Fresh Strawberry Cake with Strawberry Buttercream Frosting is the ultimate Southern dessert for any special occasion or a delightful dinner with family. Fresh juicy strawberries take center stage in this show-stopping strawberry cake and buttercream frosting.
I always think of a Strawberry Cake around Mother's Day. It has a certain Mother's charm about it, richness, softness, and sweetness.
This Fresh Strawberry Cake is a little different from my Mother's heirloom recipe she made when I was growing up in the '50s.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR FRESH STRAWBERRY CAKE.
Below under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Fresh Strawberry Cake and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
She made the cake from a white cake mix, strawberry jello, carton of frozen strawberries in their juice.
The frosting was made with butter, powdered sugar, and a little of the frozen strawberries that give the glorious pink color, beautiful!
The frosting was made with butter, powdered sugar, and a little of the frozen strawberries that give the glorious pink color, beautiful!
In recent years, the cake mixes have gotten smaller and smaller, making it harder to get a full volume of the original recipe in the cake batter.
I began to see other recipes adding additional flour, sugar, and milk to the recipe, so I began to play with the recipe to see if I could get back the volume of cake batter.
Some of the other addition that would yield a better texture to the cake is the combination of butter and oil to the cake batter.
I am happy with the results of the additional ingredients to this iconic cake of the South. Without losing the flavor and the pretty pink color, I created the ultimate Strawberry Cake we all adore.
Some of the other addition that would yield a better texture to the cake is the combination of butter and oil to the cake batter.
I am happy with the results of the additional ingredients to this iconic cake of the South. Without losing the flavor and the pretty pink color, I created the ultimate Strawberry Cake we all adore.
WHAT YOU WILL NEED TO MAKE THE FRESH STRAWBERRY CAKE AND STRAWBERRY BUTTERCREAM
- Stand Mixer or handheld mixer.
- Cake Pans
- Parchment pan liners
- Non-stick spray
- Large rubber spatula
- White cake mix
- Package strawberry jello
- Eggs
- Sugar
- Self-rising flour
- Butter
- Vegetable oil
- Milk
- Strawberries
- Powdered Sugar
- Vanilla
HOW TO MAKE FRESH STRAWBERRY CAKE AND STRAWBERRY BUTTERCREAM FROSTING
- Have all the ingredients at room temperature before preparing the cake.
- Preheat oven to 350 degrees F. Prepare three 8-inch round cake pans with a light coating of cooking spray such as Pam. Line the three cake pans with 8-inch round parchment paper liners; set aside.
- Using a hand mixer, beat together on low speed sugar and butter together in a large mixing bowl until creamy.
- In a medium bowl, add cake mix, self-rising flour, and strawberry gelatin. Whisk together until blended well.
- Add dry ingredients to the wet ingredients. Mix for one minute until mixed well.
- Add 1/2 cup of the finely chopped strawberries and very little juice from the strawberries in batter and stir on low for 1 minute until evenly distributed. A little juice from the strawberries is ok, but try not to add too much.
- Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out with barely any crumbs left on it. About 23 minutes.
- Allow the cakes to cool in the pans for 10-15 minutes before inverting them on a wire rack to cool completely.
- While the cakes are cooling, prepare the strawberry buttercream frosting.
- In the bowl of a stand mixer, beat the butter and vanilla together until creamy smooth. Add 5 cups of confectioner sugar, a 1cup of finely chopped strawberries, and all the juice. Beat until creamy smooth for 7 minutes, adding 1/2 cup more of confectioner sugar at a time to reach the right spreadable consistency. Try to beat the whole 7 minutes to emulsify the strawberries for easy spreading in the frosting.
- After the cake is cooled completely, arrange the cake.
- Place one layer on a cake plater. Scoop about 3/4 cup of the strawberry buttercream frosting on the first layer. Spread evenly across the layer to the edge.
- Repeat with the other two layers frosting the sides after the final layer.
- Place the frosted cake in the refrigerator until the frosting sets, approximately 30-40 minutes. It does not have to be refrigerated for leftovers.
This three-layer Strawberry Cake will have even more intense strawberry flavor from the fresh strawberries if you make it a day ahead.
And the Strawberry Buttercream frosting is out of this world.
I hope you will get to make this cake for Mother's Day. It truly is amazing.
Enjoy!
xo
WHERE YOU MAY SEE THIS RECIPE
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Yield: 14-16
Fresh Strawberry Cake with Strawberry Buttercream Frosting
Prep time: 22 MCook time: 23 MTotal time: 45 M
The ultimate Southern dessert for any special occasion or just for a delightful dinner with family. Fresh juicy strawberries take center stage in this show-stopping strawberry cake and buttercream frosting.
