You can also make a 6" cake with 2 thick layers cut in half for a 4 layer cake along with 12 cupcakes.
I’m getting pretty far away from spring-themed recipes. But today’s posts are a bit…Springy.
I have a family member who request strawberry cake for any old day and y’all know I like to oblige. I wasn’t even planning on posting this, but it turned out so nice that I whipped out my camera and tried to make use of the few shreds of light left in the day. This cake is super moist, dense, and VERY full of fresh strawberry flavor. I did add a little food color to pink it up a bit, but everything else inside is ‘au natural’. Slightly sweetened cream is sandwiched between each layer and then piped to high heaven on top. No other frosting is required which makes this cake a breeze to assemble. Chill it before you eat it. Oh, and it makes perfect little cupcakes. Just fill the cupcake wrappers a little over half full of batter, bake, and top with a swirling of cream and a strawberry quarter.
I made a 6″ cake with this recipe(2 6″ pans, baked and cut in half for 4 layers) as well as 12 cupcakes. Or you can use a bigger pan (8″) and bake three layers for one, larger cake.
3 C. Flour
2 C. Sugar
1½ T. Baking Powder
¾ t. Salt¾ C. Vegetable Oil
1½ C. Strawberry Puree
1 t. Vanilla
1 t. Lemon Juice
4 Eggs, beaten
Red or Pink Food Color, if desired
3 C. Heavy Whipping Cream
¼ C. Sugar
3-5 Strawberries, stems left on, quartered