The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.
This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101.
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?
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.
Strawberry Cake Problems
- Chopping up strawberries and folding into cake batter works, but then you’re just eating vanilla cake with chunks of strawberries.
- Pureeing strawberries and folding into cake batter has potential, but the texture is always off. There’s too much liquid. How about adding more flour to make up for that liquid? Then your cake is too dense. And the flavor is always lacking.
- Strawberry jam could work, but I prefer to start with real strawberries.
So how can we pack real strawberry flavor into cake batter without adding too much liquid? REDUCE THE STRAWBERRIES DOWN. Ding ding ding! We have a winner.
How to Pack REAL Strawberry Flavor Into Cake
- Puree fresh strawberries.
- Reduce down on the stove.
- Let cool.
- Stir into cake batter.
You’ll need a food processor or blender to puree the fresh strawberries, and again when you make the frosting.
Take that strawberry puree—don’t add anything else to it—and reduce it down on the stove. This, my friends, is where all the magic happens. Like I mention above, you want a lot of concentrated flavor within a little amount of liquid. We also do this with champagne in my mimosa cupcakes and champagne frosting. And with Guinness in Guinness chocolate cake, too.
You’ll begin with about 1 cup of hot pink puree and reduce down to 1/2 cup. After 30 minutes, it will be very thick and very red. Add this thick and highly concentrated strawberry flavor to your cake batter, instead of the thinner strawberry puree.
The reduced strawberry puree will go into the cake batter. No need to strain the seeds first—they disappear when the cake is baked.
Because the reduced strawberry puree needs to completely cool down, I suggest getting started the day before. Just let the reduced strawberry puree sit in the refrigerator overnight and make the cake batter the following day.
Strawberry Cake Batter
The cake batter starts from my white cake. This vanilla-flavored cake proved to be the best jumping-off point for a strawberry cake. I kept the majority of the recipe the same, but I removed some of the wet ingredients to make room for 1/2 cup of reduced strawberries. The cake is light, springy, soft, and fluffy.
The reduced strawberry puree will tint the cake batter a lovely pastel pink and, if you want, you can add a small drop of pink or red food coloring to brighten that hue. Not necessary, of course. (I added a single drop of pink gel food coloring.) Expect a velvety and slightly thick cake batter.
- No artificial strawberry flavor.
- Nothing from a box.
- Just pure strawberries.
The Strawberry Frosting
You can taste the fresh strawberry flavor in the baked cake, but the flavor is REALLY brought out when you combine it with strawberry frosting. Like strawberry cake, strawberry frosting has always left me feeling a little defeated. Fresh strawberries were the issue. The frosting would always curdle from the added moisture. And no amount of fresh strawberries could get me the strawberry flavor I craved. Instead of settling for artificial strawberry flavoring, I took a trick from Sally’s Candy Addiction: strawberry dust! Grab some freeze-dried strawberries, grind them up, and mix that magic dust into the frosting.
(I actually added freeze-dried strawberries to cake batter as one of my test recipes. This was an awful decision and an epic fail. The cake was atrocious. Texture, taste, and appearance. Just… no. But freeze-dried strawberries are a YES for frosting!)
- Where to buy freeze-dried strawberries? I find freeze-dried strawberries in my regular grocery store in the dried fruit aisle. I’ve also seen them in health food stores. Trader Joe’s, Whole Foods, Amazon, and Target all carry them, as well. Or, you can order them online.
- Baker’s Tip: Do not use “dried strawberries” which are like raisins, dried apricots, and dried pineapple. They have a gummy texture and don’t grind into a powder. You need freeze-dried strawberries, which have all of the moisture removed.
Instead of a thicker strawberry buttercream, I used my silky cream cheese frosting recipe. Added in the freeze-dried strawberry “dust” and milk and was left with a frosting so pink, Barbie would be jealous!
By the way, this frosting would also be a fantastic filling for homemade eclairs or on strawberry cupcakes.
