Strawberry Drip Cake

Strawberry Drip Cake

Strawberry Drip Cake is a delightful and visually stunning dessert that’s perfect for any occasion. With its luscious layers of fluffy cake, fresh strawberries, and a glorious strawberry drizzle, this cake not only tantalizes your taste buds but also makes for a beautiful centerpiece at any gathering. The combination of sweet, juicy strawberries and creamy frosting will evoke warm memories of sunny picnics and family gatherings. It’s a perfect recipe for beginners looking for an easy yet impressive cake, ideal for birthdays, anniversaries, or simply to indulge in something sweet. Follow this step-by-step guide to create a whimsical, mouthwatering dessert that everyone will adore.

Why You’ll Love This Recipe

This Strawberry Drip Cake is not only visually appealing but also a crowd-pleaser that caters to varying tastes. The prep is straightforward, making it an accessible choice for both novice bakers and experienced cooks. With minimal ingredients, this recipe allows the natural flavors of strawberries to shine. The process can be completed in just a few hours, and you’ll be rewarded with a luscious cake that will delight your family and friends. Plus, the use of fresh strawberries throughout brings a hint of freshness that is unparalleled in any store-bought dessert. You’ll find joy in every bite—and in the smiles of those you serve!

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour, giving structure with a delicate crumb
• 1 1/2 cups granulated sugar, for a sweetness that perfectly balances acidity
• 1/2 cup unsalted butter, softened, lending a creamy richness
• 1 cup milk, providing moisture and tenderness
• 3 large eggs, adding lightness and structure
• 1 tablespoon baking powder, which helps the cake rise
• 1/2 teaspoon salt, enhancing flavors
• 1 teaspoon vanilla extract, infusing warmth and depth

For the Filling:

• 1 cup fresh strawberries, diced, adding bursts of juicy flavor
• 1 cup strawberry preserves or jam, for a sweet and vibrant layer

For the Frosting:

• 1 cup unsalted butter, softened, creamy and luxurious
• 3 cups powdered sugar, for a sweet, fluffy finish
• 1/4 cup heavy cream, lending smoothness to the frosting
• 1/2 cup fresh strawberries, pureed, intensifying the strawberry flavor

For the Strawberry Drip:

• 1/4 cup granulated sugar, sweetening the sauce
• 1/4 cup heavy cream, adding richness to the drip

For the Garnish:

• 1/2 cup fresh strawberries, sliced, for a pop of freshness on top

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes release easily after baking.

2. In a large bowl, cream together the softened butter and granulated sugar. Beat them until light and fluffy, about 2-3 minutes. Add the eggs one at a time, combining thoroughly after each addition, and then mix in the vanilla extract, giving the batter depth of flavor.

3. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Mix until just combined; be careful not to overmix, as this can toughen your cake.

4. Fold in the diced strawberries gently. This step ensures that the juicy pieces are evenly distributed without breaking them down too much. Divide the batter evenly between the two prepared pans.

5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow your cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

6. To prepare the filling, spread strawberry preserves generously on top of one cake layer, followed by an even layer of fresh strawberry slices. Carefully place the second cake layer on top.

7. For the frosting, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, alternating with heavy cream and pureed strawberries. Mix until the frosting is smooth and fluffy, perfect for spreading.

8. Frost the top and sides of the cake with a thin layer of frosting to seal in any crumbs. This step is crucial for a clean presentation. Chill the cake for about 30 minutes to set the frosting.

9. Prepare the strawberry drip: In a small saucepan, heat the pureed strawberries and granulated sugar over low heat until the sugar dissolves. Stir in the heavy cream and cook until the mixture is slightly thickened. Allow it to cool slightly before using.

10. Pour the strawberry drip over the top of the cake, letting it naturally cascade down the sides for an enticing effect. Garnish with fresh strawberry slices on top for a stunning finish.

Tips & Tricks

• Ensure all your ingredients are at room temperature before beginning. This allows for better mixing and fluffiness in your cake.
• For a more pronounced strawberry flavor, consider adding a few drops of strawberry extract to both the frosting and the cake batter.
• If you’re short on time, you can use store-bought strawberry jam instead of making the puree from scratch.

Serving Suggestions & Pairings

Serve your Strawberry Drip Cake on special occasions, such as birthdays or family gatherings. Accompany it with whipped cream or a scoop of vanilla ice cream for an added treat. This cake is perfect for summer picnics, brunches, or even as a delightful dessert at a formal dinner party. Pair it with a refreshing glass of lemonade or iced tea for a complementary beverage, or serve alongside a sweet rosé for the adults.

