Preheat oven to 350-degrees F.
Can you put strawberries on top of a cake?
Put the fresh sliced strawberries on top of a cake layer instead of any cream or icing. Strawberries will definitely produce juice and if you put it on top of a cake layer, the cake will help absorb the water a bit better. And the juice will keep your cake moist!!
How do you make strawberry cake with egg whites?
Add the egg whites and sour cream and mix on medium low speed just until smooth. Spread the cake batter into an even layer in the baking pan. Gently press strawberries into the top of the batter in a circular pattern so that the strawberries are covering most of the top of the cake. Sprinkle 1 teaspoon of granulated sugar over the strawberries.
How do you Frost a strawberry cake with buttercream?
Pipe large buttercream rosettes around the top edge of the cake, then set the strawberries into them. Alternatively, frost the cake with strawberry buttercream, then pour ganache over it.
Is this the most Strawberry-y cake ever?
With layers of homemade strawberry cake made with puréed fresh strawberries, a strawberry-cream cheese filling, sliced fresh strawberries, it may be the most strawberry-y cake ever. There’s so much wonderful strawberry flavor going on here.
How do you put strawberries on a cake?
Follow These Steps
- Thinly slice 1 quart strawberries. Using a paring knife, slice the strawberries lengthwise to between ⅛-inch and ¼-inch thickness.
- Place the strawberries on the cake with their points facing out.
- Create overlapping circles until the cake is covered.
- Paint a thin layer of preserves over the strawberries.
How do you keep strawberries from leaking on cake?
The solution against cake getting soggy from fruit is to simply seal the cake layers against moisture. The traditional way is to glaze with apricot jam – you brush a very thin layer of melted apricot jam on the cake layer, and put the fruit on it after it has cooled.
Can I put fresh fruit in cake batter?
Berries or Preserves
Adding fruit to a cake makes it seem more elegant, and there are many ways to incorporate it into a box cake mix. One way is to add a few spoonfuls of fruit preserves into the batter and swirl it around before baking. Chocolate cake will quickly turn into chocolate-raspberry cake.
How long will strawberries last in a cake?
The cake needs refrigeration because it contains whipped cream and cut strawberries. It will last for about 1 to 2 days.
How do you keep strawberries from weeping?
Berries will naturally weep whether refrigerated or not, after a period of time. So try to place berries as close to serving time as possible. Nothing you do to the berries, including using a sugar glaze, will stop this bleeding out of the juices, it will eventually happen.
Does a strawberry cake need to be refrigerated?
Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months.
Can I add berries to cake?
In this recipe, a yellow cake mix is combined with sour cream, lemon juice, and blueberries to make a picture-perfect Bundt cake that is moist and delicious. The blueberries give the cake excellent flavor and leave beautiful purple polka dots throughout the cake.
Can I add jam to cake batter?
To add the preserves, combine them with the wet ingredients, such as water and egg, and then stir the cake mix slowly into the wet ingredients to complete the cake batter. Using all-fruit preserves cuts down on the added sugar, but you can use regular preserves if you prefer.
Can you use fresh fruit in baking?
Both fresh and frozen fruits make great additions to baked goods, and many recipes out there can be made with either fresh or frozen products. Commercially frozen fruit is flash frozen at a very low temperature, a process that helps to preserve the texture of the fruit after defrosting.
How do you make a strawberry upside down cake?
How do you make cake with strawberries?
and freshly chopped strawberries, basil and lemon zest bring on the bright flavor.” This cake comes together quickly. To make the almond crumb topping, mix the brown sugar, salt, flour and slivered almonds in a medium bowl; the melted butter is then
How do you make a Strawberry Short Cake?
The Strawberry Shortcake character was created in 1973 and first featured on a greetings card. The brand subsequently expanded with a toy line, while the character featured in some TV specials in the 1980s. The franchise was revived in the 2000s, with a series produced from 2003 to 2008.
Easy Fresh Strawberry Cake
This is a delightfully light strawberry cake recipe that incorporates fresh strawberries into the batter before baking.The batter is perfumed with lemon zest, vanilla essence, and almond extract, all of which complement the strawberries well.You can either go to the Fresh Strawberry Cake Recipe or continue reading for our advice on how to make it.This simple strawberry cake, with its soft, airy texture, is a favorite of ours.We place fresh halved strawberries on top of the batter so that when the cake bakes, the strawberries fall gently into the cake while it is still warm.
- Not only does this cake look beautiful on the table, but it is also incredibly tasty.
- See what our fresh strawberry pie has to offer, if strawberries are your thing.
- It’s stuffed with luscious strawberries and drizzled with a light strawberry sauce before being topped with whipped cream.
How to Make Simple Strawberry Cake with Fresh Strawberries
- Even more simple than that, this strawberry cake recipe is a winner! The batter is prepared in a single mixing dish. You will need a hand mixer for this recipe (but if you don’t have one, you may use a stand mixer). To prepare the batter, we mix together the butter and sugar until light and fluffy — much as we do when baking cookies. Then there are the egg yolks, which have a lot of flavor thanks to the lemon zest, vanilla essence, almond extract, and cinnamon. We use two eggs in the recipe, but we add them at separate stages of the process. This is a rather regular occurrence in cake recipes. This is accomplished by incorporating the yolk into the batter initially, which helps to emulsify the batter, which essentially means that it will not separate later on and results in a luxuriously rich batter. The egg whites aren’t added until after the flour has been incorporated into the batter. After the flour has been combined into the batter, we will add the sour cream and egg whites and combine thoroughly. When the cake is cooked, the sour cream adds richness, flavor, and a soft crumb to the finished product. The egg whites provide structure to the cake, helping it to rise well and tall in the baking pan without overflowing the sides of the baking pan. The cake bakes for a long time in the oven
- check for doneness with a toothpick after 30 minutes. If the test comes back negative, you’re good to go. When it’s finished baking and cooling, we like to sprinkle a little powdered sugar on top, but serving it with whipped cream or ice cream is also a good idea. Because we gently push the strawberries onto the top of the batter, they will gradually sink into the batter while the cake bakes in the oven. It looks very stunning when you cut into it, and the addition of the baked berries in the heart of the cake keeps the cake moist and flavorful throughout. If you like this recipe, you may want to check out some of our other simple cake recipes, such as: Inspire by pound cake, this blueberry cake has a delicate, rich, and buttery texture and is flavored with lemon zest and lemon juice.
