Best Moist Strawberry Cake Recipes
MOIST STRAWBERRY CAKE
Oh my gosh, this is the mother of all strawberry cakes. It's cool, rich, refreshing, and six layers of yummy flavors. We loved the mixture of cream cheese and whipped cream layers. They taste amazing and aren't overly rich. The cake itself is moist, but when the fresh strawberries are incorporated it makes the cake even better....
Provided by Kathy Harrell
Categories Cakes
Time 40m
Number Of Ingredients 14
Steps:
- 1. Mix cake mix, dry Jello mix, and flour. Mix in Wesson oil, Sprite, and slightly beaten eggs.
- 2. Add strawberries last; blend well.
- 3. Pour batter into 3 9" floured and greased cake pans...batter will be thick.
- 4. Bake in a preheated oven at 350 for 25 minutes or until a toothpick inserted in the middle comes out clean.
- 5. Let cake cool in pans for about 10 minutes.
- 6. Then turn out onto cooling racks.
- 7. When cake has cooled, slice each layer in half making a total of 6 halves.
- 8. Start stacking your cake with the cream cheese icing between the first cake layer.
- 9. Then add your whipped cream icing between the whole cake layer.
- 10. You should have 1/2 cake layer ... cream cheese icing ... 1/2 layer ... whipped cream icing ... then 1/2 cake layer ... cream cheese icing ...1/2 cake layer ...whipped cream icing.
- 11. In the end, you should have 6 layers with icing in between each 1/2 layer. Finish icing the outside of your cake with the whip cream icing.
- 12. To make cream cheese icing, mix cream cheese and strawberries until well blended. Then start slowly adding powdered sugar.
- 13. Beat until smooth and creamy.
- 14. For whipped cream icing, beat whipping cream until it begins to barely thicken. Then start adding your sugar.
- 15. Beat until thickened.
MOIST STRAWBERRY CAKE
I was inspired to bake Wanda Harrison's "Mama Seward's Strawberry Cake" from scratch using fresh ingredients since I did not have boxed cake and frozen sweetened strawberries on hand. My family and friends enjoyed the end results and I hope you do too.
Provided by Mary Ann F
Categories Cakes
Time 1h5m
Number Of Ingredients 19
Steps:
- 1. PREPARING MACERATED STRAWBERRIES: Wash and remove stems before thinly slicing. Place in a bowl and mix with 1/2 cup of sugar and 1/2 teaspoon of salt. Cover and allow to sit for a minimum of 30 minutes. Once macerated, use a fork to smash the berries. Set aside a 1/2 cup of drained strawberries for the frosting. Save the remaining berries and syrup for the cake.
- 2. CAKE: Preheat oven to 350F and grease a 9 X 13 cake pan. Mix flour, sugar, baking powder, salt, and gelatin thoroughly. Add oil, milk, eggs, and 1 cup of macerated berries with syrup and beat for 2 minutes in the mixer. Pour into pan and bake for 35 to 40 minutes or until toothpick come out mostly clean. Allow to completely cool before frosting. If you have any remaining syrup you can simply pour it over the cake.
- 3. FROSTING: Cream together the butter, confectioners' sugar, 1/2 cup well-drained strawberries, and vanilla or strawberry extract. You can gradually add more sugar to get a thicker consistency if the frosting is to runny. Frost cake and enjoy!
MOIST AND FLUFFY STRAWBERRY & BUTTERCREAM SPONGE CAKE - BEST EVER RECIPE
This recipe has been tested and altered to create the lightest fluffiest but still moist sponge cake with a rich indulgent buttercream. You need to give this cake a try!
Provided by turbosnowball
Time 40m
Yield Serves 8
Number Of Ingredients 39
Steps:
- Preheat oven to 200°F/180° Fan/Gas 4. Grease and flour 2 x 9" cake pans. Into a large mixing bowl add your softened butter and caster sugar then cream together with a hand mixer until well combined and fluffy (you can use a stand mixer if you prefer but make sure you scrape down the sides of the bowl to fully incorporate the ingredients together). Next add 1 egg at a time and fully combine into the butter and sugar mix (this ensures an airy light sponge).
- In a separate bowl sift in your self raising flour, baking powder and salt. Stir to combine. In a measuring jug or large cup mix together the oil, milk and the vanilla paste, stir and set aside. Now using a wooden spoon fold in a 3rd of the flour mix until fully combined followed by a 3rd of the milk. Alternate the flour and milk until it has all been folded into the batter. Divide the mix evenly between the two prepared pans and bake in the oven for 20-22 mins until a skewer dipped into the centre comes out clean.
- Once cooked, remove the sponges from their tins and leave to cool on a wire rack. In a medium sized bowl add the softened butter and vanilla paste. Using a hand mixer blend to a smooth creamy consistency. Now sift in the icing sugar and combine everything together. Add the 2 tbsp milk if you need to, this will loosen the buttercream up a bit and make it easier for spreading on the cake.
- Take one of the sponges and lay flat side down onto a cake board or serving plate of your choice. Now spread on 2/3 of the buttercream forming an even layer all over. Dollop over 1/3 jar of strawberry jam and spread over the top of the buttercream. Now place the remaining sponge on top making sure the flat side is facing up, press down slightly. To decorate spread the remaining buttercream over the top and sift over the icing sugar. Halve 4 of the strawberries and place on top of the cake marking out the slices. Slice the remaining strawberry length ways to create a fan shape and place in the centre.
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