Classic Strawberry Cake

Indulge in a slice of the past with this oh-so-yummy, classic strawberry cake. 

Classic Strawberry Cake
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  1. 3/4 cup butter, softened
  2. 1 1/2 cups sugar
  3. 3/4 cup strawberry preserves
  4. 4 large eggs
  5. 1 teaspoon strawberry extract
  6. 2 1/2 cups cake flour
  7. 11/4 teaspoons baking powder
  8. 3/4 teaspoon salt
  9. 1/2 teaspoon baking soda
  10. 1/2 cup whole buttermilk
  11. 1/4 teaspoon liquid red food coloring Strawberry Icing (recipe follows)
  12. Garnish: fresh strawberries
  1. Preheat oven to 350°.
  2. Spray 3 (9-inch) cake pans with nonstick baking spray with flour. Line bottoms of cake pans with parchment paper, and spray parchment paper.
  3. In a large bowl, beat butter, preserves, and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in strawberry extract.
  4. In a medium bowl, sift together cake flour, baking powder, salt, and baking soda. Add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat in food coloring until well mixed. Divide batter equally among prepared pans, and spread evenly. Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Strawberry Icing between layers and on top and sides of cake. Garnish with strawberries, if desired.
Southern Lady Magazine
Strawberry Icing
Yields 6
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  1. 2 (8-ounce) packages cream cheese, softened
  2. 1 cup butter, softened
  3. 8 cups confectioners’ sugar
  4. 1/2 cup finely chopped fresh strawberries
  5. 2 teaspoons strawberry extract
  1. In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually beat in confectioners’ sugar until smooth. Beat in strawberries and strawberry extract until combined.
Southern Lady Magazine
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