Strawberry Drip Cake

Strawberry Drip Cake

Strawberry Drip Cake is a delightful treat that brings joy and nostalgia to any gathering. With its vibrant colors and lush flavors, it acts as a showstopper at birthdays, picnics, or simply to enjoy with loved ones. This cake, adorned with smooth frosting and a luscious strawberry drip, evokes feelings of warmth and happiness. Moreover, it’s easy to prepare with a step-by-step approach that guides you from start to finish. Join me in baking this masterpiece of a dessert that is not only visually stunning but also deliciously sweet!

Why You’ll Love This Recipe

There are countless reasons to fall in love with this Strawberry Drip Cake recipe. First and foremost, its easy prep ensures that even those new to baking can create a stunning dessert without any fuss. With quick cooking times, you’re never left waiting long for the deliciousness to arrive. The use of minimal ingredients, paired with the ever-fresh flavor of strawberries, makes this cake a crowd-pleaser, perfect for family gatherings or celebratory moments. Plus, who can resist the sight of a cake dripping with sweet strawberry goodness?

Ingredients

To create a Strawberry Drip Cake that is bursting with fruitiness, we’ll need the following ingredients, which infuse every bite with flavor and texture:

• 2 1/2 cups all-purpose flour: This forms the cake’s soft and fluffy structure.
• 1 1/2 cups granulated sugar: Providing that perfect sweetness.
• 1/2 cup unsalted butter, softened: Adds richness and a creamy texture.
• 1 cup milk: Keeps the cake moist and tender.
• 3 large eggs: Aids in binding the ingredients while adding nutritional value.
• 1 tablespoon baking powder: Essential for that delightful rise.
• 1/2 teaspoon salt: Balances the sweetness.
• 1 teaspoon vanilla extract: Introduces a comforting aroma.
• 1 cup fresh strawberries, diced: Adds bursts of juicy flavor.
• 1 cup strawberry preserves or jam: Brings a sweet, fruity filling.
• 1/2 cup fresh strawberries, sliced: For lovely decoration and additional flavor.
• 1 cup unsalted butter, softened: For the creamy frosting.
• 3 cups powdered sugar: Sweetens the frosting perfectly.
• 1/4 cup heavy cream: Adds silkiness to the frosting.
• 1/2 cup fresh strawberries, pureed: A delicious addition to enhance flavor in frosting.
• 1/4 cup granulated sugar: For the strawberry drip.
• 1/4 cup heavy cream: For achieving the perfect drip consistency.

By using these fresh and aromatic ingredients, this cake truly becomes a feast for the senses!

Step-by-Step Directions

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake releases easily once baked.

2. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air into the butter, creating a light texture for your cake. Add the eggs one at a time, ensuring to beat well after each addition. Finish off by mixing in the vanilla extract.

3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined, being careful not to overmix.

4. Fold in Strawberries: Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the batter. This will ensure that every slice of cake has sweet strawberry bits.

5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in your preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

6. Prepare Strawberry Filling: For the filling, spread a generous layer of strawberry preserves on top of one cake layer. Next, layer it with fresh strawberry slices for an added burst of flavor. Gently place the second cake layer on top.

7. Make the Frosting: In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar and heavy cream, mixing until smooth and fluffy. Incorporate the pureed strawberries for an added fruity flavor.

8. Crumb Coat the Cake: Frost the top and sides of the cake with a thin layer of the buttercream frosting to seal in crumbs. Chill the cake in the refrigerator for 30 minutes to help set the frosting.

9. Create the Strawberry Drip: For the strawberry drip, combine the pureed strawberries and granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves. Add the heavy cream, cooking until slightly thickened. Allow the mixture to cool slightly before preparing to use.

10. Drizzle the Drip: Pour the strawberry drip over the top of the chilled cake, letting it cascade and drip down the sides for that impressive effect.

Tips & Tricks

• Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature to achieve a perfectly smooth batter.
• Ingredient Substitutions: You can use almond milk or any non-dairy milk if you’re lactose intolerant. Coconut cream can be a great alternative to heavy cream in the frosting for a different flavor profile.
• Garnish Wisely: For the finishing touch, consider adding fresh mint leaves on top for a pop of color alongside the strawberries.

Serving Suggestions & Pairings

This Strawberry Drip Cake is perfect for various occasions! Serve it at birthday parties, weddings, family gatherings, or simply enjoy it as a weekday treat with your afternoon tea or coffee. Pair it with a scoop of vanilla ice cream, whipped cream, or a dollop of yogurt to enhance the flavors. Additionally, fresh fruit salads or a refreshing glass of lemonade would complement the cake beautifully.

