I am looking for a homemade strawberry cake recpie. I do NOT want there to be a BOX CAKE MIX as part of it. I need measurements to make the actual MIX part. IE- how much flour, how much sugar...ect. A link to the site would be great as well. This is for a birthday of a friend of mine and she HATES box cakes. Any help would be great! Thanks!
Beancake
Favorite Answer
Strawberry Cake from Scratch
INGREDIENTS
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
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warmington
Homemade Strawberry Cake From Scratch
chapinero
HI,
I love strawberries! That's why we've made sooo many different recipes, also cakes.
Here's a website I really like that gives you as many strawberry recipes as you could ever wish for:
http://www.strawberry-recipes.com/strawberry-tart.html
Some of the recipes do use box mixes, but most don't. I'm sure you'll find the perfect recipe for the birthday of your friend.
“Mouse Potato”
Hi !!!
Here is a recipe that I have made & we loved it...
STRAWBERRY CAKE
½ cup shortening
1 cup sugar
3 eggs { separated }
2 cups sifted cake flour
2 tsp baking powder
A touch of salt
²/3 cup of milk
²/3 tsp of vanilla
3 oz. package of strawberry Jello
½ cup of fresh strawberries
Cream Cheese Icing:
3 oz. of cream cheese
½ box of powdered sugar
1 T. of butter
1 tsp. of vanilla
Beat all ingredients until smooth.
Cream together, shortening, gradually adding sugar, the egg yolks, one at a time. Cream well.
Sift together the flour, baking powder and salt.
Add alternately with the milk, add vanilla and Jello. Beat the egg whites until stiff, and then fold them into your batter.
Pour into two round cake pans.
Bake in preheated 350° oven for about 25 to 30 minutes. Remove from pans and let cool.
Spread ¹/3 of the icing on one of the cakes and place the other on the top of it. Continue icing the cake. Place fresh Strawberries on the top of your cake.
* For Easter cake variation:
1 cup of flaked coconut placed into a plastic bag add two - three drops of green food coloring and shake. Place the coconut on top of the cake and place marshmallow chicks and bunnies all around it.
------AND THIS ONE, EVEN THOUGH IT USES A BOXED MIX, THIS IS REALLY GREAT WITH THE PECANS & COCONUT...ENJOY!!!
Strawberry-Pecan Cake
INGREDIENTS:
1 box white or yellow cake mix (approx. 18 to 21 ounces)
(*Best with Duncan Hines Cake Mix)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 package (3 oz) strawberry flavored gelatin
1/2 cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup chopped pecans
Strawberry Cream Cheese Icing:
1 package (8 oz) cream cheese, room temperature
1/2 stick margarine (2 ounces), room temperature
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)
PREPARATION:
Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done*.
Spread frosting (directions below) over cake layers and sides of cake.
To make icing, cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.
Store cake in an airtight container or wrapping; refrigerate.
*Lightly touch cake in the center with a finger; if it springs back, the cake is done.