Let’s Review
The tricks to homemade strawberry cake and frosting made with real strawberries? (1) Reduced strawberry puree in the cake batter and (2) freeze-dried strawberries in the frosting. Have fun baking!
Print
Homemade Strawberry Cake
- Prep Time: 1 hour, 30 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours (including cooling)
- Yield: serves 10-12
- Category: Cakes
- Method: Baking
- Cuisine: American
Description
The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add it to the best white cake batter. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
Strawberry Puree
- 1 pound (454g) fresh strawberries
Cake
- 2 and 1/2 cups (295g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) whole milk, at room temperature
- 1/2 cup reduced strawberry puree (from step 1)
- optional: 1–2 drops red or pink food coloring
Strawberry Cream Cheese Frosting
- 1 cup (about 25g) freeze-dried strawberries*
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 Tablespoon whole milk
- 1 teaspoon pure vanilla extract
- pinch of salt, to taste
Instructions
- Make the reduced strawberry puree first, and let cool: Hull the fresh strawberries and place them in a blender or food processor. Blend until smooth. You should have a little more than 1 cup (around 270g). Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it’s reduced to 1/2 cup (about 135g). This usually takes around 25–35 minutes, but could take longer depending on your pan or the ripeness of your strawberries. Remove from heat, pour into a heat-safe bowl, and cool completely before using. I always make the reduced puree the day before so it has plenty of time to cool down. Cover and refrigerate overnight. Allow it to come back to room temperature before adding to the cake batter. (See Notes for additional make-ahead instructions.)
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat on high speed until combined, about 2 minutes. Scrape down the sides of the bowl as needed. Add the sour cream and vanilla extract and beat on medium-high speed until combined, about 1 minute. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat until just combined. Do not overmix. Whisk in the room-temperature reduced strawberry puree and food coloring (if using), making sure there are no lumps at the bottom of the bowl. The batter should be slightly thick. Pour the batter evenly into the prepared cake pans.
- Bake for 24–25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to loosen the sides, remove the cakes from the pan, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a blender or food processor, process the freeze-dried strawberries into a fine powder. If any larger bits remain, sift the powder through a fine-mesh sieve. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 3 minutes until completely combined and creamy. Taste, then beat in a pinch of salt if the frosting is too sweet. Cover and refrigerate it for 1 hour before using. Yields about 3 cups (720g) of frosting.
- Assemble and frost: (For additional help with this step, see this how to assemble a layer cake video & post.) First, level the cakes: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 3/4–1 cup (180–240g) of frosting in an even layer on top. Top with the second layer, upside down, and spread 1 cup (240g) of frosting all over the top and sides in a very thin layer to make a crumb coat. Run a bench scraper around the cake to help smooth out the frosting on the sides. Refrigerate the cake until the crumb coat has set, about 20 minutes. Cover the top and sides with the remaining frosting. Before slicing, refrigerate the cake for at least 20 minutes to set the frosting and help the cake keep its shape when slicing—it could slightly fall apart without time in the fridge.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. If the cake has been in the refrigerator for more than 4 hours, take it out 2 hours before serving so it can mostly come to room temperature.
Notes
- Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly and stored at room temperature overnight. Likewise, the frosting can be prepared, then covered and refrigerated overnight. Let it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See How to Freeze Cakes for instructions. You can also make the reduced strawberry puree ahead of time and store it covered in the refrigerator for up to 3 days, or freeze it for up to 3 months. Thaw, bring to room temperature, then use in the recipe.
- Special Tools (affiliate links): Food Processor | 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Pink Food Coloring | Cooling Rack | Cake Turntable | Straight Spatula and Bench Scraper (for frosting) | Round Cake Carrier (for storage)
- Cake Flour: I strongly suggest using cake flour in this recipe. If you can’t find it, try this homemade cake flour substitute.
- Whole Milk: If needed, buttermilk works in its place. I don’t recommend a lower-fat milk.
