Are you ready to make the most delicious cake you’ve ever had? Here’s a cake recipe with strawberry filling that will please even the pickiest of eaters. Read on to learn more about this amazing cake and two recipes to make it.
Recipe 1: Easy Cake Recipe with Strawberry Filling
Ingredients:
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick (1/2 cup) butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup strawberry jam
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Pour batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once the cake is completely cooled, spread the strawberry jam over the top of the cake. Slice and serve.
Nutritional Information:
Per serving: Calories 400, Fat 17g, Saturated Fat 10g, Cholesterol 80mg, Sodium 240mg, Carbohydrates 56g, Fiber 1g, Sugar 34g, Protein 4g.
Recipe 2: Chocolate Cake Recipe with Strawberry Filling
Ingredients:
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, at room temperature
- 1 1/2 cups sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup strawberry jam
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and sour cream.
- Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Divide the batter evenly between the two prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once the cakes are completely cooled, spread the strawberry jam over the top of one of the cakes. Place the other cake on top and slice and serve.
Nutritional Information:
Per serving: Calories 440, Fat 19g, Saturated Fat 11g, Cholesterol 90mg, Sodium 280mg, Carbohydrates 59g, Fiber 2g, Sugar 37g, Protein 5g.
Tips and Notes:
- Be sure to use room temperature butter and eggs for best results.
- Feel free to use any type of jam you like for the filling.
- You can substitute plain yogurt for the sour cream, if desired.
Serving Suggestions:
This cake is best served with a dollop of freshly whipped cream and a sprinkle of chopped strawberries, if desired. You can also serve it with a scoop of vanilla ice cream.
Frequently Asked Questions:
Q: Can I use frozen strawberries for the filling?
A: Yes, you can use frozen strawberries for the filling. Just be sure to thaw and drain them before using.
Q: Can I substitute almond extract for the vanilla extract?
A: Yes, you can substitute almond extract for the vanilla extract, if desired.