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- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons grated orange peel
- 1 teaspoon vanilla extract
- 2 12-ounce baskets strawberries
- 1/3 cup strawberry preserves
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended. Beat in sour cream, orange juice, orange peel and vanilla. Add eggs 1 at a time, beating well after each addition. Add dry ingredients and beat until well blended. Divide batter between prepared pans; smooth tops.
Bake cakes until light golden and tester inserted into center comes out clean, about 28 minutes. Cool cakes in pans on rack 30 minutes. Turn cakes out onto racks and cool completely.
Meanwhile, hull and slice 1 basket strawberries. Place in medium bowl. Add preserves and 2 tablespoons sugar; toss to blend. Let stand at room temperature until juices form, about 2 hours.
Place 1 cake layer, flat side up, on platter. Top with sliced berry mixture in even layer. Spread 1 3/4 cups Whipped Crème Fraîche over berry mixture. Top with second cake layer, flat side down, pressing slightly. To make basket weave, spread 1 1/4 cups Whipped Crème Fraîche over top and sides of cake; then follow directions below. Or to frost simply, spread all of Whipped Crème Fraîche over top and sides of cake. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and refrigerate. Mound remaining whole berries in center of cake.
How to Pipe a Basket Weave
1. Using a ruler to measure and a skewer to mark, draw vertical lines at 3/4-inch intervals on sides of frosted cake. Fit a pastry bag with a plain round tip; fill with 1 cup frosting. Pipe a vertical cord of frosting from top to bottom of cake over one drawn line.
2. Using another pastry bag fitted with a basket-weave tip and filled with 2 cups frosting, pipe a short horizontal ribbon across cord, extending ribbon from the drawn line to the left of the cord to the drawn line on the right. Repeat, piping horizontal ribbons down the length of the cord, leaving a space between ribbons that is the same width as the ribbons.
3. Pipe another vertical cord over the next drawn line. The cord should touch the end of the adjacent ribbons.
4. Pipe short horizontal ribbons over second cord to fill the spaces between ribbons on the first cord. (Start each ribbon at the edge of—but don't cover—the first vertical cord. Pipe ribbon over second cord, ending at next drawn vertical line.) Repeat, alternating between piping ribbons and cords to finish basket weave.
5. Fit another pastry bag with star tip; fill with 1 cup frosting. Pipe frosting around top edge of cake.
- 2 1/4 cups cake flour (not self-rising)
- 1 1/2 cups granulated sugar, divided
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup safflower oil
- 7 large egg yolks plus 9 large egg whites
- 3/4 cup whole milk
- 1/2 teaspoon cream of tartar
- 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
- 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- Pinch of salt
- 2 cups cold heavy cream
- 1/4 cup confectioners' sugar, plus more for sprinkling
Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
Slide a paring knife around edges of tube and side of pan release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.
Introducing our Classic Sensation luxury cakes! Our specialty cakes are baked fresh, using the only best ingredients to make each cake a work of perfection! Whether a birthday, anniversary or even a gender reveal, we’ve got you covered.
Teal Sky Cake
White buttercream frosting filled between layers of white cake! Our Classic cake is iced with marble buttercream. Perfect For Birthdays and Anniversaries!
Yellow Rose Cake
White Whipped frosting filled between layers of white cake! Our Classic Cake is iced with a ruffle border and yellow rosettes. Perfect for… Birthdays and wedding showers!
Strawberry Rose Cake
Strawberry whipped frosting filled between layers of strawberry cake! Our classic strawberry cake is iced with strawberry rosettes. Perfect for Birthdays and Anniversaries!
Lemon Rose Cake
Lemon whipped frosting filled between layers of white cake! Our classic Lemon cake is iced with lemon whipped rosettes. Perfect for… Birthdays and Anniversaries!
Almond Chic Cake
White buttercream frosting filled between layers of Almond Cake! Our classic cake is iced with a swirled buttercream frosting. Perfect for… Anniversaries and wedding showers!
Almond Pearl Cake
White buttercream frosting filled between layers of Almond Cake! Our classic cake is iced with buttercream frosting. Perfect for… Birthdays and wedding showers!
Chocolate Overboard Cake
Chocolate buttercream frosting filled between layers of chocolate cake! Our Classic cake is iced with Chocolate buttercream frosting. Perfect for… Birthdays and Anniversaries!
Celebration Rainbow Cake
White buttercream frosting filled between layers of rainbow cake with a “SURPRISE INSIDE”- rainbow sprinkles and sixlets filled inside! Perfect for…Birthdays!
Gender Reveal Cake
White butter cream frosting filled between layers of white cake! Our Classic cake is iced buttercream frosting with a “SURPRISE INSIDE “for the reveal. “Is it a girl or Boy?” Perfect for… Gender Reveal!
Classic Peanut Butter Cake
Peanut butter buttercream and white better cream blend of frosting filled between layers of Chocolate cake! Our Classic cake is iced with peanut Butter frosting.
Perfect for… Birthdays and Anniversaries!
Classic Butter Pecan Cake
Butter pecan buttercream and white better cream blend of frosting filled between layers of white cake! Our classic cake is iced with Butter Pecan frosting. Perfect for… Birthdays and Anniversaries!
White butter cream frosting filled between layers of rainbow cake! Our Unicorn cake is iced with butter cream frosting. Perfect for… Birthdays!
