Early homemakers in Ohio learned how to make strawberry cake and many other strawberry recipes. Every spring these berries ripen and they were always so plentiful. Many people would give away extra berries which they could not eat. Besides eating the berries, we all would try to come up with different recipes.
When I was young, we all tried to take advantage of fruit and other foods during harvest time. During the rest of the year, it was not always easy to get these foods unlike the convenience which we enjoy today. Eventually many foods became available in the frozen state in our grocery store but sometimes the supply was very limited. Even today with our unlimited supply, nothing is as good as the “farm fresh” produce.
Besides the delicious taste of strawberries there are many benefits of eating them. They are ranked as one of the top sources of antioxidants. With the addition of sugar and other ingredients when learning how to make strawberry cake we limit the heath benefits of the berries but oh how good it is.
Learn how to make strawberry cakes using a delicious rich white cake recipe.
Preheat oven to 350F degrees; grease and flour 3 (9 inch) cake pans.
Beat egg whites until stiff peaks form; set aside.
In large mixing bowl cream butter and shortening together.
On medium speed of mixer gradually beat in the sugar.
Combine the water and milk together; set aside.
Sift together the sifted flour, baking powder and salt.
Add flour mixture and milk mixture alternately to the creamed mixture.
Stir in the flavorings; gently fold in stiff egg whites.
Divide batter evenly into the prepared pans.
Bake 20 minutes or until pick comes out clean.
Cool in pans 10 minutes; remove from pans and cool completely.
Frost between layers, on sides and top with strawberry frosting.
Thaw strawberries and place in strainer; mash slightly and drain.
Measure 2/3 cup of strawberry pulp for frosting.
Combine pulp, sugar and egg whites in top of double boiler over boiling water.
Beat with mixer on high speed for 7 minutes until fluffy.
Learn how to make strawberry cake with rhubarb; this is a delicious combination, whether in a pie, cake or cobbler.
Preheat oven to 350F degrees; grease and flour 9 X 13 inch cake pan.
Cream butter and sugar until light and fluffy; beat in egg.
Dissolve baking soda in buttermilk; combine flour, rhubarb and strawberries.
Add flour and fruit mixture to the creamed mixture alternating with the buttermilk.
Pour into prepared pan.
Combine ¾ cup brown sugar and cinnamon; sprinkle over top of cake batter.
Bake 40 to 45 minutes until done.
How to make strawberry cake using fresh strawberries.
Preheat oven to 350F degrees; grease and flour 10 inch tube pan.
Cream butter and powdered sugar; add eggs one at a time and beat until light and fluffy.
Sift together flour, salt and baking powder; add to creamed mixture alternating with milk.
Add vanilla and beat well; fold in strawberries.
Pour into greased pan; bake about 40 minutes or until done.
How to make strawberry cake with a box cake mix and frozen strawberries.
Preheat oven to 350F degrees; grease and flour two 8 inch layer pans.
Combine all ingredients together; beat 2 minutes.
Divide batter evenly into prepared pans; bake 35 minutes or until pick comes out clean.
Cool and frost (Frosting below)
Combine ingredients and beat until spreadable; spread between cake layers, on top and sides.
How to make strawberry cake in layers.
NOTE: Dice fresh berries and stir in ½ cup sugar the night before using; set in refrigerator. Before using DRAIN thoroughly reserving juice; place on paper towels to remove excess juice.
Preheat oven to 350F degrees; grease and flour three 8 inch round cake pans.
Sift flour, add salt, baking powder and sift again; set aside.
Beat egg whites until foamy; add cream of tartar and beat until stiff peaks form (Set aside)
Beat egg yolks until thick; add juice and gelatin and continue beating.
Gradually add sugar while beating; beat in vanilla and drained berries.
Add flour mixture into egg yolk mixture and mix well; FOLD beaten egg whites into batter.
Divide batter evenly in three prepared pans; bake about 30 minutes or until pick comes out clean.
Cool 5 minutes and remove from pans; cool completely and frost.
How to make strawberry cake with a delicious strawberry frosting (my favorite recipe)
Combine milk and flour in a saucepan.
Cook over medium stirring constantly until thickened; remove from heat and stir in gelatin.
Cream sugar and butter until light and fluffy; beat in gelatin.
Add cooled cream sauce to butter and sugar mixture; beat until fluffy enough to spread.
Spread first layer with frosting and cover with half of strawberries; repeat with second layer.
Place layer 3 on top; cover top and sides with frosting.
Place frosted cake in refrigerator to set ups before serving.
How to make strawberry cake for breakfast or brunch.
Preheat oven to 425F degrees.
Combine sliced strawberries with 3 tablespoons sugar; stir gently and chill 1 to 2 hours.
Combine flour, baking powder and salt; cut in shortening with a pastry cutter until a coarse meal.
Gradually add enough milk to flour mixture to form a soft dough stirring just to moisten.
Knead dough on lightly floured surface; roll to 8 X 1 inch rectangle.
Combine butter and brown sugar and spread over the dough; roll up jelly roll fashion.
Pinch seams of roll together; cut into 1 inch slices.
Place slices on a lightly greased baking sheet; bake for 18 minutes or until slightly brown.
Serve with sliced strawberries and whipped cream. Garnish with strawberries and whipped cream.
How to make strawberry cake with fresh berries and whipped cream.
Preheat oven to 450F degrees; lightly grease bottom of 9 inch tube pan (NOT SIDES)
For torte beat egg whites on high speed with salt and cream of tartar until soft peaks form.
Gradually beat in sugar, ¼ cup at a time beating well after each addition; beat until stiff peaks form.
Beat in extracts; spread egg white mixture evenly into prepared pan.
Place pan in hot oven and TURN OFF oven heat.
Let stand in oven about 8 hours or overnight; DO NOT OPEN OVEN DOOR.
Run a thin knife around the edge of torte; invert on plate.
Refrigerate for several hours or until well chilled; make filling.
Gently wash berries in cold water; drain well and hull. (Reserve 5 for garnish)
Slice remaining berries in a bowl.
Whip cream on high adding sugar a little at a time.
Add sliced berries and gelatin to whipped cream and blend thoroughly.
Split torte in half crosswise; spread bottom half with half of whipped cream mixture.
Top with other half of torte; spoon on other half of whipped cream mixture.
Garnish with reserved strawberries.
Preheat oven to 350F degrees; grease and flour 3 (9 inch) cake pans.
Cream shortening; gradually beat in the sugar on medium speed of mixer.
Add eggs one at a time beating well after each addition; set aside.
Sift together 2 ¾ CUPS of the flour and spices; set aside.
Dissolve the baking soda in the cup of buttermilk.
Add the buttermilk and flour mixture alternately to the cream mixture.
Beat mixture until well blended; stir in the strawberry preserves.
N a small bowl combine pecans, raisins and remaining ¼ cup of flour.
Stir nut mixture into the batter; pour evenly into prepared pans.
Bake for 30 to 35 minutes until pick comes out clean.
Cool in pans about 10 minutes; remove from pans and cool completely.
Spread caramel frosting between lays, on sides and top of cake.