12 Vibrant Strawberry Cake Recipes

I’ve always had a soft spot for strawberry cakes—those vibrant layers and the irresistible sweetness.

Last summer, I whipped up a strawberry cheesecake for a family picnic, and let’s just say, it vanished quicker than I could get a second slice!

Whether you’re drawn to the classic charm of a shortcake or the rich allure of a strawberry mousse, there’s something magical about these recipes.

I’ve got a lineup of twelve, each with its own twist, that might just inspire your next baking adventure.

Curious about what makes these cakes so special?

Classic Strawberry Shortcake

Classic Strawberry Shortcake is a timeless dessert that combines the natural sweetness of strawberries with the light, fluffy texture of homemade shortcake. This dish is perfect for summer gatherings or as a delightful treat any time of the year. The balance of flavors and textures makes it a favorite among many, from the juicy, ripe strawberries to the rich cream and buttery shortcake.

By following this recipe, you can create a memorable dessert that’s certain to be a hit with family and friends. This recipe serves 4-6 people, making it ideal for small get-togethers or family desserts. The preparation involves making a tender shortcake from scratch, preparing fresh strawberries with a hint of sugar, and assembling it all with whipped cream.

The key to a great Classic Strawberry Shortcake is using fresh ingredients and assembling the dessert just before serving to keep the shortcake from becoming soggy.

Ingredients:

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

Cooking Instructions:

1. Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Stir gently to coat the strawberries in sugar and let them macerate for about 30 minutes. This will draw out their juices and create a sweet syrup.
2. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. Make the Shortcake Dough: In a large mixing bowl, whisk together the flour, 1/4 cup of granulated sugar, baking powder, and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
4. Add Liquid Ingredients: Pour in the milk and 1 teaspoon of vanilla extract. Stir until just combined; don’t overmix. The dough should be slightly sticky but manageable.
5. Shape the Shortcakes: Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Use a biscuit cutter or a glass to cut out 6-8 rounds, depending on your preferred size. Place them onto the prepared baking sheet.
6. Bake the Shortcakes: Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown. Remove from the oven and let cool on a wire rack.
7. Whip the Cream: In a separate bowl, beat the heavy cream with the powdered sugar and 1 teaspoon of vanilla extract until soft peaks form. Don’t overbeat, or the cream will turn into butter.
8. Assemble the Shortcake: Once the shortcakes are cool, split them in half horizontally. Spoon a generous amount of strawberries and their syrup onto the bottom half, add a dollop of whipped cream, then place the top half of the shortcake over the cream.
9. Serve: Serve immediately for the best taste and texture.

Extra Tips:

For the best results, choose ripe, in-season strawberries as they provide the sweetest and juiciest flavor. If your strawberries aren’t sweet enough, you can add a little more sugar when macerating them.

When making the shortcake dough, handle it as little as possible to guarantee a tender texture. If you prefer a slightly sweeter shortcake, you can add an additional tablespoon of sugar to the dough.

Finally, assemble the dessert just before serving to prevent the shortcakes from becoming soggy.

Strawberry Cheesecake Delight

Strawberry Cheesecake Delight is a luscious dessert that combines the creamy texture of cheesecake with the sweet and tangy flavor of strawberries. This delightful treat is perfect for any occasion, whether you’re celebrating a special event or simply indulging in a sweet craving.

The harmonious blend of fresh strawberries, silky cream cheese, and a buttery graham cracker crust creates an irresistible dessert that will impress your family and friends.

To make this Strawberry Cheesecake Delight, a few simple steps are required to guarantee the perfect balance of flavors and textures. The dessert consists of a smooth cheesecake filling, topped with a strawberry glaze and fresh strawberries, all nestled in a crunchy graham cracker crust.

This recipe serves 4-6 people, making it ideal for a small gathering or family dessert night. By following the instructions carefully, you’ll create a dessert that isn’t only visually appealing but also delightfully delicious.