- Upside-Down Pineapple Dessert – This cake is one of our favorites. The mixture for this strawberry cake is extremely similar to the batter for the pineapple cake, which is a good thing. An alternative to placing fruit on top of the cake is to spread the batter over a layer of melted butter and brown sugar with a dash of heated cinnamon and fresh pineapple pieces before baking. Amazing
- It is impossible to resist this extremely delicious carrot cake with its ultra-creamy cream cheese icing. It is also really simple to make. This is a must-have recipe
Easy Fresh Strawberry Cake
- PREP 15mins
- COOK 40mins
- TOTAL 55mins
With the addition of fresh strawberries baked into the dough, this is a wonderful light cake.The batter is perfumed with lemon zest, vanilla essence, and almond extract, all of which complement the strawberries well.Because the cake is so tasty, we like to serve it in its most basic form.Try sprinkling a little powdered sugar on top or serving it alongside a dish of whipped cream.(Ice cream might also be effective!) This recipe makes one (8-inch) cake or eight pieces.
You Will Need
8 tablespoons (115 grams or 1 stick) unsalted butter, melted and incorporated For the strawberries, 1 cup (200 grams) granulated sugar plus 1 teaspoon is plenty.a couple of huge eggs, separated (see notes) 2 tablespoons lemon zest 1 teaspoon vanilla essence 1/4 teaspoon almond extract 1/2 teaspoon powdered cinnamon 1 teaspoon ground cloves 2 tablespoons baking powder (optional) a quarter teaspoon of kosher salt 1 12 cups (about) (195 grams) flour that may be used for anything a half cup (125 grams) sour cream or plain yogurt are both acceptable options.1 1/2 cups fresh strawberries, hulled and halved (about 8 ounces fresh strawberries) Optional: powdered sugar for sprinkling on top before serving
- Make the batter: Preheat the oven to 350 degrees F with a rack in the bottom third of the oven and a rack in the middle of the oven. Butter and flour an 8-inch-by-2-inch circular baking pan and set aside. Alternatively, you may use two standard baking sheets layered on top of each other as a baking sheet insulated with aluminum foil (this helps even baking). In a large mixing bowl, using an electric mixer on high speed, cream together the butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Combine the egg yolks, lemon zest, vanilla, and almond essence in a mixing bowl. Blend until the mixture is smooth and well-combined. After scraping the sides and bottom of the bowl, add the cinnamon, baking powder, and salt and mix well. Mix in a third of the flour until just a few streaks of flour are visible, then mix in the remaining flour until everything is well combined. Mix on medium low speed until the egg whites and sour cream are smooth, about 1 to 2 minutes. When you’re finished, spread the cake batter evenly into a layer in the baking pan. Using your fingers, gently press the strawberries into the top of the batter in a circular pattern, making sure that the strawberries cover a large portion of the cake’s top. 1 teaspoon of granulated sugar should be sprinkled over the strawberries. 35 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean, is the time to bake. Allow the cake to cool in the pan for 5 minutes before removing it from the pan using a knife along the sides. Refrigerate for at least 30 minutes after placing strawberries on a cooling rack. Warm or at room temperature, with powdered sugar sprinkled on top, is a good option.
Adam and Joanne’s Tips
- It is customary in baking to add the egg yolks at a separate time than the egg whites, to prevent the mixture from becoming too thick. Egg yolks aid in the emulsification of the batter and the addition of richness. A cake pan is a cake pan that has been lined with parchment paper. Adding the egg whites towards the end of the recipe gives the batter some structure so that it does not overflow when it is baked.
- ″Sinfully Easy Delicious Desserts,″ by Alice Medrich, was the inspiration for this recipe, which was altered and inspired by her upside down cake.
- Nutritional information: The nutritional information presented here is a best-guess approximation. The VeryWell Fit recipe calculator has been used to determine approximate numbers for this recipe.
If you prepare this recipe, take a photo and tag it with the hashtag itinspiredtaste – we love seeing your creations on social media platforms like Instagram and Facebook!Follow us on Twitter: @inspiredtaste Nutritional Information Per Serving: Slice (1/8 recipe) / 342 calories / 8 grams protein Per Serving Size Sugars 26.7 grams, total fat 16.1 grams, saturated fat 9.6 grams, cholesterol 83 mg, sodium 182 milligrams, protein 4.8 grams, carbohydrate 46.6 grams, dietary fiber 1.3 grams, sodium 182 milligrams
How to Decorate a Cake with Strawberries
Article to be downloaded article to be downloaded Some of the most beautiful cake decorations are the simplest, and strawberries are both simple and delicious, making them an excellent choice for any occasion.They go well with just about every type of cake, whether it’s a sponge cake, a mousse cake, or a cheesecake.However, you may also use strawberry or chocolate frosting instead of strawberries and white buttercream, which is the most conventional look.
1 If you have just cooked the cake, allow it to cool fully before cutting into it.Allowing the cake to cool in the pan for 10 to 15 minutes before removing it from the pan is recommended.Allow it to cool completely on a wire cooling rack.Depending on the thickness of the cake and the temperature of the kitchen, this may take many hours.It might take anything from 20 to 60 minutes.
- If you want to slice the cake so that you may fill it after it has been removed from the pan, you can do so now.
- A cake that has been cut will cool much more quickly!
2 If you’re constructing a tiered cake, start by spreading icing on the first layer.Scoop the desired quantity of buttercream frosting over the first layer and distribute it about with a cake decorating spatula.Repeat with the second layer.Make the frosting layer in between the two layers.14 and 12 in (0.64 and 1.27 cm) thick, respectively.
- If you purchased a pre-baked sponge cake, cut it in half or into thirds before proceeding.
- Promotional material
- 3 Fill up the gaps with your favorite fillings, and then place the second layer on top. Jam and sliced strawberries are particularly good fillings for this, but you can experiment with other options as well, such as custard, a variety of other berries, or mousse. Spread the filling as near to the edges of the cake as you can get away with it
- To make a richer cake, spread buttercream on the bottom of the second layer and sandwich cut strawberries between the two layers of cake.
