Look no more for a homemade Strawberry Cake recipe that uses NO Jell-O
or gelatin. This cake is perfect for any
occasion and makes for an elegant dessert!
2-3 cups fresh strawberries sliced, pureed**
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup sugar
2/3 cups butter
½ cup milk
1 teaspoon vanilla extract
4 egg whites
¾ cups strawberry puree
Directions – Strawberry Puree**
Place strawberries, 1-2 tablespoons of
sugar and 1 tablespoon of water into a saucepan. Bring to boil and let simmer
for 15-20 minutes on medium-low heat.
Place cooked down strawberries and syrup into a food processor and purée
the strawberries until smooth. Strain the mixture through a sieve to remove the
seeds. Set aside to cool. Makes ½ to ¾ cup
of strawberry puree.
Directions – Strawberry Cake
oven to 350. Grease a 13x9 baking pan.
2. Place flour, baking soda, baking powder,
salt and sugar into the bowl of a standing mixer. Using the paddle attachment, turn mixer on
3. With your mixer on, slowly add the butter a
few tablespoons at a time. Mix until mixture
resembles crumb-like consistency.
4. Add milk and vanilla extract and mix to
combine. Add eggs and mix until fully
5. Add strawberry puree and mix until combined.
6. Pour batter evenly into the prepared baking
7. Bake for 20-25 minutes or until toothpick
inserted into the centre of cake comes out clean.
8. Allow cake to cool completely to room temperature
before icing with Fuss Free Cream Cheese Frosting. Drizzle with melted semi-sweet chocolate and
garnish with fresh strawberries.
Cream Cheese Frosting
1 8oz package
Using a wooden spoon, in a
medium bowl stir cream cheese until creamy.
Add confectioners’ sugar and gradually stir until combined. Use immediately
to ice any cake such as Strawberry Cake or place in fridge for 3-5 days.