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