- Put enough pressure on the second layer so that it adheres to the filling but not so much that the filling spills out
4 Using a spatula, spread icing on the top and sides of the cake.Scoop a thick layer of frosting on top of the cake and smooth it out with a cake decorating spatula to get a smooth surface.Next, use a pastry bag to dollop extra frosting onto the sides of the cake and smooth it evenly.To add extra texture to the sides of the cake, use a cake decorating comb to go around the perimeter.The comb is shaped like a rectangle with teeth carved into one side of the rectangle.
5 Refrigerate the cake for at least 30 minutes to set the icing.While the frosting is setting, start working on prepping the strawberries for serving.Almost as soon as you are finished washing, hulling, and cutting the strawberries, the frosting will be ready to use.There is no specified time period during which the frosting should be allowed to set.Just make it hard enough so that the strawberries can be held in place in the middle.
- 1 Strawberries should be washed and hulled before being sliced into thin, vertical slices. Choose strawberries that are lovely and cone-shaped, then rinse them thoroughly with cool water. Remove the leafy green sections of the vegetables after they have been dried with a towel. The strawberries should be sliced vertically with a sharp knife, from the pointed top to the flat bottom. Create slices that are approximately 1/8 to 1/4 inch (0.32 to 0.64 cm) thick, and save the best strawberry for the center! Remove the leafy green section of the vegetable after it has been rinsed and dried.
2 On top of the cake, arrange a ring of strawberries so that the tips are pointing outward.Place the strawberries on top of the cake so that they are side by side.You may either put them so that the tip of the cake touches the sides of the cake or you can place them closer to the center of the cake, depending on your preference.Make sure there is enough space between the strawberries and the edge of the cake so you can pipe buttercream scallops on top of them.
- 3 Make a second ring of strawberries inside the first one, overlapping it a little bit more. The amount by which you overlap the strawberries is determined on the type of pattern you wish to create. The more you overlap the strawberries, the more the ends of the strawberries will protrude from the rest of the strawberries. The less space between them that you overlap, the flatter the design will be. If you overlap the strawberries by more than halfway, the tips will stick up and form a rose-like shape at the end of the cake
- furthermore, make sure that the ends of the strawberries are pointed towards the corners of the cake.
- 4Continue to make overlapping strawberry rings until you reach the center of the strawberry. Make sure there’s enough room in the centre for a whole strawberry. To create a more distinctive design, overlap each ring of strawberries more and more as you go closer to the center of the cake.
- 5Place the last strawberry in the middle of the cake to give it a more rose-like appearance. In order to create a rosebud pattern, insert the strawberry with the tip pointing up. Alternatively, cut the strawberry into a rose shape first, then place it in the center.
- 6 1 cup (325 g) of preserves should be heated before being poured over the strawberries. Place 1 cup (325 g) of preserves in a small saucepan and heat over medium heat until the preserves are hot. Heat them for a few minutes over medium heat, stirring constantly, until they are smooth and liquidy. Pour them over the strawberries and serve immediately. The heated preserves will make the strawberries appear glossy and will allow them to remain fresh for a longer period of time.
- Preserves such as raspberry, strawberry, or apricot will all work well in this recipe. You may either throw away any leftover cooked preserves or use the remainder in another recipe.
- If there is any gap between the strawberries and the margins of the cake, pipe buttercream scallops around the edge of the cake to finish it off. This should be done after you have poured the preserves.
- 1 Remove the leaves from a large, cone-shaped strawberry after it has been washed. Choose a large strawberry with straight edges that taper into a point
- when viewed from all sides, it should seem to be a cone-shaped strawberry. Remove the green leaves from the strawberry after it has been rinsed and patted dry. Don’t use strawberries that are twisted or blob-shaped. You should avoid hulling the strawberry by pushing a straw through it since they will not create very beautiful flowers. You have to keep the tip intact.
- 2 12 in (1.3 cm) from the base of the strawberry, make an incision through the side of the fruit. Placing the strawberry on a flat surface so that the sliced side is facing down is recommended. Using a sharp knife, cut straight down through the side of the strawberry, stopping 12 in (1.3 cm) from the bottom of the strawberry. The breadth of the cut will differ from one strawberry to the next according on the kind. The way it is curling suggests that it will happen organically
- To begin, start the cut approximately a third to half-way up one of the strawberry’s sides.
- Make the cut parallel to the cutting board and horizontal to the cutting board.
- 3 To finish the initial row, cut 3 to 4 additional slices around the base of the pumpkin. The number of strawberries you can put inside your strawberry depends on the circumference of the fruit, but you should be able to accommodate at least 3 or 4 more. Make an effort to start and finish all of the cuts at the same level as you did with the first. The cuts should be near enough to one other that they practically touch each other. Keep the spaces between them as little as possible
- because of the curved shape of the strawberry, these horizontal incisions will seem to be semicircles. When you peel them away later, they’ll appear like petals
- this completes the first row of petals on your arrangement.
- 4 Begin by creating a second row of petals and spacing them evenly between the first set of petals. Begin this row around 3/4 to 2/3 of the way from the base of the strawberry. Place each petal between the two petals that are immediately below it, as if they were bricks on a wall. Unless you want to damage them, avoid cutting into the petals from the first row.
- The number of petals you can fit into your strawberry will be determined by its size. The third row of petals should be able to accommodate 3 to 4 petals, although it is possible to add a third row of petals if there is adequate space above the first two rows of petals. You’ll most likely only be able to squeeze 2 or 3 petals in there, though.
5 Cut a straight down into the top of the strawberry, stopping at the petals, and discard the slice.This will result in the formation of the rose’s core bud.However, rather than placing the cut between two petals or between the gaps between the petals, attempt to arrange it between two petals or between two petals and two spaces between the petals.Don’t cut into the petals below it, just like you didn’t in the preceding rows.
- 6 Pry the bud and petals apart with your fingers. Wiggle your knife in between the two petals at the top of the strawberry to pull the petals apart and set your knife aside. Continue in similar manner with the remaining petals that you have created. Begin from the very top of the strawberry and work your way down to the very bottom. This brings us to the end of one strawberry rose. This method may be used to create as many strawberry roses as you desire
- if you’re constructing several strawberry roses, try making them in a variety of sizes. This will give the arrangement a more genuine appearance.
