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Strawberry Cake with White Chocolate-Cream Cheese Frosting

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Ingredients

  • 1 cup halved fresh strawberries*
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 (3-ounce) package strawberry-flavored gelatin
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk, room temperature
  • Garnish: fresh whole strawberries

Details

Cooking time 35mins

Preparation

Step 1

1. Preheat oven to 350 degrees. Spray 2 (8-inch) round cake pans with nonstick baking spray with flour. Line bottoms with parchment paper rounds. Spray top of each parchment paper round with nonstick baking spray with flour.

2. In the container of a blender, place strawberry halves; process until smooth. (You should have 1/2 cup strawberry puree.)

3. In a large bowl, beat butter at medium speed with a mixer until creamy. Gradually add sugar and gelatin; beat for 5 minutes or until light and fluffy. Add eggs, one at a time, beating just until yellow disappears after each addition. Add strawberry puree and vanilla, beating just until blended.

4. In a medium bowl, sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating at low speed just until blended after each addition.

5. Using soup ladle, spoon batter evenly into prepared cake pans.

6. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks. Wrap cake layers in plastic wrap. Freeze layers until ready to frost.

7. To frost cake, unwrap cake layers. Spread White Chocolate-Cream Cheese Frosting between layers and on sides and top of cake. Garnish with fresh strawberries, if desired. Store cake covered, in the refrigerator up to 3 days.

* Substitute 1 cup frozen halved strawberries, thawed and well drained on paper towels, for the fresh strawberries, if desired.

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