The Best Strawberry Cake Ever




The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter. Kiss your boxed strawberry cake buh-bye.

This strawberry cake completely blew me away. After years of mediocre from-scratch strawberry cakes, my expectations were pretty low. It was time to taste test my efforts. Biting into the first pastel pink forkful was the moment of truth…

I cried tears of joy. Or were those actual tears because I just dirtied every dish with all this strawberry cake recipe testing? Hmm.

I find it challenging to pack real strawberry flavor into cake without the crutch of fake strawberry flavoring. My goal was to create a strawberry layer cake made entirely from real strawberries. We’re talking strawberries inside the cake and in the frosting as well. With the help of freeze-dried strawberries, I tackled strawberry frosting. I’ll get to that below. But for strawberry cake? Things have always been pretty lackluster in the flavor and texture department.

Ingredients:

  • 9 ounces of white or vanilla cake mix 1/2 of an 18 ounce package
  • 1 egg white
  • 1/2 cup water
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon vanilla
  • 3 ounces plain non fat yogurt 1/2 of a 6 ounce container
  • 1/4 cup strawberry all-fruit preserves melted
  • 1-1/2 cups whipped cream 3/4 cup heavy cream whipped with 1 tablespoon confectioner’s sugar to make 1-1/2 cups or natural whipped topping such as Truwhip
  • 1 pint strawberries washed, hulled and sliced

Instructions:

  1. Position an oven rack in the center of the oven and preheat the oven to 350 degrees. Coat an 8-inch round baking pan with cooking spray, then dust it with flour.
  2. In a large bowl beat 9 ounces of cake mix (about 1/2 a package), the egg white, water, oil, vanilla and 3 yogurt with an electric mixer until well blended, 2 to 3 minutes.
  3. Pour the cake batter into the prepared pan and bake until a wooden toothpick inserted in the center comes out clean, 25 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Carefully remove the cake from the pan and place it on the rack to cool completely.
  4. Split the cooled cake horizontally into 2 layers. (I use a thin serrated bread knife.) Place the bottom layer cut side up on a cake plate. Spread 1/2 the preserves over the bottom layer. Cover with half the whipped cream or whipped topping and half the strawberries.
  5. Top with the remaining layer, cut side down. Coat with the remaining preserves and whipped topping. Arrange the remaining strawberries over the top.

Print Friendly, PDF & Email