Nutritional Information

A single slice of Strawberry Drip Cake contains approximately 350 calories, depending on portion sizes and specific ingredients used. While delicious, it’s wise to enjoy in moderation, especially since it contains sugar, butter, and other ingredients high in calories. Balance your treat with healthy meals and adequate physical activity throughout the day.

Storing Tips & Variations

Store your Strawberry Drip Cake in an airtight container in the refrigerator for up to five days. If you want to keep it fresh longer, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to three months. When ready to use, simply thaw at room temperature for a few hours.

For variations, consider substituting the strawberries with other berries like blueberries or raspberries, or even combining several for a mixed berry drizzle! You could also experiment with flavored extracts, such as almond or lemon, in the frosting for a unique twist.

Conclusion

I encourage you to try making this Strawberry Drip Cake – its enticing aesthetics and delightful flavors are sure to impress! Whether for a special occasion or just to indulge your sweet tooth, this cake offers a beautiful and delicious escape into comfort. Don’t forget to share your experience and variations with friends and family – happy baking!

FAQs

1. Can I make this cake in advance?

Yes! You can bake the cake layers a day ahead and store them wrapped tightly in plastic wrap at room temperature. Just frost the cake on the day you plan to serve it.

2. Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend within equal proportions. Additionally, ensure that other baking ingredients are gluten-free.

3. How do I achieve the perfect drip effect?

To achieve a perfect drip, the strawberry mixture should be warm but not too hot. Pour it gradually over the cake to give it time to drip down the edges naturally.

4. Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best flavor, you can use frozen strawberries if needed. Just ensure they’re thawed and drained well to avoid excess moisture in the batter.

5. What if my frosting is too thick?

If your frosting turns out too thick, add a tablespoon of heavy cream at a time while mixing until you reach your desired consistency. Always adjust gradually to avoid it becoming too runny.

Print Recipe

Strawberry Drip Cake

A delightful treat with vibrant colors and luscious flavors, perfect for any celebration or simply enjoying with loved ones.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: birthday cake, Dessert Recipe, Drip Cake, Strawberry Cake, Sweet Treat

Servings: 12 servings

Calories: 350kcal

Ingredients

Cake Ingredients

• 2.5 cups all-purpose flour Forms the cake’s soft and fluffy structure.
• 1.5 cups granulated sugar Provides perfect sweetness.
• 0.5 cups unsalted butter, softened Adds richness and a creamy texture.
• 1 cup milk Keeps the cake moist and tender.
• 3 large eggs Aids in binding the ingredients.
• 1 tablespoon baking powder Essential for a delightful rise.
• 0.5 teaspoon salt Balances the sweetness.
• 1 teaspoon vanilla extract Introduces comforting aroma.
• 1 cup fresh strawberries, diced Adds bursts of juicy flavor.

Frosting Ingredients

• 1 cup unsalted butter, softened Used for the creamy frosting.
• 3 cups powdered sugar Sweetens the frosting perfectly.
• 0.25 cups heavy cream Adds silkiness to the frosting.
• 0.5 cups fresh strawberries, pureed Enhances flavor in frosting.

Strawberry Drip Ingredients

• 0.25 cups granulated sugar Used for the strawberry drip.
• 0.25 cups heavy cream For achieving the perfect drip consistency.
• 1 cup strawberry preserves or jam Brings a sweet, fruity filling.
• 0.5 cups fresh strawberries, sliced For lovely decoration and additional flavor.

Instructions

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
• In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.
• Gently fold in the diced strawberries.
• Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
• Spread a layer of strawberry preserves on top of one cake layer, followed by fresh strawberry slices, and gently place the second cake layer on top.

Frosting

• In a clean bowl, beat the softened butter until creamy. Gradually add powdered sugar and heavy cream, mixing until smooth and fluffy. Incorporate the pureed strawberries.
• Frost the top and sides with a thin layer of buttercream. Chill for 30 minutes to set.

Finishing Touch

• For the strawberry drip, combine pureed strawberries and granulated sugar in a saucepan over medium heat, stirring until the sugar dissolves. Add heavy cream, cooking until slightly thickened. Allow to cool slightly.
• Pour the strawberry drip over the top of the chilled cake, letting it cascade down the sides.

Notes

Ensure your butter, eggs, and milk are at room temperature for a smooth batter. Consider fresh mint leaves for garnish. Store in a fridge for up to five days.