Strawberry Cake from Scratch

664 Reviews 164 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
GothicGirl
Recipe by  GothicGirl

“It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. I made this cake for a child's birthday party. It was a major hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9 inch cake layers

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
  3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

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Reviews (664)

Rate This Recipe
MOMMY 2 XO & XY
1321

MOMMY 2 XO & XY

I think I know why everyone complained about density. The measurements for the flour are for sifted flour not the amount to be sifted. Sift the cake flour and then measure the amount to be put into the cake. The batter seems to be runny, but bakes up fluffy

BUSYMOMOF6
1014

BUSYMOMOF6

I am a caterer as well and have not found a good strawberry cake recipe until now! My daughter asked for a Strawberry cake I had to find a recipe. Everyone LOVED it, even my picky eater that does not like strawberries! It is a keeper! Thank you for sharing. I made the recipe like I do all of my cakes and it came out fluffy and moist. I seperated the egg whites and yolks. Whipped the whites into soft peaks and folded them in at the end. I also always line the pans with parchment paper, this keeps them from sticking to the bottom.

Katia
910

Katia

My sister and I made this cake the day before Easter Sunday and let it sit in the refrigerator until we served it for dessert... it was WONDERFUL!!! We took three recommendations from reviews that really helped the strawberry cake to turn out great! 1~ We seperated the egg whites and yolks and whipped the egg whites and then added them in to the mixture. 2~ Also we sifted the flour and then after sifting measured it again. 3~ We spread strawberry puree in between the two cake layers along with icing to make them stick together well. (mmmmm!!!:D)Furthermore we made the strawberry puree by blending clean, cut strawberries together in the blender which made a really fresh puree. As a finishing touch, after icing the entire cake with vanilla icing, we placed extra sliced strawberries on the top of the cake! The cake was BIG hit but make sure to make room in the refrigerator for leftovers!

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 393 cal
  • 20%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 59.3 g
  • 19%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

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