- Where to Buy Freeze-Dried Strawberries: I always find them in my regular grocery store in the aisle with the dried fruit. Target, Whole Foods, and Trader Joe’s carry them, and I’ve also found them in some health food stores. You can also buy them online. Do not use the chewy/gummy dried strawberries. You need FREEZE-dried strawberries, which grind into a powder. If you can’t find them anywhere, just leave them out of the frosting and add another 1/2 cup of confectioners’ sugar.
- Can I use frozen strawberries for the puree? You can use frozen strawberries, but they will take longer to reduce even if you thaw them first.
- 9×13-Inch Cake: Simply pour the batter into a greased 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cupcakes: Fill cupcake pans 2/3 full with batter. Bake for 20–22 minutes. Makes 30 cupcakes. For 14–15 cupcakes, follow my strawberry cupcakes recipe, which is adapted from this strawberry cake.
- Food Coloring: If you want, you can add 1–2 small drops of pink or red food coloring to deepen the pink color of the cake. I add 1 small drop of pink gel food coloring.
- No Cream Cheese in Frosting: If you’d like to skip the cream cheese in the frosting, use my strawberry buttercream recipe instead. You’ll have enough for a thin layer of frosting, or you can 1.5x the recipe for a thicker layer.
Reader Comments and Reviews
This recipe is so yummy, but both times I made it, the center of my cake sank =( It didn’t start sinking until the last 10 minutes or so. The first one was finished (based on the spring-back test and toothpick), so it wasn’t undercooked… I don’t know why it sank. I thought maybe it was because I changed positions of the two pans during cook time. So with the second set, I didn’t change positions and it still sank. I tried covering it with foil and cooking it longer, but that just made for a harder edge and still a crater cake. Any suggestions? (It sank enough that leveling it off was not an option.) I don’t know if it makes a difference, but when I was doing the strawberry puree, I blended it instead of using a food processor. It seemed to add a bit of air that I figured would be released once I cooked it down. I was doing a double batch (two lbs because I was doing two sets of cakes) and it took me over an hour to get the puree down to 1 cup total (for both cakes), but even so, it didn’t look like yours. It seemed much smoother.
Hi Jen! We always recommend making two batches instead of doubling for best results – it’s easy to over or under mix a large batch of batter and this could have contributed. We would also double check to make sure that your baking powder and soda are fresh – we find they can lost strength after just a few months. Lastly, cakes often sink when the pans have been overfilled, were you using different pans by chance? Hope these tips will help for next time and thank you so much for giving this recipe a try!
Huh. I don’t know what would have done it. I bake frequently and haven’t had any issues with my baking soda and powder. I did do the batches of cake separately (except for the puree… I boiled down the puree all at once). Maybe next time I’ll try splitting it into three layers instead of two???
I have made this cake about 5 times with great success. Today was not one of those days. First cake was like a sponge, dark gray and would not get done. I followed the directions to the letter. I reduced the strawberries the day before to a half cup. So that one went in the trash.
Started again. Same problem. I do not know what I did wrong with both cakes. Did I not reduce the strawberries enough to get all the juice out? All ingredients were at room temperature.
Any suggestions if I try again.
Hi Linda, are the strawberries you are using quite red? I know this time of year, they can be more white than red on the inside. That would absolutely alter the pink-ish color. Starting with more strawberries and reducing them down more would help add more flavor and color though. Another quick tip– try reducing the egg whites down to 4 egg whites. I notice that helps produce a cakier (less sponge-like) texture.
Another gem from Sally’s Baking Addiction! My mum and I made this for my baby cousins 1st birthday party, my Aunt LOVES pink, so a strawberry cake is perfect. The cake is so moist and fluffy, beautiful strawberry flavour, it’s just what we wanted. We made cupcakes for ourselves to taste test the recipe and then when we loved them we made the cake. So now we’re drowning in strawberry deliciousness
I’m thinking of baking a doll cake for my daughter’s birthday using this recipe. I’m torn between using the Wilton, all-in-one pan with the heating core; or just baking four round pans and shaving down to the dress shape.
Was wondering if you could recommend one over the other, knowing that this strawberry cake recipe would be used?
