Strawberry Drip Cake
A stunning dessert blending unforgettable flavors with radiant presentation; adorned with fresh strawberry puree and luscious frosting, it’s perfect for any occasion.
Servings: 12 servings
Calories: 450kcal
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour Serves as the base for a fluffy cake.
- 1 1/2 cups granulated sugar Sweetness that perfectly balances the tart strawberries.
- 1/2 cup unsalted butter, softened Adds a creamy texture to the cake.
- 1 cup milk Creates moisture for soft, decadent layers.
- 3 large eggs Provides structure and promotes a rich taste.
- 1 tablespoon baking powder Essential for that fluffy rise.
- 1/2 teaspoon salt Enhances all the flavors beautifully.
- 1 teaspoon vanilla extract A warming touch that complements the strawberries.
- 1 cup fresh strawberries, diced Juicy and brimming with flavor.
- 1 cup strawberry preserves or jam Brings a sweet, fruity layer to the cake.
- 1/2 cup fresh strawberries, sliced For that extra touch of freshness between layers.
Frosting Ingredients
- 1 cup unsalted butter, softened Makes for an outrageously creamy frosting.
- 3 cups powdered sugar Adds sweetness with a smooth texture.
- 1/4 cup heavy cream Provides richness in the frosting consistency.
Strawberry Drip Ingredients
- 1/2 cup fresh strawberries, pureed Savory yet sweet, ideal for drizzling.
- 1/4 cup granulated sugar Helps to create a balanced sweetness in the drip.
- 1/4 cup heavy cream Smoothens the consistency for that perfect drip.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually combine the dry ingredients with the butter mixture, alternating with the milk until just combined.
- Gently fold in the diced strawberries and divide the batter evenly between the prepared cake pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. After baking, cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
Layering
- For the strawberry filling, spread strawberry preserves generously on top of one cake layer, layering with fresh strawberry slices. Then place the second cake layer on top.
Frosting
- Beat the softened butter until creamy, then gradually add powdered sugar, heavy cream, vanilla extract, and pureed strawberries, mixing until smooth and fluffy.
- Frost the cake with a thin layer to seal in the crumbs and chill for 30 minutes.
Strawberry Drip
- Heat pureed strawberries and sugar in a small saucepan until the sugar dissolves. Stir in heavy cream and cook until slightly thickened. Allow to cool slightly before using.
- Pour the strawberry drip over the top of the cake, allowing it to cascade down the sides.
Notes
Use ripe, fresh strawberries for best flavor. Ensure cakes are completely cool before frosting to prevent melting. Experiment with other fruits for variations, and adjust frosting texture with heavy cream.