14 Easy & Tasty Strawberry Birthday Cake Recipes

Last summer, as I enjoyed a slice of strawberry shortcake, I marveled at the versatility of strawberries in birthday cakes. Each bite transported me to sunlit fields, brimming with the fresh essence of these delightful berries. I’ve played with everything from luxurious strawberry mousse cakes to breezy no-bake cheesecakes. Every recipe brought its own unique charm and flair. If you’re eager to transform your next birthday celebration, these strawberry creations are your perfect inspiration.

Classic Strawberry Shortcake

Classic Strawberry Shortcake

Strawberry shortcake is a timeless dessert that combines the delicate sweetness of strawberries with the light, buttery texture of a classic shortcake. This delightful treat is perfect for celebrating birthdays or any special occasion. With its layers of tender shortcake, juicy strawberries, and a dollop of whipped cream, it’s sure to be a crowd-pleaser.

Making strawberry shortcake from scratch is simpler than you might think, and the result is a fresh, homemade dessert that surpasses any store-bought version.

To start, you’ll be preparing a traditional biscuit-like shortcake that contrasts beautifully with the sweet, macerated strawberries. The strawberries are lightly sweetened to enhance their natural flavor, and the whipped cream is gently sweetened for a perfect balance.

This recipe serves 4-6 people, making it ideal for family gatherings or a small birthday celebration. Let’s jump into the ingredients and steps to create this classic dessert.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar (for strawberries)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Cooking Instructions:

1. Prepare the Strawberries:
   • In a medium bowl, combine the sliced strawberries and 2 tablespoons of granulated sugar. Stir gently until the sugar is evenly distributed. Let the mixture sit for at least 30 minutes to allow the strawberries to release their juices.
2. Make the Shortcake Dough:
   • Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Combine Wet Ingredients:
   • In a small bowl, whisk together the 3/4 cup heavy cream, egg, and 1 teaspoon vanilla extract. Gradually add the wet ingredients to the dry mixture, stirring until just combined. The dough should be slightly sticky.
4. Shape the Shortcakes:
   • Turn the dough out onto a floured surface and gently knead it a few times. Roll or pat the dough to about 1-inch thickness. Use a round cutter to cut out 6 shortcakes, rerolling the dough as necessary.
5. Bake the Shortcakes:
   • Place the shortcakes on a baking sheet lined with parchment paper. Brush the tops with a little heavy cream for a golden finish. Bake for 15-18 minutes or until the tops are golden brown. Let them cool on a wire rack.
6. Whip the Cream:
   • In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form.
7. Assemble the Shortcakes:
   • Slice each cooled shortcake horizontally. Spoon a generous amount of strawberries and their juices over the bottom half, top with a dollop of whipped cream, and place the top half of the shortcake over the cream. Add an additional spoonful of strawberries and whipped cream on top for extra flair.

Extra Tips:

For the best flavor, use fresh, ripe strawberries. If fresh strawberries aren’t available, frozen strawberries can be used, but make sure they’re thawed completely and drained of excess liquid.

When whipping the cream, keep an eye on it to avoid over-beating, which can lead to a grainy texture. For a twist, consider adding a splash of lemon juice or zest to the strawberries for a hint of citrus brightness.

Enjoy this classic strawberry shortcake as soon as it’s assembled for the freshest taste and texture.

Strawberry Layer Cake

Strawberry Layer Cake

Indulge in the luscious delight of a Strawberry Layer Cake, a perfect combination of moist sponge cake, fresh strawberries, and creamy frosting. This cake is a showstopper at any celebration, especially birthdays, with its vibrant colors and irresistible flavors. The layers of sponge are infused with strawberry essence, offering a burst of freshness in every bite, while the creamy frosting adds a smooth and rich texture that complements the fruity sweetness.

To craft a Strawberry Layer Cake that serves 4-6 people, you’ll need a few essential ingredients and a bit of creativity. This recipe calls for fresh strawberries to guarantee the cake bursts with natural flavor. The process involves baking the sponge layers to perfection, whipping up a smooth frosting, and assembling the cake to create an eye-catching and delicious masterpiece.

