Strawberry Cake

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The Story

Do you know strawberry cake was my first solo baking job? Over 2 years ago, as the world shut down in 2020, I found solace in the kitchen. With extra time on my hands, I decided to embark on a baking adventure. Armed with a stack of recipes, I dove headfirst into the world of flour, sugar, and eggs.

The road to baking perfection was paved with missteps and disappointments. I experimented with various techniques, ingredients, and flavor combinations, only to be met with a symphony of burnt, dry, or overly sweet cakes. The kitchen became a battleground of flour and frustration, leading to a seemingly endless supply of ingredients.

Yet, through each failed attempt, I learned valuable lessons. Patience, grit, and a willingness to embrace imperfection became my guiding stars. I realized that baking, like life itself, is a journey filled with ups and downs. The key lies in learning from mistakes and never giving up.

After countless trials and errors, I finally stumbled upon the perfect combination of flavors and techniques. My unconventional strawberry cake recipe is a celebration of experimentation and the joy of culinary creation. The secret- strawberry jam :)

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened  
  • 2 large eggs  
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups fresh strawberries, hulled and chopped
  • 1/2 cup strawberry jam
  • 1 cup whipped cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.  
  4. Alternately add dry ingredients and milk to the wet ingredients, mixing until just combined.
  5. Gently fold in chopped strawberries.
  6. Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  8. For the frosting, combine whipped cream and strawberry jam in a bowl. Beat until smooth and fluffy.
  9. Frost cooled cakes and decorate with additional strawberries.

Enjoy, 
Lauren