Internet bakers, we need to talk. I’m going to get serious right now, peeps. Or as serious as I ever get.
I’m noticing a disturbing trend that unfortunately seems to have had no alternative until now. Well loved for many reasons, this odd cake recipe flavor inclusion has many, many great uses in the picnic and summer celebration realm. So many flavors and colors making it so much fun to eat AND serve.
But let’s leave it out of cake, friends. It’s J-Ello.
Obviously I’m talking about the rampant use of strawberry J-ello in cake recipes to create a distinctive strawberry flavor and color. After all, it’s difficult, nearly impossible, to add fresh strawberries to our favorite vanilla recipes and end up with a light, strongly flavored, beautifully colored and REAL strawberry end cake.
I know. I’ve tried. Endlessly.
(Guys, I’ve eaten so much cake in the last couple weeks… I need to create a business budget for new pants. Anyone who wants to donate to the “Kara tests way too many recipes and her thighs show it” fund for new jeans is more than welcome to…)
Either way, it was all for the betterment of the cake world because I cracked the strawberry cake code!!!!! And it’s based on my Perfect Vanilla Cake recipe.
Triple cracked it in fact. Real strawberry cake, real strawberry simple syrup, and real strawberry cream cheese frosting. Don’t worry, anti-cream cheese folks (and I know you’re out there…). You can use all butter or a mixture of half butter/half shortening in teh place of the cream cheese.
My latest love has been for Natierra freeze-dried fruits pulverized in a spice/coffee grinder to a fine powder. These are all natural, organic, non-GMO fruits that simply have every last bit of liquid removed. No water, all the flavor.
Back to the J-Ello thing… Now I have nothing against that jiggly, wiggly, slippery and yummy snack. Who doesn’t remember getting that lunch tray in elementary school and a little dish with impossible cubes of J-Ello (how DID they do that?!?) topped with dry whipped cream? It really was good. My mother was the J-Ello queen of all summertime gatherings. She always had the Rainbow Layer J-Ello to share. The one with a white cream separating each color. Stuff takes a couple days to make. It’s impressive. So I have a nostalgic love of J-Ello that will never cease.
Just stop putting it in cake.
Here’s the deal: it’s not natural. It’s artificial. Flavor and color. And you’re adding gelatin to your cake. Do you normally add powdered gelatin to your cakes? Didn’t think so.
But I’ve got you covered. This cake is made with freeze dried strawberries and fresh strawberries. Only real, natural, flavor.
And your mouth will thank you!
Get the strawberry cream cheese frosting recipe just below. And don’t forget to layer in the reason it’s called “Triple”… Real Strawberry Simple Syrup. 🙂
And can you just imagine this cake with my Real Strawberry Gourmet Fondant?!? Quadruple Strawberry Cake… Ok. Now I’m getting carried away.
Let’s revolutionize the cake world with REAL ingredients 🙂 It can be done. Let me hear you join our food revolution in the comments! Then share this recipe on Facebook and Pinterest and your local hair salon and tavern and craft store and playground (with other parents… no being a creeper with the kidlets).
| Prep Time | 40 minutes |
| Cook Time | 60+ minutes |
| Servings |
8x3 rounds
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- 16 oz all purpose flour 3.25 cups
- 2.5 tsp Baking powder
- 22 oz granulated sugar 3 cups
- .75 tsp salt
- 8 oz unsalted butter room temp, 1 cup; 2 sticks
- 1.5 Tbsp vanilla bean paste or good quality real vanilla extract
- 7 Egg whites, large room temp, (about 1 cup)
- 12 oz milk whole room temp, (1.5 cups)
- 1 oz Vegetable oil 1/8 cup
- 1 - 2 1.2 oz bag Natierra Freeze Dried Strawberries or any other brand freeze dried strawberries you can find (NOT dehydrated); you can use 1 or two bag depending on how strong you want the flavor of teh cake. If you are using strawberry simple syrup AND strawberry frosting, you can use one bag and save a few dollars.
- 1 Tbsp vinegar, white
- 1 cup Water
- 2 cups granulated sugar
- .5 cup fresh strawberry puree strained to remove seeds
- 8 oz. unsalted butter, room temperature 2 sticks
- 16 oz cream cheese, room temperature
- 3 lbs confectioners'/powdered sugar more or less to consistency and taste
- 2/3 cup fresh strawberry puree I prefer unstrained and with some small chunks remaining
Ingredients
Real Strawberry Cake
Strawberry Simple Syrup
Real Strawberry Cream Cheese Frosting
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Rate this recipe!
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- Preheat oven to 350°F. Grease sides and bottom of 2 – 8” round pans. You can line with parchment on bottom and sides if you wish for easy removal. Soak cake strips for the pans now if you use them.
- Pulverize the freezedried strawberries in a spice/coffee grinder until they are powdered. You'll do this in 2 batches per bag and place in a ziploc bag between batches to prevent clumping.
- Place a sifter over your mixing bowl and place half of your flour in the sifter (don't sift yet!). Add the freeze dried strawberry powder on top of the flour, then cover with the remaining flour. Sift all together. Then add the remaining dry ingredients (baking powder, salt, sugar) and mix on medium speed for 2 minutes to incorporate.
- In a separate bowl, combine all wet ingredients (vanilla bean paste, egg whites, milk, vinegar, and vegetable oil) and whisk to combine. Set aside.
- Turn mixer to low and add chunks of butter slowly to the dry mix. Continue to beat on slow until there are no chunks of butter remaining and the mixture becomes crumbly.
- On low speed, add 1/3 of the liquid ingredients to the dry/butter ingredients and then turn to medium. Mix until a light paste forms. Scrape down the sides of the bowl.
- Add half of the remaining wet ingredients and beat on medium high speed for 3 minutes. Scrape down the sides and bottom of the bowl.
- Add the remaining wet ingredients and beat on medium speed for 4 minutes. ***Note: if you want to add a few drops of pink food color this is the time to do it. I used 3 drops of Americolor Gel Food Color Electric Pink***
- Divide evenly between the two prepared cake pans.
- Bake for 40-60 minutes, or until a skewer comes out clean and sides have begun to pull away from the side of the pan. (This will depend on the size of your pan, how full you make it, and on proper oven temp.)
- Allow to cool for 10 minutes before removing from pan. Place on a rack to finish cooling.
- Bring to boil the water and sugar. Allow to cool to room temperature.
- Add 1/2 cup of simple syrup mixture to the 1/2 cup strawberry puree and mix.
- Refrigerate until cold.
- In the bowl of a stand mixer with a paddle attachement, beat together butter and cream cheese still smooth. Scrape the sides of the bowl.
- Add half of the confectioners' sugar to the bowl and pulse the mixer until the sugar is somewhat incorporated (to prevent clouds of sugar flying out of the bowl). Mix on medium until smooth.
- Add half of the strawberry puree and beat on medium until incorporated. Scrape down the sides of the bowl.
- Add the remaining sugar and repeat the pulsing and mixing steps.
- Add the remaining puree and mix. Watch for desired consistency here. Add more sugar if you need to stiffen the frosting. Keep in mind this will be a softer frosting at room temperature because of the cream cheese. It's best to err on the side of a bit stiffer when mixing. Adjust puree and sugar to taste.
- After you have torted your layers, spoon a generous amount of strawberry simple syrup on each layer and spread evenly. Do this with all of your torted cake layers first. The strawberry simple syrup is thick and will need time to soak in.
- Keep your cake layers refrigerated while soaking if possible. It will help with layering and filling the cake.
- Spreading you filling evenly and equally between each cake layer. After placing one cake layer atop a frosting layer, refrigerate the cake and allow the frosting to set to firm. (This is why refrigerating the layers is helpful). I use my freezer for most of the process as it speeds things up nicely.
- The final top layer should be turned upside down. The very top should the "bottom" part of your cake layer, the part that baked against the bottom of the pan. The soaked side of the layer should be facing down.
- Ice the outside of the cake as you wish.
I used 3 drops of Americolor Electric Pink to my mix. No matter what you do with natural strawberries, they have a very warm hue to them when they emerge fully baked. So they look more brownish. A touch of gel colors will help pink it up a bit 🙂
This cake would be AMAZING with my Gourmet Real Strawberry Fondant!
This recipe is based on my Perfect Vanilla Cake recipe, it is only altered slightly. It's consistency is perfect for tiered cakes (wedding style) and can hold up perfectly under fondant. It is also a great cake to sculpt as it crumbles little-to-not-at-all when cut.
I also use Goop for my pan release. It's a homemade pan release, is shelf stable for up to 12 months, and will make your cakes want to jump out of the pan. Get the recipe HERE.
Ok but I think youare totally awesome (not in a creepy way. I swear.) Your cakes are amazing and I would really love to try this BUT (that’s a big but) there are absolutely NO freeze dried strawberries where I live. No freeze dried anything. At all. Just plain ole frozen strawberries. My question, could I make it with tose instead? Dumb question I know, but I had to ask.
Nope. The freeze dried strawberries have zero liquid in them. Even dehydrated fruits have liquid in them and are not the same as freeze dried. Can I ask where you’re located that you can’t them? I know some countries as a whole just don’t have certain things available… But if you’re in the US you can get them through Amazon.
Yeah, unfortunately not in the States. I live in the amazingly beautiful country of Greece! And even though I am in Athens its pretty hard to get alot of ingredients that I need to bake. Not basic stuff, just special ingredients, like shortening for sumer baking. While I am anti-shortening it gets VERY hot here in summer, making my baking endeavours quite difficult. But I still enjoyed your recipe. Maybe I’ll fidle around with a recipe using fresh strawberries and send it you to test!
I’d love to test another recipe 🙂 Especially when it feature natural ingredients!
I’m thinking here, on Maria’s case. It might not have the same flavor but it could be worth a try. Freeze drying removes ALL water content from the fruit. What if, you cut your strawberries in half. Put them on a sheetpan with a mesh grill thing and put them in a VEEERRRRRRYYYYY low oven, for several hours. Not roasting them but, evaporating some of the water content? Like drying herbs!
Nope. You still won’t remove all moisture. That’s the dehydrating process which is different.
I tried using fresh strawberries in my cake and it created a extremely weird texture (I believe from to much moisture). All of the moisture pooled in the center of the cake. The flavor is good but the texture is all wrong. I hope this helps 🙂
Correct, Stephanie. You can’t substitute fresh strawberries in this recipe and it’s due to their immense amount of water.
I happen to love artificial strawberry flavour! There aren’t many fakes that compete with the real thing, but I think strawberry, watermelon, cherry and passionfruit do.
Just by seeing the pictures and reading the recipe I already know How in love I will be when taking a bite in this cake… As soon as my freeze dried strawberries arrive I will make the fondant and this cake… will be pleased to send you picturesss…. I love all the science beyond the caking… LOVEEEEEEEEEEEEEEE it…. thank you for all the knowledge you share with us…
Where does one find Freeze dried strawberries?
If not at your local grocery store (and it’s not terribly likely unless you have a Wegman’s near by) you can get them here: http://amzn.to/2a9MROc
Or whole foods
I have found them at Walmart and Stop and Shop.
Aldi has them, at least mine does.
Aldi’s and trader Joe’s carry these
Lady. Stop it! This looks too delicious. What are you doing to me?! Haha! Making this this weekend for sure. It looks really dense and solid. Think it would carve for 3D cakes?
It absolutely would. It’s just like my vanilla cake, perfect for wedding cakes/tiers/stacking as well as carving. It has little-to-no crumb when cutting. Slices so beautifully!
Damn it, Kara, you goddess. You e done it again.
Oh my!!! I will definitely be trying this TODAY!!! Is it one package of 1.2 oz freeze-dried strawberries or 2? You have 1-2 1.2 listed above. Thank you!!!!
You can use one or two packages depending on how strong you want the flavor. I tried it both ways and liked both. If you are using all strawberry filling and frosting, you can leave it at 1 and save a few bucks 🙂
Ok, that is great to know. Thank you 🙂
Woohoo you’ve cracked it! Can’t wait to try it but yes a but will have to locate the freeze dried fruit! x
You can find them here: http://amzn.to/2a5n1j2 🙂
I’ve found freeze dried fruit in a health food shop! Woop Woop so going to do this x
Just ordered my strawberries - Can’t wait for them to get here. So excited to try this 🙂
You’ll love it, Jeanne!!!
FYI, for those looking for freeze dried berries in the US, I find them at Target here in Arizona. 🙂
Ooh!!! Target carries them too?!? Same brand? (Now I have to go check out Target… And fill my cart with things I didn’t even know I needed! LOL
Oh dear! I have been looking for a real strawberry cake recipe to try - I am all over this gorgeous pink goodness! Thank you, thank you, thank you!
I’m in the UK and haven’t found freeze dried strawberries anywhere. Will try health shop after reading previous post.
Off topic, but when you say ‘all purpose flour’ what do we Brits need? We have either plain flour (usually for pastry, cookies) or self raising? Usually use SR for cakes. Would I still need some baking powder?
debbie im in south africa and we call all purpose flour cake flour as opposed to bread flour. Self Raising flour has a leavening agent added to it already so that wont work. So use your plain flour and use the BP that is in the recipe above. hope that helps
Trader Joes should have freeze dried strawberries as well.
Good idea! Guess I’ll be heading there as well 🙂
Thanks for sharing! You say to make 2-8″ cakes and torte. In the picture you have 5 layers of cake. How do you do that with the 8″ cakes?
I made lots of batches. 🙂 Wasn’t throwing out great cake.
Kara you speak my language… why on earth would anyone put jello and pudding mix into cake or cookies eew! We in South Africa just dont have all these fancy ready mix options available to us, so I get so irritated when I see a delicious looking cake I want to make only to read the recipe and see it needs box cake this, tinned frosting that, marshmallow fluff blah blah…where are the real ingredients? So thank you, thank you very much for making real cakes and yummy things! Now to try get freeze dried fruit here…we had it imported here a few years back but was a fad.
I hear you, Kiki! I’m all for making life easier, but sometimes, real ingredients matter 🙂
Does the recipe require 16 oz (2 cups) or 3.25 cups (26 oz) of flour?
16oz by weight (not volume) or approximately 3.25 cups (by volume) of flour.
Kara is this cake recipe moist? And also good for stacking? 🙂
Yep. Both. 🙂
Kara, what do you do with all he yolks?
Save them for curd/custard or toss them.
Egg yolks for hair conditioner or home made pudding.
My son’s 9th birthday is tomorrow and he specifically requested a strawberry cake so when you posted the recipe, I knew I had to try it. I have no doubts that it will be a hit!! Thank you for all you do and for being so awesome and real!!! You are a shining light in the cake community and I’m so proud to be one of your mentees! Okay, off to make that cake! �?�
Yay!!! Enjoy! And happy birthday 🙂 Today is my youngest’s birthday!
Hi Kara, hope you’re well and thank you for this recipe. My question is can I make this recipe into cupcakes as well as a cake? And what flavour frostings pair well with the strawberry flavour? Thanks again x
Hi Nicky! This recipe doesn’t do well as cupcakes. This is based on my Perfect Vanilla Cake recipe and it’s not cupcake friendly. But as for frosting, the Strawberry frosting listed here is AMAZING with it! Idf you’re looking for style of buttercream, it depends on how you’re serving it. Family party or impromptu gathering? The crusting frosting listed here. A wedding? SMBC or IMBC.
I have been searching for a really good strawberry cake recipe for years. Made this recipe tonight using strawberry powder from Amazon and it is amazing! I did cupcakes and they turned out great. Thanks for sharing the recipe!
https://www.amazon.com/gp/product/B01I03GOQ2/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
Hi, Kara! Making this as I write, and my kids and I can’t wait to taste it. (Got my strawberries from Tarjay! lol). Question, though… If you only need 1/2c. of the simple syrup, why not just make that much? Your directions make a full 2c., and I only need a quarter of that. Any suggestions for what I can do with the leftovers, other than brushing on cake layers?
Because it’s not easy to make a half cup of simple syrup. LOL And in general, we use simple syrup and it keeps well.But if you want to cut the recipe, more power to ya, chicky 🙂 (But as for what to do with it… It works great as a coffee sweetener!)
Use as pancake/waffle syrup, biscuits, toast
Hi Kara,
Thanks for sharing all your cake Ninja way’s with us here and on Craftsy, (Loved you class by the way!) So I got my berries from Target today but I just saw that you said this recipe isn’t cupcake friendly….I’m so sad. I have a strawberry cupcake order next week, any idea’s? Could I add the strawberry powder to my normal vanilla cupcake recipe do you think? It’s a very moist recipe. Thanks for any advice you have
I say go for it! Just be sure to sift it in with your flour. And come back to let me know how it turns out!
Light, refreshing, sweet-tart and berry-infused, this moist strawberry cake is a perfect after-dinner treat.
I made this cake for my daughter’s 4th birthday (because she had been talking about wanting a strawberry cake with strawberry frosting). IT IS AMAZING (which is a huge understatement)!!!! I’ve honestly told my husband it’s some of the best cake I think I’ve ever had (and I’ve had a lot of cake in my life haha). And I love that it uses all real strawberries for the great flavor. Thanks so much for sharing and for the great recipe!!
I’m thrilled everyone liked it! I might have eaten way too much of it myself, and I’m not usually a “eat my own creations” type. LOL!
Kara, I’m so glad I found this recipe! My daughter just asked for Strawberry cake for her birthday and this looks like the perfect recipe.
One thing though: She wants it sculpted like Hello Kitty. Would I be able to use the cream cheese frosting under fondant? Or would you suggested SMBC?
I wouldn’t use cream cheese frosting under fondant. It won’t hold up. SMBC is your best carved cake friend �?�
Kara HELP! I am making the cake… Following your recipe to the T. But in the instructions area of the eggs, it says vinegar but there is no vinegar in the ingredients. Is it a typo? Just trying to make sure I do it right.
Hi Lisa,
Vinegar is listed in the ingredients just under the Natierra Freeze Dried Fruits.
Hi Kara - you are my cake hero - I have shared this recipe with LOTS of fellow cakers, but have yet to make it myself!
I have found freeze dried POWDERED strawberries - I’m assuming the fact that is has already been ground/powdered should be ok?
My REAL question is about colour. I need to make a cake that is pink and purple stripes. So I was thinking of baking one obeying everyone word you have written and another with a little purple food colouring. Americolor probably.
Do you foresee any major issues with that?
Yes! If they ground them up for you, less work for you 🙂 No issues whatsoever! You’ll be golden. Please share with me when you’ve finished the cake! I’d love to see it 🙂
Hi, Kara. Is it possible to use 1 cup of egg whites from the carton?
Yes, but it won’t be quite the same. Fresh whites are always best. But really, it would be tough to notice the difference unless you’re very used to the main recipe 🙂 I’m just fussy. LOL! Go ahead, you’ll be fine.
Hi kara ! I’m planning on among this cake tomorrow but I do have a few questions 🙂
I need to make this non dairy and I’ve made your vanilla one and was still amazing. The cream cheese I replace usually in recipes with tofu cream cheese.
The question.
I usually leave my cakes on the counter once they are coated ( which is usually Ganache)
What do we do in the case ? Can it be on the counter overnight or for a few days since there’s no real dairy in there?
If not, can I make the cake only with the simple syrup and leave on counter or its considered perishable fruit ?
Thank you !
Hi, Kara. For the 8″ round pans should we us 2″ high or 3″ high pans? Can’t wait to try your recipe!
Hi Sabrina! If you use 2″, be sure to use a parchment collar. Otherwise a 3″ tall pan will do.
Hi kara, i don’t understand the measurement for the strawberry puree for the buttercream 157 37/51ml? And how much strawberries will I need to make all the puree for both the fillings? Thanks so much. P.s love your stuff 🙂 your awesome
Hi Aimee! It’s 2/3 cup 🙂 or 157 mls.
Hi!
I’m going to try this recipe but could I make a 3 layer 8″ cake? I know you used 2 pans and was wondering if it be fine to do 3. Thanks!
Of course you can 🙂 You layers my be a bit thinner than mine, but if your filling them generously that’s a problem 🙂 I would suggest to use baking strips, though. That way you get a much more even bake with less doming and less cake loss from torting them flat.
I want to make this cake tomorrow but I only have 9″ cake pans. Will it be a problem?
Your cakes will be thinner than mine, so if you need more height 1.5x or double the recipe and bake more in each pan 🙂
Thank you for your quick response!
This looks amazing and I’m making it this weekend but had a question on the purée that goes into the simple syrup and the frosting. Are you simply pulverizing strawberries or is there any sugar added?
Just pureeing and straining them. There’s plenty of sugar in the simple syrup so none needed. 🙂
This cake seems to be just what i am needing to for 6 inch and 10 in cake for my dad’s wedding cake. He loves strawberry cake. Do you know how many cups of batter this recipe makes?
Hi Natilee! It makes just shy of 9 cups 🙂
once this cake has been torted and syrup spooned on can the layers be frozen for two days before assembly?
You can certainly freeze it after torting, but don’t add your simple syrup until you assemble it. It will turn the cake to mush of your freeze it with the syrup on it. �?�
Thank you SO much! I could eat that batter right out of the bowl … I actually had to fight my Mom for the bowl, and I’m 53. �?� I do have one question, I’ve now made the vanilla and strawberry version and I think I’m doing something wrong. It is very, very dense, almost like bread and actually has a raw flour taste in the background. Any ideas?
It shouldn’t be overly dense. My thoughts are ingredients are too cold. That tends to create a denser cake, with some areas seeming to not be baked properly. Be sure all of your ingredients have been warmed. You shouldn’t feel any cool at all when you hold the eggs or milk or butter. Milk can be microwaved till it comes to temp if you forget to take it out (like me) and the eggs can be placed in a bowl of very warm water for 5 minutes. The butter is fussier. LOL! And hey, when there’s cake batter left in the bowl it’s survival of the fittest!
Thank you! It amazes me how you take the time to answer ALL of our questions. Your help and generosity are appreciated! Oh, yep … I’ll bet my ingredients were too cold. Off to try it again, I really want to perfect this.
Hi, Kara. Is it possible to bake this cake in 2 6 inch x 3 cake pans? Or should i divide this in 3 - 6 inch cake pans.
Hi! Use 3 6 inch rouds and collar them with parchment just to be sure!
So excited I’m just moving new house that I have catered for my baking. Once I’m done can’t wait to try ur recipes Kara they look amazing ??
how many cups of flour? your recipe says 16oz or 3.25 cups. but isnt 16oz = 2 cups?
Hi Mayra! Nope. 16 ounce by weight, 3.25 cups by volume.
Kara! Wow, this cake is out of this world! THANK YOU FOR SHARING! I am such an amateur, but my 9 year old step-daughter had a love for baking so I search for anything we can do that is 100% scratch and never boxed so that she can grow up with the best of experiences. We made this yesterday for my son’s 15th birthday. We slowly poured over the instructions and were amazed. We also made the perfect vanilla cake! (I was beat last night! Lol!) We even started with the Goop recipe. As we sat last night enjoying cake, we looked at your web page together and she said that you were the cake master! She did hope to find a chocolate cake mix that didn’t hae dark chocolate so if you ever post one, know that a 9 year old will be watching. Just to give you a better perspective of her, we live in Gadsden, Al with NO bakery within at least 2 hours of us. I have searched for baking classes for us and again, nothing. We are totally dependant on the web. These cakes were our 3rd and 4th cakes ever made from scratch. I even dont have one of those nice mixers, but after yesterday I insist of getting one since we burned up my handheld! �?� Anyway, please know that we are so grateful and she was SO inspired! If you have any suggestions so that I can contribute to her passion, I would be so grateful! Her name is Paige Anderson and you can reach us at [email protected].
Hi Mary Jane! I do have a couple recipes with regular unsweetened cocoa powder (not cocoa noir)! This one, Mama’s Chocolate cake, which like an oldschool style 9×13-with-frosting-right-over-it-still-in-the-pan kind of cake, and is light. There’s also the chocolate version of my Perfect Vanilla Cake. At the bottom of the recipe you’ll see the chocolate conversion and you can use regular unsweetened chocolate for that as well 🙂 I LOVE that you’re trying the cakes! I hope we have another great caker and baker up and coming! Happy caking, gals!
Does this work Gluten free style, My Stawberry cakes are UGHGHGHHGGHH
Hi Hollie, I don’t know as I’ve never tried it. If you try it come on back and let us know how it goes!
Hi Kara!!,
Can apple cider vinegar be used or do you strongly recommend white?
Also because cream cheese frosting is softer do you think this will work with a strawberry buttercream frosting instead?
I’m planning on making cupcakes with this. What do you think?
Thank you for sharing your recepie!!!
Could you use apple cider vinegar? Sure. I don’t like to just because it has a slightly stronger taste. And you could use any frosting you like, but sticking with the strawberry profile will be awesome 🙂
Have you tried this recipe with almond flour? I made it with the wheat flour and it was amazing!
No I haven’t. Almond flour doesn’t develop gluten and won’t behave the same.
I made this cake tonight (cake only…not the frosting or syrup) and have to tell you that it is absolutely AMAZING. Thank you so much. I have been trying to get a strawberry recipe and THIS is it.
WooHoo!!! There’s nothing like real ingredients. Just gotta get creative sometimes. I’m so glad you like it!
Hey i was wondering why you use vinegar in this cake? I also would like to know if i couse buttermilk?
I use vinegar to create buttermilk which helps the consistency. And yes, you can buy your own buttermilk. I rarely need it so I make my own.
How much buttermilk if not adding the vinegar? 12 oz? Want to make this tomorrow for my husband’s birthday
Correct 🙂 12 oz.
When the recipe says to add strawberry purée to the frosting, what does it mean? It’s not the strawberry simple syrup correct?
Correct. Puree is blended straight strawberries. In a blender, food processor, or with a hand blender (burr blender).
I just made the layers and I had to use 3 -8 inch cake pans or it would’ve overflowed. Did I do something wrong?
Also, can you freeze this cake?
Hi Patsy, I haven’t frozen this cake myself. It is a very moist cake and that may be a factor in how it thaws.
Hi Patsy, yes. Either your cake pans were 2″ tall (I indicate that it requires 3″ tall cake pans) or your ingredients were scaled incorrectly and you had too much batter (if you were using 3″ tall pans and they were still too full).
