baking-mama Posted 15 Apr 2013 , 10:15am
post #1 of

AI am making a strawberry cake for my partners little sister, and would like a fairly simple, but nice strawberry cake recipe please! :) thanks

32 replies
wifey Posted 16 Apr 2013 , 11:20pm
post #2 of

This is from Summer 1975, STRAWBERRY CAKE and from the Imperial 150th Anniversary Cookbook, 1843-1993.  This cake is very moist and everyone I have made this cake for loves it. 

 

Cake

1 package of white cake mix

3 tablespoons flour

3 eggs

3/4 cup vegetable oil

3/4 cup water

1 (3oz.) package strawberry gelatin

1/2 cup frozen or fresh strawberries

 

*Mod edited to remove mixing instructions which is a possible copyright violation.

 

Decorate

yortma Posted 17 Apr 2013 , 12:04am
post #3 of

Here is a scratch recipe that I really like.  I just happened to try several strawberry cake recipes last weekend, as I am making a neopolitan cake for tomorrow.  The winner was a combo of several.  I was hoping to find a recipe without using jello, but it gives the cake the prettiest pink color, and I think is chemically equivalent to adding food color anyway!  (Jello makes the cake non-vegetarian).  The freeze dried strawberries make a big difference in flavor. I found them at Trader Joe's.  

 

 

 

 

 

STRAWBERRY CAKE

 

INGREDIENTS

 

1 ¾  cups (12.25 oz) granulated sugar

¼ cup strawberry Jello

1 cup (2 cubes, 8 oz) butter, room temperature

4 eggs

3 cups (10.5 oz) sifted cake flour

1 Tablespoon baking powder

¾ teaspoon salt

1 cup (8 ounces) whole milk, room temperature

1 Tablespoon vanilla extract

1 teaspoon strawberry extract

¼ cup strawberry puree room temp, from frozen unsweetened berries, thawed

1 cup freeze-dried strawberries

 

*Mod edited to remove mixing instructions which is a possible copyright violation.

leonamccauley Posted 17 Apr 2013 , 11:42am
post #4 of

Wow hopefully this is the simplest strawberry recipe and easily doable as well.

blondmary Posted 17 Apr 2013 , 12:08pm
post #5 of

Yortma and Wifey,

are your cake recipes good to make a doll cake covered in fondant? is it dense enough that won't fall apart???

 

thanks!

mobilehomeless Posted 17 Apr 2013 , 9:25pm
post #6 of

Excellent recipe Yortma, it was delicious!
 

yortma Posted 18 Apr 2013 , 4:28am
post #7 of

Mobilehomeless, I am glad you liked it!   Blondmary,  I used it in a 2 tier fondant cake today.  (Neopolitan - chocolate vanilla and strawberry cake with chocolate ganache buttercream and strawberry filling).  It was a hit.  I   think the strawberry would be plenty sturdy on its own too.  (Here are 2 photos.  Forgive the attractive paper plate, it was at work).  

 

 

 

 

 

 

AppleMarkAppleMark

 

.  

blondmary Posted 18 Apr 2013 , 12:28pm
post #8 of

Yortma!

your cake is sooo adorable!! and it looks delicious.

I think I'm going to try the recipe for my daughter's cake. I'll let you know the results!!

 

thanks!

 

by the way... care to share your chocolate ganache buttercream? it sounds heavenly.... everything chocolate is heavenly to me lol!

yortma Posted 18 Apr 2013 , 1:16pm
post #9 of

It is Toba Garret's chocolate BC.  It is a lot of work, and  the ganche needs to be made ahead of time to cool.  But it is the best chocolate frosting/filling, and everyone loves it. I tried it after reading rave reviews here on CC.   I make it exactly as written.  I got it from her book The Well Decorated cake (her yellow cake and lemon coconut cakes are great too).  But I just did a search and the recipe is widely available on the internet, so I think it is OK to post it here.  This is copied from Epicurious.  (It makes a lot of frosting and there will be left over ganache too).  Enjoy!