- 7 To attach the rose to your cake, dab a small amount of buttercream on it. To make the cake last longer if it will be sitting out for several hours, heat some jam in the microwave and pour it over the rose before placing it on the cake. This melted-jam layer will keep the strawberry fresher for a longer period of time. This recipe calls for raspberry preserves, but you may easily use strawberry or apricot preserves instead. Alternatively, red or pink piping gel might be used.
- Match the taste of the buttercream to the flavor of the cake for the optimum flavor combination. For example, if you used vanilla buttercream to frost the cake, you may use the same vanilla buttercream to glue the strawberry to it.
- 1 Using a pastry bag, pipe vines onto a frosted cake, then top with cut strawberries. First, apply a layer of white buttercream on the top of your cake. Green icing is piped onto the cake in the shape of curlicue vines. To make the vines appear to be growing, cut small strawberries in half and arrange them around the base of the vines. Mini strawberries should be served with the leaves still on them (see note). If you like, you may snip them off and use green icing to create your own greens
- Using extra strawberries, cut them in half and put them around the bottom border of the cake, if desired.
- Alternatively, pipe the vines onto parchment paper after first coating them with molten chocolate. Allow the chocolate to firm before peeling it off and placing it on the cake.
- 2 Spread strawberries over the top of the cake and pipe scallops around the edge to finish it off. Remove the green sections of the strawberries first, and then arrange them on the cake so that the tips are pointing upward. Make sure you have enough strawberries to cover the full surface of the cake. Scallops of buttercream should be piped around the edge of the cake. 1 cup (325 g) of strawberry, raspberry, or apricot preserves should be heated before being poured over the strawberries to give them a glossy appearance.
- This design may be used for cakes of any form, including square, rectangular, and round cakes.
- Choose strawberries that are nearly the same shape and size as one another for a more pleasing display.
- 3 Remove the top of a strawberry and cut it into slices by cutting a V-shaped incision into it. Make two incisions on either side of the green stem, one on each side of the stem. As a result, not only will the stem be removed, but also a V-shaped notch will be created. After that, place the strawberry on a cutting board with the pointed end facing up and cut it into thin slices. It is possible to get hearts if you peel them apart! To make the slices, cut them approximately 14 in (0.64 cm) broad.
- Arrange the hearts on the cake in whatever pattern that you want them to be. You might, for example, spread them randomly or arrange them in a lovely arc.
- To make a butterfly, join two hearts together such that the tips of the hearts are touching.
- 4 Place entire strawberries over the top border of the cake to decorate it with. Just be sure to thoroughly clean the strawberries and remove any green stems before proceeding. Pour huge stars all around the top border of the cake first, and then arrange them on top of the strawberries for a more elaborate look. It’s up to you whether the strawberries are close together or far off from one another.
- If you’re piping the stars, make them broader than the strawberries
- otherwise, make them smaller.
- Instead, cut the strawberries in half and arrange them cut-side-down on top of the icing to make a strawberry pie. Make the points of the cake face the inside of the cake.
- 5 Place sliced strawberries over the bottom and side corners of the cake to finish it off. Remove the green bits of the strawberries once they have been rinsed. Cut them in half or into 14 in (0.64 cm) thick slices if they are large. Press the strawberries into the sides of a frosted cake, flat edges facing down and pointy ends facing up, so that they are flush with the sides of the cake. Assuming you split your strawberries in half, push the cut side of each half into your icing so that the exterior of the strawberry can be seen.
- Use strawberries that are of the same shape and size to provide a more formal touch to your presentation.
- You may make a more vibrant cake by arranging the strawberries side by side
- however, you can leave gaps between each berry of up to 1 inch (2.5 cm).
- 6 Combine strawberries with other berries to create a more vibrant appearance. On top of the cake, arrange sliced strawberries in overlapping rings in an overlapping pattern. Make a cup-sized hole in the center of the pie, then fill the hole with blueberries. Blackberries or raspberries would also work well for this
- you can experiment with different berries to create different patterns. For example, you might substitute some of the strawberries in the vined pattern with blackberries to make it more festive.
- 7 By overlaying the strawberries sideways, you may create a scaled-down pattern. Remove the green sections of the cone-shaped strawberries and cut them into 14 in (0.64 cm) thick slices after removing the green parts. Make a ring of strawberries on top of the cake, with the tips of the strawberries covering the flat ends of the cake. Adding more strawberry rings within the first ring will make your design more vibrant and eye-catching.
- If you’re adding more rings, you might want to try alternating the directions in which the strawberries point: clockwise and counterclockwise.
- 8 Make a luscious chocolate-dipped strawberry cake for a special occasion. Vanilla buttercream frosting is used to decorate the cake. Dip strawberries into melted chocolate, then place them on a baking sheet lined with parchment paper and place them in the freezer for a few minutes. Large buttercream rosettes should be piped around the top edge of the cake, then the strawberries should be placed in them. Instead of ganache, you might frost the cake with strawberry buttercream and then pour the ganache over the top. Pipe buttercream stars on top, then arrange the chocolate-dipped strawberries around the edge.
- To make a richer treat, cover the entire cake with ganache before baking. Place the chocolate-dipped strawberries on top, and then garnish with chocolate curls.
- Chocolates such as milk, dark, and white chocolate are all excellent choices. You could also dip the strawberries in two different colors of chocolate, or pour melted chocolate over the top of the strawberries.
- Leave the green leaves on the strawberries
- it will make them seem more attractive.
- Question Add a new question Question Is it necessary to put the cake in the refrigerator before frosting it? ‘Matthew Rice’ is a pen name for Mathew Rice. Professional Baker with a Dessert Influencer background Since the late 1990s, Mathew Rice has worked in pastry kitchens all throughout the country, and he is presently the owner of Pink Door Cookies in Nashville. His works have appeared in publications such as Food & Wine, Bon Appetit, and Martha Stewart Weddings, among others. Mathew was named one of the best 18 chefs to follow on Instagram by Eater magazine in 2016. In 2018, he made an appearance on season 18 of the Food Network’s Beat Bobby Flay, where he took home the win in his episode. Answer from a Professional Baker and Dessert Influencer Expert I generally recommend totally freezing cake layers before attempting to decorate them since it makes the cake much simpler to handle and trim when it is frozen. It’s less prone to break or rip, and there aren’t as many crumbs on the floor, either.