Ingredients (serves 4-6 people):

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 lb fresh strawberries, hulled and sliced
• ½ cup strawberry jam
• 2 tbsp water

Cooking Instructions:

1. Prepare the Crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool.

2. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the remaining ¾ cup of sugar, continuing to beat until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the mixture is smooth and well blended.

3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are slightly golden.

Turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the oven for an hour. This helps prevent cracking.

4. Prepare the Strawberry Topping: In a small saucepan, combine the strawberry jam and water over low heat. Stir until the jam melts and the mixture is smooth.

Arrange the sliced strawberries over the cooled cheesecake, and then brush the strawberry glaze evenly over the top.

5. Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to fully set.

Extra Tips:

When preparing Strawberry Cheesecake Delight, make sure to use room temperature cream cheese to achieve a smooth and lump-free filling.

Additionally, be gentle when mixing the ingredients to avoid incorporating too much air, which can cause cracks during baking. If you prefer a thicker glaze, you can increase the amount of strawberry jam used.

Finally, for an extra burst of flavor, consider adding a teaspoon of lemon zest to the cheesecake filling. Enjoy your delightful dessert with a dollop of whipped cream on top for an added touch of indulgence!

Strawberry Layered Cake

Strawberry Layered Cake is a delightful dessert that combines the sweet and tangy flavor of fresh strawberries with the light and fluffy texture of a sponge cake. This cake is perfect for any occasion, from a summer picnic to a birthday celebration. The layers of cake are generously filled with a strawberry cream filling and topped with a luscious strawberry frosting, making each bite a burst of fruity goodness.

This recipe is designed to serve 4-6 people, making it ideal for smaller gatherings or family meals. The key to achieving the perfect Strawberry Layered Cake lies in using fresh strawberries and guaranteeing the cake layers are evenly baked and cooled before assembly. With a little patience and attention to detail, you’ll be able to create a stunning and delicious dessert that will impress your guests.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 1 ½ cups fresh strawberries, hulled and sliced
• 1 cup heavy cream
• ¼ cup powdered sugar
• Extra strawberries for decoration

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
2. Prepare the Dry Ingredients: In a medium bowl, mix together the all-purpose flour, baking powder, and salt. Set aside for later use.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
4. Add the Eggs and Vanilla: Gradually add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
5. Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and milk into the butter mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
6. Bake the Cakes: 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.
7. Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely.
8. Prepare the Strawberry Cream Filling: While the cakes are cooling, whip the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form. Gently fold in the sliced strawberries.
9. Assemble the Cake: Once the cakes are completely cool, place one cake layer on a serving plate. Spread half of the strawberry cream filling over the top. Place the second cake layer on top and spread the remaining filling over it.
10. Decorate: Garnish the top of the cake with extra strawberries for decoration. You can cut them into halves or slices for a decorative touch.

Extra Tips:

When making a Strawberry Layered Cake, guarantee that your butter and eggs are at room temperature for easier mixing and a more consistent batter. If you want a more intense strawberry flavor, consider adding a tablespoon of strawberry jam to the cream filling.

Additionally, for a professional look, use a serrated knife to level the tops of your cakes before assembling to guarantee they stack evenly. Remember, the key to a moist cake isn’t overbaking, so keep a close eye on the cakes as they bake. Enjoy your delicious creation!

Simple Strawberry Cupcakes

Simple Strawberry Cupcakes

Strawberry cupcakes are a delightful treat that combines the lush sweetness of strawberries with the soft, moist texture of a classic cupcake. These cupcakes are perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or simply indulging in a sweet craving. The fresh strawberries not only enhance the flavor but also add a vibrant color that makes these cupcakes visually appealing.