 

 

Toba Garret's Chocolate Buttercream

 

Ingredients
  • 2 cups (1 pound or 454 grams) unsalted butter, room temperature
  • 1/2 cup (115 grams) vegetable shortening
  • 3 lbs (1.36 kilograms) 10X confectioners' sugar
  • 1 cup (110 grams) Dutch processed cocoa powder
  • 3 Tbsp meringue powder
  • 1 tsp salt
  • 5 fl oz (150 mililiter) chocolate liqueur (i.e., Godiva or another)
  • 2 Tbsp milk
  • 1 Tbsp pure vanilla extract
  • 2 cups (1 pound or 454 gram) refrigerated Ganache (see below)

*Mod edited to remove mixing instructions which is a copyright violation.

 

 

GANACHE

 

Ingredients

  • 1 1/2 cups (12 fluid ounces or 360 mililiters) heavy cream
  • 1 lb (454 grams) semisweet or bittersweet dark chocolat

 

preparation

*Mod edited to remove mixing instructions which is a copyright violation.

 



 
wifey Posted 18 Apr 2013 , 4:47pm

Yes, it will hold up.  Be sure to cover it first with Buttercream icing, and then fondant.  It fact it will seal in the flavor even more. 

blondmary Posted 25 Apr 2013 , 4:22pm

Yortma,

thank you for the recipes it was very kind of you to take the time to post them.

Question: on the strawberry cake says 1/4 c strawberry jello. You mean the powder only???

 

thanks

remnant3333 Posted 25 Apr 2013 , 4:46pm

 Wifey, does your cake recipe come out the same since they changed the cake mix boxes to less ingredients? I would think that the cake would be smaller since there is approximately 2 ounces less in them.  I have a lot of cake mix recipe books but I do not use them anymore because I am afraid they will not turn out since they were using the old cake boxes with 18 ounces in them. I used to love buying the cake mix magazines but now I avoid them due to at any given time the box cakes can decrease again. Pretty soon before we know it the cake boxes will only make one 9 inch layer instead of two at the rate they are going.  I now cook from scratch when ever I bake.

 

Yortma, your cake is so cute!!! Almost too pretty to cut. I am sure it was delicious!!! It looks yummy!!!!

yortma Posted 26 Apr 2013 , 2:38am

I made yet another strawberry cake this week and tweaked the above recipe further.  I wanted a lighter fluffier cake, and had previously found that the pureed fresh or frozen strawberries didn't add much flavor, and tended to make the cake more dense.  It just wasn't working until I added the freeze dried strawberries.  What a difference!  As the recipe above was down to onIy 1/4 cup of pureed berries, I wondered if the puree  was even necessary, and might only be creating a heavier texture.  I left out the pureed strawberries, and increased the milk to 1.25 cups,  It was wonderful!  Light and fluffy texture, pretty pink color, and great flavor (and even easier to throw together).   The dried strawberries are the key.  I used a generous 1 cup of dried strawberries, measured before chopping. I chopped them fairly small, and made sure to add all the fine powdery bits.  This one Is the keeper!  I bought freeze dried raspberries as well, and will see if a raspberry cake will work.  I'll keep you posted.  Need to diet for a little while first!   BTW, Target also carries freeze  dried strawberries.  

 

 

 

 

 

VERY  STRAWBERRY CAKE

 

INGREDIENTS

 

1¾  cups (12.25 oz) granulated sugar

¼ cup strawberry Jello

1 cup (2 cubes, 8 oz) butter, room temperature

4 eggs room temperature

3 cups (10.5 oz) sifted cake flour

1 Tablespoon baking powder

¾ teaspoon salt

1 1/2 cups (12 ounces) whole milk, room temperature

1 Tablespoon vanilla extract

1 teaspoon strawberry extract

1 - 1 1/4  cups freeze-dried sliced strawberries

 

*Mod edited to remove mixing instructions which is a copyright violation.

