4 Strawberry Cake Recipes That Are Worth Trying

Liputan6.com, Jakarta - It is hard to find someone who does not love strawberries. Their bright red color and perfect balance of sweet and sour make them one of the most popular fruits in the world. They are also packed with vitamins and good for your health. No wonder so many people look up strawberry cake recipes to enjoy this fruit in a whole new way.

What makes strawberries great for baking is how well they pair with other ingredients. Their juices add moisture, their color adds beauty, and their flavor goes well with cream, cheese, and sponge cake alike. From shortcake to cheesecake, there are various tasty strawberry cake recipes that will only make you crave more.

In this article, we will share four tasty and easy strawberry cake recipes that you can make at home. Let's put on your apron and start baking.

This is one of the most traditional strawberry cake recipes you can make. It features soft, buttery biscuit layers filled with fresh strawberries and whipped cream. It is light, refreshing, and perfect for warm days.

Ingredients:

- 2 cups all-purpose flour

- 3 teaspoons baking powder

- 1/4 teaspoon salt

- 2 tablespoons sugar

- 1/2 cup cold butter, cut into small pieces

- 3/4 cup milk

- 2 cups fresh strawberries, sliced

- 2 tablespoons sugar (for strawberries)

- 1 cup heavy cream, whipped

Instructions:

1. Preheat your oven to 220°C (425°F). Prepare a baking sheet with parchment paper.

2. Mix the flour, baking powder, salt, and sugar together in a large bowl.

3. Add the cold butter to the flour mixture. Use your fingers or a fork to mix until it looks like coarse crumbs.

4. Pour in the milk slowly and stir until the dough just comes together. Do not overmix.

5. Drop spoonfuls of dough onto the baking sheet, forming about 6 to 8 rounds.

6. Bake for 12 to 15 minutes or until the tops are golden brown. Let them cool completely.

7. While the shortcakes cool, mix the sliced strawberries with 2 tablespoons of sugar. Let them sit for 15 minutes so the juices come out.

8. Slice each shortcake in half. Spoon the strawberries on the bottom half, then top with whipped cream. Place the top half on and serve.

Tips:

- Use cold butter for a flakier texture. Warm butter will make the dough too soft and the shortcake will turn out dense instead of light.

- Fresh strawberries taste best, but thawed frozen ones also work. Just make sure to drain the extra liquid before using so the cake does not become too wet.

- Serve right away after assembling so the shortcake does not get soggy from the strawberry juices and cream.

Chiffon cake is known for being very soft and airy. This version uses real strawberry flavor mixed into the batter for a beautiful pink color and a light, delicate taste. It is one of the more elegant strawberry cake recipes you can bake at home.

Ingredients:

- 2 cups cake flour

- 1 and 1/2 cups sugar, divided

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1/2 cup vegetable oil

- 7 egg yolks

- 3/4 cup fresh strawberry puree

- 7 egg whites

- 1/2 teaspoon cream of tartar

Instructions:

1. Preheat your oven to 160°C (325°F). Do not grease your tube pan.

2. Sift the cake flour, 1 cup of sugar, baking powder, and salt into a large bowl.

3. Add the oil, egg yolks, and strawberry puree to the dry ingredients. Stir until smooth and well combined.

4. In a separate clean bowl, beat the egg whites with cream of tartar until foamy.

5. Gradually add the remaining 1/2 cup of sugar while beating. Continue until stiff peaks form.

6. Gently fold the egg white mixture into the strawberry batter in three parts. Be careful not to deflate the air.

7. Pour the batter into the tube pan and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

8. Invert the pan immediately after removing from the oven. Let it cool completely upside down before removing the cake.

Tips:

- Make sure there is no grease in the bowl when beating egg whites. Even a small amount of fat will stop the whites from forming stiff peaks properly.

- Do not open the oven door while baking to keep the cake from collapsing. The sudden change in temperature can cause the delicate structure to sink in the middle.

- Top with fresh strawberry slices for a simple but attractive finish. A light dusting of powdered sugar also adds a nice touch without extra effort.

This recipe combines the richness of cheesecake with the bright, fruity flavor of strawberries. The result is a smooth and creamy dessert with a buttery biscuit base. Among all strawberry cake recipes, this one is a favorite for special occasions.

Ingredients:

- 200g digestive biscuits, crushed

- 80g melted butter

- 600g cream cheese, softened

- 3/4 cup sugar

- 3 eggs

- 1 teaspoon vanilla extract

- 1/2 cup sour cream

- 1 cup fresh strawberries, chopped

- 1/4 cup strawberry jam

Instructions:

1. Preheat your oven to 160°C (325°F). Grease a 9-inch springform pan.

2. Mix the crushed biscuits with melted butter until well combined. Press the mixture firmly into the bottom of the pan to form the crust.

3. Bake the crust for 10 minutes. Remove from the oven and let it cool.

4. In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.

5. Add the eggs one at a time, beating well after each addition.

6. Mix in the vanilla extract and sour cream until fully combined.

7. Pour the filling over the cooled crust.

8. Bake for 55 to 60 minutes, or until the center is just slightly wobbly. Turn off the oven and leave the cheesecake inside for one hour.

9. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

10. Before serving, warm the strawberry jam slightly and mix with the chopped strawberries. Spoon the topping over the cheesecake.

Tips:

- Bring all dairy ingredients to room temperature before mixing. Cold cream cheese does not blend smoothly and can leave lumps in the filling.

- Refrigerating overnight gives the best texture and flavor. The cheesecake firms up properly and tastes much richer after a full night in the fridge.

- Run a knife around the edge of the pan before releasing the springform. This small step helps prevent the sides from sticking and cracking as the cake is removed.

A roll cake, also called a Swiss roll, is a fun and impressive dessert that looks more difficult than it really is. This version is filled with fresh strawberries and cream, making it one of the most visually beautiful strawberry cake recipes in this list.

Ingredients:

- 4 eggs, separated

- 3/4 cup sugar, divided

- 1 teaspoon vanilla extract

- 3/4 cup all-purpose flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 2 tablespoons warm water

- 1 cup heavy cream

- 2 tablespoons powdered sugar

- 1 cup fresh strawberries, sliced

Instructions:

1. Preheat your oven to 190°C (375°F). Line a 10x15-inch jelly roll pan with parchment paper and grease lightly.

2. Beat egg yolks with 1/2 cup of sugar and vanilla extract until thick and pale yellow.

3. In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff.

4. Sift the flour, baking powder, and salt into the yolk mixture. Add the warm water and stir gently.

5. Fold in the beaten egg whites carefully until no white streaks remain.

6. Spread the batter evenly into the prepared pan.

7. Bake for 10 to 12 minutes, or until the top springs back when lightly touched.

8. While still hot, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel. Let it cool completely in this rolled shape.

9. Whip the heavy cream and powdered sugar together until stiff peaks form.

10. Unroll the cooled cake carefully. Spread the whipped cream evenly and arrange the sliced strawberries on top.

11. Roll the cake back up tightly, wrap in plastic wrap, and refrigerate for 30 minutes before slicing.

Tips:

- Roll the cake while it is still warm to prevent cracking. If the cake cools flat before rolling, it will be too stiff and will break when you try to shape it.

- Chill the bowl and beaters in the freezer for about 10 minutes before whipping cream. This helps the cream thicken faster and hold its shape better inside the roll.

- Dust the finished roll with powdered sugar or drizzle with melted chocolate for a nicer presentation. Either option adds a finishing touch that makes the cake look like it came from a bakery.