TOP Reviews:
I am a caterer as well and have not found a good strawberry cake recipe until now! My daughter asked for a Strawberry cake I had to find a recipe. Everyone LOVED it, even my picky eater that does not like strawberries! It is a keeper!.
I made the recipe like I do all of my cakes and it came out fluffy and moist. I separated the egg whites and yolks. Whipped the whites into soft peaks and folded them in at the end. I also always line the pans with parchment paper, this keeps them from sticking to the bottom.
A little sweet for me, but Hubs loved it. Pretty pink, lots of strawberry flavor. I creamed the butter, sugar, and gelatin well, as directed, adding the eggs one at a time and beating well after each addition. I added the flour in thirds with the milk AND the strawberry puree, beginning and ending with the flour. This differed from the instruction to add the puree at the end. To give the cake a little extra lift I used a full tablespoon of baking powder. Also, salt makes flavor come alive, so I added a teaspoon.
I wanted to make a cake from scratch for my wife’s birthday when I came across this recipe. After reading all of the reviews I carefully measured the flour after sifting and I beat the egg whites separately. I used slightly less flour and butter hoping to make the cake fluffier. It still ended up being a fairly dense cake (but still delicious). I made the strawberry puree from scratch just using strawberries and sugar. For the frosting, I used a homemade whip cream with more strawberry puree. I used 3x 9″ pans for a triple layer cake.
INGREDIENTS
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 cup vegetable oil
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