Help...strawberry Cake

Baking By tbmichals Updated 18 Mar 2011 , 10:37pm by tbmichals

tbmichals Posted 18 Mar 2011 , 3:53am
post #1 of 12

I had a client request strawberry cake. Wanted a total scratch recipe. Tried one tonight from allrecipes.com. 2- 9x2 pans. Cake shrunk down to 8 1/2" and 1 1/2" which is not good when you are doing a 9x4 tier. And it was really dense. Can someone recommend a really good strawberry cake that is not so dense (or like pound cake) and won't shrink too bad? I don't want it to taste artificial like I used a box (not obsjecting to using one as long as it doesn't taste like it).

11 replies
sebrina Posted 18 Mar 2011 , 4:09am
post #2 of 12

My mom just sent me a piece of strawberry cake that she made from a white cake mix & canned (or jarred) strawberry pie filling? She said she found it at the grocery store near the cherry pie filling. It was divine! Tasted like fresh strawberries. You could probably get the same effect by adding a puree?

cakelady2266 Posted 18 Mar 2011 , 4:14am
post #3 of 12

Duncan Hines strawberry cake mix with some lightly pureed strawberries, (the frozen ones in a light syrup, just drain off the syrup). Reduce the water in the recipe slightly.

cakeandpartygirl Posted 18 Mar 2011 , 4:32am
post #4 of 12

I use one recipe from allrecipes as well and I noticed that a few complaints that were on there said that the cake was too dense. I have found that you have to follow the recipe exactly which says to sift your flour first and then measure. Also another trouble shooting tip is that if a cake shrinks that bad usually it is over cooked. For me I also separated my egg whites from the yolks and whipped them separately and folded them in at the end and it makes the cake less dense as well.

cakeandpartygirl Posted 18 Mar 2011 , 4:33am
post #5 of 12

I use one recipe from allrecipes as well and I noticed that a few complaints that were on there said that the cake was too dense. I have found that you have to follow the recipe exactly which says to sift your flour first and then measure. Also another trouble shooting tip is that if a cake shrinks that bad usually it is over cooked. For me I also separated my egg whites from the yolks and whipped them separately and folded them in at the end and it makes the cake less dense as well.

AJ8cake Posted 18 Mar 2011 , 4:37am
post #6 of 12

I just made a scratch strawberry cake for my daughter's birthday and we thought it was awesome. The recipe is odd...but it works! It does shrink a bit, but I had a 3 layer cake with chocolate fudge filling and it was over 5" tall.

you'll need:
3cups self rising flour
2 cups granulated sugar
3/4 cup veg. oil
1 1/2 cup pureed strawberries (I used a bag of frozen unsweetened strawberries, 20 oz)
1tsp vanilla extract
1 tsp lemon zest
4 large eggs, beaten

Pre heat oven to 325. Coat 2 8"rounds with shortening and flour.

Mix veg oil and sugar until combined. Mix in strawberry puree, vanilla, lemon zest. Add eggs, mix until well combined. Add flour all at once, mix until just blended.

Bake between 26-28 minutes or until tester comes out clean.
Good luck

Baker_Rose Posted 18 Mar 2011 , 1:49pm
post #7 of 12

So about the white cake mix/canned strawberry filling?? Was the cake mix followed and the berry filling was an addition, or was the added ingredients changed to accommodate the moisture of the canned filling?

.....inquiring minds want to know.......

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sebrina Posted 18 Mar 2011 , 2:24pm
post #8 of 12

She said she used it instead of the liquid & added an extra egg. Don't tell her I am giving away her secret though. shhh.gif

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Babs1964 Posted 18 Mar 2011 , 2:58pm
post #9 of 12
Quote:
Originally Posted by AJ8cake

I just made a scratch strawberry cake for my daughter's birthday and we thought it was awesome. The recipe is odd...but it works! It does shrink a bit, but I had a 3 layer cake with chocolate fudge filling and it was over 5" tall.

you'll need:
3cups self rising flour
2 cups granulated sugar
3/4 cup veg. oil
1 1/2 cup pureed strawberries (I used a bag of frozen unsweetened strawberries, 20 oz)
1tsp vanilla extract
1 tsp lemon zest
4 large eggs, beaten

Pre heat oven to 325. Coat 2 8"rounds with shortening and flour.

Mix veg oil and sugar until combined. Mix in strawberry puree, vanilla, lemon zest. Add eggs, mix until well combined. Add flour all at once, mix until just blended.

Bake between 26-28 minutes or until tester comes out clean.
Good luck



Does this cake have a nice pink color or would I need to add a bit of coloring to it? It sounds tasty!

AJ8cake Posted 18 Mar 2011 , 4:48pm
post #10 of 12

The color gets a little grey after it's baked,so if you are going
for a pink color you will have to add some color. I went au natural
and no one seemed tomind!

kathyw Posted 18 Mar 2011 , 5:17pm
post #11 of 12

I'm not sure if this is the recipe you used but I use a recipe from allrecipes called 'Strawberry Cake from Scratch' submitted by 'GothicGirl' and I've had no problems with it. My daughter and I love it.

tbmichals Posted 18 Mar 2011 , 10:37pm
post #12 of 12

kathyw, that is the one I made. Maybe it was me. I took the suggestion of a reviewer and did 1 tablespoon of baking powder (instead of 2 1/2 tsp) and not quite the whole package of the gelatin. I also seperated my eggs and whipped the egg whites, folded in at the end.
I would like to use one that doesn't use the gelatin, I could taste it a lot in mine.

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