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Add the wet ingredients to the dry ingredient/butter mixture in two parts.
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Slowly mix the butter into the dry ingredients.Ĥ. Combine the wet ingredients, aside from the butter.ģ. I’ve actually kind of fallen in love with it, so you’ll see it around here more. While working with a new mixing method can seem a little intimidating at first, this method is super simple and is totally worth learning something new. Rock on!įrom there, you’ll actually use the reverse creaming method in this cake, as opposed to the regular creaming method, which you see most often around here. Ultimately you’ll pack one pound of strawberries into these cake layers in the form of three fourths cup of strawberry reduction. To make this amazing Strawberry Cake, you’ll start off with your strawberries, puree them and then cook them until reduced by half. So finally I decided to revisit my strawberry cake and try it out with a strawberry reduction. Then I discovered that method would work well with strawberry puree and used it for a Chocolate Covered Strawberry Cheesecake, No Bake Strawberry Cheesecake and even Strawberry Whipped Cream. I wanted plenty of champagne flavor, but just adding it as is wasn’t enough. I first started reducing champagne to use in recipes several years ago, starting with these Mini Strawberry Champagne Cheesecakes. And while it is delicious, I’ve learned a few things since then and knew I could make it even better. Then I decided the only thing better than that would be to have a strawberry cake made from scratch with all the flavor coming from real strawberries, so made I made this cake. I even made it into a strawberry cupcake a while back. As a kid, strawberry cake (from a mix) with cream cheese frosting was a fave. Strawberry cake is a favorite of mine and always has been.