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Strawberry Cake
Strawberry Cake

Before you jump to Strawberry Cake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has totally changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are unable to adjust things for the better without everyone’s active contribution. These changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, primarily by making your cooking area more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. It is reasonably straightforward to live green, of course. Mostly, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to strawberry cake recipe. To make strawberry cake you only need 11 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Strawberry Cake:
  1. Prepare medium strawberries, hulled 1 cup (2 sticks) unsalted butter,
  2. Get room temperature 1/2 cup shortening 3 cups granulated sugar
  3. Prepare large eggs, room temperature 3 cups all-purpose flour 2 tsp
  4. Use baking powder 1/4 teaspoon salt 1/2 cup whole milk, room
  5. Use temperature
  6. Use vanilla extract
  7. You need Strawberry butter cream frosting:
  8. Prepare unsalted butter, softened 3½ - 4 cups confectioner's sugar
  9. Take strawberry syrup 1 tablespoon vanilla extract
  10. Prepare half-and-half, heavy cream or whole milk pinch of
  11. Provide salt
Instructions to make Strawberry Cake:
  1. Preheat the oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or prepare with butter and flour. Remove any excess flour.
  2. Blend the strawberries in a blender on medium speed until pureed, about 3 minutes. This should result in 3/4 cup strawberry puree. Put to the side.
  3. Cream together the butter and shortening with an electric mixer until light and fluffy. Slowly add the sugar, one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  4. Sift together the flour, baking powder, and salt in a medium bowl. Pour milks, vanilla, and the strawberry puree into a measuring cup and whisk together with a fork. Alternately add the flour mixture and the milk mixture to the butter and shortening, beginning and ending with the dry ingredients.
  5. Gently stir all ingredients until well combined. Stop the mixer and scrape down the sides and bottom of the bowl, making sure to have all ingredients well mixed.
  6. Evenly distribute the batter between the cake pans and place the pans into the preheated oven. Bake for 30 to 40 minutes, or until the cake releases from the edges of the pan and springs back to a light touch. Remove the pans from the oven and allow to cool in the cake pans for about 10 minutes. Turn the cakes out onto wire racks and let them cool completely.
  7. Frosting: Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add strawberry syrup 1 tablespoon at a time, then add vanilla and then beat on high for about 20 seconds to lighten the frosting.
  8. Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape. Add pinch of salt and whip on high for a final 20 seconds.
  9. Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.

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