I baked this strawberry cake for my daughter’s birthday. She just loves strawberries. Strawberries make a regular appearance on her waffles in the morning and her favorite flavor ice cream is none other than strawberry.
I’ve always wanted to bake birthday cakes from scratch for family birthdays but have always seemed to be too busy to do so. This year, I’ve made a resolution to make more homemade cakes! Homemade cakes are just. so. much. better than most store-bought cakes. Especially strawberry cakes!
This cake didn’t disappoint. One of my favorite parts was the candied strawberries. I didn’t even know that such a thing existed, until I came across them one day while reading another blog. You can find detailed instructions on how to make there here. If you like candied apples, you will love these cuties.
Anyway – back to this cake – it was inspired by the Good Humor strawberry shortcake ice cream bars. To get the true effect, serve a big fat wedge of this cake with a scoop of vanilla ice cream and don’t forget to use the cookie crumbs when decorating.
Like strawberries? Try my Italian strawberry cake, or my strawberry tarts!
Source: cake from Sweetapolita
For the cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/4 cup milk
- 1 tablespoon vanilla
- 1/4 cup strawberry puree (well blended; make sure there are no lumps)
- 1 package strawberry gelatin (85 g)
- 1 cup unsalted butter , room temperature
- 1 3/4 cup sugar
- 4 eggs
For the frosting (double if you like a lot of frosting):
- 1 cup butter
- 1/2 cup shortening
- 2 cups powdered sugar
- 1 teaspoon strawberry extract
- 1/4 cup strawberry puree
- 3 tablespoon heavy cream or milk
For the assembly:
- 1 box Nilla wafers , crumbled
- 12 candied strawberries
For the cake:
- Preheat the oven to 350 degrees
- Prepare three 8-inch cake pans by buttering, flouring and lining with parchment paper.
- Sift and combine dry ingredients (flour, baking powder and salt) into a medium bowl and set aside
- Combine milk, vanilla, and strawberry puree into a small bowl and set aside
- Using a standing mixer fit with a paddle attachment, cream butter, gelatin powder, and sugar together until light and fluffy - beating for at least 5 minutes.
- Add eggs one at a time and beat until combined, scraping down bowl between each addition
- Add the flour mixture in 4 increments and milk mixture in 3 increments, alternating between the two, beginning and ending with the flour mixture.
- Do not overmix at this point - combine only enough to incorporate ingredients. Bake for about 30 minutes or until a cake tester comes out clean and edges pull slightly away from cake pan. Can begin to test only after 20 minutes. Do NOT open oven before 20 minutes or your cake may fall.
For the frosting
- Combine butter and shorting and beat on medium to low speed until combined
- Add puree and extract and beat for another minute
- Slowly add powdered sugar and beat on slow speed for 2 minutes
- Add cream and beat for another minute
For the assembly
- Frost cake as shown in photo, and use crumbs to garnish sides of cake
- Top with candied strawberries if desired (they must be frozen because they do not hold up for very long after they are made)
- Serve with vanilla ice cream