Ingredients:

• 1 cup fresh strawberries, hulled and sliced
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup strawberry jam
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (for the whipped cream)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. This guarantees the cake layers don’t stick to the pan and come out smoothly once baked.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside as you work on the wet ingredients.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar using an electric mixer until light and fluffy. This process incorporates air, which helps the cake rise.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for added flavor.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
6. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Prepare the Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will be used to layer and frost the cake.
8. Assemble the Cake: Place one cake layer on a serving plate. Spread half of the strawberry jam evenly over the top. Add a layer of sliced strawberries and spread a portion of whipped cream on top. Place the second cake layer on top and repeat the process.
9. Frost the Cake: Use the remaining whipped cream to frost the sides and top of the cake. Decorate with additional strawberries as desired.
10. Chill Before Serving: Refrigerate the cake for at least an hour before serving. This helps the layers set and makes slicing easier.

Extra Tips:

For the best flavor, choose ripe, fragrant strawberries. You can enhance the strawberry flavor by adding a few drops of strawberry extract to the batter.

If you prefer a sweeter cake, consider adding a tablespoon of sugar to the strawberries before layering. To make slicing easier, use a serrated knife and clean it between cuts.

Enjoy your Strawberry Layer Cake with a scoop of vanilla ice cream for an extra treat!

No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake

Indulge in the delightful taste of this No-Bake Strawberry Cheesecake, a perfect dessert choice for a birthday celebration or any special occasion. This cheesecake isn’t only delicious but also incredibly easy to make, as it doesn’t require any baking. The combination of fresh strawberries and creamy cheesecake filling resting on a buttery graham cracker crust makes it a crowd-pleaser.

Plus, the vibrant red hue of the strawberries adds a festive touch to your dessert table. Ideal for serving 4-6 people, this recipe is a breeze to prepare, taking just a few hours to set in the refrigerator. The balance of sweet and tangy flavors guarantees that each bite is as invigorating as it’s satisfying.

Whether you’re an experienced baker or a novice, this no-bake dessert will be a hit with everyone. Gather your ingredients, follow the simple steps, and enjoy the compliments that come your way with each slice served.

Ingredients:

• 1 ½ cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 2 ½ cups fresh strawberries, hulled and halved
• 1 tbsp granulated sugar
• 2 tbsp lemon juice
• 2 packages (8 oz each) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

Instructions:

1. Prepare the Crust: In a medium-sized bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Place the crust in the refrigerator to set while you prepare the filling.

2. Make the Strawberry Mixture: In a blender or food processor, blend 1 cup of the strawberries with the granulated sugar and lemon juice until smooth. Set aside. This will be used to flavor the cheesecake filling and as a topping.

3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the powdered sugar and vanilla extract, continuing to beat until fully incorporated.

Slowly pour in the heavy whipping cream and continue beating on medium speed until the mixture is thick and creamy.

4. Assemble the Cheesecake: Remove the crust from the refrigerator. Gently fold half of the strawberry mixture into the cheesecake filling until well combined. Pour the filling onto the prepared crust, smoothing the top with a spatula.

Cover and refrigerate for at least 4 hours or until firm.

5. Top with Strawberries: Once set, remove the cheesecake from the refrigerator. Arrange the remaining halved strawberries on top of the cheesecake. Drizzle with the remaining strawberry mixture to create a beautiful, glossy finish.

Extra Tips:

For the best results, verify that the cream cheese is at room temperature before mixing to avoid any lumps in your cheesecake filling. If you prefer a firmer crust, consider baking it at 350°F for 8-10 minutes before adding the filling, although this step is optional.

You can also experiment with different fruit toppings if strawberries aren’t available, such as raspberries or blueberries. Finally, if time permits, refrigerate your cheesecake overnight to allow the flavors to fully develop and the texture to firm up even more.

Strawberry Ice Cream Cake

Indulge in a delightful Strawberry Ice Cream Cake, a perfect treat for any celebration. This cake is a beautiful blend of creamy strawberry ice cream, fresh strawberries, and fluffy cake layers, making it a revitalizing and sweet dessert ideal for summer birthdays or any festive occasion.

The vibrant colors and flavors of fresh strawberries coupled with the smoothness of ice cream create a perfect harmony that will surely impress your guests.

The Strawberry Ice Cream Cake isn’t only delicious but also quite easy to assemble. With a few simple ingredients and a bit of patience, you’ll have a show-stopping dessert ready to serve. This cake can be made ahead of time, allowing you more freedom on the day of your event.

The following recipe serves 4-6 people, guaranteeing you have enough for seconds or to share with friends and family.

