Fresh Strawberry Cake

"I make this cake at least once every summer, when fresh strawberries are in season. It's delicious! I found the recipe in a cook book titled, "A World of Baking"."
 
Download
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Eileen L. photo by Eileen L.
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
Ready In:
1hr
Ingredients:
12
Serves:
16
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees F.
  • FOR CAKE: Sift together: flour, salt, and baking powder.
  • In a separate bowl, combine butter, sugar, eggs, and vanilla.
  • Beat for a total of 3 minutes, scrapping the sides of the bowl.
  • Then add flour mixture to creamed mixture, alternating with strawberries.
  • Beat for two minutes.
  • Pour batter into two 8-inch round greased and floured cake pans.
  • Bake in pre-heated oven for 25-30 minutes, or until cake tests done.
  • Turn out on to wire cooling racks to cool.
  • When cool, top with Strawberry Glaze.
  • FOR STRAWBERRY GLAZE: Mix together all ingredients.
  • Use enough strawberries to thin mixture.

Questions & Replies

  1. has anyone eever thought about adding ruhbarb to this
     
  2. can I bake this in microwave oven?
     
Advertisement

Reviews

  1. This is the BEST strawberry cake recipe! Everyone loved it! I increased powdered sugar in glaze to a more frosting consistency--delicious!
     
  2. That is why European recipe use weights not volume..... 2 1/4 cups sifted cake flour is 225 grams, 2 1/4 cups cake flour, sifted is 260 grams, 2 1/4 cups sifted all purpose flour is 260 grams, and 2 1/4 cups of all purpose flour, sifted is 320 grams... if everyone measured 225 grams, equals 8 oz (weight ounce not fluid ounce) for this recipe, then the reviews would not be that inconsistent... ..... For those that do not use a scale...For "2 1/4 C sifted flour" SIFT THE FLOUR IN THE MEASURING CUP AND THEN LEVEL IT...place a parchment paper under the cup to collect the extra flour and return to flour bag or container.. if recipe says "2 1/4 C Flour, sifted" then fluff your flour very well in its container, then scoop and level...then sift...Hope that helps...all the reviews that say cake is dry or dense... they probably used an extra cup of flour...or over baked...
     
  3. Amazing!!! I have made this twice to rave reviews. Thank you so much for sharing! I made it first exactly as directed and the second time did some tweaking. I too decreased the sugar to 1 1/2 c. instead of 1 1/2. Also to make it a bit fluffier, I increased the baking powder to 3 tsp. I also separated the egg yolks and whites. I added the yolks in step 3 (also added about 2 T water), then in a separate bowl, I beat the whites and folded them in gently at step 6, instead of beating for 2 minutes. THis did make the cakes a little fluffier. I used recipe #187817 for the filling between the cakes and topped with the glaze. Absolutely my new favorite cake!!!
     
  4. Now this is some cake. My Mee-Maw used to make this. I am very happy to have found the recipe. I made this for Labor Day and it was such a hit. The fresh berries make this out of this world. Very rich and sweet. The cake was also nice and moist. Thanks for posting.
     
  5. YUM!. Made this and took it into work, everyone loved it. Will be making this cake regularly while strawberries are in season. Didn't need to change anything in this recipe. This is as good as the strawberry muffin recipe from this site.
     
Advertisement

Tweaks

  1. Had to make this cake three times before it was perfect. The first cake was a little dry. I followed the recipe exactly, using the US units of measurement. The second cake was extremely dry. I clicked to use the metric units and followed them, but it asked for over 500g of flour. I looked through the reviews and found a reviewer (Lailabakes) mentioned that you should use 225g. So I did that and only put 1 cup of sugar. It worked out perfectly FINALLY!
     
  2. I am NOT a baker, but did well with this cake! I totally overdid it with the strawberries, I must have added at least a cup and a half which added about 15 minutes of baking time, then I frosted it with white frosting instead of the glaze and served it with a coulis of sorts with the rest of the mashed strawberries I had on hand, it was delicious and everyone loved it!
     
  3. Excellent cake and so easy to make. I used light cream cheese instead of butter for the frosting and it was wonderful... and less fat... know one even knew.
     
  4. I made this to take to an Easter supper tomorrow night.I just tried a piece of it,I don't know if it will make it to the Easter supper.It is very tasty.I made a few changes.I did not have cake flour so I used white flour and 2 tbsp of cornstarch.I also added a tsp of strawberry extract.I did not have fresh strawberries so I used frozen ones instead.I put mine into a 9x11 pan and baked it for 40 minutes.I also omitted the glaze,it's really quite good without it.
     
  5. Absolutely delicious! The best strawberry cake I've EVER tasted! This is the first FRESH strawberry cake I've ever had and I will NEVER go back to the artificial boxed one. This recipe is fool-proof, simple and delicious! I followed the recipe to a T. I used the fresh strawberries that I picked from a farm. I made cupcakes instead of cake. They didn't even need frosting or glaze. They were so delicious and moist. The strawberries give the batter a natural and pretty pink color. The smell is DIVINE! Thanks so much for an amazing recipe!
     

RECIPE SUBMITTED BY

<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=http://onecookbookatathyme.wordpress.com/>http://onecookbookatathyme.wordpress.com/</a></p> <p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=85654>Cookin_Kit</a>) and I used to help my Mom (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=124343>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=202688>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />I'm a co-host with <a href=http://www.recipezaar.com/browse/getchef.zsp?id=21399>Karen From Colorado</a> in the <a href=http://www.recipezaar.com/bb/viewforum?f=37>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. Come visit us sometime! <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />I'm also a co-host with <a href=http://www.recipezaar.com/member/9580>Richard-NYC</a> and <a href=http://www.recipezaar.com/member/34146>Dee514</a> in the <a href=http://www.recipezaar.com/bb/viewforum.zsp?f=36>Italian Cooking Forum</a>. <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />Games that I've participated in: <br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg alt=Photobucket - Video and Image Hosting border=0 /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg alt=Photobucket - Video and Image Hosting border=0 /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <img src=http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/adoptatagparticipant.jpg alt= /> <br /><br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Other/tagforpage1.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg alt= /> <br /><br /><img src=http://i48.photobucket.com/albums/f249/Dreamgoddess555/eatoutsidesticker.jpg alt= /> <br /><br /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/totmtaggame-1.jpg alt=Photobucket border=0 /> <a href=http://photobucket.com target=_blank><img src=http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/4811_36055_t.jpg alt=Photobucket border=0 /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg alt=Photobucket border=0 /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg alt=Photobucket border=0 /> <br /><br /><br /><br /><br /><br /><br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br /><br />Last updated on September 24, 2008 <br /><br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /></a></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes