SOUTHERN STRAWBERRY CAKE
Yesterday was my darling friend Mary’s birthday, and when you have that kind of friend, you make something extra special.
She’s a Southern belle who loves strawberries and pound cake, so naturally, I hopped into the kitchen to create my crazy-delicious, triple-decker Strawberry Cake with strawberry buttercream frosting!
The rich pink color of this dense cake and the intense strawberry flavor top-to-bottom makes everyone happy, and I knew it would put a smile on her face.
Why You’ll Love This Recipe
Guys, I really LOOOVE this cake. It’s a combination of a strawberry cake with Jello and a fresh strawberry cake, which is something that’s hard to find in most recipes.
The strawberry cake Martha Stewart makes uses fresh fruit, but it produces a one-layered coffeecake. That’s great with my morning latte, but it doesn’t really elicit the “ooh and ahhh” response I wanted for my friend’s special day.
The strawberry cake Paula Deen makes does use Jello to achieve its signature color (that’s blush and bashful,” for any Steel Magnolias fans out there), but she uses frozen strawberries.
I think using fresh strawberries helps them retain their texture, even when baking, so that’s what I use in my Strawberry Cake recipe. Paula also uses a traditional cream cheese frosting, and like mine is, well, a work of art.
Kitchen Equipment You’ll Need
- Three 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling rack
- Offset spatula for frosting
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 package (3 oz) strawberry Jello
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, mashed
- Strawberry buttercream frosting (recipe follows)
Step-by-step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the three 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, and strawberry Jello. Mix well.
- Add the butter, eggs, milk, oil, and vanilla extract. Beat with an electric mixer on medium speed until smooth.
- Fold in the mashed strawberries with a rubber spatula.
- Divide the batter evenly among the prepared cake pans.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Frost with strawberry buttercream frosting once cooled.
Tips for Success
- Ensure your butter is at room temperature for smooth mixing.
- Use fresh strawberries for the best flavor and texture.
- Cool the cakes completely before frosting to prevent the frosting from melting.
Additional Tips or Variations
For a citrus twist, add a teaspoon of lemon zest to the batter.
If you prefer a less sweet cake, reduce the sugar by 1/4 cup.
Nutritional Highlights (Per Serving)
- Calories: 450
- Fat: 18g
- Carbohydrates: 65g
- Protein: 5g
Frequently Asked Questions (FAQ)
Can I use frozen strawberries? Fresh strawberries are recommended for the best texture, but if using frozen, thaw and drain them first.
How should I store the cake? Store the cake in an airtight container in the refrigerator for up to five days.
Conclusion
This Southern Strawberry Cake is a delightful treat that’s sure to impress at any gathering. I hope you’ll give it a try and share your thoughts or any fun variations you come up with. Happy baking!
