Double Strawberry Cake is a vibrant and moist dessert packed with fresh strawberry flavor in every bite.
Featuring a luscious strawberry-infused cake layered with a creamy strawberry frosting, this cake is perfect for spring celebrations, birthdays, or simply indulging your sweet tooth. It’s a delightful treat for strawberry lovers of all ages.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Offset spatula
Ingredients
For the Cake:
1 cup fresh strawberries, pureed
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 3/4 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
1 tsp vanilla extract
1/2 cup whole milk
Red or pink food coloring (optional)
For the Strawberry Frosting:
1/2 cup fresh strawberries, pureed and strained
1 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Directions
- Prepare for Baking:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the oil and mix until well combined. - Incorporate Eggs and Flavoring:
Beat in the eggs one at a time, followed by the vanilla extract and strawberry puree. Add food coloring if using. - Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. - Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely. - Make the Frosting:
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract, salt, and strawberry puree, beating until smooth and fluffy. - Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of frosting over the top. Add the second cake layer and frost the top and sides of the cake. Decorate with fresh strawberries if desired.
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Nutrition (Per Slice, based on 12 servings)
Calories: 400
Protein: 4g
Carbohydrates: 60g
Fat: 18g
Sugar: 42g
Expert Tips
Fresh Strawberries: Use ripe, sweet strawberries for the best flavor. If fresh strawberries are out of season, frozen ones work too—just thaw and drain them first.
Smooth Frosting: Strain the strawberry puree before adding it to the frosting for a silky texture.
Layer Evenly: Trim the tops of the cakes if necessary to ensure even layers for stacking.
FAQs
Can I use strawberry jam instead of fresh strawberries?
Yes, you can substitute strawberry jam for the puree in both the cake and frosting.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I make this cake ahead of time?
Absolutely! Bake the cakes and make the frosting up to 2 days in advance. Assemble just before serving.
Storing & Reheating
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Substitutions & Variations
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Extra Strawberry Flavor: Add a few drops of strawberry extract to the batter and frosting.
Whipped Cream Frosting: Swap the buttercream frosting for whipped cream for a lighter option.
Double Strawberry Cake
Equipment
- Mixing bowls
- - Electric mixer
- - 9-inch round cake pans (2)
- Parchment paper
- - Cooling rack
- - Offset spatula
Ingredients
- **For the Cake:**
- 1 cup fresh strawberries pureed
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- Red or pink food coloring optional
- **For the Strawberry Frosting:**
- 1/2 cup fresh strawberries pureed and strained
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- **Prepare for Baking:**
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- **Mix the Dry Ingredients:**
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- **Cream Butter and Sugar:**
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the oil and mix until well combined.
- **Incorporate Eggs and Flavoring:**
- Beat in the eggs one at a time, followed by the vanilla extract and strawberry puree. Add food coloring if using.
- **Combine Dry and Wet Ingredients:**
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- **Bake the Cakes:**
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- **Make the Frosting:**
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract, salt, and strawberry puree, beating until smooth and fluffy.
- **Assemble the Cake:**
- Place one cake layer on a serving plate. Spread a layer of frosting over the top. Add the second cake layer and frost the top and sides of the cake. Decorate with fresh strawberries if desired.
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