Oat Flour Fruit Basket Cake
"Too simple for words: soft, tender layers of oat flour genoise are filled with preserves, whipped cream, and fresh berries. Team strawberry preserves with fresh strawberries, or pair them with apricot or peach preserves instead. In winter, swap the berries for diced bananas. It will be hard not to eat leftovers for breakfast&mdashbut there&rsquos nothing wrong with oats and fruit for breakfast."&mdashJames Beard Award winner Alice Medrich
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 2 to 3 teaspoons granulated sugar , baked and cooled
- 1/4 to 1/3 cup fruit preserves
- 1 1/2 pints (425 grams) blackberries or raspberries, or 1 1/2 pints (340 grams) strawberries
- Powdered sugar for dusting
- Lightly sweetened whipped cream, for serving (optional)
Whip the cream with the vanilla in a chilled bowl until it begins to thicken. Add granulated sugar to taste, beating until the cream holds a good shape without being quite stiff&mdashit will continue to stiffen as you spread it on the cake. Refrigerate the cream while you prepare the cake.
Turn the cake best-looking side up on a platter. Cut it into two layers with a serrated bread knife. If the top layer is too delicate to pick up without breaking, slide a rimless baking sheet or a flexible plastic cutting mat under it and set it aside. Spread the bottom layer evenly with the preserves. Spread all of the whipped cream over the preserves. Set aside a few berries for garnish. Cut strawberries into bite-size pieces. Arrange berries or berry pieces over the cream in a single layer with a little space between them. Press the berries well into the cream (so the top cake layer will make contact with the cream). Set the top cake layer on top of the cream and press gently to level the cake. Cover and refrigerate for at least 2 hours, or up to 1 day.
Sieve a little powdered sugar over the top of the cake and garnish with the reserved berries and whipped cream, if desired, before serving. Leftovers keep in an airtight container in the refrigerator for a day or so.
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014.
How to Make No-Bake Strawberry Icebox Cake
In a 9″x9″ dish or pan, place a layer of graham crackers. You’ll likely want to snap the corners off to get them to fit snuggly. Spread half of the sliced strawberries evenly over the graham crackers.
Mix the pudding mix with the milk in a medium bowl until it thickens. Fold the stabilized whipped cream or cool whip topping into the pudding mixture.
Pour half of the pudding mixture over the strawberries. Next, repeat the layers by adding another layer of graham crackers, followed by the pudding mixture, then top generously with more berries.
If you’d like, you can drizzle chocolate over the top. In this photo, I melted 1/4 of a Hershey bar, poured it over the top, then drizzled it over the top.
Cover the dessert, then place it in the freezer or a cooler filled with ice. It should freeze through quickly.
Strawberry Yogurt Pound Cake
Strawberry pound cake meets strawberry yogurt cake with this tasty recipe.
The Greek yogurt combines with bits of fresh strawberries to give this homemade strawberry pound cake it&rsquos moist texture and delicious flavor.
If you love strawberries, you are going to love this pound cake.
Perfect for Dessert or Breakfast
Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream for a delicious dessert.
Or, enjoy a slice in the morning with some fresh berries and a cup of tea
Either way, you are going to love this easy strawberry cake recipe.
Next time I make this strawberry pound cake I think I will add about 1/4 cup white chocolate chips to the batter. White chocolate compliments strawberry so well, I think it would truly be amazing.
But, hey, if one of you wants to try adding some white chocolate chips before then, go for it. Then, be sure to come back and let us know how it comes out.
Have extra strawberries? Make a batch of these homemade strawberry muffins, strawberry scones, or mini strawberry trifles as well &mdash you will not be disappointed!
There are a few things we will add to the strawberry cake mix to transform it into a summery strawberry layer cake.
Fresh (or frozen) strawberries help give it that fresh flavor and also add some additional moisture to make it extra decadent.
- 6 tablespoons unsalted butter, softened, plus more for pie plate
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 pound strawberries, hulled and halved
- 450 g strawberries
- 30 g sugar
- 40 g flour
- large bowl
- rubber spatula
- cutting board
This Strawberry Air Fryer cake uses a simple frosting recipe of cream cheese and powdered sugar, taken to a whole new level with the addition of fresh strawberries. Best filling for the cake!
- How Do I Know When It’s Done?
You will know your cake is done when you insert a toothpick or skewer into the center and it comes out clean.
- Can I Make Layered Strawberry Cake In A Regular Oven?
Yes! While I love the convenience of the air fryer, you don’t need to have one to enjoy this delicious cake. Using a 9” cake pan, simply bake in a preheated oven at 325 degrees for around 30 minutes to achieve the same results.
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low mix in egg, milk, and vanilla.
Reduce speed to low gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
To make the strawberry layer, roughly chop strawberries. Combine strawberries, sugar, and flour in a large bowl. Set aside.
How do you make a strawberry layer cake?
After you mix up your cake batter, divide it into three 8″ cake pans. If you only have one pan, you can bake one at a time and leave the leftover batter in the fridge until you need it.
Let your cake layers cool for 10 minutes in the pan then turn them out onto a cooling rack to cool the rest of the way. You can speed this process up by putting the rack plus the cakes in the freezer for about an hour. Then they will be ready to frost.
I decided to frost my strawberry cakes with lemon buttercream! But any kind of buttercream would work like cream cheese frosting, stabilized whipped cream or fresh strawberry buttercream.
To make my easy buttercream into lemon buttercream, I just added in some fresh lemon curd, lemon extract and lemon zest, then mixed it all together. You can leave the lemon curd out if you don’t have any but it is pretty yummy and easy to make!
Fill your chilled layers of cake with the lemon buttercream. I shoot for about 1/4″ of buttercream between my cake layers. Repeat with all the cake layers then cover the entire cake with a thin coat of buttercream. This is called the crumb coat and seals in all the cake crumbs.
Put the cake into the fridge for 20 minutes to firm up the crumb coat. Then you can put your final layer of buttercream on the cake and decorate it any way you like! I decorated mine with sweetapolita sprinkles. This is the “Twinkle” sprinkle medley! One of my favorites!
I love how easy this strawberry cake mix recipe is! I hope you love it too! Happy baking!