Strawberry Cake has to be one of my family’s favorite cakes – especially my husband’s. This past weekend, my niece asked for a strawberry cake for her graduation party and I leapt at the chance to make it for her.
As much as I love my Grandmother Verdie’s Strawberry Cake recipe, I wanted to make one that I made from scratch. I knew the party gave me the perfect opportunity to gauge my family’s reaction to this updated version of my family’s classic recipe.
Quick, easy, delicious and made from just a few simple ingredients, this strawberry cake is definitely a keeper of a recipe. The strawberry flavor is definitely pronounced and the cake has a light pink tint rather than an over the top pink coloring that many strawberry cakes get from the addition of flavored gelatin to the mix. So, if you are looking for a strawberry cake option that is made from scratch, this is for you!
Here’s my Strawberry Cake recipe. Hope you love it!
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons (1½ sticks) butter, softened
- 1½ cups granulated sugar
- 6 large egg whites, at room temperature
- 1½ cups strawberry syrup
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- Preheat oven to 350º F. Spray two 9-inch round cake pans with nonstick cooking spray or prepare with butter or shortening and flour. Remove any excess flour.
- Whisk together flour, baking powder, and salt in a large bowl. Set aside.
- Add softened butter and granulated to a large mixing bowl. Using an electric mixer, cream butter and sugar together until lightened in color to a pale yellow. Slowly mix in egg whites until fully incorporated. Then, mix in strawberry syrup and vanilla.
- Alternately, incorporate flour, baking powder, and salt mixture with buttermilk, beginning and ending with milk. Turn mixer onto a high speed and mix for about 2-3 minutes to lighten batter.
- Evenly distribute cake batter between two prepared cake pans. Bake until toothpick or cake tester comes out clean when inserted in the center, about 25 minutes.
- Remove from oven and allow to rest in pans about 3-5 minutes. Then, allow to cool completely before frosting.
Once my cake was ready, I frosted it with my Strawberry Buttercream Frosting recipe I shared recently. Oh my word! Strawberry Perfection!!!
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