggs, strawberry extract, and vanilla extract together in a large mixing bowl until smooth.
  5. Stir flour mixture, 1 cup at a time, and milk, 1/3 cup at a time, into butter mixture until a well-blended batter forms; stir strawberry puree into batter.
  6. Pour batter into prepared springform pans.
  7. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes.

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Reviews (2)

Rate This Recipe
thedailygourmet
8

thedailygourmet

I made this cake the other night - I'm torn between the rating to give, and may remake this cake and adjust the rating based on the second outcome. First up - the only company I'm aware of to make strawberry extract is Watkins - which fortunately I had a brand new bottle and thus why I made this recipe. I scaled the recipe back to make 8 servings and used regular cake tins. I found this cake to be dense and quite heavy which surprised me as the batter was remarkable light/airy and reminded me of a boxed cake mix. I couldn't detect a noticeable strawberry taste either. The cake took on a somewhat muted pink tone that wasn't so detectable after it had been baked, frosted and cut. The recipe didn't suggest the cake be frosted but I used an all butter buttercream frosting and used a dark chocolate drizzle w/ fresh strawberries on top.

CookieLady65
1

CookieLady65

I made this cake today and was disappointed. I was expecting more strawberry flavor...it didn't have much flavor to me. My husband liked it though, so I guess it wasn't that bad. I made the vanilla glaze (substituting strawberry extract for vanilla) for it and that was good. I also made mine in a 9X13 pan instead of springform pans and it was done in 30 minutes.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 32.2 g
  • 10%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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