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Want a nice no fail strawberry cake recipe?

post #1 of 32
Thread Starter 
I am making a strawberry cake for my partners little sister, and would like a fairly simple, but nice strawberry cake recipe please! icon_smile.gif thanks
post #2 of 32

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

post #3 of 32

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.

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post #4 of 32

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

post #5 of 32

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!

Quality, not quantity...
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Quality, not quantity...
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post #6 of 32

Excellent recipe Yortma, it was delicious!
 

post #7 of 32

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

 

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post #8 of 32

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!

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post #9 of 32

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.

 



 
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post #10 of 32

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. 

post #11 of 32

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

Quality, not quantity...
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Quality, not quantity...
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post #12 of 32

 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!!!!

post #13 of 32

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.

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post #14 of 32

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

post #15 of 32
Thanks for sharing your updated recipe, Yortma!
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