Ingredients:
- 1 (15.25 oz.) package white cake mix
- 1 (3 oz.) package strawberry gelatin
- 4 whole large eggs
- 1/2 cup sugar
- 1 cup self-rising flour
- 1/2 cup butter, room temperature
- 1/2 cup vegetable oil
- 1/2 cup milk
- FOR THE FROSTING:
- 1 1/2 cup finely chopped strawberries, divided
- 5-6 cups powdered sugar
- 1/2 cup butter, soften
- 1 teaspoon vanilla
- 8-10 whole strawberries for garnish
Instructions:
- Have all the ingredients at room temperature before preparing the cake.
- Preheat oven 350 degrees F. Prepare three 8-inch round cake pans with lightly coating the pans with cooking spray such as Pam. Line the three cake pans with 8-inch round parchment paper liners; set aside.
- For the cake: Using a hand mixer, beat together on low speed, sugar and butter together in a large mixing bowl until creamy.
- Add the milk and oil. Beat on low until completely combined. Add eggs beating after each one until well combined.
- In a medium bowl, add cake mix, self-rising flour, and strawberry gelatin. Whisk together until blended well.
- Add dry ingredients to the wet ingredients. Mix for one minute until mixed well, being sure not to overmix.
- Add 1/2 cup of the finely chopped strawberries and very little juice from the strawberries in batter and stir on low for 1 minute until evenly distributed. A little juice from the strawberries is ok but try not to add too much.
- Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out with barely any crumbs left on it. About 23 minutes.
- Allow the cakes to cool in the pans for 10-15 minutes before inverting them on a wire rack to cool completely.
- While the cakes are cooling, prepare the strawberry buttercream frosting.
- In the bowl of a stand mixer, beat the butter and vanilla together until creamy smooth. Add 5 cups of confectioner sugar and a 1cup of finely chopped strawberries and all the juice. Beat until creamy smooth for 7 minutes, adding 1/2 cup more of confectioner sugar at a time to reach the right spreadable consistency. Try to beat the whole 7 minutes to emulsify the strawberries for easy spreading in the frosting.
- After the cake is cooled completely, arrange the cake.
- Place the one layer on a cake plater. Scoop about 3/4 cup of the strawberry buttercream frosting on the first layer. Spread evenly across the layer to the edge.
- Repeat with the other two layers frosting the sides after the final layer.
- Place the frosted cake in the refrigerator until the frosting sets, approximately 30-40 minutes. It does not have to be refrigerated for leftovers.
- Garnish with whole strawberries and some sliced in half.
Notes:
The fresher the strawberries the more juice will be rendered when diced. Give 20-45 minutes for the strawberries to release their juices. Adding a teaspoon or two of sugar will help the strawberries to release their juices.
Calories
410.69Fat (grams)
16.73Sat. Fat (grams)
5.48Carbs (grams)
62.90Fiber (grams)
0.91Net carbs
61.99Sugar (grams)
52.93Protein (grams)
3.97Sodium (milligrams)
203.02Cholesterol (grams)
71.38© Copyright 2009-2020 - Kay Little, Owner/Author of Cooking with K
That looks so tasty! I just ordered a bunch of strawberries in my next grocery delivery too. I think a cake is on the horizon!
ReplyDeleteThank you Carlee. Love Strawberry season.
DeleteUh oh
ReplyDeleteI had everything layed out as directed and have no idea about the eggs and milk
They are in the ingredients but not in the directions
I already started this and am afraid I will have to throw it out
The recipe with all ingredients is at the very bottom of the post.
DeleteIt doesn't say to add the milk , eggs or oil in the directions. I just put the milk, eggs and oil in after mixing up the butter and sugar and mixed it all together then added the dry mix in.o Also the directions say to set out 1/2 cup butter but then it doesn't tell you how much of that butter to add to the cake mix and how much of it to add to the frosting. I ended up adding 1/2 cup to both. Directions are not complete but I figured it out and it turned out great.
ReplyDeleteYou are a doll to bring this to my attention. I left off one of the sentences when I copied and pasted the recipe in the printed recipe section. I have since corrected it. So glad it turned out good. Again, thank you so much for letting me know.
DeleteI love strawberry and love cake more so strawberry cake is my huge lover! Thanks for sharing.
ReplyDeleteAwesome recipe dear
ReplyDelete