This strawberry cake made with fresh milled flour delivers a soft, moist crumb! This cake is made with real strawberries and no dyes or jello. And the homemade strawberry buttercream? It drives the flavor home.
What You’ll Need To Make Strawberry Cake Made With Fresh Milled Flour
Fresh Milled Soft White Wheat
Strawberries
Baking Powder
Baking Soda
Salt
Butter
Sugar
Egg Whites
Vanilla Extract
Strawberry Extract
**For the best results, I would recommend using a scale with the gram measurements provided in the recipe below.
What You’ll Need For Strawberry Buttercream Frosting Made With Freeze Dried Strawberries
Butter
Freeze Dried Strawberries
Powdered Sugar
Vanilla Extract
Heavy Cream
Quick Hack For Room Temperature Eggs
If you want to make this, but it’s the last minute and you don’t have time to wait for your eggs to come to room temperature you can set them in a bowl of warm water for about 15 minutes.
Making Strawberry Cake With Fresh Milled Flour
Why Isn’t My Cake Pink After Baking?
When this strawberry cake batter is all mixed up, it has a beautiful light pink hue. Unfortunately, it doesn’t stay that pink. Natural food coloring fades or changes when baking due to its heat sensitivity. I even tried adding Watkins Natural Food Coloring to help it stay pink during testing, but it didn’t work. If you want a pink cake and aren’t opposed to using artificial dye then by all means, feel free to do that!
What Frosting Should I Frost My Strawberry Cake With?
Feel free to use your favorite frosting. I have included a strawberry buttercream frosting in the recipe below. Here is another good option for using either fresh, frozen, or freeze dried. The buttercream I have included in the recipe below is slightly less sweet and overpowering than a standard buttercream frosting. I also balanced it out by using this stabilized whipped cream in between the cake layers.
How To Store Strawberry Cake
Cover the leftover cake tightly with plastic wrap or store in a covered cake stand and store in the refrigerator for up to 5 days.
To freeze your strawberry cake, wrap the cake or layers tightly in plastic wrap and then in aluminum foil. Frozen cake can be stored for up to 3 months. Thaw in the refrigerator overnight or on the counter when ready to serve.
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Strawberry Cake Made With Fresh Milled Flour
Ingredients
Method
- Preheat oven to 350F and grease and line your cake pan(s) and set aside.
- In a large mixing bowl whisk together the melted butter, sugar, eggs, strawberry puree, vanilla extract, and strawberry extract until well combined.
- In a separate mixing bowl, whisk the flour, baking powder, baking soda, and salt together and fold into the wet ingredients until the batter comes together.
- Pour batter into the prepared cake pan(s). Spread it even if it needs to be.
- Bake at 350F 9×13: 35-40 minutes2 – 9 inch round pans: 28-32 minutesCupcakes: 14-17 minutesOr until a toothpick in the center comes out clean. (There may be a couple crumbs.)*Bake time may vary with different pans and ovens. I personally use stainless steel pans.
- Cool cake in pans for 10 minutes, then remove from pans onto a cooling rack to cool completely before frosting.
- In the bowl of a stand mixer add butter, powdered sugar, heavy cream, strawberry powder, and vanilla extract.
- Using a paddle attachment, mix on low until ingredients are combined and not flying out of the bowl. Then turn up to medium-high and beat for 10 minutes. Stop half way and scrape down the bowl.
- Then beat on the lowest speed for 1 minute to remove large air bubbles.
- Frost cake and enjoy!
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