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Whether for a special occasion or just a sweet treat, strawberry layer cake is sure to impress and satisfy any dessert lover. I am so obsessed with this cake batter that I could literally drink it. It’s infused with fresh strawberry puree and pure vanilla extract to give it that delicious strawberry flavor. A few dabs of pink food coloring are used to give it that baby pink color. Perfect for any occasion, this Chocolate Strawberry Cake is beautiful both inside and out!
Ridiculously Easy
Scrape down the bowl and add the egg whites and vanilla. Beat until on medium speed until well combined and very fluffy. I haven’t tested this strawberry layer cake recipe with other pans but here is what I would recommend. For a sheet cake, grease a 9×13 pan and bake for minutes. For cupcakes, line two cupcake pans with paper liners and fill about ⅔ full. Because of the cream cheese frosting I store this cake in the fridge, covered for up to 4 days.
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This recipe calls for an assortment of berries, but feel free to stick with just strawberries if you like. Can you replace this with strawberry jam or just pureed strawberries? If you want a fresh strawberry cake, this is the way to do it. I made it without reducing it and it just wasn’t the same. The texture wasn’t right and the strawberry flavor wasn’t as strong.
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They work great with just about any cake, including sponge cake, mousse cake, or cheesecake. The most traditional design uses strawberries and white buttercream, but you can also use strawberry or chocolate frosting. This easy dump cake recipe balances sweet strawberries with salty crushed pretzels. The real star of the show though is the cheesecake whipped cream on top. Make your guests feel like they're in a Parisian bakery with this classy but easy strawberry-chocolate cake recipe.
I allow it come back to room temperature before serving so the frosting has time to soften. You can also make the cake layers the day before, and wrap well and store at room temperature before frosting. Scrape down the bowl halfway through mixing. As you explore how to decorate a cake with strawberries, keep in mind that finding complementary flavors and decorations is an opportunity for artistic expression. Don’t be afraid to mix and match different elements until you find a combination that suits your personal tastes and aesthetic preferences.
Chocolate Layer Cake
Arrange the slices in a circle on top of the cake, then make a smaller, overlapping circle on the inside. Keep doing this until you have as many layers of “petals” as you like, then place a whole strawberry in the center. Get creative and try other designs, if you like. This strawberry cake recipe "bakes" to perfection in your slow cooker.
I enjoy helping the modern family, by creating meals that are easy to follow and that taste great.
Bake the cake for minutes at 350°F (your kitchen will be filled with an amazing strawberry aroma). Make sure that you let the cake cool completely before you assemble it. There are a few steps to making this strawberry cake, but once you try it you’ll realize that it’s worth the extra work. This cake is made using pretty simple ingredients. Refer to the recipe card for the fill list of Ingredients. I seriously cannot get enough of this frosting.
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Next, create overlapping circles until the entire cake is covered. Overlap each layer slightly, and do this until you get to the center of the strawberry cake. No icing is necessary for this delicious strawberry cake, but I like to give it a sprinkle of powdered sugar for a delicious and pretty finishing touch. We use a mix of butter and oil in this cake. This is to give the cake a rich flavor and keep it delightfully moist.
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Milk — to add the maximum richness and creaminess to the cake, make sure you use full-fat milk. I then placed the top layer on, and pressed down lightly. I used a large offset spatula and frost the top of the layer. For even amount of frosting I use a large cookie scoop and scoop the frosting on, then spread out with a spatula. I frosted the top and sides, and then piped on some pretty swirls on top.
So, you could also replace some or all of the water in this equation with a strawberry liqueur . Alternatively, you can take my lazy route, and whisk together roughly equal parts water and strawberry jam over low heat until combined. I've noted before that I am a firm believer in brushing your warm cake layers with a simple syrup.
Beat in the eggs and egg white, one at a time, scraping down the bowl after each addition. Frosting tends to separate when you add fruit additions to it and my trick is to make sure my compote is thick and is at room temperature or cold. And to make sure you add it after you have whipped the frosting very well. You can freeze fully frosted or unfrosted cake for up to 2 months. Wrap the cake tightly in a layer of plastic wrap and then tin foil before freezing. Let the cake thaw overnight in the refrigerator, then bring to room temperature before serving.
Once completely cooled, assemble and frost. Alternate the dry ingredients/sourcream/milk. Alternate adding the dry ingredients and milk/sourcream, beginning and ending with the dry ingredients.
This will help them stick in place and avoid sliding off. If using whole strawberries, consider cutting a small portion off the bottom to create a flat surface for stability. When it comes to decorating a cake with strawberries, there are a few common challenges that may arise. One of the main issues is strawberries releasing their juices, which can make the cake soggy and affect the overall presentation. To create decorative strawberry shapes for your cake, start by selecting firm and ripe strawberries. Using a sharp paring knife, carefully slice the strawberries into thin, even pieces.
However, for this strawberry cake, I kept the batter simple with just freshly chopped strawberries. I wanted to focus on a soft, light cake that is dotted with juicy strawberries in each bite. In the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed just until creamy. Add the sugar and beat until light and fluffy.
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