Home Made Strawberry Cake (Without Gelatin)

Fresh Strawberry Cake (Without Jello)

Home Made Strawberry Cake (without gelatin)

I love me some strawberry cake y'all, but I grew tired of the same old boxed cake, so I decided to make my own version of this delicious treat. The best part about making this cake, is that most people have these ingredients at home already! The cake is made with all natural ingredients, no artificial coloring, or preservatives, most importantly it's quick, tasty, and easy.




If you are like me you want to get started on this right away, so the first thing you need to do is take out the items that need to be room temperature. I'm telling you this first so you can multitask! 2 Sticks of Butter (16 Tbsp), 4 eggs, 1/4 cup of cream, 6-8 cups of over ripe strawberries whole (about 24oz). Okay Go!

First you will need to make the strawberry puree (or you can buy it, I won't judge).

Strawberry Puree Ingredients (Yields about 3 cups)

• 8 Cups of whole ripe strawberries (organic strawberries taste sweeter) 
• 2 Tablespoons of Pure Cane Sugar

Directions: Rough chop the Strawberries then place in a bowl. Add the 2 tablespoons of sugar and coat the chopped strawberries completely.












Let the coated strawberries sit out (covered) for at least and hour (the longer the better), until you see a juicy glaze and the strawberries have softened.

Pour the the entire contents of the bowl, including the juices, into a blender and run until strawberries become liquid (try not to over blend). If you don't have a blender you can mash with a spoon/masher in the bowl. Pour the puree back into the bowl and set aside for later. You will only need 11/2 cups of puree for the cake. I reserved the rest for frosting and decorations.

Home Made Strawberry Cake

Cake Ingredients 

Wet:

• 1(1/2) cups of Strawberry Puree
• 1/4 Cup of Milk or Heavy Whipping Cream
• 4 whole large eggs
• 2 Tablespoons of Vanilla Extract

Dry:

Sift Flour

• 2(1/4) Cups of All Purpose Flour ( or Cake Flour), sifted
• 1(3/4)-2 Cups of Sugar
• 4 Teaspoons of Baking Powder
• 1 Teaspoon of Salt
• 1 Cup of Butter (unsalted, 16 Tbs)

Directions:

Whisk wet ingredients

Preheat your oven to 350 degrees Fahrenheit. Combine all of the wet ingredients (Strawberry Puree, Cream, Eggs, Vanilla) into a bowl and whisk together (w/whisk or fork).

Separately, combine all the dry ingredients (hold the butter) into bowl of stand mixer or large bowl. With a hand/stand mixer beat together ingredients on low and add butter until the dry mix resembles moist crumbs.



Pour wet mixture into the dry mixture and beat on medium-low for about 2 minuets scraping the corners of the bowl with a spoon/rubber spatula as you go along. Beat until the batter has a thick creamy consistency. The batter will be a little more dense than you are used to if you make boxed cake often.

Use butter to coat your cake pan(s), then flour the pan(s) lightly. Tap the pan to rid excess flour.

Pour batter into cake pan(s), fill to about half way, and smooth.


 I used two 9-in round pans which took about 35 minuets to cook (I cooked them simultaneously on the middle rack of a gas oven). I have also made a 10-in bundt cake from this recipe, which took 48 minuets to cook.  Stick a toothpick in to check for doneness, the toothpick should come out clean.

After the cake is finished, let it cool in the pan for 15-20 minuets. Then flip the cake(s) onto a cooling rack and let cool until all warmth has left the cake. If you don't have a cooling rack you can use a plate, but if the cake is really warm, the bottom will stick to the plate when you try to move the cake. Cover the cake and store in the refrigerator to prep for decorating.


Dust with powder sugar or Frost and Enjoy! Get the recipe for the Strawberry Butter-cream Frosting Here.