The strawberry puree reduction in the creamy frosting provides a concentrated flavor.
There’s strawberry in every single biteand strawberries on top, too.
It doesn’t hurt that the lovely bright pink color is darling.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
In short, if you love strawberries, you’ll love this cake.
Ingredients
2cupstrimmed fresh strawberries(from 1 qt.
fresh strawberries), plus more for serving
Baking spray with flour
2 3/4 cups (about11 3/4oz.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
)all-purpose flour
2 1/2tsp.baking powder
1 1/4tsp.kosher salt, divided
1 2/3cupsgranulated sugar
1(3-oz.)
pkg.strawberry-flavored gelatin (such as Jell-O)
2 cups (1lb.
Prepare oven and cake pans:
Preheat oven to 350F with rack in center position.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Coat 2 (9-inch) round cake pans with baking spray.
Line bottoms with parchment paper, and lightly coat parchment with baking spray; set aside.
Beat in 1/2 teaspoon of the vanilla until just combined.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Let cakes cool in pans 15 minutes.
Remove cakes from pans, and discard parchment paper.
Let cool completely on wire racks, about 1 hour.
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Reduce heat to medium-low; cook, stirring occasionally, until reduced to 1/4 cup, about 15 minutes.
Increase speed to medium, and beat until fluffy, about 1 minute.
Assemble cake:
Place 1 cooled cake layer on a serving plate or cake stand.
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Spread about 1 cup of the frosting in an even layer over top of cake layer.
Garnish and serve:
Top with remaining cooled cake layer.
Spread remaining 2 cups frosting evenly over top and sides of cake; swoop or smooth as desired.
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Garnish with additional fresh strawberries.
What’s the Secret to Great Strawberry Cake?
Boxed mixes use artificial flavorings that may not taste very fresh.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
But we were determined to make our homemade strawberry cake with real strawberriesand that’s precisely what we did.
We start by pureeing some fresh berries.
This is the secret ingredient of this cake, the real powerhouse.
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It delivers incredible berry flavor but doesn’t water down the frosting or make it curdle and run.
it’s possible for you to also use other frostings if you like, includingcream cheese frostingorvanilla buttercream frosting.
ThisStrawberry Frostinghas pieces of the fruit mixed in, not a puree.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