Ingredients:

• 1 pint of strawberry ice cream
• 1 cup fresh strawberries, hulled and sliced
• 1 prepared sponge cake layer (8-inch round)
• 1/2 cup strawberry jam
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Additional fresh strawberries for garnish (optional)

Cooking Instructions:

1. Prepare the Ice Cream Layer: Let the strawberry ice cream sit at room temperature for about 10 minutes until it softens slightly. Line an 8-inch round cake pan with plastic wrap, making sure there’s extra hanging over the sides. Spread the softened ice cream evenly into the pan, smoothing the top with a spatula. Cover with plastic wrap and freeze for at least 2 hours or until solid.
2. Layer the Cake: Place the prepared sponge cake layer on a serving plate. Spread a thin layer of strawberry jam over the top of the cake. Arrange the sliced strawberries evenly over the jam.
3. Assemble the Cake: Once the ice cream is frozen solid, remove it from the pan using the plastic wrap to lift it out. Place the ice cream layer on top of the prepared cake base with strawberries.
4. Make the Whipped Cream: In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat.
5. Frost the Cake: Spread the whipped cream over the top and sides of the assembled cake using a spatula or a knife for a smooth finish. If desired, garnish with additional fresh strawberries on top.
6. Freeze the Cake: Return the assembled cake to the freezer for at least 1 hour to firm up before serving.

Extra Tips:

When preparing your Strawberry Ice Cream Cake, make sure the ice cream layer is completely frozen before assembling the cake to prevent it from melting too quickly.

For a more stable cake, chill your mixing bowl and beaters before whipping the cream, as cold utensils help achieve better peaks. You can also experiment with different flavors of ice cream or add a layer of crushed cookies between the cake and ice cream for added texture.

Enjoy your delicious creation, and don’t forget to slice with a sharp knife for clean cuts!

Vegan Strawberry Cake

Vegan Strawberry Cake

Celebrate any occasion with a delicious and moist Vegan Strawberry Cake that’s perfect for birthdays or any special gathering. This cake not only boasts a vibrant pink hue thanks to fresh strawberries but also offers a delightful combination of tender crumb and sweet, fruity flavor. By using plant-based ingredients, this cake is suitable for vegans and those looking to enjoy a dairy-free and egg-free dessert without compromising on taste or texture.

This Vegan Strawberry Cake is layered with a creamy vegan frosting, enhancing its luscious strawberry flavor. The fresh strawberries used in the batter and as a garnish add a natural sweetness and invigorating touch. Whether you’re a seasoned vegan or new to plant-based baking, this recipe is straightforward and will leave your guests impressed with its beautiful presentation and delightful taste.

Ingredients for 4-6 servings:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1/2 cup coconut oil, melted
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 cup fresh strawberries, pureed
• 1/2 cup fresh strawberries, chopped (for garnish)
• 2 cups powdered sugar
• 1/2 cup vegan butter, softened
• 1/4 cup strawberry jam

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then set aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This guarantees that the leavening agents are evenly distributed throughout the flour.
3. Prepare Wet Ingredients: In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle slightly, creating a vegan buttermilk. Then, add melted coconut oil, granulated sugar, vanilla extract, and pureed strawberries. Mix until well combined.
4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
5. Divide and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
7. Prepare the Frosting: In a mixing bowl, beat the vegan butter until creamy. Gradually add the powdered sugar, beating well after each addition. Add the strawberry jam and continue to beat until the frosting is smooth and fluffy.
8. Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides of the cake. Garnish with the chopped fresh strawberries.

Extra Tips:

To guarantee a naturally vibrant pink color in the cake, use ripe strawberries for the puree. If you prefer a stronger strawberry flavor, consider adding a few drops of natural strawberry extract to the batter.

When frosting the cake, make sure the layers are completely cooled to prevent the frosting from melting. For an extra decorative touch, you can pipe some frosting around the edges or top with additional whole strawberries.

Enjoy your Vegan Strawberry Cake with a dollop of vegan whipped cream or a scoop of dairy-free ice cream for an indulgent treat.

Gluten-Free Strawberry Cake

Gluten-Free Strawberry Cake

Celebrate your next birthday with a delicious and wholesome Gluten-Free Strawberry Cake that will impress both gluten-sensitive and gluten-loving guests alike. This cake perfectly balances the sweet and tangy flavors of fresh strawberries with a light and fluffy texture, thanks to the use of gluten-free flour.

