Best Strawberry Cake For Your Birthday Party

This strawberry cake amazed me beyond belief. My expectations were quite low after tasting only average from-scratch strawberry cakes for years. 

It was essential to see how well my work tasted. But the moment of truth came when you bit into that first pastel-pink forkful. 

I shed happy tears. Were that real tears? Because all this dish testing for strawberry cakes just made every dish dirty. 

Using pureed strawberries and strawberry gelatin, this strawberry dessert is simple to prepare. As a caterer, I find this dish to be invaluable. 

This cake I prepared for a kid’s birthday celebration was a huge success! For a delicious treat, top with chocolate or cheesy cream. 

The Ingredients 

You’ll require these items to prepare this delicious cake dessert.

• Strawberries. Make your strawberry purée with frozen ones.
• Vanilla. The taste of the cake is improved by the addition of vanilla essence.
• Eggs. They enhance taste, humidity, and bounty.
• Milk. This sweet strawberry cake gets its wetness from whole milk.
• Sugar. Two cups of white sugar are enough.
• Butter. Two pieces of melted butter should be whipped into the sugar. 
• Baking Powder. It aids in the cake’s rising by acting as a leavener. 
• Floor. Alternative to using all-purpose flour, cake flour is needed to make this light and moist cake.

How to Infuse Cake with Genuine Strawberry Flavor?

• Puree the fresh strawberries. Blend one pound of red-skinned strawberries. For this phase as well as the frosting-making procedure, you’ll require a food grinder or mixer. 
• Simmer on the stove. Remove from the heat and decrease that puree of strawberries (do not add anything else). All the wonderful stuff happens here, friends! Much intense taste in a small amount of liquid is what you desire, as I mentioned earlier. 
• Let cool. The decreased strawberry puree must cool fully, therefore I recommend starting the day before. Simply store the drained strawberry puree in the fridge for the entire night, then the next day, prepare the cake mixture. 

Strawberry Frosting

Although the cooked cake has a hint of fresh strawberry flavor, the sweetness is enhanced when paired with strawberry filling. 

Similar to strawberry cake, I’ve always felt a little defeated by strawberry icing. The problem was fresh strawberries. 

The extra moisture would invariably cause the icing to curdle. And I could not obtain the taste of strawberry I was craving from any number of fresh strawberries. I used a gimmick and called it strawberry dust rather than settling for fake strawberry flavored! 

Take some freezer-dried strawberries, crush them, and incorporate that magic powder into the whipped cream.

If you want more recipes: 

• How To Make The Classic Cake Donuts At Home?
• Prepare The Nutritious Smash Cake For Your Baby’s First Birthday
• How To Make Chocolate Chip Cake With Peanut Butter? 

Steps To Make Strawberry Cake 

• Turn the oven on to 350 °F. Butter and dust a couple of 9-inch circular cake pans.
• In an ample basin, use an electric beater to whip collectively the sugar, butter, and dried strawberry gelatin until frothy. Gently whisk in each egg as you add it, one at a time.
• In a big basin, mix flour and baking powder together. Add milk sporadically while stirring into a buttery mix.
• Mix with vanilla and strawberry dust. Between the previously set up pans, distribute the batter equally.
• Cook for 25 to 30 minutes, or until a fork placed in the middle comes out neat, in an already heated oven. Cakes ought to rest on a piece of wire for ten minutes. 
• To release the borders, run an offset blade around them. To ensure it cools completely, gently invert it onto an eating platter or cooling station. Enjoy Now! 

How To Store

The strawberry cake may be kept in the fridge for a maximum of five days if it is covered. You may freeze your cake if you intend to preserve it for more than five days. It is advised by Instagram to freeze the separate, unfrosted portions. Just firmly cover the layers in store wrap after they have cooled sufficiently. Then add a layer of date-labeled aluminum foil on top. For up to 90 Days, refrigerate. Meanwhile, in the refrigerator, defrost.