Nutritional Information

Each slice of Strawberry Drip Cake (approximately 1/12 of the cake) contains around 350 calories. It includes about 18 grams of fat, 45 grams of carbohydrates, and 3 grams of protein. Enjoying desserts like this in moderation is key, and pairing them with fresh fruits or lighter dishes can help maintain a balanced diet.

Storing Tips & Variations

Store any leftover cake in an airtight container at room temperature for up to three days. For extended freshness, you can refrigerate it, though it may alter the texture slightly. To freeze the cake, wrap it tightly in plastic wrap and foil. It can be stored for up to three months. Consider variations, such as using different fruits like raspberries or blueberries, or adding a layer of whipped frosting between cake layers for added creaminess.

Conclusion

This Strawberry Drip Cake is a perfect blend of flavor and aesthetics, sure to impress your friends and family. With its easy-to-follow steps and delightful result, there’s every reason to roll up your sleeves and try this recipe. Embark on your baking adventure, and don’t forget to share your experience and photos of your beautiful cake creation on social media. We can’t wait to see your delightful version of this strawberry treat!

FAQs

1. Can I use frozen strawberries for this recipe?
Yes, you can! If using frozen strawberries, make sure to thaw and drain excess moisture before adding them to the batter or using them for the filling to prevent the cake from becoming soggy.

2. How do I know when the cake is done?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. If it comes out wet with batter, bake for a few more minutes.

3. Can I make this cake a day in advance?
Absolutely! You can bake the cake the day before, wrap it well in plastic wrap, and store it at room temperature. Frost it the following day for best results.

4. What can I use as a substitute for eggs?
If you’re looking for an egg substitute, you can use unsweetened applesauce (1/4 cup per egg), mashed banana, or a commercial egg replacer.

5. How can I make the cake gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the blend contains xantham gum to aid in the structure and texture of the cake.

Print Recipe

Strawberry Drip Cake

A visually stunning dessert with luscious layers of fluffy cake, fresh strawberries, and a glorious strawberry drizzle, perfect for any occasion.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Cake, Dessert

Cuisine: American

Keyword: birthday cake, Dessert Recipe, Easy Cake Recipe, Strawberry Drip Cake, Summer Dessert

Servings: 12 slices

Calories: 350kcal

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour gives structure with a delicate crumb
• 1 1/2 cups granulated sugar for a sweetness that perfectly balances acidity
• 1/2 cup unsalted butter softened, lending a creamy richness
• 1 cup milk providing moisture and tenderness
• 3 large eggs adding lightness and structure
• 1 tablespoon baking powder helps the cake rise
• 1/2 teaspoon salt enhances flavors
• 1 teaspoon vanilla extract infuses warmth and depth

For the Filling

• 1 cup fresh strawberries diced, adding bursts of juicy flavor
• 1 cup strawberry preserves or jam for a sweet and vibrant layer

For the Frosting

• 1 cup unsalted butter softened, creamy and luxurious
• 3 cups powdered sugar for a sweet, fluffy finish
• 1/4 cup heavy cream lending smoothness to the frosting
• 1/2 cup fresh strawberries pureed, intensifying the strawberry flavor

For the Strawberry Drip

• 1/4 cup granulated sugar sweetening the sauce
• 1/4 cup heavy cream adding richness to the drip

For the Garnish

• 1/2 cup fresh strawberries sliced, for a pop of freshness on top

Instructions

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, mixing thoroughly after each addition, then mix in the vanilla extract.
• In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Mix until just combined.
• Fold in the diced strawberries gently, then divide the batter evenly between the prepared pans.

Baking

• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Filling and Frosting

• Spread strawberry preserves on top of one cake layer, followed by an even layer of fresh strawberry slices. Place the second cake layer on top.
• Beat the softened butter until creamy, then gradually add the powdered sugar, alternating with heavy cream and pureed strawberries. Mix until smooth and fluffy.
• Frost the top and sides of the cake with a thin layer of frosting to seal in any crumbs. Chill the cake for about 30 minutes.

Strawberry Drip

• In a small saucepan, heat the pureed strawberries and granulated sugar over low heat until the sugar dissolves. Stir in the heavy cream and cook until slightly thickened. Allow to cool slightly.
• Pour the strawberry drip over the top of the cake, allowing it to cascade down the sides. Garnish with fresh strawberry slices.

Notes

Ensure all ingredients are at room temperature for better mixing. For more strawberry flavor, consider adding strawberry extract. If short on time, use store-bought strawberry jam.