Indulge your taste buds in a symphony of strawberry sweetness with our Strawberry Butter Cream Cake. Bursting with the vibrant flavor of fresh strawberries, this moist and delightful cake is perfect for any occasion, from birthdays to summer gatherings. Whether you’re an experienced baker or just beginning your baking journey, this recipe is sure to impress. Let’s dive into the berry bliss!
- Fresh vs. Frozen Strawberries: While fresh strawberries are the star of this recipe, you can use frozen strawberries for the frosting if fresh ones aren’t available. Just be sure to thaw and drain them before chopping.
- Cake Storage: To keep your cake fresh, store it covered in the refrigerator. Let it come to room temperature before serving for the best flavor.
- Cake Decoration: Get creative with your cake’s appearance by arranging the strawberries on top in an artful pattern or creating a border with halved strawberries.
Q: Can I use a homemade cake mix instead of a packaged one?
A: Absolutely! If you prefer homemade, you can use your favorite white cake recipe and incorporate the strawberry gelatin for that fruity twist.
Q: Can I make this cake without the gelatin?
A: The strawberry gelatin is key to infusing the cake with strawberry flavor and adding moisture. If you omit it, the cake won’t have the same vibrant strawberry taste.
Q: How do I store leftover frosting?
A: Store any extra Strawberry Buttercream Frosting in an airtight container in the refrigerator for up to a week. You may need to re-whip it before using it again.
- For the Cake:
- 1 (18.25-ounce) package white cake mix
- 1 (3-ounce) package strawberry gelatin
- 4 large eggs
- ½ cup sugar
- ½ cup finely chopped fresh strawberries
- ½ cup milk
- ½ cup vegetable oil
- 1/3 cup all-purpose flour
- Strawberry Buttercream Frosting (see below)
- Garnish with whole and halved strawberries
- For the Strawberry Buttercream Frosting:
- 1 cup butter, softened
- 32-ounce package powdered sugar, sifted
- 1 cup finely chopped fresh strawberries
Step 1: Prepare the Cake
Preheat your oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the white cake mix, strawberry gelatin, eggs, sugar, finely chopped fresh strawberries, milk, vegetable oil, and all-purpose flour. Mix at low speed with an electric mixer for 1 minute. Scrape down the sides of the bowl, then beat at medium speed for an additional 2 minutes until the strawberries are well blended into the batter.
Step 2: Bake the Cake
Grease and flour three 9-inch round cake pans.
Pour the cake batter evenly into the prepared pans.
Bake at 350 degrees for approximately 23 minutes, or until the cakes spring back when lightly pressed with a finger. Keep an eye on them to avoid overbaking.
Allow the cakes to cool in the pans on wire racks for about 10 minutes. Afterward, remove them from the pans and let them cool completely, which should take about 1 hour.
Step 3: Frost and Garnish
Spread the Strawberry Buttercream Frosting between the cake layers and on the top and sides of the cake. This will give your cake a luscious strawberry flavor and a beautiful appearance.
Garnish your masterpiece with whole and halved strawberries to add a fresh and fruity touch.
Serve your Strawberry Butter Cream Cake immediately, or refrigerate it for up to a week to savor the deliciousness over time.
Step 4: Make the Strawberry Buttercream Frosting
To create the luscious Strawberry Buttercream Frosting:
Beat the softened butter at medium speed with an electric mixer until it becomes fluffy, which should take about 20 seconds.
Gradually add the sifted powdered sugar and chopped fresh strawberries to the butter, beating at low speed until the frosting reaches a creamy consistency. You can adjust the texture by adding more sugar if it's too thin or more strawberries if it's too thick.