- What is the best way to put strawberries on a cake? ‘Matthew Rice’ is a pen name for Mathew Rice. Professional Baker with a Dessert Influencer background Since the late 1990s, Mathew Rice has worked in pastry kitchens all throughout the country, and he is presently the owner of Pink Door Cookies in Nashville. His works have appeared in publications such as Food & Wine, Bon Appetit, and Martha Stewart Weddings, among others. Mathew was named one of the best 18 chefs to follow on Instagram by Eater magazine in 2016. In 2018, he made an appearance on season 18 of the Food Network’s Beat Bobby Flay, where he took home the win in his episode. Answer from a Professional Baker and Dessert Influencer Expert Strawberries should be washed and chopped before being placed on top of the cake. Using warm fruit preserves on top of the strawberries will really bring out their vibrant colors and give them a glossy shine. Instead of dripping the preserves on top of the strawberries, brush them on. More exact, and you’re less likely to get glaze on your frosting this way.
- Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. If possible, select cone-shaped strawberries that are of the same size for the greatest results. Remove the sides from the cake and discard them, or lay them on top of the cake with the sliced side facing up.
- Instead of leaving the green bits on, slice them off and use green icing to pipe edible greens on top of the cake.
- In order to get the best results while cutting blob-shaped strawberries, slice across the thin side rather than across the wide side. This will result in triangular slices being produced.
- Cake may be prepared a few days in advance if necessary. Wrap each layer individually in plastic wrap and place them in the freezer until you are ready to decorate the cake.
- The frosted cake can be kept in the refrigerator for up to 3 days. It will, however, taste better the day after you have decorated it.
- The cake may be kept at room temperature for 1 to 2 hours after frosting, but after that, it should be stored in the refrigerator. If you leave it out on the counter for an extended period of time, the icing may melt and get stale.
Things You’ll Need
- Dessert supplies: cake, buttercream icing, cake decorating spatula, strawberries, paring knife or other tiny, sharp knife, cutting board
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Strawberry Layer Cake
Written by Annalise The 23rd of May, 2018 (updated March 19, 2021) With fresh strawberries and a cream cheese buttercream frosting, this pretty-in-pink cake is created entirely from scratch and is sure to please.On this day ten years ago, I published my very first blog entry, which was a recipe for chocolate chip cookies.And, as they say, the rest, as they say, was history.Over a thousand recipes later, and I’m still here and enjoying myself.When I initially discovered that this significant milestone was approaching, I knew I wanted to do something memorable and memorable.
- So I’m giving away a stand mixer (the ″something large″), and I made this delicious strawberry cake for us to share with our friends (the something special).
- And this dessert is just exceptional!
- It may be the most strawberry-y cake ever, thanks to layers of handmade strawberry cake made with puréed fresh strawberries, a strawberry-cream cheese filling, and sliced fresh strawberries.
- There’s a ton of delicious strawberry taste going on in this recipe.
- For this special occasion, I frosted the entire cake with the creamiest cream cheese frosting and garnished it with fresh roses and chamomile flowers to make it look a bit more elegant than usual.
- It goes without saying that you may decorate this cake up or down to your liking.
- It’s a straightforward, yet lovely cake in and of itself.
- I wish I could give each and every one of you a piece of my pie!
- Thank you so much for the incredible 10 years you’ve spent here on the internet.
- Do you think we can go for another ten minutes?
- This cake makes extensive use of strawberry purée in order to provide a distinct strawberry flavor in the finished cake. To purée the strawberries, you’ll need a food processor or a high-powered blender with a blade attachment. In addition to chopped strawberries in the batter, many other recipes call for thinly sliced fresh strawberries between the cake layers for even more vibrant strawberry flavor
- You are not required to use any food coloring, but I found that using just a few drops of pink gel food coloring helped bring out the color
- This cake may be prepared in either 8-inch or 9-inch round pans depending on your preference. It will be taller if you are 8 inches, broader and shorter if you are 9 inches. In order to get the look you want, you can use two or three pans: double layer (2 pans), three-layer (3 pans), or quadruple layer (2 pans, then slice each layer in half). Baking times will vary somewhat, and cakes are done when the sides of the pan begin to peel away from the pan, the top has just begun to brown, and the center bounces back when gently touched in the middle of the pan. These are the pans that I use
- cake flour is the best flour to use for this recipe since it gives it the nicest texture. However, I tried it using all-purpose flour and it turned out to be a delicious cake, albeit a little more thick. If you want, you may prepare your own cake flour by measuring 1 cup all-purpose flour and removing 2 teaspoons from it. Sift in 2 tablespoons of cornstarch to make a smooth paste. In the case of cake flour, use a 1:1 ratio.
- For more assistance with your layer cake, please refer to my tutorial on how to create a layer cake. It contains instructions on how to prepare cake pans as well as how to bake flat, level cake layers.
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(See affiliate links below for more information.) find out the recipe 12 slices are served per recipe. Preparation time: 30 minutes Preparation time: 30 minutes Time required for assembly: 30 minutes Time allotted: 1 hour and 30 minutes With fresh strawberries and a cream cheese buttercream frosting, this pretty-in-pink cake is created entirely from scratch and is sure to please.
- 2 cups granulated sugar (400 grams)
- 4 big eggs
- 1 cup unsalted butter (2 sticks, 226 grams), melted at room temperature
- 1 teaspoon optional pink gel food coloring
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons optional pink gel food coloring
- Baking powder
- 1/2 teaspoon salt
- 3 cups cake flour (360 grams).
- Notes: 1 1/4 cup strawberry purée (310 mL), as specified in the recipe.
Cream Cheese Buttercream:
- 3 quarts unsalted butter (2 sticks, 226 grams), melted at room temperature
- 2 cups granulated sugar (400 grams)
- 4 big eggs
- 1 teaspoon salt
- 1 teaspoon optional pink gel food coloring
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons optional vanilla extract
- 3-1/2 cups cake flour (360 grams)
- 2-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- See notes for 1 1/4 cup strawberry purée (310 mL)
- 1 cup of the cream cheese buttercream (see above)
- 1 tablespoon strawberry purée
- 1-2 cups thinly sliced fresh strawberries (depending on how many cake layers you have)
- 1 cup whipped cream (see above)
- 1 cup whipped cream (see above)
- 1 cup whipped cream (see above)
To make the cake:
- Preheat the oven to 350 degrees Fahrenheit. Grease or line the bottoms of 8 or 9-inch round cake pans (see Notes) with parchment paper and set aside. See my entire guide on how to prepare cake pans for more information.