Thank you very much ❤️
Hi Melanie! We recommend baking in 4 round pans and shaving – we don’t have much experience with the all-in-one pan and know for certain that this cake will bake beautifully in cake pans. Hope it’s a hit!
Thank you! I think I’m going to do three 6 inch pans. Could you please help me figure the amount of recipe needed? Would it just be the strawberry cupcake recipe tripled?
Hi Melanie, our strawberry cupcakes batter is the perfect amount for three 6 inch cake pans – here’s our post on baking 6 inch cakes from our cupcake recipes!
Hi Sally, Could you please suggest what or how to use the 5 yokes? It’s heart breaking to simply toss them away.
Will it hurt to use less sugar? From my experience with this household, they always complain that cakes are TOO sweet.
Regards,
ILana
Hi Ilana! Here are all our recipes that use egg yolks – we love to make lemon curd with the extra yolks! Sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.
Hi Sally! I can’t wait to try this for my dad’s birthday. So you think beet powder will work in place of synthetic food coloring or would you suggest any other natural coloring that may work? Thanks
Hi Tanya! The cake will be a natural pale pink (from the strawberries) without any added color. We usually add just a drop of pink gel food coloring to brighten it up a bit, but we haven’t tested beet powder – let use now if you do!
I recently got a Kitchen Aid and this was my first time really baking, if you love strawberries you MUST make this!!! The icing is unreal! I love to cook but never been baker, I followed the recipe exactly and it was 10/10. Excited to bake more of Sally’s recipes!
Hi Sally! So excited to make this recipe for valentines day. I am using two 6 inch heart shaped pan. Should I cook at the same temperature just for a shorter amount of time? Planning on using the leftover batter for mini cupcakes 🙂
Hi Maggie! Yes, bake your cakes at the same temperature. Let us know how it goes! 🙂
My favorite! I made this for my daughter’s first, second, and making it now for her third birthday!
I made this recipe for my 3 year old daughters birthday and it was a hit! I have made quite a few recipes from this site but this one has surprised me the most. I wasn’t sure if it would be too sweet but it was honestly perfect. My husband now wants this for his birthday!
I had an unrelenting urge for strawberry cake and after much research landed on your cake. It was perfection! Used 7″ cake pans for a thicker layer but followed the rest of the recipe to a tee and it was YUMMY!!! EXACTLY WHAT I WANTED!!!
This cake is wonderful! I was wondering is you think or anyone has tried substituting the strawberry puree for another fruit??
Thanks!
Hi Angela! We have not tried other flavors but other readers have reported success using other berries. Let us know if you give it a try!
I tried the cake recipe but used store bought egg whites and I don’t know if it made a difference to original recipe but the cake tasted delicious. Although it was a bit on the sweeter side for me.
Ugh! Sally, I think I messed up. I made this for my sons (adult) birthday. I love the way a Bundt cake looks so I used that pan. Also frosted it with your strawberry icing. The cake turned out very dense. The flavor was on the bland side, but then again, I’ve always used the Duncan Hines strawberry cake mix, so maybe that’s super sweet. No idea. Anywho, can you share/give some advice for next time? I also have a hand mixer. Could I have mixed it too long?
Thanks so much 🙂
Yvonne
Hi Yvonne, This strawberry cake batter fits nicely into a 10 cup or larger Bundt cake pan, but it will certainly be more dense than a layer cake (all the batter in one pan is much heavier). But if it was too dense to enjoy, it’s possible that the batter was over-mixed or perhaps the butter was too warm to cream properly. Something that always helps with this cake batter (we use it for other flavor cakes) is reducing the egg whites down to 4 instead of 5. No other changes necessary. Additionally, see if this page helps: How to Prevent a Dry or Dense Cake.
Hi Sally, I made the Cake and the texture was not moist it kind of felt grainy. I followed the steps as well for spoon in flour so I dont know what went wrong. I also tried the recipe for the Strawberry cupcakes and the texture was the same. Do you think maybe it could be the Cake flour I am using?
