Strawberry Glaze Cake is a delightful dessert that brings a smile to everyone’s face. It’s light, fruity, and perfect for any occasion, whether it’s a birthday, a family gathering, or just a sweet treat after dinner. The fresh strawberries really shine through, making the cake not only delicious but also beautiful. You’ll love how easy it is to make, and your loved ones will be asking for seconds!
how to make Strawberry Glaze Cake
Ingredients:
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 tsp baking powder
- 1⁄2 tsp salt
- 1 cup softened unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1 cup pureed fresh strawberries
- 1 cup mashed or pureed fresh strawberries for glaze
- 2 cups powdered sugar
- 1 tbsp lemon juice
- 1-2 tbsp milk (for glaze)
Directions:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a bowl, whisk together flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the flour mixture and whole milk to the batter. Start and end with the flour mixture. Mix until just blended. Gently fold in the strawberry puree.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before glazing.
- For the glaze, whisk together lemon juice, powdered sugar, pureed strawberries, and 1 tablespoon of milk in a bowl. If the glaze is too thick, add a little more milk to reach a pourable consistency.
- Pour the glaze over the cooled cake, letting it run down the sides. Allow it to set for 10 minutes before serving. Decorate with sliced fresh strawberries if desired.
how to serve Strawberry Glaze Cake
Serve the Strawberry Glaze Cake at room temperature for the best flavor. It’s perfect on its own or with a scoop of vanilla ice cream on the side. Cut into slices and watch everyone enjoy it!
how to store Strawberry Glaze Cake
Store any leftover cake in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. You can also freeze the cake by wrapping individual slices in plastic wrap and placing them in a freezer-safe bag. It should last for up to 2 months in the freezer.
tips to make Strawberry Glaze Cake
- Use fresh strawberries for the best taste. They make the cake vibrant and flavorful.
- Make sure your butter is softened to room temperature so it blends well with the sugar.
- Don’t overmix the batter. Once the ingredients are combined, stop mixing to keep the cake light.
- Let the cake cool completely before applying the glaze for the best presentation.
variation
You can add a layer of whipped cream between the cake layers for an extra treat. For a twist, try using blueberries or raspberries instead of strawberries for the glaze!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before pureeing.
Is there a gluten-free option for this cake?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead and glaze it just before serving for the best taste and presentation.
Strawberry Glaze Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup softened unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1 cup pureed fresh strawberries
- 1 cup mashed or pureed fresh strawberries for glaze
- 2 cups powdered sugar
- 1 tbsp lemon juice
- 1-2 tbsp milk for glaze
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a bowl, whisk together flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the flour mixture and whole milk to the batter. Start and end with the flour mixture. Mix until just blended. Gently fold in the strawberry puree.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before glazing.
- For the glaze, whisk together lemon juice, powdered sugar, pureed strawberries, and 1 tablespoon of milk in a bowl. If the glaze is too thick, add a little more milk to reach a pourable consistency.
- Pour the glaze over the cooled cake, letting it run down the sides. Allow it to set for 10 minutes before serving. Decorate with sliced fresh strawberries if desired.
Leave a Reply