Strawberry cake – with real strawberries!


Have you ever searched for a recipe for strawberry cake?  It is really hard to find a recipe without strawberry jello or something else that is artificial.  My mom wanted a strawberry cake to celebrate her birthday and this fit the bill.  I was thrilled to find this recipe that actually uses real strawberries!  This is a really moist, dense cake but it is fresh and has a delicious strawberry flavor.  I cut back the sugar, which I usually do, and I don’t think the flavor or sweetness suffered – there is plenty of natural sweetness from all the strawberries in the recipe.  The cake has a nice light pink color – without any food dye.  I used this strawberry frosting, which has an intense strawberry flavor from the strawberry reduction!


Strawberry Cake, from Confections of a Foodie Bride


For the strawberry puree:

  • 24 oz very ripe strawberries, hulled
  • 1-2 tsp sugar (optional)

For the cake:

  • 1/4 cup milk, at room temperature
  • 6 large egg whites, room temperature
  • 2 tsp vanilla extract
  • 2 1/4 cup cake flour, sifted
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 12 Tbsp unsalted butter (1 1/2 sticks), at room temperature


Preheat oven to 350 degrees.  Grease two 8-9″ cake pans or cupcake pan.

Wash, hull and slice strawberries.  Places in a medium sized bowl and toss with sugar if desired, let sit for 1-2 hours until nice and juicy.  Puree strawberries in food processor and set aside.  Reserve 3/4 cup of puree for the cake.  The rest can be used in frosting, or something else.

In a separate medium sized bowl combine the flour, baking powder and salt.  Set aside.

In a stand mixer with paddle attachment, whip butter until fluffy, then cream sugar into butter until smooth.  Incorporate vanilla extract and egg whites one at a time.

Mix in flour mixture gradually until just combined.  Combine strawberry puree and milk and fold into batter by hand.

Bake cake for 25 minutes or until tooth pick inserted in the center comes out clean (cupcakes about 15-20 minutes).  Let cake cool in the pan for about 10 minutes, then turn out and let cool completely on wire racks before frosting.

Yields one two-layer cake or 24 cupcakes


Happy Birthday Grandma!

Happy Birthday Grandma!


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