Hi Ana, Are you letting the butter reach room temperature and are you using an electric mixer (hand held or stand) to cream the butter and sugar together?
This is a go-to birthday cake for our family! *SO* good!!!!
The cake is great. I have also subbed out for raspberries, and it turned out fantastic. The strawberry buttercream is not for me. The freeze dried berries taste artificial. Reminds me of the McDonalds strawberry milk shake- artificial strawberry taste- not good. Eek. So, I made a regular buttercream and added only 2-3 teaspoons of the leftover pureed reduction… NOW, that is a winner! 2-3 teaspoons goes a long way on flavor without changing consistency. Give it a try.
I did the same thing! The cream cheese frosting masked the flavor of the cake so I whipped up what you did too and it brings out the strawberry flavor so much more. Of course the cream cheese frosting tastes like strawberry cheesecake, so that’s going on a future vanilla cake or maybe chocolate… nah, both.
Hi Sally,
Do you think this method would also work with blueberries (instead of strawberries)?
Thanks!
Hi Ania, while we haven’t personally tested it, many readers have reported success swapping the strawberries for blueberries (and freeze dried blueberries in the frosting). Let us know if you try it!
Sally: This was one of the yummiest cakes I’ve ever eaten. I followed the recipe to the T (used frozen strawberries super reduced). Thank u so much for all the work you put into this. It’s so ridiculously good. We used strawberry buttercream frosting recipe for frosting. Also amazing. I owe ya one.
This is my go to strawberry cake recipe. I’ve made this without altering anything, it is stunning in its flavour and texture.
Wanted to add lime to this, so I put in zest of a small lime in the batter. Also used lime essential oil (culinary friendly), of which I added a couple drops to the batter and the frosting. The strawberry flavour is great as is, but I wanted to kick it up a notch, so I used strawberry yogurt instead of plain. The extra sugar in the yogurt didn’t adversely affect the cake.
Y’all, if you follow the recipe and use what it calls for, this is foolproof. Thanks, Miss Sally!
Hi Sally – thanks for the great recipe! It was a big hit for my daughter’s 20th birthday! #sallysbakingaddiction
Wish I could post a photo here, but even if I could – it tasted better than it looked!
Hi there. My soon to be 4 year old is BEGGING me to make this cake! He wants 3 layers though. Is there a conversion for this or do I have to stick with two?
Thanks so much & for all you share with us!
Hi Natalie! You can make 1.5 times the recipe for three layers. Enjoy!
Oops one more question! Is it possible to substitute “white whole wheat pastry flour” in place of the cake flour somehow? Would the ratio of flour to corn starch be the same?
Hi Sondra, for best taste and texture, we highly recommend sticking with cake flour (or the homemade cake flour substitute) for this strawberry cake recipe.
Your recipes are my go to however I found this cake a little dry after putting it in the fridge. Before the fridge, I love the taste and texture. How can I avoid it getting dry? I refrigerated it because of the CC frosting.
Hi Steffee! Yes, cakes will dry out if stored in the fridge. After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. See recipe notes for our recommended make-ahead instructions for next time!
Hey Sally,
I had a question I was wondering if you could answer. I know that you said the freeze dried strawberries didn’t really work for the cake, but do you think they might work in a cobbler dough? Most fruit cobbler recipes I see go with the standard plain/vanilla dough, but I thought it might be tasty to make a strawberry cobbler with strawberry flavor in the dough as well. I thought about taking a chocolate cobbler recipe and substituting the freeze dried strawberries for the cocoa powder. Or do you think I’d be better off just adding some strawberry extract?
Thanks!
Hi Ben, That sounds delicious but we have never tried it so we can’t say for sure what the outcome would be. When we tested it in the cake we found the flavor and texture were both off. Let us know if you give it a try, but if you don’t want to experiment you may wish to stick to strawberry extract.