This Simple Strawberry Cupcake recipe is easy to follow and yields a batch that’s perfect for sharing with family and friends. Each bite delivers a burst of strawberry flavor, balanced with the lightness of the cupcake. For a serving size of 4-6 people, follow the recipe below to create these delicious treats that are bound to please both adults and children alike.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon 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 milk
• 1 cup fresh strawberries, diced
• 1/2 cup strawberry jam

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to guarantee easy removal of the cupcakes after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This will help distribute the leavening agents evenly throughout the batter.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the cupcake’s flavor.
5. Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
6. Fold in Strawberries: Gently fold in the diced strawberries. This guarantees that the berries are evenly distributed without crushing them.
7. Fill the Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
8. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Add Strawberry Jam: Once cooled, use a small paring knife to create a small hole in the center of each cupcake. Fill each hole with a teaspoon of strawberry jam for an extra burst of flavor.

Extra Tips:

For an even richer strawberry flavor, consider pureeing some of the strawberries and adding them to the batter. If you prefer a smoother texture, strain the puree to remove seeds.

Confirm that all ingredients are at room temperature before mixing to help achieve a smoother batter. If you’re feeling creative, top the cupcakes with a cream cheese or buttercream frosting and garnish with a fresh strawberry slice for added decoration.

Enjoy these cupcakes fresh, or store them in an airtight container for up to two days.

Strawberry Pound Cake

Strawberry Pound Cake is a delightful dessert that perfectly combines the rich, buttery flavor of traditional pound cake with the sweet and slightly tart taste of fresh strawberries. Ideal for spring and summer gatherings, this cake showcases vibrant strawberries both in the batter and as a decorative topping, making it as visually appealing as it’s delicious.

The dense, moist texture of the pound cake contrasts beautifully with the juicy freshness of the strawberries, creating a balanced dessert that’s certain to impress family and friends. This cake is perfect for serving at special occasions or as a sweet treat for a weekend brunch.

The recipe is straightforward, requiring simple, fresh ingredients that come together to create a mouthwatering cake. The key to a successful Strawberry Pound Cake lies in using ripe strawberries and guaranteeing the cake is baked to perfection, resulting in a golden-brown crust and a tender crumb. This recipe serves 4-6 people, making it an ideal choice for small gatherings or intimate celebrations.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 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 cup fresh strawberries, hulled and diced
• 1/4 cup milk
• Powdered sugar for dusting (optional)
• Extra strawberries for garnish (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the oven is at the right temperature when the cake batter is ready, promoting even baking.
2. Prepare the Baking Pan: Grease and flour a 9×5 inch loaf pan. This helps prevent the cake from sticking to the pan, making it easier to remove once baked.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This guarantees that the baking powder and salt are evenly distributed throughout the flour.
4. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy. This should take about 3-4 minutes and will help give the cake its tender texture.
5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined, guaranteeing a smooth batter.
6. Incorporate Sour Cream and Milk: Add the sour cream and milk to the mixture, and beat until combined. These ingredients add moisture and richness to the cake.
7. Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
8. Fold in Strawberries: Gently fold in the diced strawberries using a spatula, guaranteeing they’re evenly distributed throughout the batter.
9. Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar and garnish with extra strawberries, if desired.

Extra Tips: For the best results, use fresh, ripe strawberries to guarantee maximum flavor and juiciness in the cake. If strawberries are out of season, frozen strawberries can be used, but make sure to thaw and drain them well before adding to the batter.

To prevent the strawberries from sinking to the bottom of the cake, lightly coat them in flour before folding them into the batter. Additionally, keep an eye on the cake during the last few minutes of baking to prevent overcooking; the cake should have a golden brown crust and a moist interior.

No-Bake Strawberry Cake

No-Bake Strawberry Cake

Indulge in the delightful and invigorating taste of a No-Bake Strawberry Cake, perfect for those warm days when you want a sweet treat without turning on the oven. This cake combines a luscious creamy filling with the vibrant flavor of fresh strawberries, all nestled on a simple graham cracker crust.

It’s an easy and quick dessert that requires minimal effort but delivers maximum satisfaction. Whether you’re hosting a summer party or simply craving a fruity dessert, this no-bake cake is sure to become a favorite.

The beauty of the No-Bake Strawberry Cake lies in its simplicity and the natural sweetness of the strawberries, making it both a visually stunning and delicious dessert. The cream cheese and whipped cream filling adds a rich and smooth texture, complementing the juicy strawberries perfectly.

