Strawberry Cake

by Melissa on April 14, 2008

I made this High School Musical cake for K’s Birthday. She really wanted a a strawberry cake, so I decided to try this recipe from The cake came out ok, it was very dense though. I think next time I might try some of the reviewers suggestions of adding the egg yolks, then whipping the whites separately and folding them in at the end. I frosted the cake with buttercream frosting from my Wilton cake decorating class.

I had a hard time figuring out to decorate this cake. Finally I decided to see if the grocery store would let me buy the cake topper they use for their cakes, and sure enough they did! The cake topper also¬†doubles as a CD holder, not bad for six bucks! Then I piped a red shell border around the top and bottom of the cake and free formed some musical notes around the side. I was pretty proud of how it came out! When I added the candles, I used a star tip to make small stars around the outside, then put a white candle in them. Unfortunately, in all the craziness of the party, I didn’t get a chance to take a picture of the inside of the cake.

Strawberry Cake from Scratch

  • 2 cups white sugar
  • 1 (3 ounce) package strawberry flavored gelatin
  • 1 cup butter, softened
  • 4 eggs (room temperature)
  • 2 3/4 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1 cup whole milk, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup strawberry puree made from frozen sweetened strawberries

Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Buttercream Icing (single recipe)

  • 1 cup solid white vegetable shortening
  • 1/2 teaspoon clear vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon butter flavor
  • 2 tablespoons water
  • 1 pound confectioners sugar (approx. 4 cups)
  • 1 tablespoon Meringue powder
  • pinch of salt

Cream together shortening, flavoring and water on low speed. Sift together dry ingredients and add to shortening mixture. Mix on medium-low speed until all ingredients have been thoroughly mixed together, scrape down sides of the bowl and mix an additional minute or so, until creamy.

Add 1 tablespoon of water to reach medium consistency- used for piping border.

Add additional 1 tablespoon of water to medium consistency to reach thin consistency- used for frosting the the cake and writing.

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{ 2 comments… read them below or add one }

Ashley April 14, 2008 at 11:06 pm

It is sooo cute!


Chelle April 15, 2008 at 8:22 am

What a great cake! Awesome job!


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