Strawberry Cake Recipe (Print Version)
# Ingredients:
→ Strawberry Cake
01 -
1 pound fresh strawberries, hulled
02 -
3/4 cup salted butter, softened
03 -
1/4 cup vegetable oil
04 -
1 1/2 cups granulated sugar
05 -
1/4 cup sour cream
06 -
1 1/2 teaspoons vanilla extract
07 -
1 teaspoon strawberry extract
08 -
1 cup buttermilk, at room temperature
09 -
3 large eggs, at room temperature
10 -
3 1/2 cups cake flour
11 -
4 teaspoons baking powder
12 -
1/2 teaspoon salt
13 -
3 drops pink food coloring (optional)
→ Strawberry Chantilly Cream
14 -
2 cups heavy whipping cream
15 -
1 teaspoon vanilla extract
16 -
1.5 ounces instant strawberry gelatin mix
17 -
2 cups powdered sugar, divided
18 -
8 ounces cream cheese, softened
19 -
8 ounces mascarpone cheese, softened
# Instructions:
01 -
Puree the hulled strawberries in a blender or food processor until smooth. Pour the mixture into a small saucepan and simmer over medium heat, stirring occasionally, until it reduces to half the volume and thickens slightly. This should yield about 1 cup of strawberry puree. Save some for both the cake batter and frosting.
02 -
Set your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
03 -
In a large bowl, beat the softened butter, vegetable oil, and sugar until light and fluffy (around 2 minutes). Add 1 cup of the strawberry puree, sour cream, vanilla extract, and strawberry extract to the mixture. Set aside the remaining puree for the frosting.
04 -
In a separate small bowl, whisk the buttermilk and eggs together until fully combined.
05 -
In another bowl, whisk together cake flour, baking powder, and salt to create a dry mixture.
06 -
Add one-third of the dry ingredients to the butter mixture and mix until just incorporated. Alternate with half of the buttermilk mixture, repeating until all ingredients are combined. Do not overmix. Add pink food coloring, one drop at a time, to achieve the desired shade.
07 -
Divide the batter evenly into the prepared pans and bake for 25–30 minutes. When a toothpick inserted into the center comes out clean, remove from the oven. Cool the cakes for 5 minutes in the pans before transferring them to a wire rack to cool completely.
08 -
Whip the heavy cream and vanilla extract in a large bowl until soft peaks begin to form. Gradually add the strawberry gelatin mix and continue whipping. Slowly add 1/2 cup of powdered sugar until stiff peaks form.
09 -
In a separate bowl, beat the softened cream cheese, mascarpone cheese, and reserved strawberry puree until smooth. Add the remaining powdered sugar and mix until the frosting is creamy and fully combined.
10 -
Gently fold the whipped cream into the cheese mixture until fully integrated. Ensure there are no streaks left in the frosting.
# Notes:
01 -
For the best cake texture, avoid overmixing the batter. Mix only until the ingredients come together.
02 -
When frosting, use a piping bag with a star tip for detailed decorations on the cake.