Assembling this cake requires no special skills – just a little patience as it chills and sets in the refrigerator. Serve it as a light dessert after a hearty meal, or enjoy it as a sweet afternoon snack. Let’s explore the ingredients and steps needed to craft this delightful cake for a serving size of 4-6 people.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup strawberry jam

Instructions:

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated and resemble wet sand.

Press this 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. Whip the Cream: In a large mixing bowl, beat the heavy whipping cream until it starts to thicken. Gradually add the powdered sugar and continue to beat until stiff peaks form. Set aside.

3. Make the Cream Cheese Filling: In another bowl, beat the softened cream cheese and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the whipped cream.

4. Assemble the Cake: Spread half of the cream cheese mixture over the chilled crust, smoothing it with a spatula. Arrange a layer of sliced strawberries over this layer.

Spread the remaining cream cheese mixture on top of the strawberries, smoothing the surface again.

5. Add the Strawberry Topping: In a small saucepan over low heat, melt the strawberry jam until it becomes a smooth glaze. Let it cool slightly, then gently brush or drizzle the glaze over the top layer of the cake.

Arrange any remaining strawberry slices decoratively on top.

6. Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or until set. This chilling time will help the flavors meld together and the cake to firm up.

7. Serve: Once set, carefully remove the cake from the springform pan. Slice and serve chilled, enjoying the invigorating taste of strawberries in every bite.

Extra Tips:

For the best results, verify your cream cheese is fully softened before mixing to avoid any lumps in the filling. If you’re short on time, you can speed up the chilling process by placing the cake in the freezer for about an hour.

Feel free to experiment with different types of berries or add a layer of crushed nuts for extra texture. Finally, always use fresh, ripe strawberries for the most vibrant flavor and presentation.

Vegan Strawberry Cake

Vegan Strawberry Cake Recipe

Indulge in the delightful flavors of a Vegan Strawberry Cake, a perfect dessert that caters to both your taste buds and dietary preferences. This cake captures the essence of sweet, ripe strawberries, while being entirely plant-based, making it an excellent choice for vegans and non-vegans alike. Its moist, tender crumb is complemented by a luscious strawberry frosting, guaranteeing each bite is as satisfying as the last.

Whether you’re celebrating a special occasion or simply craving a slice of heaven, this vegan strawberry cake is sure to impress. Crafting this cake involves a balance of fresh ingredients and mindful preparation. The key is to use ripe strawberries, which offer the best natural sweetness and flavor, and a mix of almond milk and apple cider vinegar to mimic the lightness and fluffiness typically provided by eggs.

With a few simple steps, you can create a beautiful, delicious cake that serves 4-6 people, making it ideal for intimate gatherings or family dinners.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2/3 cup almond milk
• 1 tbsp apple cider vinegar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, diced
• 1/2 cup strawberry preserves

For the Frosting:

• 1/2 cup vegan butter, softened
• 3 cups powdered sugar
• 1/4 cup fresh strawberries, pureed
• 1 tsp vanilla extract

Cooking Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until evenly distributed.
3. Prepare Wet Ingredients: In a separate bowl, mix the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle slightly, creating a vegan “buttermilk.”
4. Combine Ingredients: Add the vegetable oil and vanilla extract to the “buttermilk” mixture. Pour this wet mixture into the dry ingredients, stirring until just combined. Fold in the diced strawberries and strawberry preserves gently to avoid over-mixing.
5. 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 of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. Make the Frosting: In a bowl, beat the vegan butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add the pureed strawberries and vanilla extract, continuing to beat until the frosting is smooth and fluffy.
7. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer over it. Use the remaining frosting to cover the top and sides of the cake.

Extra Tips

For the best results, verify your strawberries are ripe and flavorful, as they’re the star of this cake. If fresh strawberries aren’t available, you can use frozen strawberries, but be sure to thaw and drain them thoroughly to prevent excess moisture in the cake.

Additionally, chilling the cake for about an hour before serving can help the flavors meld together beautifully, making for a more cohesive and delicious experience. Enjoy your homemade Vegan Strawberry Cake with a cup of tea or coffee for a truly delightful treat.

Gluten-Free Strawberry Cake

Gluten-Free Strawberry Cake Recipe

Indulge in the delightful flavors of this Gluten-Free Strawberry Cake that promises to be a crowd-pleaser. Perfectly moist and bursting with fresh strawberries, this cake is a fantastic dessert choice for anyone who needs to avoid gluten in their diet.

It’s made with a blend of gluten-free flours that provide a tender crumb, while the juicy strawberries add natural sweetness and a pop of color. Whether you’re celebrating a special occasion or just in the mood for a treat, this cake is sure to impress both gluten-free and non-gluten-free guests alike.

This recipe is designed to serve 4-6 people, making it ideal for a small gathering or family dessert. By using fresh, ripe strawberries and a few gluten-free baking staples, you can create a cake that’s both delicious and suitable for those with dietary restrictions.

The balance of sweetness and tartness from the strawberries, combined with a fluffy and moist cake texture, makes this gluten-free treat a winner on any dessert table.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon xanthan gum (if your flour blend doesn’t contain any)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh strawberries, hulled and diced
• Powdered sugar, for dusting (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal later.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if needed), baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the butter and granulated sugar together 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 to the creamed mixture, beating well after each addition. Stir in the vanilla extract until well combined.
5. Incorporate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Fold in Strawberries: Gently fold the diced strawberries into the batter using a spatula, ensuring that they’re evenly distributed throughout the mixture.
7. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. Once cooled, dust with powdered sugar for an extra touch of sweetness (optional). Slice and serve.

Extra Tips:

For the best results, choose strawberries that are ripe and fragrant, as they’ll contribute considerably to the cake’s flavor.

If strawberries are out of season, you can substitute with frozen ones; just make sure to thaw and drain them well before adding to the batter.

When baking gluten-free, it’s important not to overmix the batter to prevent a dense texture.

Also, if your gluten-free flour blend already contains xanthan gum, you can omit the additional teaspoon from the recipe.

Finally, for an extra special touch, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Strawberry Cream Roll

Strawberry Cream Roll

The Strawberry Cream Roll is a delightful dessert that combines the lightness of sponge cake with the sweet, fresh flavor of strawberries and the richness of whipped cream. This elegant dessert is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or a special treat for yourself.

The roll isn’t only visually appealing with its spiral of red and white but also incredibly satisfying to the palate. With a soft, airy cake enveloping a luscious cream and fresh strawberry filling, it’s a dessert that promises joy in every bite.

Making a Strawberry Cream Roll may seem intimidating at first, but with a little patience and precision, you can master this elegant dessert. The key is to guarantee your sponge cake is perfectly baked and pliable enough to roll without cracking.

Once you have that down, the filling is a breeze to prepare, and assembling the roll becomes a joyous task. This recipe yields a delicious treat for 4-6 people, guaranteeing everyone gets a generous slice.

Ingredients for 4-6 servings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/4 cup confectioners’ sugar (for rolling)
• 1 cup heavy whipping cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, hulled and sliced

Cooking Instructions:

1. Prepare the Cake Batter: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper. In a bowl, mix the flour, baking powder, and salt. In a separate large bowl, beat the egg yolks and 1/2 cup granulated sugar until thick and pale. Stir in vanilla and milk. Gently fold in the dry ingredients until just combined.
2. Whip the Egg Whites: In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue to beat until stiff peaks form. Carefully fold the egg whites into the yolk mixture in three parts, guaranteeing you maintain the batter’s airiness.
3. Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched. Don’t overbake as this will make rolling difficult. While the cake is baking, sprinkle a clean kitchen towel with confectioners’ sugar.
4. Roll the Cake: Once baked, immediately turn the cake onto the sugared towel. Peel off the parchment paper. Starting from a short side, roll the cake and towel together. Allow it to cool completely on a wire rack.
5. Prepare the Cream Filling: In a chilled bowl, beat the heavy whipping cream, confectioners’ sugar, and vanilla extract until stiff peaks form. Gently fold in the sliced strawberries.
6. Assemble the Roll: Carefully unroll the cooled cake and spread the strawberry cream filling evenly over the surface, leaving a 1-inch border on all sides. Re-roll the cake without the towel. Place seam-side down on a serving platter.
7. Chill and Serve: Refrigerate the assembled roll for at least an hour to set. Before serving, dust with additional confectioners’ sugar or garnish with extra strawberries if desired.

Extra Tips:

When making the Strawberry Cream Roll, guarantee that your eggs are at room temperature for maximum volume. Be gentle when folding the egg whites into the batter to maintain its light texture.

If your cake cracks slightly during rolling, don’t worry – the cream filling can help hide imperfections. It’s also important to refrigerate the dessert before slicing, as this helps the roll hold its shape better. Enjoy your Strawberry Cream Roll with a cup of tea or coffee for a delightful treat!

Strawberry Bundt Cake

Strawberry Bundt Cake is a delightful dessert that beautifully showcases the sweet and tangy flavor of strawberries. This cake is perfect for any occasion, whether it’s a summer picnic, a birthday celebration, or simply a special treat for yourself and loved ones.

The bundt cake’s unique shape and moist texture make it a visually appealing and delectable choice that’s sure to impress. With its rich strawberry flavor and a hint of vanilla, this cake is both invigorating and satisfying.

The recipe for Strawberry Bundt Cake combines fresh strawberries with simple pantry ingredients, creating a flavorful and moist cake that’s easy to make. The use of a bundt pan not only gives it an attractive appearance but also guarantees that the cake cooks evenly.

This recipe serves 4-6 people, making it a perfect choice for a small gathering or family dessert. The following list of ingredients and step-by-step instructions will guide you through the process of creating this delightful cake.

Ingredients (serves 4-6):

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

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the oven is at the right temperature when you’re ready to bake the cake.
2. Prepare the Bundt Pan: Grease and flour a bundt pan thoroughly to prevent the cake from sticking. Confirm all the crevices are well-coated.
3. Mix the Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside.
4. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
5. Add Wet Ingredients: Beat in the eggs, one at a time, confirming each is fully incorporated before adding the next. Mix in the vanilla extract, sour cream, and milk until well combined.
6. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet mixture, mixing just until combined. Don’t overmix to avoid a tough cake texture.
7. Fold in Strawberries: Gently fold in the chopped strawberries, distributing them evenly throughout the batter.
8. Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake: Allow the cake to cool in the pan for about 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 and strawberry puree until smooth. Drizzle the glaze over the cooled cake.

Extra Tips:

When making this Strawberry Bundt Cake, confirm that the butter is at room temperature for easy creaming with the sugar. Fresh strawberries will provide the best flavor, but if they’re unavailable, you can use frozen strawberries—just make sure they’re fully thawed and drained.

To achieve a smoother glaze, strain the strawberry puree to remove any seeds. Finally, if you want to add a bit of texture, consider incorporating a handful of chopped nuts or chocolate chips into the batter before baking. Enjoy your cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Strawberry Mousse Cake

Strawberry Mousse Cake Recipe

Indulge in the delightful flavors of a Strawberry Mousse Cake, a perfect blend of airy mousse and moist cake layers, offering a revitalizing taste that’s ideal for any occasion. This decadent dessert combines the natural sweetness of ripe strawberries with the lightness of mousse, all layered upon a delicate sponge cake base.

Whether you’re hosting a dinner party or simply craving a sweet treat, this Strawberry Mousse Cake is sure to impress your guests and satisfy your dessert cravings.

The recipe is designed to serve 4-6 people, making it a wonderful option for small gatherings or family meals. With its beautiful presentation and irresistible taste, this cake isn’t only a feast for the taste buds but also a visually stunning centerpiece for your dining table.

Follow the steps below to create this delicious and sophisticated dessert that will leave everyone asking for seconds.

Ingredients:

• 1 1/2 cups of fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 2 teaspoons unflavored gelatin
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• 1 sponge cake layer, prepared (about 9 inches in diameter)
• Additional strawberries for garnish (optional)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the Strawberry Puree: In a blender, combine the sliced strawberries, granulated sugar, and lemon juice. Blend until smooth. Pour the mixture into a saucepan and heat over medium heat until it begins to simmer. Remove from heat.
2. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes to allow the gelatin to bloom.
3. Combine Gelatin with Puree: Once the gelatin has bloomed, add it to the warm strawberry puree. Stir until the gelatin is fully dissolved. Allow the mixture to cool to room temperature.
4. Whip the Cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip.
5. Fold in the Strawberry Mixture: Gently fold the cooled strawberry mixture into the whipped cream, making sure it’s evenly incorporated. Be gentle to maintain the light, airy texture of the mousse.
6. Assemble the Cake: Place the sponge cake layer on a serving platter. Pour the strawberry mousse over the cake, spreading it evenly to cover the top and sides. Smooth the surface with a spatula.
7. Chill the Cake: Refrigerate the assembled cake for at least 4 hours or until the mousse is set and firm.
8. Garnish and Serve: Before serving, garnish the cake with additional sliced strawberries and fresh mint leaves if desired. Slice and serve chilled.

Extra Tips:

For the best results, use fresh, ripe strawberries as they provide superior flavor and sweetness to your mousse. If fresh strawberries are unavailable, you can use frozen strawberries, but be sure to thaw them completely and drain any excess liquid.

When whipping the cream, make sure your mixing bowl and beaters are cold to achieve the perfect consistency. Additionally, patience is key; allow ample time for the mousse to set in the refrigerator to achieve clean, smooth slices when serving.

Chocolate Strawberry Cake

Chocolate Strawberry Cake Recipe

This Chocolate Strawberry Cake is a delightful fusion of rich chocolate flavors and the sweet, juicy goodness of strawberries. Perfect for any occasion, this cake combines moist layers of chocolate cake with a creamy strawberry filling and a luscious chocolate ganache topping.

Whether you’re celebrating a birthday, anniversary, or simply indulging in a sweet treat, this cake is certain to impress your family and friends with its elegant appearance and irresistible taste.

The balance of flavors in this cake is achieved through the careful layering of ingredients. The dense chocolate cake provides a sturdy base, while the fresh strawberry filling adds a burst of freshness. Topped with a silky chocolate ganache, this cake not only looks stunning but also delivers a harmonious blend of flavors in every bite.

Serve this cake to 4-6 people and watch as it becomes a new favorite in your dessert repertoire.

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter

Instructions:

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
2. Mix Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes using an electric mixer until the batter is smooth.
3. Incorporate Boiling Water: Carefully stir in the boiling water until fully combined. The batter will be thin, but this is normal. Pour the batter evenly into the prepared cake pans.
4. Bake the Cakes: Place the pans in the preheated oven and bake for 30-35 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.
5. Make the Strawberry Filling: While the cakes are cooling, prepare the strawberry filling by placing the sliced strawberries in a bowl. Mash slightly with a fork to release juices, then set aside.
6. Create the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and butter. Stir until smooth and glossy.
7. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread the mashed strawberries evenly on top. Place the second cake layer over the strawberries. Pour the chocolate ganache over the top, allowing it to drip down the sides.
8. Chill Before Serving: Refrigerate the cake for at least 30 minutes before serving to allow the ganache to set.

Extra Tips:

When making the chocolate ganache, confirm that the cream is hot enough to melt the chocolate completely for a smooth finish.

If your strawberries are particularly juicy, consider draining excess juice to prevent the cake from becoming soggy.

For an added touch, garnish the cake with whole strawberries or chocolate shavings before serving.

Adjust the sweetness of the strawberry filling to your preference by adding a touch of sugar if desired.

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