Strawberry Cake is made using a tender and moist white cake with sweetened strawberries. Frosted with whipped cream, melts in your mouth!
Strawberry Cake
It is strawberry season here in Florida and I can’t stay away from the strawberry farm. The berries this year are big and oh so sweet. I have been out there every week to get strawberries since the season started right before Christmas.
I love the white cake I made this with, it makes a perfect cake for enjoying these delicious strawberries with. It has a nice crumb and is really moist. I baked this cake in my personal pan pizza pans, just because I wanted more layers than if I had baked it in a 8 or 9 inch cake pan without cutting the cakes into layers. These pans are about 7 inches across and I used 1 1/2 cups of cake batter in each pan. I got 4 layers of cake with this recipe. If you don’t have these pans, bake the cakes in 2 – 8 or 9 inch cake pans.
I am going to make cupcakes with this recipe this weekend. I am always searching for the perfect white cake from scratch recipe, this one comes pretty close to me.
I made whipped cream to frost the cake in so this is a real simple cake to make. For me there is nothing better than strawberries with whipped cream unless you throw some chocolate in there somewhere.
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/3 cups low fat buttermilk
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 cup butter, at room temperature
- 1 1/2 cups sugar
- 4 egg whites
- Preheat oven to 350 degrees. Cut parchment paper to fit on bottom of pans. Spray the pans first before adding the parchment paper.
- Measure out the dry ingredients and combine. Set aside.
- Add the butter and sugar to your mixing bowl. Beat until light and fluffy, about 4 minutes.
- Add the egg whites one at a time. Mix in well before adding another egg white. Add the vanilla and almond extract.
- Measure out buttermilk. Add half of the buttermilk and half of the flour mixture. Beat with a whisk attachment until combined. Add remaining buttermilk and flour.
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/3 cups low fat buttermilk
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 cup butter, at room temperature
- 1 1/2 cups sugar
- 4 egg whites
- Preheat oven to 350 degrees. Cut parchment paper to fit on bottom of pans. Spray the pans first before adding the parchment paper.
- Measure out the dry ingredients and combine. Set aside.
- Add the butter and sugar to your mixing bowl. Beat until light and fluffy, about 4 minutes.
- Add the egg whites one at a time. Mix in well before adding another egg white. Add the vanilla and almond extract.
- Measure out buttermilk. Add half of the buttermilk and half of the flour mixture. Beat with a whisk attachment until combined. Add remaining buttermilk and flour.
Maybe you’d like to try?
Strawberry Magic Cake
Mexican Flan
Chocolate Mousse Torte
I love your recipes!
Thanks Caroline!
Mary Ellen,
This is Diane from Recipes for our Daily Bread. I love all your strawberry recipes. I am creating a recipe roundup. Can I use your strawberry recipes?
Are you in pubexchange?
Blessings,
Diane
Sure Diane, thanks for asking! I don’t know what pubexchange is? I guess I’m not.