Once frozen through, wrap the cake with plastic wrap and freeze for up to 3 months. Yes, this recipe freezes well! To keep the frosting looking its best, I recommend placing the cake (either whole or slices) on a parchment-lined baking sheet and placing it in the freezer uncovered. I recommend letting the cake come to room temperature before serving. Place leftover slices in an airtight container and refrigerate them for 3 to 4 days. This pretty pink cake is great for a birthday, Valentine’s Day, or just because! While I usually garnish it with strawberries, you could use an array of fresh spring berries, sprinkles, or even edible flowers.īecause this strawberry cake has cream cheese frosting, it will need to be stored in the refrigerator. Not a fan of cream cheese frosting? Try using the frosting from my Strawberry Cupcakes with White Chocolate Frosting recipe. If you use three, you’ll have thinner layers the baking time will need to be adjusted accordingly. You’ll notice in the recipe below that I mention you can use two or three pans. If you’re looking for an easy cake, this strawberry cake recipe is it! Here are some hints and tips to help you along the way, though. Garnish with fresh strawberries, if desired. Spread the frosting onto the cake, covering between layers, on top, and on the sides. Beat in the strawberries, then slowly add the confectioners’ sugar, beating until smooth.Īssemble. Use an electric mixer on medium speed to beat the butter and cream cheese until smooth and creamy. Let the cakes cool in the pans for 15 minutes, then carefully remove them and let them finish cooling directly on the wire racks. Place the pans in the oven and bake for 25-30 minutes, or until a wooden toothpick inserted in the center comes out clean.Ĭool. Divide the batter into the prepared pans.īake. Beat in the pureed strawberries, eggs, oil, and water using a mixer on medium speed. Combine the cake mix and gelatin in a large mixing bowl. Lightly grease or spray two 9-inch round cake pans. It’s definitely the kind of cake you can make with a free afternoon! To make the cake: This is a simple, minimalist layer cake, with only two layers to stack and frost. How to Make Strawberry Cake With Strawberry Cream Cheese Frosting Confectioners’ sugar – This is also known as powdered sugar.Frozen strawberries in sugar – These will also need to be thawed and pureed.Cream cheese – Let both the butter and cream cheese soften a bit so you can whip them into a smooth, creamy frosting.Eggs – I recommend letting them come to room temperature, which yields a fluffier cake.Frozen strawberries in sugar – You’ll thaw and puree these before baking.White cake mix – Use any brand you like.One of the benefits of using a baked cake mix for this recipe is that there’s no need to measure flour, baking powder, sugar, and such. The rest of you, hold your head high and add cake mix, Jell-O, and frozen strawberries to your shopping lists. Baking purists may want to move on to the archives and find something else, like my Strawberry Sheet Cake. Some of my favorite cakes have started that way, as does this recipe. While I do like baking from scratch, I’m not one to turn up my nose at a recipe that uses a cake mix. Did I mention that? This isn’t necessarily a bad thing, but if you’re looking for a strawberry dessert that leans more tart, this strawberry cake isn’t it. It’s absolutely beautiful in all its pink glory it’s also very sweet. It is also perhaps the sweetest cake I’ve ever made. This is a cake for berry lovers, to be sure. Strawberries are one of the first fruits available in the spring, and not only does this cake feature strawberries, but it also does so quite boldly. This Easter, as I was basking in the early spring-ness of New York, I decided that our meal should include something befitting of this beautiful season-a strawberry cake. This light and fluffy strawberry cake is layered with tangy strawberry cream cheese frosting for an ethereal springtime dessert! An Easy Boxed Cake Mix Hack
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