Whether you’re hosting a party or simply want to indulge in a delightful dessert, this cake is bound to be a crowd-pleaser. The star ingredient, strawberries, not only add natural sweetness but also provide vibrant color and a burst of freshness.

Paired with a creamy frosting, this cake isn’t only visually stunning, but also incredibly satisfying. The recipe is designed to serve 4-6 people, making it ideal for a small gathering or family celebration. Follow the instructions below to create a memorable and delectable gluten-free strawberry cake.

Ingredients (Serves 4-6):

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh strawberries, hulled and pureed
• 1/2 cup fresh strawberries, diced
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Cooking Instructions:

1. Preheat and Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine the Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. Incorporate Strawberries: Gently fold in the strawberry puree and diced strawberries until evenly distributed throughout the batter.
7. Divide and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then, invert them onto a wire rack to cool completely.
9. Prepare Whipped Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Assemble the Cake: Place one cake layer on a serving platter. Spread a layer of whipped cream over the top. Place the second cake layer on top and spread more whipped cream over the top and sides of the cake.
11. Garnish and Serve: Garnish with additional fresh strawberries if desired. Slice and serve the cake to your guests.

Extra Tips:

When making the Gluten-Free Strawberry Cake, confirm that all your ingredients are at room temperature to achieve a smoother batter and even baking.

If fresh strawberries aren’t available, you can use frozen strawberries, but make sure to drain any excess liquid after pureeing them to avoid a runny batter.

Additionally, for a more pronounced strawberry flavor, consider adding a tablespoon of strawberry jam to the whipped cream. This cake is best enjoyed fresh, but it can be stored in the refrigerator for up to two days in an airtight container.

Strawberry Lemonade Cake

Strawberry Lemonade Cake

The Strawberry Lemonade Cake is a delightful fusion of sweet strawberries and tangy lemonade, perfect for a revitalizing birthday celebration. This cake is an ideal treat for those who love a balance of sweet and tart flavors.

With a moist, fluffy texture, it combines the freshness of strawberries with the zingy kick of lemons, making it a crowd-pleaser for both adults and kids alike. Whether you’re hosting a summer party or simply want to indulge in a slice of sunshine, this cake is sure to impress with its vibrant taste and presentation.

The cake is made up of layers of soft strawberry-flavored sponge, filled with a luscious lemon-infused cream cheese frosting. Fresh strawberries add a burst of color and flavor, while a drizzle of homemade lemonade glaze ties everything together. Topped with sliced strawberries and lemon zest, this cake isn’t only delicious but also visually stunning.

Designed to serve 4-6 people, this recipe is perfect for intimate gatherings or family celebrations.

Ingredients for 4-6 servings:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, room temperature
• 2 large eggs
• ½ cup strawberry puree
• 1 tablespoon lemon zest
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 1 ½ cups fresh strawberries, sliced

Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Lemonade Glaze:

• ½ cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the strawberry puree, lemon zest, and vanilla extract until combined.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the Frosting: While the cakes cool, prepare the frosting. Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, lemon juice, and lemon zest, beating until creamy and fluffy.
8. Assemble the Cake: Once the cakes are completely cool, spread a layer of lemon cream cheese frosting on top of one cake layer. Add sliced strawberries over the frosting, then place the second cake layer on top.
9. Frost the Cake: Spread the remaining frosting over the top and sides of the cake. Arrange additional sliced strawberries and lemon zest on top for decoration.
10. Make the Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cake for an extra touch of lemony sweetness.

Tips: To guarantee a light and fluffy cake, avoid over-mixing the batter once the dry ingredients are added. Room temperature ingredients help achieve a smooth batter and even baking.

If you prefer a more intense strawberry flavor, add a drop of strawberry extract to the cake batter. For a more vibrant presentation, consider using different colored strawberries or adding edible flowers for garnish.

Chocolate Strawberry Cake

Chocolate Strawberry Cake

Indulge in the tantalizing combination of rich chocolate and sweet strawberries with this Chocolate Strawberry Cake recipe. Perfect for birthdays or any special occasion, this cake beautifully marries the decadence of chocolate with the freshness of strawberries, creating a dessert that’s as delightful to the eyes as it’s to the taste buds.

