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In need of a strawberry cake recipe

post #1 of 15
Thread Starter 

I have tried so many strawberry cake recipes and haven't found one I love. I'm looking for one for just a dozen cupcakes so I'd love one I can cut in half. I have a terrific strawberry frosting recipe and need a cake recipe to go along with it! Can someone help?! Thank you!

post #2 of 15

i use white cake mix (18.5 oz.)

 

small box of strawberry jello--just the powder

 

milk instead of water

 

an extra egg

 

and a cup of fresh chopped strawberries--chopped small so slicing the cake will not be a problem--the strawberries sink a bit so this is great in a torted cake--you get layers of strawberries--mmmm

 

as well as the oil called for on the package -- maybe half the oil

 

some people really don't like using the jello but to me it was the truest strawberry flavor i could find when i tested

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #3 of 15
I use Rebecca Sutterby's WASC recipe with the following substitutions:

Use Duncan Hines Strawberry Cake mix;

Use strawberries (fresh or frozen) puréed and strained to get out most of the seeds. I substitute the purée for 1 cup of the water called for in the recipe; I add the 1 cup of the water and reserve the 2/3 cup to add as needed if the batter is too thick;

Use LorAnn Gourmet strawberry extract/flavoring (2 tiny bottles), or regular strawberry extract from the grocery store ;

I use 4 whole eggs instead of the egg whites.

This has become one of my most requested recipes and everyone raves about it:). I like it because it doesn't use jello and is very moist and tastes great.

Hope that helps:)

Pam
Facebook: Pamela's Cakes & Confections

Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
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Facebook: Pamela's Cakes & Confections

Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
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post #4 of 15
Thread Starter 

Thank you!!

Pam,

Can I ask you if the recipe below is what you use? I'm just trying to understand. And this is that recipe in half.

1 box Duncan Hines Strawberry
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoons salt
1/2 (and maybe 1/3) cup water
1/2 cup strawberry puree
1/8 cup vegetable oil
1 teaspoons real vanilla
1 teaspoon strawberry extract or 1 bottle Lorann strawberry flavoring
1 cup sour cream
2 eggs
 
Does this sound right?
 
post #5 of 15
Yes that is the recipe halved. I substitute the strawberry extract for the vanilla extract. I use the Duncan Hines Strawberry Supreme Cake Mix.
Facebook: Pamela's Cakes & Confections

Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
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Facebook: Pamela's Cakes & Confections

Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
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post #6 of 15
Facebook: Pamela's Cakes & Confections

Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
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Facebook: Pamela's Cakes & Confections

Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
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post #7 of 15
http://sweetmelange.com/foodie/
This is a recipe for STRAWBERRY CUPCAKES WITH STRAWBERRY SWISS MERINGUE BUTTERCREAM
(You need to scroll down to view
post #8 of 15

in case your looking for a scratch recipe this one is awesome

http://cakecentral.com/a/summers-scratch-strawberry-cake

24 years old, Mom to no one and damn proud of it lol. 
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24 years old, Mom to no one and damn proud of it lol. 
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post #9 of 15
Quote:
Originally Posted by -K8memphis View Post

i use white cake mix (18.5 oz.)

 

small box of strawberry jello--just the powder

 

milk instead of water

 

an extra egg

 

and a cup of fresh chopped strawberries--chopped small so slicing the cake will not be a problem--the strawberries sink a bit so this is great in a torted cake--you get layers of strawberries--mmmm

 

as well as the oil called for on the package -- maybe half the oil

 

some people really don't like using the jello but to me it was the truest strawberry flavor i could find when i tested

 

 

y'know trhis might be too fruity for cupcakes though--too much moisture ?

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #10 of 15

I make the wasc, but use the liquid stuff that makes the strawberry Daiquiri as my liquid.  It's sold in the mixer section of the liquor section in my walmart.  And trade vanilla extract for strawberry extract.   

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #11 of 15
Quote:
Originally Posted by allcupcakedout View Post

1 teaspoon strawberry extract or 1 bottle Lorann strawberry flavoring
 

Does this sound right?
 

That would be one  DRAM sized bottle of LorAnn.  Some of us buy the ounce sized bottles...so saying "one bottle" is just not good enough.

 

FYI the McCormicks strawberry extract is very good. So is Boyajian. 

post #12 of 15

I just make my usual white cake and add about a cup of freeze dried strawberry powder and about 1/3 cup reduced strawberry 'juice'. Makes a great moist, but not wet, cake with tons of fresh strawberry flavour, and a pretty pale pink colour.

post #13 of 15
Quote:
Originally Posted by scrumdiddlycakes View Post

I just make my usual white cake and add about a cup of freeze dried strawberry powder and about 1/3 cup reduced strawberry 'juice'. Makes a great moist, but not wet, cake with tons of fresh strawberry flavour, and a pretty pale pink colour.


Freeze dried strawberry powder?? I've never heard of it! Where do you get it, please?

post #14 of 15
Quote:
Originally Posted by dawnybird View Post


Freeze dried strawberry powder?? I've never heard of it! Where do you get it, please?


We have a restaurant supply store called cash and carry that sells huge buckets of freeze dried strawberries, I just buy them like that and blitz them to turn them into a fine powder. I have seen it already powdered for sale on amazon, but it's a lot cheaper if you can find a place that lets you buy bulk amounts.

post #15 of 15
Quote:
Originally Posted by scrumdiddlycakes View Post


We have a restaurant supply store called cash and carry that sells huge buckets of freeze dried strawberries, I just buy them like that and blitz them to turn them into a fine powder. I have seen it already powdered for sale on amazon, but it's a lot cheaper if you can find a place that lets you buy bulk amounts.


Cool! I'll check that out. Thank you.

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