Made the cake yesterday and it was great; a little time consuming but I think well worth it. Ordered the dried strawberries from Amazon and it took over a week to get them (glad I ordered two packages). Put the cake in the freezer which I hope is OK. I used three 8″ cake pans and didn’t use the cake strips around them; turned out fine. The frosting makes a lot and even though I cut my layers in half as instructed (so I had six layers), I still didn’t use all of it and I put lots of frosting. The cake I torted (had to look meaning of that up) off the top (had crowns on top) had a great taste and the syrup is really good on it. Very impressive cake and will make again. Since I froze it, I didn’t decorate with strawberries. I tried to copy and paste a picture but it wouldn’t let me and I don’t have a website. Sorry.
AH, the domes on top is what the strips help to avoid. Less torting, sometimes no torting of the tops needed when you use the strips. I really don’t like dealing with the strips, but they do great things. �?� Give ’em a try. LOL!
Hi Kara tell me substitute of freez dried strawberries because I can’t find it here and I wanna make this cake so guide me for substitute
Hi Sonia, there isn’t one. It’s not like one flour for another or one sweetener for another.
I made this cake and it was delicious. Thanks for the recipe. I’m making one this week and wanted to know if its it ok to Mise en place my dry ingredients in a zip loc bag a few days before I make cake?
Absolutely! Love me some Mise en Place! Makes your life easier 🙂
Hi Kara! This looks so good. I have tried jello in a strawberry cake recipe and it tasted so fake. Yuk! I’m excited to try your recipe. I have some questions here. Is the syrup necessary to make the cake moist? Will it still be a moist cake without the syrup? Can I make it ahead of time and put in freezer? Or will freezing this cake make it dry and dense?
This cake won’t become dry in the freezer. It is already a dense cake, but it won’t become moreso. And no, the syrup isn’t necessary but it is another great layer of flavor 🙂
This is absolutely the BEST cake I
have ever tasted, and I’m not even a strawberry lover! Thank you for sharing such an amazing treat. I was surprised that it is not too rich and heavy. The frosting and cake flavors truly complement each other. This cake is a delight and leaves you craving more!
I love that you enjoyed the cake, Denise!!! 🙂 Thanks for the kind words 🙂
Baked this today. I didn’t use the cream cheese frosting or syrup. But OMG… This cake is delicious!!!! Using the freeze dries strawberries is brilliant. I used some of the powdered freeze dried strawberries in my regular buttercream. Still awesome! Can’t wait to try your lemon cake. Thank you so much for sharing!
I’m so glad you like it, Nancy!!!
Hi Kara,
Could you do this cake in a 13×9 dish? I am trying to make it go further for my party. Do you know how many slices this cake equals?
Thank you!
Hi Hannah, a different size pan won’t make the cake serve more. And servings depend on how you cut the cake. this cake could serve 12-20 depending on slicing.
Hi Kara
I am a real novice baker
I am committed to making my grand babies bday cakes every year though
I love this recipe for the strawberry cake and was wondering if I can use a 8×1.5 cake pan to make the layers instead of having to tort them. If so how much batter in each and what temp?
I’m afraid I won’t do well with that. The cal itself is layers of choc cake and strawberry cake with strawberry whipped cream cheese filing and strawberry buttercream frosting.
Thank you
Donna
I haven’t baked any of my recipes at 1.5 inches and wouldn’t suggest it. You’re more likely to get doming. Torting isn’t tough, and you’ll get the anticipated result. You’ve got this! 🙂
I see here that your cake is 5 layers so did you split the layers from the 2 8″ inch cakes or did you just use 5 8″inch pans?
I baked the recipe 4 times. I had lots of cake. So I just brought up the layers till I liked the height. 🙂
Hey Kara - I’m new to your site. Not even sure how I found you, but you are awesome! I’m so impressed with your talent and generosity in sharing it! Watched you making your white cake and was incredibly excited to see your strawberry version. I use the freeze dried strawberries in my macaron shell and its my favorite! I followed all your guidance, even made the goop - only brain fart was forgetting to use my cake stripes which I found hours later still soaking in water! Turned out wonderfully - you rock!
We all have brain farts �?� LOL! I’ve done that, too. Wondered why my cake looked weird in the oven only to realize the strips were still in the sink. LOL!
sounds yummy!
You have to try it! Your taste buds will thank you! Happy Baking! 🙂
Hi Kara:) I’m so excited to make this cake for a friend of mine Bday! I was a little confused with ur measurements on the flour. Is it 16 oz which is 2 cups or the 3.25 cups?
Thanks!
16 oz is a weight measurement, the equivalent in volume is 3.25 cups.