With layers of moist chocolate cake, a luscious strawberry filling, and a smooth chocolate ganache, this cake will surely be the star of any celebration. This recipe is designed for a serving size of 4-6 people, guaranteeing there’s enough to share while still being manageable to prepare.

The cake layers are made with high-quality cocoa powder, which gives them a deep, intense chocolate flavor. The strawberry filling, made with fresh strawberries, adds a burst of fruitiness, while the ganache ties everything together with its creamy texture. Follow this recipe to create a show-stopping cake that will impress your guests and leave them craving more.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup boiling water
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for strawberry filling)
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, finely chopped

Instructions:

1. Prepare the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract; beat on medium speed for 2 minutes. Stir in boiling water (the batter will be thin). Pour batter evenly into the prepared cake pans.
2. Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
3. Make the Strawberry Filling: In a small saucepan over medium heat, combine sliced strawberries and 1/4 cup sugar. Cook, stirring occasionally, until strawberries break down and mixture thickens, about 10 minutes. Remove from heat and let cool.
4. Prepare the Chocolate Ganache: Place finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour hot cream over the chopped chocolate and let sit for 5 minutes. Stir until smooth and glossy. Allow to cool slightly until it thickens to a spreadable consistency.
5. Assemble the Cake: Place one cake layer on a serving plate. Spread the strawberry filling evenly over the top. Place the second cake layer on top. Pour the ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the top and sides if desired.
6. Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the ganache to set. Before serving, garnish with extra fresh strawberries if desired.

Extra Tips:

To guarantee your Chocolate Strawberry Cake turns out perfectly, make sure all your ingredients are at room temperature before you begin; this helps them blend more smoothly.

When making the ganache, chop the chocolate as finely as possible to guarantee it melts evenly and creates a smooth texture. If the ganache is too runny, let it sit at room temperature for a few more minutes to thicken.

For a fun twist, consider adding a layer of strawberry jam alongside the fresh strawberry filling for an extra burst of flavor.

Strawberry Angel Food Cake

Strawberry Angel Food Cake

Strawberry Angel Food Cake is a delightful and airy dessert that combines the lightness of angel food cake with the sweet and juicy flavor of strawberries. This cake is perfect for any occasion and is especially suited for birthday celebrations, adding a touch of elegance to the party table.

The soft, fluffy texture of the angel food cake pairs beautifully with the fresh strawberries, creating a heavenly dessert that’s both satisfying and invigorating. This recipe is designed to serve 4-6 people, making it ideal for small gatherings or family celebrations.

The preparation involves creating a classic angel food cake from scratch and topping it with a luscious strawberry mixture. The result is a cake that isn’t only visually appealing but also a treat for the taste buds. Follow this recipe for a dessert that’s sure to impress your guests and leave them asking for seconds.

Ingredients:

• 1 cup cake flour
• 1 ½ cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 ½ teaspoons cream of tartar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• Whipped cream, for serving

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Confirm your oven rack is positioned in the lower third of the oven.
2. Prepare Cake Flour Mixture: In a medium bowl, sift together the cake flour and ½ cup of granulated sugar. Set aside.
3. Beat Egg Whites: In a large mixing bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase the speed to high.
4. Add Sugar Gradually: Gradually add the remaining 1 cup of granulated sugar, about 1 tablespoon at a time, while continuing to beat until soft peaks form. Be careful not to overbeat the egg whites.
5. Incorporate Vanilla: Gently fold in the vanilla extract with a spatula.
6. Combine Flour Mixture: Sift the flour mixture over the beaten egg whites, about ¼ cup at a time. Gently fold in each addition with a spatula until just blended. Don’t overmix to keep the batter light and airy.
7. Transfer to Pan: Pour the batter into an ungreased 10-inch tube pan. Gently smooth the top with a spatula.
8. Bake the Cake: Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.
9. Cool the Cake: Invert the pan onto a bottle or funnel and let the cake cool completely, about 1 ½ hours.
10. Prepare Strawberries: While the cake is cooling, combine the sliced strawberries with 2 tablespoons of sugar in a bowl. Let them macerate for at least 30 minutes.
11. Serve: Once the cake is cooled, run a knife around the edges to loosen it from the pan. Invert the cake onto a serving platter. Top with the macerated strawberries and serve with whipped cream.

Extra Tips:

To achieve the perfect texture, it’s important to verify that all equipment used for beating the egg whites is clean and free of any grease or moisture, as this could prevent the whites from whipping properly.

