Strawberry Drip Cake
A stunning dessert bursting with fresh strawberry flavor, featuring moist layers and creamy frosting, perfect for any occasion.
Servings: 12 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour This forms the light and fluffy base of our cake.
- 1.5 cups granulated sugar Sweetness is key to balancing the tartness of fresh strawberries.
- 0.5 cup unsalted butter, softened Adding creaminess and richness to each bite.
- 1 cup milk Keeps the cake moist and tender throughout.
- 3 large eggs These provide structure and stability for our cake layers.
- 1 tablespoon baking powder The secret to a light and airy cake.
- 0.5 teaspoon salt Enhances the flavor and balances the sweetness.
- 1 teaspoon vanilla extract A classic ingredient that adds warmth to the flavor profile.
- 1 cup fresh strawberries, diced These juicy pieces infuse the cake with vibrant flavor.
- 1 cup strawberry preserves or jam Adds an extra punch of strawberry goodness between the layers.
- 0.5 cup fresh strawberries, sliced Perfect for layering and decoration.
Frosting Ingredients
- 1 cup unsalted butter, softened Essential for creating that dreamy, fluffy frosting.
- 3 cups powdered sugar For sweetness and to achieve the ideal frosting consistency.
- 0.25 cup heavy cream Adds a silky texture to the frosting.
- 1 teaspoon vanilla extract To enhance the overall flavor of the frosting.
- 0.5 cup fresh strawberries, pureed This will be used to flavor the frosting as well as the drip.
Strawberry Drip Ingredients
- 0.25 cup granulated sugar Used in the strawberry drip for sweetness.
- 0.25 cup heavy cream To give our strawberry drip a luscious consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk.
- Gently fold in the diced strawberries into the batter.
Baking
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Assembling the Cake
- Spread strawberry preserves on top of one cooled cake layer and add fresh strawberry slices on top.
- Place the second cake layer on top.
Making the Frosting
- Beat the softened butter until creamy, then gradually add powdered sugar, heavy cream, vanilla extract, and pureed strawberries, mixing until smooth.
Frosting and Drip
- Apply a thin layer of frosting over the entire cake and chill in the refrigerator for 30 minutes.
- For the strawberry drip, heat pureed strawberries and sugar in a small saucepan until the sugar dissolves. Stir in heavy cream until the mixture thickens slightly, then cool.
- Pour the strawberry drip over the top of the cake, allowing it to flow down the sides.
Notes
Make sure that your butter, eggs, and milk are at room temperature for optimal mixing. Use fresh strawberries for best flavor. Letting the cakes cool completely prevents the frosting from melting. Adjust sweetness of the frosting as needed.