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Strawberry Cake Recipe
Strawberry Cake Recipe


This is the best Strawberry Cake recipe you will ever need. Totally from scratch, great taste and strong enough to be stacked. I used in the video frozen strawberries but I have a tutorial on how get fresh strawberries ready to be used in this cake (Click here for tutorial). You can use red color or maybe pink if you prefer to get that strawberry feel for the cake.
This cake pairs really well with my Cream Cheese Buttercream Recipe.
 Hope you enjoy!

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This recipe its meant to be used with frozen strawberries in syrup. Make sure to take some of the liquid out so your cake doesn't turn out too dense or sink in the center. I have a tutorial on how to make Fresh Strawberries in Syrup so you can use it with this cake. The mashed strawberry puree should look like applesauce and not too runny. Too much of the liquid will add too much sugar to the cake and it will change the consistency of it. The video for how to make the cake shows the consistency. Please watch!


Preheat oven to 325 F. You can preheat it to 350 F and lower the temperature to 325 when you place the cakes in the oven. I like to bake at lower temperatures. Which require a longer period of baking. But if you go to a higher temperature keep in mind it will take less time. I would not go higher than 350. The baking time can change too depending on the size of the pan.



 Spray (or butter and flour). I used two 8x3 pans.
Sift flour, baking powder. baking soda and salt into medium bowl. Set aside.

Using an electric mixer, cream together butter and 
2 cups of the sugar. 
Save the rest of the sugar for later.

Add eggs yolks one at a time, beating until well blended after each one.
Add the vanilla.

Add dry ingredients in small additions to butter/sugar mixture alternately 
with the buttermilk, beginning and ending with flour mixture. 
Beat at low speed just until blended after each addition. 

Mix in the Red food color (optional), and fold the strawberries in 
this mixture. Strawberries can be smashed or pureed. 

Don't use all the liquids from the syrup. The consistency should be like applesauce.
Set it aside. In a clean dry grease free bowl, mix egg whites with a whisk attachment.

Beat until peaks are stiff but not dry and add the 1/2 cup of sugar you saved to the egg 
white mixture. 
Mix a bit more to make sure the sugar is mixed and the peaks stay stiff.
Fold the egg whites in the butter mixture. I do this in 3 steps. 

Pour batter into prepared pans. Bake cakes until tester inserted into center 
comes out clean, about 55 minutes. 

The amount of time really depends on the pans you use and your oven. Cool cakes in pans for 10 minutes. Turn cakes out and seal them in plastic well. 

Place the cakes in the refrigerator and let them cool well. 

I leave them at least over night.
I recommend to eat the cake at room temperature.

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