- Stirring constantly, beat the butter and sugar on high speed until light and creamy, about 3-4 minutes, stopping to scrape the bowl down at least once during this time.
- Add the eggs one at a time, mixing and scraping the sides of the bowl after each. After that, combine the vanilla, almond extract, and food coloring in a mixing bowl (if using). The mixture will seem curdled.
- Cake flour, baking powder, and salt should be sifted together in a separate large mixing basin. The flour mixture should be added to the mixer bowl in three batches, alternating with the strawberry purée in between each addition. The batter will be very thick.
- Bake for 30-35 minutes, or until the sides of the cake pans begin to peel away from the pans and the tops bounce back when lightly touched.
- Allow for 15 minutes of cooling time in the pans before carefully removing from the pans and transferring to a wire rack to cool completely. To make assembling easier, you may either leave the cake layers at room temperature or chill them in the refrigerator.
- Prepare ahead of time: Cake layers can be wrapped in plastic and kept in the refrigerator for up to 5 days, or they can be double-wrapped and stored in the freezer for up to a year. If you have frozen them, place them in the refrigerator overnight to defrost.
To make the buttercream and filling:
- To make the cream cheese frosting, use an electric mixer on low speed to blend the ingredients together until they are well blended. Increase the speed to high and beat for 4-5 minutes, or until the mixture is smooth, light, and creamy.
- When you’re ready to prepare the filling, take all but 1 cup of the buttercream from the mixer bowl and place it in a separate basin. Add 1 tablespoon of strawberry purée and beat on low speed until smooth
- repeat with remaining ingredients.
- Prepare ahead of time:
- Buttercream may be kept in the refrigerator for up to 1 week and in the freezer for up to 1 month if kept in an airtight container. Ensure that the mixture has reached room temperature and has been thoroughly blended before usage.
To assemble the cake:
- 1 cake layer should be placed on a cake stand or dish. Strawberry filling should be placed on top. The amount you use will be determined by the number of cake layers you have—you may use it all or divide it in half or thirds.
- Place a layer of sliced strawberries on top of the filling.
- On top of it, place another cake layer and continue the process with the filling, strawberries, and more cake layers as required.
- Spread cream cheese icing on top of the cake and decorate as desired. You can see my whole guide on how to ice a layer cake here.
- Refrigerate for at least 1 hour before serving, and keep any leftovers refrigerated until ready to serve again. The cake can keep for many days in an airtight container.
- NOTES: You’ll need roughly 10-12 ounces (283-340 grams) of fresh strawberries to prepare the purée for the cake and filling, which will yield approximately 10-12 ounces (283-340 grams). Add all of the ingredients to a high-powered blender or food processor (which is what I used) and mix until smooth
- frozen strawberries may be used for the purée. Before combining, defrost the ingredients and drain any extra liquid.
- This cake may be prepared in either 8-inch or 9-inch round pans depending on your preference. It will be taller if you are 8 inches, broader and shorter if you are 9 inches. In order to get the look you want, you can use two or three pans: double layer (2 pans), three-layer (3 pans), or quadruple layer (2 pans, then slice each layer in half). The baking time will vary significantly depending on the oven. These are the frying pans that I use.
695 calories, 98 grams of carbohydrates, 7 grams of protein, 31 grams of fat, 19 grams of saturated fat, 136 milligrams of cholesterol, 281 milligrams of sodium, 168 milligrams of potassium, 1 gram of fiber, 74 grams of sugar, 1042 international units of vitamin A, 7 milligrams of vitamin C, 69 milligrams of iron, Desserts are served as a course. The cuisine is American.
baking simplified 4 Baking Tips the Pros Know
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What do you put in the middle of a cake?
Recipes and ideas for layer cake fillings from across the web.Cake with a chocolate layer and a cream cheese filling.Cannoli layer cake with a cinnamon sponge and mascarpone filling, served with a cup of coffee.Vanilla custard cake with a custard filling.Layer cake with berries and mascarpone.
- Lemon raspberry layer cake with a lemon curd filling.
- Strawberry jelly layer cake with a strawberry jelly filling.
- Cake with three layers of white cake and an orange curd filling.
What are good cake flavors and fillings?
Cake Flavors, Cake Fillings, and Cake Frosting Cake Flavors are a collection of flavors for cakes.Vanilla.Chocolate.Red Velvet is a delicious dessert.Carrot.
- Vanilla Butter Cream with a hint of vanilla.
- Chocolate Butter Cream is a decadent dessert.
- Cream cheese with a twist.
- Cream cheese with cinnamon flavoring.
- Lemon Butter Cream is a delicious dessert.
- Raspberry Butter Cream is a delicious dessert.
Any flavor of frosting will do.Fruit that has been freshly picked.Custard with Vanilla Beans.Strawberry Preserves are a delicious treat.
- Preserves made from raspberries.
How much should I fill between cake layers?
A 3-layer, 8-inch cake should have around 1/2 cup of filling, and a 4-layer, 6-inch cake should have about 1/4 cup of filling, according to me.
Can you put fresh fruit in a cake?
Although it may be tempting to leave bigger bits of fruit in your cake or bread, fruit is significantly heavier than batter and will thus sink to the bottom of the cake or bread during baking. In order to prevent this from happening, it’s a good idea to chop bigger pieces of fruit, such as strawberries and pineapple, into smaller pieces before incorporating them into your batter.
How long will fresh strawberries last in a cake?
Remove the cake from the refrigerator when it is still slightly cooled and put more icing on top and around the sides. Serve. Leftovers may be kept at room temperature for up to 5 days and in the refrigerator for up to 1 week if they are properly wrapped. Prepare cakes and icing up to 1 day ahead of time by following the instructions below.
How do you keep cut strawberries fresh on a cake?
While cutting them, I’m not sure how to keep them from leaching. Earlier this month, when I used fresh strawberries on my cake, I discussed this with my grocer, who said that in order to prevent the strawberries from bleeding, they should be kept refrigerated and unwashed until they are ready to be used on the cake, and that they should be dried well.
