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Strawberry Cake

This strawberry cake is not made with Jell-o or food coloring so don’t be surprised when it comes out of the oven and is not bright pink. This cake still packs a mean strawberry kick. The top of the cake does not dome and the crumb is very tender due to the amount of fruit preserve and fresh fruit. Add a layer of jam between layers or in the center of the cupcake and top with a delicious whipped cream frosting to really capture the lightness of the crumb.

Ingredients

Recipe Details

  • Yield: 9.5 cups (65 ounces) or two 8-inch rounds
  • Course:
  1. Preheat oven to 325 degrees. Butter or oil baking pan, line bottom of pan with parchment paper; butter paper and dust baking pan with flour, tapping out any excess. Set aside.
  2. Sift together flour, baking powder, baking soda, and salt into a medium bowl, and set aside.
  3. Combine buttermilk, and vanilla extract in another bowl, and set aside.
  4. Beat butter, oil, and sugar in a bowl of an electric mixer fitted with the paddle attachment and cream until pale and fluffy, about 3 minutes.
  5. Reduce speed and add whole eggs one at a time, scraping down mixer bowl between each addition. Mix until combined.
  6. Add strawberry jam and diced strawberries on low speed until incorporated.
  7. On low speed, add dry ingredients in three batches, alternating with the buttermilk mixture. Starting and ending with the dry ingredients. Be careful not to over mix the batter.
  8. Pour batter into prepared pan(s), and smooth top with a spatula. Bake at 325 degrees until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30-40 minutes.
  9. Transfer to a wire rack to cool before unmolding.
  10. To unmold, run a knife around the edge of the cake to loosen cake sides, invert cake to release from pan. Cool completely before decorating.

Related Recipe: Crème Fraîche-Spiked Cream Cheese Frosting / Filling

28 thoughts on “Strawberry Cake

  1. I have made many of your recipes and what a big hit with my family. Thank you so much for sharing with us

  2. Tracey Newton oh right i have used cornflour before in biscuits makes them lighter ,i think normal plain flour will still be fine ,i just wished it was in grams or ounces as usa cups vary how many grams per cup do you use? have you triedany of these recipes yet?? :)

  3. Julie Homer I just use cups,i havent tried this recipe yet. I hear you can make your own buttermilk aswell,just add one tablespoon of white wine vinegar or lemon juice to one cup of milk andthen let stand for about 10 mins x

    Heres a list to help you out:-)

    Granulated sugar: 1 cup = 200 grams
    Brown sugar: 1 cup, packed = 220 grams
    Sifted white flour: 1 cup = 125 grams
    White rice, uncooked: 1 cup = 185 grams
    White rice, cooked: 1 cup = 175 grams
    Butter: 1 cup = 227 grams
    Almonds, slivered: 1 cup = 108 grams
    Oil: 1 cup = 224 grams
    Maple syrup: 1 cup = 322 grams
    Milk, non-fat: 1 cup = 245 grams
    Milk, sweetened condensed: 306 grams
    Broccoli, flowerets: 1 cup = 71 grams
    Raisins: 1 cup, packed = 165 grams
    Milk, dry: 1 cup = 68 grams
    Yogurt: 1 cup = 245 grams
    Water: 1 cup = 236 grams
    Confectioners sugar: 1 C = 110 g
    Cocoa: 1 C = 125 g

  4. Tracey Newton thank you for that tracey as im abit fed up with wasting ingredients trying new recipes for topping and they dont work out because of different measurements so here goes just want a couple of nice toppings not that sweet no one like them but watched buddy last night and lets say here i am lol :)

  5. Very yummy cake, next time I'll use 3-9" pans as the baking time took way too long and it overflowed.

  6. You can use plain/regular flour instead of cake flour. You will just get a slightly heavier crumb.

  7. Julie Homer It is ok if your cup size is slightly different. As long as you measure everything with the same cup, it keeps the ratio between ingredients the same.

  8. Cake flour just has some of the protein removed from it so it is lighter than all purpose flour. If you must sift your flour the texture of the cake wont be effected.

  9. HI Claudia Olvera and Alejandrina Desiree, si desean y con el permiso de Mr. Buddy les voy a traducir la receta me pueden conseguir por Linda Castillo en Facebook y con gusto colocare la receta con la resena de autor Cake Boss. Hi Mr. Cake Boss with your permission I'm Translate this recipe in Spanish for your hispanic fans. I'm posting in my page with a writing Recipe for Cake Boss. So I hope you happy with my help.

  10. Pastel de Fresas

    Este pastel de fresa no se hace con gelatina o colorante de alimentos por lo que no se sorprenda cuando sale del horno y no es de color rosa brillante. La parte superior de la torta no hace cúpula y la miga es muy sensible debido a la cantidad de fruta preservar y fruta fresca. Añadir una capa de mermelada de entre las capas o en el centro de la magdalena y la parte superior con un delicioso glaseado de crema batida para capturar realmente la ligereza de la miga.

    Ingredientes:
    4.5 tazas harina todo uso mas para el molde
    2-cucharaditas polvo de hornear
    1 1/2 cucharadita bicarbonato de sodio
    1-cucharadita de sal
    1 1/2- taza de suero de leche
    2- cucharaditas extracto de vainilla
    1/2-taza mantequilla sin sal temperatura ambiente
    1/2 -taza aceite
    2-tazas azucar granulada
    4 huevos grandes completos
    1-taza jalea de fresa
    1/2-taza fresas frescas medianas y picadas

    PROCEDIMIENTO: 1. Precalentar el horno a 325 grados Farenheit. Al molde untarle o hecharle mantequilla o aceite. Al molde colocarle un pedazo de papel de pergamino, le untan un poco de mantequilla y le riegan con harina por encima y quitan el exceso de harina del molde sacudiendolo un poco. Lo colocan al lado.
    2. Cernir junto la Harina, el polvo de hornear, el bicarbonato de soda y la sal en un recipiente mediano y colocan al lado.
    3. Mezcla el suero de leche y el extracto de vainilla en otro recipiente y colocalo al lado.
    4. Batir la mantequilla, el aceite y el azúcar en un tazón de una batidora eléctrica provista de una pala de pádel y crema hasta pálidos y suaves, aproximadamente 3 minutos.
    5.Reducir la velocidad y añadir los huevos enteros uno a la vez, raspando cuenco mezclador entre cada adición. Mezclar hasta que se mezclen.
    6.Añadir mermelada de fresa y fresas en dados a velocidad baja hasta que se incorpore.
    7. En velocidad baja, agregue los ingredientes secos en tres lotes, alternando con la mezcla de suero de leche. Comenzando y terminando con los ingredientes secos. Tenga cuidado de no mezclar demasiado los ingredientes
    8.Vierta la mezcla en el molde preparado (s), y la parte superior lisa con una espátula. Hornee a 325 grados hasta que al insertar un palillo cerca del centro, éste salga limpio y los resortes de la torta de la espalda cuando se presiona ligeramente en el centro, a unos 30-40 minutos.
    9.Transferir a una rejilla para enfriar antes de desmoldar.
    10.Para desmoldar, pase un cuchillo alrededor del borde de la torta para aflojar los lados de la torta, torta de invertir para liberar de la sartén. Dejar enfriar completamente antes de decorar. RECETA TRADUCIDA AL ESPANOL AUTOR DE LA MISMA Cake Boss