2 Ingredient Strawberry Cake Recipe (2024)

FAQs

What is a secret ingredient for cakes? ›

Mayonnaise: The Hidden Gem in Cake Recipes

This unexpected addition can take your cake recipes to a whole new level. To incorporate mayonnaise into your cake batter, simply add a couple of tablespoons to the mix. The result? A tender and moist cake that will have everyone asking for seconds.

Storage Tips

You do need to refrigerate a cake with cream cheese frosting. Without the optional sliced fresh strawberries added, this cake will last in the refrigerator for 5 days. Sliced fresh strawberries will last in a cake for 3 days in the refrigerator.

If you are making something like a classic sponge cake or angel food cake with layers of whipped cream and strawberries, I would simply slice them and leave them raw. If you are filling a stacked and frosted cake, I would cook them down to a more jammy consistancy. You can puree it to make it smooth if desired.

Wash and cut the strawberries, then place them on top of the cake. To really make the strawberries pop and give them a glossy sheen, cover them with warm fruit preserves. Brush the preserves on the strawberries instead of drizzling them.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture.

Fresh Strawberry Cake is a must have when berries are in season! This strawberry cake is perfectly balanced with a semi-dense, but moist and buttery yellow cake that's lightened up by fluffy whipped cream icing. It's filled with homemade strawberry filling and sliced strawberries for a sweet and fresh contrast.

4 - Dice the strawberries and mix them with sugar to allow the juices to seep out of the berries so that they don't bleed on the cake. Strain the juice from the strawberries and then fill the cake.

A ganache-covered chocolate cake with buttercream frosting can remain at room temperature, but a cream cake with a fresh fruit filling should stay in the refrigerator.

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes.

What can be used in between cake layers? ›

You are only limited by your imagination! You can add ganache, whipped cream, fresh fruit, pastry cream, or any type of filling like you would put in a pastry or pie. I've even used layers of cheesecake between cake layers.

Cakes With Fresh Berries

To work ahead, you can always frost the final layer of the buttercream, add any ganache drips, and store the cake overnight in the refrigerator. Then finish the rest of the decorating the day the cake is due to keep those berries looking fresh.

Yes, dogs can eat strawberries. “Dogs can eat strawberries in moderation,” says Dr. Jennifer Power, D.V.M., senior veterinarian at Small Door Vet, a chain of veterinary facilities in the Northeast. “They are a safe and healthy treat for most dogs due to their low-calorie and high-nutrient content.”

Combine ingredients as gently as possible without overmixing. Creamed butter and sugar should be pale and fluffy, never yellow and gritty. Butter temperature is a vital detail that should not be overlooked. Don't open the oven door until goods are done baking.

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.