What 3 cake flavors go well together?
1. Experiment with different cake tastes and filling combinations. White chocolate buttercream icing on top of an almond cake with almond cream icing Champagne cake with strawberry mousse and champagne buttercream is a festive dessert option. Cake with ginger spices and a vanilla and honey buttercream –
What do you put between cake layers?
You may use a thinner frosting consistency if you’re only adding a layer of buttercream between your cake layers, and it will still stay together just fine. I like to spread about 1 cup of frosting between each of my 8-inch cake layers and spread it out evenly on the top of the cake. You want to make certain that it’s nice and even/level before proceeding.
What is the most popular birthday cake flavor?
Flavors for the Best Birthday Cake Chocolate is a delicious treat (Milk or Devils-food) Marble is a kind of stone (Fudgy) White Chocolate is a delicious treat. Coconut/Chip. Cheesecake. Red Velvet is a delicious dessert. Carrot. Lemon. Food from the angels.
Will strawberry filling make cake soggy?
There are two responses. In most cases, no, they should be just fine. You’d have more of a problem with frozen food than with fresh food. It would take a long time for fresh strawberries to release enough moisture to generate any considerable quantity of sogginess, if any at all.
Baking Fresh Strawberries Into the Center of a Cupcake
EugeneTomeev/iStock/GettyImages Cake filled cupcakes may make the difference between an ordinary dessert and a memorable one, can liven up birthday parties, and can add a festive touch to bake sales and potluck dinners.It is possible to conceal your secret until the first bite by baking entire fruits, such as strawberries, within cupcakes.You may create the cake batter from scratch using a favorite recipe, or you can keep things simple by buying a cake mix that has already been made for you.In either scenario, anticipate a lot of smiles from your visitors when they uncover the secret surprise within the box.Using a large colander, thoroughly wash and drain the strawberries.
- Remove the stems and leaves from the berries with the tiny knife, making sure to remove any little bits of the hull that may have remained in the top broad end of the berries.
- Place the berries in a separate container.
- Pre-heat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Make cupcake liners out of cupcake paper or foil and place one in each cup of the muffin pan.
- Either make the cake from scratch or use a cake mix.
- Fill the paper liners halfway with batter, using a small scoop or a spoon to ensure that the batter is evenly distributed throughout.
- Placing one strawberry in the batter and covering it with additional batter is a good idea.
- Continue the process until all of the cups have been filled up.
- Bake the cupcakes according to the recipe or package directions, then take them from the oven and allow them to cool somewhat in the pan before transferring them to a wire rack to cool completely.
- Allow the cupcakes to cool fully before icing them with your preferred frosting.
Tips for decorating the cake with fresh strawberries
Cakes are great to eat, and they are also entertaining to create and decorate.If the procedure is carried out correctly, you will be rewarded with a magnificent cake; if not, your cake will be nothing more than a jumble of mistakes and nothing more.As a result, CakenGifts is providing you with some baking advice, which you can find on our blog site as well.These suggestions for quick frosting for beginners, as well as those who are in a hurry and do not have much time to decorate their cake properly, will be discussed in this article.These methods will help you decorate your cake in a short amount of time while still looking professional.
- Strawberries are a favorite of all people since they are sweet and tart at the same time.
- It has several advantages and may be used in a variety of ways, including for decorating, eating, applying to the skin, and adding color to any meal or dessert.
- However, in this case, we are going to employ this incredible fruit as a cake decorating piece, which will make your cake even more spectacular.
- However, if you want a large cake that you are unable to prepare at home, you may place an order for same-day online cake delivery in Gurgaon to be delivered to your door.
- It will wow your guests as well as make your job easier in the long run.
- Decorating your cake with fresh, luscious strawberries is simple if you follow these guidelines:
- After baking your cake, let it to cool fully before putting it in the refrigerator to set while you work on the icing. To begin, if you are creating a layer cake, pour your favorite cream between each layer
- you may use vanilla cream, strawberry cream, or chocolate cream if you want
- if you are making a layered cake, pour your favorite cream between each layer
- After you’ve layered your cake with cream, use whipped cream to cover the outside of the cake’s top and sides. Now, chill your cake one more to allow the cream to solidify on top.
- You begin working on the delectable strawberry garnish in the meantime.
- Wash the strawberries and remove the green stem from the top of their heads before starting to chop them in a thin layer lengthwise with a knife
- After that, take your cake out of the oven and begin arranging strawberry slices around it starting from the outside edge of the cake. Building a round ring, place one layer of strawberries on top of it, and then begin making another ring by overlaying the original ring of strawberries. Make circles in a continuous motion till you reach the center
Also read: Simple instructions for making basic Buttercream Frosting. NOTE: Do not place the next ring of strawberries on top of the previous one by completely covering them. Always place the following layer slightly ahead of the previous one, but make sure to link them all together.
- After reaching the center, add a whole strawberry in the center without cutting it
- then heat 1 cup of raspberry preserves in the microwave until it is soft enough to spread on the strawberry. In order to give your strawberry decoration a great sheen and to prevent them from drying out, brush a thin coating of raspberry preserves on top of the strawberries. As a result, your strawberry cake design will have an ethnic appearance that will leave everyone impressed.
To surprise your relative, get a cake online in Delhi if you are having difficulty or don’t have the time to bake a cake. You may even deliver a cake from another city to your relative’s doorstep.
How To Decorate a Cake With Strawberries
Making a gorgeous cake does not necessitate the use of expert talents or expensive equipment. Fresh strawberries may be used to liven up your cake in a simple and effective manner. Making a gorgeous cake does not necessitate the use of expert talents or expensive equipment. Fresh strawberries may be used to liven up your cake in a simple and effective manner.
What You Need
Strawberries, a paring knife, a frosted cake, seedless raspberry preserves, and a pastry brush are all necessary ingredients.
Follow These Steps
- Using a thin slice 1 quart of fresh strawberries Using a paring knife, slice the strawberries lengthwise to a thickness ranging between 1/8 and 14% of their whole length
- Make a slit in the cake and insert the strawberries so that their points are facing out.
- Place a ring of strawberries around the outside of the cake, with the points facing out, starting from the outside edge.