Norasmom Posted 26 Apr 2013 , 2:42am

Wow, I can't wait to try this recipe!

Krypto Posted 26 Apr 2013 , 3:31am

AThanks for sharing your updated recipe, Yortma!

blondmary Posted 8 May 2013 , 12:03am

Yortma,

I made your strawberry cake this past weekend. It was absolutely delicious!!!! I followed the first recipe you provided. I may try the other version next time for a less dense of a cake.

Thank you very much!!!!

yortma Posted 8 May 2013 , 1:48am

That was my progression as well.  The more recent version is lighter and less dense, but with the same flavor.  Thanks for the feedback!

mommyb Posted 16 May 2013 , 6:19pm

What fillings did you use inbetween the layers for your neopolitan cake?

yortma Posted 16 May 2013 , 7:38pm

AI used strawberry filling between the white and strawberry cake layers, and Toba Garret's chocolate buttercream between the white and chocolate cake layers.

yortma Posted 16 May 2013 , 7:43pm

A

Original message sent by blondmary

Yortma, thank you for the recipes it was very kind of you to take the time to post them. Question: on the strawberry cake says 1/4 c strawberry jello. You mean the powder only???

thanks

Yes, just the dry powdered jello mix straight out of the box.

Krypto Posted 22 May 2013 , 4:23pm

AI finally made your strawberry cake. It is wonderful! The freeze dried strawberries added a wonderful texture and fresh flavor. Thanks for sharing!

RedInLove Posted 24 May 2013 , 2:34am

The first recipe lists baking powder, but the directions say baking soda. Just want to confirm which one you used?

yortma Posted 24 May 2013 , 3:07am
Quote:
Originally Posted by RedInLove View Post

The first recipe lists baking powder, but the directions say baking soda. Just want to confirm which one you used?

Sorry about that, good pick up!   It is baking powder.  

SystemMod1 Posted 26 May 2013 , 7:23pm

Please refrain from posting the mixing instructions.  Ingredients can't be copyrighted, so those are OK, but you cannot post the directions even if you change a few words here and there.  We mods indiscriminately delete mixing instructions because we don't have the time to verify copyright on everything everyone posts.

 

If the original recipe has been posted an a blog or another website, please hyperlink to it.  

 

Thanks.

yortma Posted 26 May 2013 , 9:32pm

This was my own recipe - developed over much sweat, trial and error.  It is nowhere else.  If anyone wants it, pm me.  icon_sad.gif

lyndim Posted 26 May 2013 , 9:52pm

AThanks for all this wonderful info, love you CC's!

yortma Posted 26 May 2013 , 10:55pm

Sorry - got over the grumpies.  I'll leave off the directions from now on.  Thanks to the moderators for staying on top of things.  icon_smile.gif

Boyka Posted 27 May 2013 , 12:53am

AThank you for sharing with us yortma: ) I tried your recipe too, fill it with some sourcream mouse and strawberry mirrior...Delish!!!

Susan-Georgia Posted 10 Jun 2013 , 1:46pm

AWould you please send me the directions to the strawberry cake? Thank you!

*Mod edit: for your protection against spammers, please do not post personal email addresses. Thank you.

milkmaid42 Posted 10 Jun 2013 , 5:13pm

For the life of me, I cannot figure out what I did wrong. I love the recipe title, No Fail Strawberry Cake, but I wasn't at all successful.

 

I sifted, accurately measured, had ingredients at room temp, beat the required minutes, correct oven temp and times.... Goodness, I followed everything like I was back in my chemistry classes in college. I even used berries from TJ's, although I have subsequently found them available at WalMart. However, I needed a long cake for a base and used a 9x13 pan. To be on the safe side, I even used 2 flower nails, something I've never used for a sheet cake.

 

The taste is great, but the cake is flat and dense. I'm planning on torting it which will give it a little more height, but I am glad that this one will be for a family birthday, not for sale this time.

 

Are there any hints any of you all would have to assure better results next time?

 

Jan

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