Additionally, always use fresh strawberries for the best flavor. If you want to prepare the strawberries in advance, you can store them in the refrigerator for up to 4 hours before serving.

Finally, remember to cool the cake completely before removing it from the pan to prevent it from collapsing.

Strawberry Sponge Cake

Strawberry Sponge Cake

Indulge in the delightful blend of light, fluffy sponge cake with the sweet, juicy goodness of strawberries in this Strawberry Sponge Cake recipe. Perfect for birthdays or any celebration, this cake combines the classic flavors of vanilla and strawberries, creating a dessert that’s both invigorating and satisfying.

With layers of airy sponge cake and fresh strawberry slices, topped with a luscious strawberry-infused cream, this cake is sure to be a hit at any gathering. The Strawberry Sponge Cake is a simple yet elegant dessert that requires minimal ingredients but delivers maximum flavor.

The key to this cake is its light and airy texture, achieved through careful mixing of the batter and gentle folding of the egg whites. Combined with the natural sweetness of ripe strawberries, this cake offers a delightful taste of summer in every bite.

Whether you’re celebrating a special occasion or simply craving a sweet treat, this Strawberry Sponge Cake is the perfect choice.

Ingredients (Serves 4-6):

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 2 cups fresh strawberries, hulled and sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon strawberry extract

Cooking Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Whip Egg Yolks: In a large mixing bowl, beat the egg yolks and 1/2 cup of the granulated sugar until thick and pale. Stir in the vanilla extract and milk.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the egg yolk mixture, stirring until just combined.
5. Beat Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff peaks form.
6. Fold in Egg Whites: Gently fold the egg whites into the batter mixture in three parts, being careful not to deflate the mixture.
7. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare the Cream Filling: In a chilled bowl, whip the heavy cream with the powdered sugar and strawberry extract until soft peaks form.
9. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over the cake and arrange half of the sliced strawberries on top. Place the second cake layer on top and cover with the remaining whipped cream and strawberries.
10. Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Extra Tips:

To guarantee your Strawberry Sponge Cake is as light and fluffy as possible, take care not to overmix the batter, especially when folding in the egg whites. This will help maintain the airiness of the cake.

Use fresh, ripe strawberries for the best flavor, and consider adding a touch of lemon zest to the whipped cream for an extra layer of zest. If you’re short on time, the cake layers can be baked a day in advance and assembled just before serving.

Strawberry Bundt Cake

Strawberry Bundt Cake

A Strawberry Bundt Cake is a delightful twist on the traditional birthday cake, combining the freshness of strawberries with the classic elegance of a bundt cake. This cake is perfect for those who enjoy a light, fruity flavor with a moist, tender crumb. The strawberries not only add a burst of color but also infuse the cake with a natural sweetness that’s balanced by a hint of vanilla.

This recipe is ideal for a birthday celebration or any special occasion where you want to impress your guests with a beautiful and delicious dessert. The bundt cake’s unique shape makes it an attractive centerpiece, and the addition of a simple glaze or a dusting of powdered sugar can elevate its appearance even further.

With a serving size perfect for 4-6 people, this Strawberry Bundt Cake is easy to prepare and sure to be a crowd-pleaser. Whether you’re an experienced baker or a novice in the kitchen, this recipe provides straightforward steps to guarantee a successful and scrumptious cake every time.

Ingredients (serves 4-6):

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups fresh strawberries, hulled and chopped
• 1 tablespoon all-purpose flour (for coating strawberries)
• 1 cup powdered sugar (for glaze)
• 2-3 tablespoons milk (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or non-stick cooking spray. This will help guarantee the cake doesn’t stick.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
5. Incorporate the Sour Cream and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.
6. Prepare the Strawberries: In a small bowl, toss the chopped strawberries with 1 tablespoon of flour to coat them. This will help prevent them from sinking to the bottom of the cake.
7. Fold in the Strawberries: Gently fold the floured strawberries into the batter, ensuring they’re evenly distributed.
8. Transfer to Bundt Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
9. Bake the Cake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
10. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if necessary.
11. Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.

Extra Tips:

When making this Strawberry Bundt Cake, make sure the butter is at room temperature to guarantee it creams properly with the sugar, resulting in a light and airy cake.

If fresh strawberries aren’t available, you can use frozen strawberries – just make sure to thaw and drain them well before using. For a more pronounced strawberry flavor, consider adding a few drops of strawberry extract to the batter.

Additionally, if you want a less sweet glaze, you can substitute the milk with fresh lemon juice for a tangy twist.

Strawberry Mousse Cake

Strawberry Mousse Cake

Celebrate a special occasion with a delightful Strawberry Mousse Cake that combines light, airy textures with the sweet and tangy flavor of fresh strawberries. This cake is perfect for a birthday party, offering a rejuvenating change from the traditional heavy cakes.

The strawberry mousse is made with real strawberries, adding a natural pink hue and an irresistible taste that pairs beautifully with a soft sponge cake base. The cake is then topped with a glossy strawberry glaze and garnished with fresh strawberries for an elegant presentation.

This recipe serves 4-6 people, making it ideal for a small gathering. The process involves preparing a light sponge cake, followed by a creamy strawberry mousse, and finishing with a shiny strawberry glaze. While it may seem complex, each component is straightforward to make, and the end result is a stunning dessert that will impress your guests.

Gather your ingredients and get ready to create a cake that’s as beautiful as it’s delicious.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 4 large eggs, separated
• 1 cup granulated sugar, divided
• 2 tsp vanilla extract
• 1/4 cup milk
• 1/4 cup unsalted butter, melted
• 2 cups fresh strawberries, hulled and pureed
• 1 tbsp lemon juice
• 1 tbsp gelatin powder
• 2 cups heavy cream
• 1/2 cup confectioners’ sugar
• 1/2 cup strawberry jam
• Fresh strawberries for garnish (optional)

Instructions:

1. Prepare the Sponge Cake Base: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper. In a bowl, sift together the flour and baking powder. In a separate large bowl, beat the egg yolks with 1/2 cup of granulated sugar and vanilla extract until light and fluffy. Gradually add the flour mixture, milk, and melted butter, mixing until smooth.
2. Whip Egg Whites: In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, continuing to beat until stiff peaks form. Gently fold the egg whites into the batter mixture, being careful not to deflate the batter.
3. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
4. Make the Strawberry Mousse: In a small saucepan, combine the strawberry puree and lemon juice. Sprinkle the gelatin over the mixture and let it sit for 5 minutes. Heat the mixture over low heat, stirring until the gelatin dissolves completely. Let it cool to room temperature.
5. Whip the Cream: In a large bowl, whip the heavy cream and confectioners’ sugar until soft peaks form. Gently fold the cooled strawberry gelatin mixture into the whipped cream until combined.
6. Assemble the Cake: Slice the cooled sponge cake horizontally into two layers. Place one layer on a serving plate and spread half of the strawberry mousse over it. Place the second cake layer on top and spread the remaining mousse over the top and sides of the cake.
7. Add the Strawberry Glaze: Heat the strawberry jam in a small saucepan over low heat until it becomes liquid. Let it cool slightly, then pour it over the top of the cake, allowing it to drip down the sides.
8. Chill and Garnish: Refrigerate the cake for at least 2 hours to set the mousse. Before serving, garnish with fresh strawberries if desired.

Extra Tips:

When making the sponge cake, verify that the egg whites are beaten to the right consistency to maintain the cake’s airy texture.

Be patient when folding the egg whites into the batter to avoid deflating them. For the mousse, make certain the gelatin is fully dissolved in the strawberry mixture to achieve a smooth texture.

Allowing the cake to chill thoroughly before serving will help the mousse set properly and make slicing easier. Enjoy your Strawberry Mousse Cake at its best when served fresh and chilled.

Strawberry Jello Cake

Strawberry Jello Cake is a delightful and invigorating dessert that combines the sweetness of strawberries with the light and airy texture of Jello. Perfect for a birthday celebration, this cake isn’t only visually appealing with its vibrant red hue but also a treat for the taste buds.

It’s an excellent choice for those who enjoy a fruity twist to their cake and is sure to be a hit at any party or gathering. This cake is relatively easy to make and can be prepared a day in advance, allowing the flavors to meld together beautifully.

The moist cake base, infused with strawberry-flavored Jello, is topped with a creamy layer of whipped topping and fresh strawberries, making it a delightful and light dessert option. Here’s how you can make a Strawberry Jello Cake for 4-6 people.

Ingredients:

• 1 box (15.25 oz) white cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 package (3 oz) strawberry Jello
• 1 cup boiling water
• 1/2 cup cold water
• 1 container (8 oz) whipped topping (Cool Whip or similar)
• 1 pint fresh strawberries, hulled and sliced

Cooking Instructions:

1. Prepare the Cake Base: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, 1 cup of water, vegetable oil, and eggs. Mix on medium speed for about 2 minutes, until the batter is smooth and well combined.
2. Bake the Cake: Grease a 9×13 inch baking dish and pour the cake batter into the dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, remove the cake from the oven and let it cool slightly.
3. Prepare the Jello Mixture: While the cake is cooling, dissolve the strawberry Jello in 1 cup of boiling water. Stir until fully dissolved, then add 1/2 cup of cold water to the mixture and stir again.
4. Infuse the Cake with Jello: Using a fork or a wooden skewer, poke holes all over the surface of the slightly cooled cake. Pour the prepared Jello mixture evenly over the cake, allowing it to soak into the holes. Refrigerate the cake for at least 2 hours, or until the Jello is set.
5. Add the Topping: Once the Jello has set, spread the whipped topping evenly over the cake, using a spatula to create a smooth layer.
6. Garnish with Strawberries: Arrange the sliced fresh strawberries on top of the whipped topping in an attractive pattern. You can cover the entire surface or create a decorative design.

Extra Tips:

For the best results, make sure the cake is completely cool before adding the Jello mixture to prevent it from melting the cake.

You can customize this cake by adding other fresh berries like blueberries or raspberries for extra color and flavor. If you prefer a more intense strawberry flavor, consider adding a teaspoon of strawberry extract to the cake batter.

Additionally, try to serve the cake chilled, as it enhances the invigorating quality of the dessert.

Strawberry Tres Leches Cake

Strawberry Tres Leches Cake

Strawberry Tres Leches Cake is a delightful twist on the classic Latin American dessert. This cake is soaked in a combination of three kinds of milk, making it incredibly moist and rich. The addition of fresh strawberries adds a revitalizing and fruity flavor that perfectly complements the creamy texture of the cake. Ideal for celebrations and gatherings, this dessert is sure to impress your guests and leave them craving for more.

To create the Strawberry Tres Leches Cake for a serving size of 4-6 people, you’ll need to prepare a light and airy sponge cake that acts as the foundation for absorbing the luscious milk mixture. Once the cake is baked and cooled, it’s drenched in the “tres leches” mixture, allowing it to soak up all the deliciousness. Finally, the cake is topped with whipped cream and fresh strawberries, making this treat both visually appealing and tastefully satisfying.

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 can (12 ounces) evaporated milk
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup heavy cream
• 1 cup heavy whipping cream (for topping)
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for topping)
• 1 pint fresh strawberries, hulled and sliced

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. Beat Egg Yolks: In a large bowl, beat egg yolks with 3/4 cup of the sugar on high speed until the mixture is pale yellow and doubled in volume. Stir in milk and vanilla extract.
4. Combine with Dry Ingredients: Gently fold the egg yolk mixture into the dry ingredients until no streaks of flour remain.
5. Beat Egg Whites: In a separate bowl, beat egg whites with the remaining 1/4 cup sugar on high speed until stiff peaks form.
6. Fold in Egg Whites: Carefully fold the egg whites into the batter, making sure not to deflate them.
7. Bake the Cake: Pour the batter into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
8. Make the Tres Leches Mixture: In a small bowl, whisk together evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream.
9. Soak the Cake: Poke holes all over the cooled cake using a fork. Slowly pour the tres leches mixture over the cake, making sure it absorbs the liquid evenly. Refrigerate for at least 1 hour.
10. Whip the Cream: In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
11. Assemble the Cake: Spread the whipped cream over the soaked cake. Top with sliced strawberries.
12. Serve: Slice and serve chilled, making certain each piece is adorned with strawberries.

Extra Tips:

When making the Strawberry Tres Leches Cake, verify that your eggs are at room temperature; this helps them whip up to their full volume.

Additionally, be gentle when folding the egg whites into the batter to maintain the airy texture. For a more intense strawberry flavor, you can lightly mash some strawberries and mix them with a bit of sugar to use as an additional layer between the whipped cream and cake.

Always refrigerate the cake for a few hours before serving to allow the flavors to meld together beautifully.