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–+ servings
Strawberry Cake Recipe

Strawberry Cake Recipe

I am in love with easy recipes and this Strawberry Cake Recipe is exactly that! Here's another easy blender cake recipe to add to your favorites list!
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 16

Ingredients
  

  • 1½ cup Plant Milk (350ml)
  • 10 ounces Fresh Strawberries *must be fresh (280g)
  • 2 teaspoon Vanilla Extract (10ml)
  • 3½ cup All Purpose Flour (440g)
  • 1¼ cup Granulated Sugar (250g)
  • 6 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 18 Tbs Vegetable Oil (270ml)
  • 1 Drop Pink Food Color *see notes

For the Strawberry Buttercream:

For the Strawberry Compote:

  • 10 ounces Fresh or Frozen Strawberries (280g)
  • ¼ cup Cranberries *optional see notes (30g)
  • 4 Tbs Sugar *optional adjust to your taste
  • 6 For the garnish: fresh strawberries

Instructions
 

  • Preheat the oven to 350°F & Grease & parchment line 2-8" cake pans
  • First wash the strawberries in warm water, then take out their stems
  • Place all of the cake ingredients including the fresh strawberries into a food processor & process until smooth batter (about 15 seconds)
  • Pour batter evenly between the prepared 8" cake pans & bake at 350°F for 15 minutes then I like to turn the oven temperature down to 300°F for another 15-20 minutes or until a toothpick inserted into the center comes out clean & the cake is springy to the touch when I gently press the center
  • While the cake is baking prepare the strawberry compote by cooking the strawberries with the optional cranberries & sugar in a small sauce pot over medium to high heat.
  • Bring to a boil then reduce the heat to low & simmer until the berries break down and the sauce starts to thicken (it will thicken more upon refrigeration) cooking for about 20 minutes total
  • *If you use fresh strawberries for the compote you will have to add about 2-3 Tablespoons of water to help them cook down & avoid scorching whereas frozen has a large amount of moisture already & the berries will break down much faster
  • Next prepare the buttercream recipe as per the instructions on that recipe post & add the freeze dried strawberry powder at the last stage of mixing
  • Assemble the cake as shown in the video

Video

Notes

A 14 cup capacity food processor is needed to hold all the batter. If you have a smaller food processor you will have to cut the recipe in half or simply mix the batter by hand in a large bowl after pureeing your strawberries separately
Weighing your ingredients on a scale is recommended for all baking recipes but this one in particular since a little bit too much flour or even strawberries can make a really big negative difference in the outcome

While I often advocate for frozen berries, in the video I mentioned that fresh strawberries are needed for the batter here

Since frozen berries leech too much liquid & will turn your cake heavy & rubbery
There are no egg replacers in this recipe since the pectin in the strawberries do more than enough to help this cake bind together!
Frozen strawberries have their place and that place today is in the compote!
Additionally I used a drop of pink food color to get this vibrant pink color since just fresh strawberries alone (while it will be pink) it will be very light pink color
Storage: Strawberry cake can be kept at room temperature for half the day but for longer storage refrigerate for up to 1 week.
Cake layers can be frozen wrapped well for up to 2 months
Tried this recipe?Let us know how it was!