I have a hint on an easy way to remove strawberry seeds. When you buy the strawberries and you are ready to use them, place them in a very large baggie. Fill the baggie with cool water. You want it full so the strawberries are floating in the water, but you also need to leave enough room for them to be sloshed around in it. Now, close and seal the baggie. Ready?? Shake that bag very well. You will do 2 things there. (1) you will be cleaning the strawberries and (2) you’ll be removing the seeds. Now, you may notice the water in the baggie is a little gray. That’s because the berries were dirty. Drain and fill the baggie again. And repeat the steps for shaking them really well. Drain again. Now you are ready to use them. They are clean and devoid of all, if not almost all, of the seeds. Problem solved of having to strain the berries after cooking.
Cheryl!!! That is an awesome share! Thank you so much 🙂 I can’t wait to try it!
I made this last night and was really disappointed at how sweet it was. Way too much sugar in the symbol syrup. my frosting had way too much moisture from the strawberries.
There’s always a need to watch your recipes for things like frosting and adjust as you see fit. If you saw there was too much moisture, add more confectioners’ sugar. That’s a standard practice for frostings. And if you don’t prefer such a sweet simple syrup you can omit it all together or reduce the sugar amount. Simple fixes 🙂 (Also, it’s cake and frosting. It’s going to be sweet. LOL!)
Hi Kara,
Thank you so much for sharing this recipe! My nephew’s 1st birthday is coming up and I’m trying to make a large #1 for his party. I have a 12″x18″ pan. Do you think it would work well in a pan that size with no layers? Based on the recipe calculator (I LOVE that you can change the number of servings!!) how much do you think I should make? Thank you SO much!!
Hi Sam, I’m sorry but I can’t advise. Of course you could use that recipe in that pan but you may end up with a roulade thin cake. Check to see how many cups of batter your pan holds (which will depend on depth) and adjust according to my recipe that makes approximately 9 cups of batter.
i will have to try this cake sometime. it sounds great but i also wanted to say the moment i see a recipe has jello in it’im outta there. ‘lol
You have come to the right place then! Enjoy!
Hi Kara!
Thank you so much for this recipe. I spent the weekend testing 5 strawberry cake recipes, and this was by far the best in every category-taste, texture and moistness.
SO GOOD! I got a little too excited with the simple syrup and the cake layers ended up being super heavy, but I know better next time.
I do have a few questions . This weekend, this cake recipe will turn into a 3-layer, 4-tier Naked wedding cake (12″, 10″, 8″ and 10″). The bride wants it too look exactly like a picture she found, with white frosting, strawberry jam/puree, and decorated with fresh berries.
1. I work full time, so I will be forced to bake the cake in the evenings this week (probably Wednesday-Friday; wedding is Saturday). Should I keep the layers in the fridge, or would freezing be a better option?
2. This is will be a naked cake-not semi-naked, but for real naked. Would SMB or American buttercream be a better option for the structural integrity of the tiers, since there won’t be any frosting on the sides to act as glue? I’m also considering leaving the strawberry jam out of the filling layers, as I’m concerned about the cake sliding.
Any tips for this project would be greatly appreciated.
Thank you for a kick butt recipe!!!
Do not do strawberry jam, especially if you are not using and outer coating of any kind. Use SMBC unless you are in a very hot climate, then instead use ABC - all shortening or majority shortening. And just wrap them well and refrigerate - just don’t torte or trim them until you’re ready to stack.
Hey Kara! I made this cake last night. It was beautiful! The cake sliced so clean and easily. After reading all comments, I realized that I didn’t do the simple syrup correctly as I doubted myself and poured tge called for purée into the entire syrup mixture so it wasn’t as strong as it probably would’ve been if I had done it right! I’ve never made a simple syrup. I stirred the sugar and water together with a rubber spatula before turning on the heat. When it came to a roaring boil I took it off the heat. Your description said that the syrup would be really thick. Mine was a thinner syrup. What’s the trick? I want to make your red velvet recipe next as I loved how this cake stacked, cut and was easy to frost.
I’m from Mississippi. One of my neighbors is a friend of yours! Small world.
AH. I’m sorry if my description was confusing. The imple syrup is thick once the puree is added - it isn’t nearly as thin as the straight simple syrup off the burner. Your SS will be thin after just coming to boil, as it should be. You did it right 🙂 Hey! Who’s your neighbor? I have a few friends in Mississippi!
Hi Kara,
Love that this doesn’t include strawberry jello! What changes would you make to make this shelf stable?
Thanks so much!
Michelle
Hi Michelle! I don’t like adding extra ingredients that do that, they aren’t au naturale and this cake is best eaten fresh. 🙂 You still have up to 5 days in the fridge if you keep the cut area protected with plastic wrap, though! And you can freeze the layers if you need to bake ahead.