Description
Strawberry drip cake mesmerizes dessert enthusiasts with its luscious layers and cascading crimson glaze. Sweet strawberry tones dance through moist cake levels, promising pure indulgence for anyone craving a spectacular summer dessert experience.
Ingredients
Scale
Cake Base:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Liquid Ingredients:
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup strawberry puree
Instructions
- Calibrate oven temperature to 350F (175C) and prepare three 8-inch round cake pans by coating with grease and flour.
- Combine flour, baking powder, and salt in a mixing bowl, whisking thoroughly to distribute ingredients evenly.
- Using an electric mixer, cream butter and sugar until achieving a light, airy texture. Incorporate eggs individually, then blend in vanilla extract.
- Gradually introduce dry ingredient mixture into butter blend, alternating with milk. Ensure each addition is fully integrated before adding next portion. Gently fold in strawberry puree until mixture appears uniform.
- Distribute batter equally among prepared pans, using a spatula to create smooth, level surfaces.
- Bake for 25-30 minutes, checking doneness by inserting a toothpick into cake center – it should emerge clean without wet batter.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks for complete temperature reduction.
- Prepare buttercream by whipping butter until creamy. Incrementally add powdered sugar, alternating with strawberry puree and vanilla extract. Mix until achieving a silky, light consistency.
- Position first cake layer on serving platform. Spread a generous layer of strawberry buttercream across surface.
- Stack remaining cake layers, repeating buttercream application between each.
- Apply remaining buttercream to completely cover cake’s exterior, creating smooth finish.
- Gently warm strawberry preserves, then carefully drizzle over cake’s upper edge, allowing natural dripping effect along sides.
- Embellish with fresh strawberries for elegant presentation.
Notes
- Adjust puree consistency by straining seeds for smoother texture and more refined buttercream.
- Ensure butter and eggs are at room temperature for better cake batter integration and even mixing.
- Prevent strawberry drips from becoming too runny by slightly cooling preserves before pouring over cake.
- Create gluten-free version by substituting all-purpose flour with almond or gluten-free flour blend, maintaining similar cake structure.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 32 g
- Sodium: 152 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg