OK. I know this strawberry cake recipe isn’t quick & easy, like most of the recipes on my blog. But come on! Look at this cake! It is so fun to make for a special occasion. It’s so pretty and fancy and light. I love it all. I love the moist cake and the light “frosting.” Of course, I hate normal white frosting, so I’m probably not the best judge of frosting, but this isn’t really frosting. It’s basically strawberry whipped cream. It’s hard for me not to eat the whole bowl before I get it on the cake.
Want to make someone feel really special? Make this for their birthday. I made this for my 12 year-old daughter’s birthday. That’s the age where you don’t want a princess cake any more and she’s a little baker herself and I knew she would appreciate the extra effort I made to make this cake for her. Since she’s the oldest and generally very independent and well-behaved, she tends to get left out. So I like to look for little ways to make her feel special. I’m terrible about taking pictures of my children. I always remember after the fact that I should have taken a picture, so I don’t have a picture of her on her birthday with her cake – but here’s her picture after her dad, I and her spent about 8 hours undoing the yarn braids in her hair that she had in for the summer so should could go swimming whenever she felt like it.
She loved her birthday cake – and I just know anyone special you make this cake for will love it too! Please let me know below in the comments if you make this cake and tell me how it turns out and who you made it for.
I love to make this strawberry cake for special birthdays. It looks so fancy and taste SO GOOD! Everyone is always really impressed.
- 18 Ounces Pureed Strawberries (fresh or frozen)
- 2 Eggs
- 3 Egg Whites
- 2 tsp Vanilla
- 1/4 Cup Whole Milk
- 1/4 Cup Strawberry Jam
- 1 Cup Coconut or Canola Oil
- Red Food Coloring, if desired
- 2 1/4 Cups Cake Flour
- 1 1/4 Cups Sugar
- 1 tsp Real Salt
- 4 tsp Baking Powder
- 3 Cups Heavy Cream, whipped to stiff peaks (can sweeten, if desired, but not necessary)
- 1 1/2 Cups Fresh Strawberries, stems removed and quartered
- 2 Tbl Sugar
Preheat the oven to 350 degrees. Grease and flour two 8” round baking pans (or three 6” round baking pans).
Add 1 cup of the strawberry puree to a large mixing bowl (reserve the rest for the topping) along with the eggs, egg whites, vanilla, milk, jam, oil, and several drops of food coloring, if using. Whisk until smooth.
In another bowl, whisk together the flour, sugar, salt, and baking powder. Add the dry ingredients to the wet, stirring just until combined.
Divide the batter between the prepared pans. Drop the pans once on the counter to remove air bubbles.
Bake in the preheated oven for 35-40 minutes for 8” pans, and 40-45 minutes for 6” pans. Cake is done when center is firm to the touch and a toothpick inserted in the middle comes out clean. Remove cakes and let cool for 10 minutes in pans. Remove from pans and let completely on a wire rack, or even in the fridge.
Place the whipped cream in a large mixing bowl and add ½ cup of the remaining strawberry puree. Fold together gently, until the puree has been fully distributed through the cream.
Place the quartered strawberries in a bowl with the sugar and any strawberry puree that remains. Toss together and let sit for 5 minutes, then toss again.
Frost the cake layers with the strawberry cream, spreading about ½” thick layer of cream in between each layer of cake. Make a slight well in the cream on top of the cake and spoon the glazed strawberries into it. Serve!