Hi I made this cake the other day for my daughter’s 22nd birthday and I have to say it was really, really good – and I’m not a huge fan of strawberry in food. I did the purée wrong, so I may make it again just to see (I didn’t purée first, I just cooked it down and used a hand purée-er). Also, my cake itself came out somewhat dense, even with the cake flour. Not exactly sure what I did wrong there. But the cake was delish and no one but me noticed those flaws. Really pretty cake too! Wish I could share a pic! I may try your monthly baking challenge. Thanks!
So you did the purée wrong, and then gave her four stars? Come on, now.
Your cake came out like that because the purée likely had too much liquid.
No, she’s saying the issue was on her end, and she made the mistakes, not Sally.
Sally,
I made this yesterday and i don’t know if i didn’t reduce the strawberries enough or if i didn’t have enough but it was not pink nor did it taste like system strawberries. I also did the reduction and baked the cake the same day. Still delish but it was just a whisper of strawberries and i was sad.
I was thinking freeze dried in the cake batter. Thanks.
She covers why that won’t work in her blog part
Hi Sally,
I tried this for the first time tonight.Thought I was very careful with the instructions to each detail.I put it in a 9 by 13 glass pan.At 40 minutes it didn’t look done so I continued to add minutes.It looks like it is sinking in the middle now.I have never had this happen.What do you suppose I did wrong.I don’t know if I have time to do it all over again.I am going to go ahead and take it out after 50 minutes now for fear of over cooking.It smelled and looked wonderful until it sunk in the middle.I thought it was ok to also bake in the 9 x 13 pan.Maybe I can try again tomorrow.Anything I might do to keep that from happening again?
Thank you!
Hi Lisa, A cake that sinks in the middle is often under-baked. A minute or two longer in the oven should help with the sinking and make sure the cake is fully baked. If you notice the edges of the the cake baking before the center, you can loosely cover the top with aluminum foil to prevent the edges from over browning.
Sally,
My daughter is looking for a unicorn rainbow cake. She wanted a strawberry and vanilla cake. I was going to make three 6″ inch cakes for this. I wanted to do one layer with the strawberry and two without and just vanilla so I can color them. How would I make this happen, do I only add the strawberry puree to one layer and then leave the others alone? Any help would be appreciated.
Hi Kim, We have not tried to divide the batter that way but you certainly can try it. For a 6-inch three layer cake we recommend using the amount of batter in either our Strawberry Cupcakes or Vanilla Cupcakes. You can read all about how this is the perfect amount of batter in our post on 6 inch cakes.
I’m the blog, she mentions she’s tried it and it came out terrible. Fresh cooked down strawberries are best or a jam
Have you ever used freeze dried strawberries in this recipe?
Hi Laura, freeze dried strawberries are used in the frosting here, but fresh strawberries made into a puree are required for the cake.
Hi Sally, I had the hardest time finding the freeze rid strawberries! I finally found the crunchy snack kind however, they only had two pkgs. I got them both but I don’t think it will be half a cup? Should I also add a little strawberry puree or do you think it will work? I’m praying it will be fine, I’m making the cake for a gift!
Hi Pamela, freeze dried strawberries don’t have a great substitute available for the frosting. If you’re unable to find what you need in the store, you can substitute for the same amount of confectioners’ sugar for a plain vanilla frosting. Or, if you have strawberry extract, you can try adding that to the frosting for the strawberry taste. Hope this is helpful!
Will this recipe make three
Nine inch layers?
Hi Sonny! This recipe is written for two 9 inch cake layers. For a three layer 9 inch cake, you could multiply the recipe by 1.5x – happy baking!
I made this cake today. I’m not sure how good it is, but I think I may have over mixed the batter. I’m taking it to church tomorrow and I’ll know then. It was fun to try something new though. Thanks for the recipe.
Hi Sally! I accidentally reduced my strawberries too much! (Eek!). I have a little less than 1/2 cup. Will that be ok? Should k supplement it with something else? Thank you!
Hi Nabihah, you can certainly reduce down more strawberry puree to yield exactly 1/2 cup if you’d like, but the cake will be just fine with a little less than 1/2 cup. No changes necessary.