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Fresh Strawberry Cake | This cake features loads of fresh strawberries and a light whipped cream topping. It's PERFECT for summer!!

All of a sudden a few days ago, my child said to me from the secondary lounge of our truck, "Mother, I need us to prepare a cake." Never one to timid far from heated merchandise, I answered, "Beyond any doubt, what sort of cake would you like to make?" "An extravagant one. You, know the one with heaps of levels that resembles a triangle?" If you're as befuddled as I seemed to be, let me elucidate. It took me until the following day to make sense of that he was discussing a layered cake – like a wedding cake – with eight layers (at any rate that is what number of he figured it ought to have).

Clearly I wasn't going to rushed to the store and get a bundle of cake levels, so I began indicating him photographs of cakes on Pinterest. As I looked over, he faltered, however was so energized when he saw a strawberry cake from the blog, Spiced. It looked exquisite, so I was nearly as energized as he was to try out the formula.



  • 4 1/2 cups cake flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 cup + 2 tablespoons butter room temperature
  • 2 cups granulated sugar
  • 4 eggs + 1 egg white
  • 3/4 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange extract optional
  • 3/4 cup + 6 tablespoons milk
Strawberry Frosting
  • 3 cups heavy cream
  • 1 8 ounce package cream cheese, softened
  • 2 teaspoons vanilla extract
  • 3/4 cup granulated sugar
  • 2-3 pints strawberries finely chopped (= about 2 cups chopped strawberries)
  1. Preheat oven to 325 degrees. Prepare 3 round cake pans by spraying liberally with non-stick cooking spray.
  2. Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
  4. Stir in sour cream, vanilla and optional orange extract, and mix well until combined.
  5. Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
  6. Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
  7. Divide the batter into 3 prepared, round baking pans.
  8. Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.
  1. In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge).
  2. Fit the paddle attachment on your mixer and beat cream che
  3. Visit bit.ly/2OnUMNs for full instructions.
Read More Our Recipe : Blueberry Cheesecake Crumb Cake 

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