- Continue to make overlapping circles until the cake is completely covered.
- Continue to build concentric rings of strawberries around the cake, slightly overlapping each layer as you go, until you reach the center of the cake. As you add additional rings to the cake, the strawberries will begin to rise up, giving the cake greater height and dimension overall. The center should be made out of a strawberry end piece.
- Apply a thin coating of preserves to the strawberries and let aside.
- Microwave 14 cup seedless raspberry preserves on high for 30 seconds or until soft. To give the strawberries a lovely gloss, paint a thin coating of preserves over the top of them using a pastry brush. Tip: To prevent fresh fruits from drying out on your desserts, brush a thin coating of warmed preserves over them before serving. The flavors of raspberry preserves pair well with strawberries, while apricot preserves pair well with mangoes
- pick a preserve that is the same hue as your fruit.
7 Ways to Perk Up Boxed Cake Mix
No question that whipping up a cake from scratch is far more time-consuming than measuring and combining all of the components from scratch, but who wants a cake that’s so mediocre?While boxed cake mix may be delicious, it has a reputation for being bland and uninteresting.However, it is simple to transform a boxed cake mix into something delectable in a short amount of time and without the need to purchase any additional unique ingredients.Guests would believe that these doctored-up cakes from a box took hours to create instead of minutes.
A cake that has fruit in it appears more sophisticated, and there are several methods to incorporate fruit into a box cake mix.The addition of a few spoonfuls of fruit preserves into the batter and swirling it around before baking is one method..Chocolate cake will swiftly transform into chocolate-raspberry cake if not served immediately.Instead of placing frosting between each layer of cake when preparing a layered cake, spread preserves between each layer of cake before icing the top and edges of the cake.Or, if you are using frosting between each layer of cake, you may put a layer of fresh berries on top of each layer of icing before assembling the cake.
- The end product is a cake that is both fresh and tasty.
It is not just the flavors that may make a cake intriguing; it is also the design.Its look might be as as tempting as its taste.Split the mixture into various sections (depending on how many layers the cake has) and add food coloring to each component of the batter so that when it has been stacked and iced, the cake will appear to have a striped appearance when it is cut into.Alternate colors such as pink and white, or create an ombre look by using varying saturations of a single hue, or be very creative and design a full rainbow of cake layers to impress your friends and family.
When you add texture or color to a cake, it becomes more exciting to eat as well as to look at.Using chocolate chips or colored sprinkles is a simple approach to accomplish this goal.Preparing the batter is as simple as stirring in a cup of each of these ingredients before baking.While the chocolate chips will not give the cake a cookie flavor, they will give it a cookie-like texture and appearance.Colored sprinkles will provide a colorful burst to the cake, similar to confetti dropping through the cake, providing a playful appearance.
Any boxed cake mix can benefit from the addition of crushed candy bars to give it a distinctive taste.It is true that a peanut butter and chocolate bar will taste very different from a toffee bar or a butterscotch flavored bar, yet they would all be great regardless of the flavor.Selections should be made from candy bars that aren’t too mushy and can be readily cut into little bits or crushed with the wide flat edge of a sharp knife.You may either fold in the candy bar pieces directly into the batter or use them as a filling between each cake layer, mixing with a small amount of icing to hold the layers together.
When you add one can of pumpkin to the dry cake mix, you’ll get a really moist and tasty cake that’s perfect for the fall season, but it’s also excellent any time of year. Add cinnamon and nutmeg to make it even tastier and more flavorful. They won’t believe you if you tell them that this cake wasn’t created from scratch.
Cookies may also be used to add taste to a variety of desserts.Chocolate sandwich cookies and chocolate mint cookies are two tastes that might be a wonderful compliment to a cake in this flavor combination.Crush the cookies and then combine them with enough frosting to make a spreadable mixture to be spread between each of the cake’s layers.Not only will they taste good, but they will also offer a crunchy texture to the cake that will appeal to a wide range of people.
When you combine cake batter with a few tablespoons of chocolate or caramel syrup, you get a cake that is both delicious and artistically appealing.Use caution when adding either of these to a white or yellow boxed cake mix, as the syrup will create a swirl or marbleized look in the batter rather than mixing it throughout the batter and altering its color fully as you would with a red or blue boxed cake mix.The cake will be moist and flavorful, thanks to the addition of the syrup.The original publication date was September 17, 2012.
Boxed Cake Mix FAQ
What can I add to cake mix?
It is not just the flavors that may make a cake intriguing; it is also the design. Divide the mixture into many sections and add food coloring to each portion of the batter before layering and frosting the cake. When sliced into, the cake will seem to have stripes on the surface because of the food coloring used in each component of the batter.
What can you add to a box cake mix to make it taste better?
To make the cookie crumbles, crumble the cookies and combine them with enough frosting to put the mixture between each of the cake layers. Not only will they taste good, but they will also offer a crunchy texture to the cake that will appeal to a wide range of people.
How can I make a boxed chocolate cake mix better?
The addition of a few spoonfuls of fruit preserves into the batter and swirling it around before baking is one method.. Chocolate cake will swiftly transform into chocolate-raspberry cake if not served immediately.
How do you make a box cake look professional?
When you add texture or color to a cake, it becomes more exciting to eat as well as to look at. Using chocolate chips or colored sprinkles is a simple approach to accomplish this goal. Preparing the batter is as simple as stirring in a cup of each of these ingredients before baking.
What can I add to vanilla cake mix?
When you combine cake batter with a few tablespoons of chocolate or caramel syrup, you get a cake that is both delicious and artistically appealing. It’s important to carefully fold the syrup into the batter when using either of these ingredients in a white or yellow boxed cake mix to avoid creating a swirled or marbleized look in the batter.
Fresh Strawberries and Cream Cake
- Recipe courtesy of Sarah Phillips; food styling and photography courtesy of Kelly Hong (2009) CraftyBaking.com is run by Sarah Phillips.
- It takes only a few simple procedures and recipes to create this delectable dessert: STEP 1: Prepare the Ultimate Fresh Strawberry Butter Cake, often known as UFSBC.
- THE SECOND STEP IS TO MAKE THE STRAWBERRY HEARTS The next step is to prepare the Stabilized Whipped Cream.
Assemble the Strawberries & Cream Cake in the final step of the process.STEP V: Pa