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Fresh Strawberry Cake

Fresh Strawberry Cake

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product: Hand Mixer; Stand Mixer

Strawberry Cake

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon red food color
  • 3 large eggs
  • 1 quart strawberries, hulled and mashed
  • Whole Strawberries, if desired

White Chocolate Frosting

  • 1 cup white chocolate chips
  • 1 cup heavy cream
  • 1 cup butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt

 

 

Directions

Strawberry Cake

  1. Heat oven to 350°F. Spray bottom and sides of two 9-inch baking pans and line bottoms with parchment paper. Dust sides with flour.
  2. In a small bowl, stir together flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixer bowl, beat butter until creamy. Add sugar, vanilla and food color beating about 2 minutes until well blended.
  4. Beat in eggs, one at a time until blended. Gradually add flour mixture and strawberries on LOW speed beating for 1 minute or until blended.
  5. Pour mixture evenly between prepared pans.
  6. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
  7. Remove from pans; cool completely on wire racks.
  8. Place one cake layer on cake plate; spread top of layer with 1 cup White Chocolate Frosting. Top with remaining layer; frost side of top of cake. Garnish with whole strawberries, if desired. Refrigerate until ready to serve.

White Chocolate Frosting

  1. In a microwave safe medium bowl, stir together chips and heavy cream. Microwave on 50% power in 30 second intervals, stir each time until chips are melted and mixture is smooth. Set aside to cool.
  2. In a large mixer bowl, beat butter, vanilla and salt about 2 minutes or until creamy.
  3. Begin gradually adding confectioners' sugar and beat about 2 minutes until smooth.
  4. Pour heavy cream mixture into mixer bowl. Beat on medium speed about 30 to 45 seconds or until mixture is blended. Do not over beat, mixture would look curdled.
  5. Spread onto cupcakes or cake. Store in refrigerator.
  6. Serves: Frosts one 2-layer cake

 

Servings: 16

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