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Moist Strawberry Cake Recipe

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★★★★★

4.8 from 112 reviews

This moist strawberry cake combines fresh macerated strawberries with a light, fluffy cake base flavored with strawberry gelatin. Topped with a creamy strawberry-infused frosting, this dessert is perfect for a spring or summer treat, bursting with natural strawberry flavor and a tender crumb.

Ingredients

Scale

MACERATED STRAWBERRIES

  • 1 pound fresh strawberries
  • 1/2 cup sugar
  • 1/2 teaspoon salt

CAKE

  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 box small strawberry gelatin (3 oz)
  • 1 cup macerated strawberries (including syrup)
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 3 large eggs

FROSTING

  • 1/2 cup drained macerated strawberries
  • 1/4 cup unsalted butter
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract or strawberry extract

Instructions

  1. Preparing Macerated Strawberries: Wash and remove stems from the strawberries, then thinly slice them. Place the sliced berries in a bowl, mix with 1/2 cup sugar and 1/2 teaspoon salt, cover and let them sit for at least 30 minutes to release their juices.
  2. Mash the Berries: After macerating, use a fork to gently smash the berries to release more juice and flavor. Set aside 1/2 cup of the drained strawberries for the frosting and keep the remaining berries and syrup for the cake batter.
  3. Prepare Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the strawberry gelatin, vegetable oil, milk, and eggs. Mix until combined.
  4. Add Macerated Strawberries: Stir in 1 cup of the macerated strawberries with their syrup into the batter and beat on medium for about 2 minutes until fully combined and smooth.
  5. Bake the Cake: Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted near the center comes out mostly clean. Allow the cake to cool completely.
  6. Optional Syrup Application: If any syrup remains after setting aside for frosting, pour it gently over the cooled cake to enhance moisture and flavor.
  7. Prepare Frosting: In a bowl, cream the unsalted butter and confectioners’ sugar together. Add the 1/2 cup of drained macerated strawberries and vanilla or strawberry extract. Mix until smooth. If the frosting is too runny, gradually add more confectioners’ sugar to thicken.
  8. Frost the Cake: Spread the prepared frosting evenly over the cooled cake. Serve and enjoy this moist, flavorful strawberry cake.

Notes

  • For best results, use ripe, sweet strawberries for maceration to maximize natural sweetness.
  • You can substitute milk with buttermilk for a tangier cake and extra tenderness.
  • If you prefer a less sweet frosting, reduce the confectioners’ sugar gradually while mixing.
  • The strawberry gelatin powder enhances flavor but can be omitted if unavailable; consider adding extra vanilla or strawberry extract instead.
  • Store the cake covered in the refrigerator to keep it fresh for up to 3 days.

Keywords: strawberry cake, moist strawberry cake, macerated strawberries, strawberry gelatin cake, homemade strawberry cake, fresh strawberry dessert

Find it online: https://yumwithmia.com/moist-strawberry-cake-recipe/