Basic Strawberry Cake

    (1111)
    40 minutes

    Ice this great strawberry cake with cream cheese or vanilla icing - or for a treat, use a chocolate glaze!


    948 people made this

    Ingredients
    Serves: 14 

    • 2 cups white sugar
    • 1 (85g) packet strawberry jelly crystals
    • 250g butter, softened
    • 4 eggs (room temperature)
    • 2 3/4 cups sifted cake flour
    • 2 1/2 teaspoons baking powder
    • 1 cup whole milk, room temperature
    • 1 tablespoon vanilla essence
    • 1/2 cup strawberry puree

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 180 degrees C. Grease and flour two 23cm round cake tins.
    2. In a large bowl, cream together the butter, sugar and strawberry jelly crystals until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared tins.
    3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the centre of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
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    Reviews and Ratings
    Global Ratings:
    (1111)

    Reviews in English (916)

    by
    1562

    I think I know why everyone complained about density. The measurements for the flour are for sifted flour not the amount to be sifted. Sift the cake flour and then measure the amount to be put into the cake. The batter seems to be runny, but bakes up fluffy  -  19 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    1237

    I am a caterer as well and have not found a good strawberry cake recipe until now! My daughter asked for a Strawberry cake I had to find a recipe. Everyone LOVED it, even my picky eater that does not like strawberries! It is a keeper! Thank you for sharing. I made the recipe like I do all of my cakes and it came out fluffy and moist. I seperated the egg whites and yolks. Whipped the whites into soft peaks and folded them in at the end. I also always line the pans with parchment paper, this keeps them from sticking to the bottom.  -  28 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    1154

    My sister and I made this cake the day before Easter Sunday and let it sit in the refrigerator until we served it for dessert... it was WONDERFUL!!! We took three recommendations from reviews that really helped the strawberry cake to turn out great! 1~ We seperated the egg whites and yolks and whipped the egg whites and then added them in to the mixture. 2~ Also we sifted the flour and then after sifting measured it again. 3~ We spread strawberry puree in between the two cake layers along with icing to make them stick together well. (mmmmm!!!:D)Furthermore we made the strawberry puree by blending clean, cut strawberries together in the blender which made a really fresh puree. As a finishing touch, after icing the entire cake with vanilla icing, we placed extra sliced strawberries on the top of the cake! The cake was BIG hit but make sure to make room in the refrigerator for leftovers!  -  08 Apr 2007  (Review from Allrecipes USA and Canada)

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