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Strawberry Cake Recipe from Scratch | No Jello

Strawberry Cake Recipe from Scratch
Comments (25)
  1. Shenamdoah says:

    Just made these. The first batch is still hot but I crammed one in my mouth anyway. They are fantastic. So happy. They don’t even need frosting to help them out. I will frost them of course. I’m not a monster. 😉

  2. Rachel B says:

    How many cupcakes will this make? Have you used this recipe for a layered cake as well?

    1. Passion For Savings says:

      I have not used it for a layered cake. It makes about 18-24 cupcakes depending on how big you make them.

  3. Gina says:

    Just wanted to let you know I tried these again. This time, I was very careful to follow the recipe, plus I added less than 1/8tsp of baking soda and a 1/2 tbsp of sour cream. They rose, not as much as in your picture, but much better than before. And the hubby devoured two while they were still cooling- he told me they were nice and fluffy! I’m wondering if humidity has anything to do with how things rise, because it was exceptionally humid these past few weeks. Thinking it affected the flour… But I’m much happier with my second attempt overall! Very yummy!

    BTW-the first batch was devoured even though they were dense. They still tasted great and were very moist.

    1. Heidi Haynes says:

      I should have tried the baking soda. My cake did not rise at all. ? I put it in two round pans. I think this recipe needs more specifics. Like the author said we could do, I puréed all of the strawberries instead of leaving some as chunks. I mixed them all with the butter and sugar at the beginning. I wonder if that made it not rise because I followed the recipe exactly. The texture is gooey inside too, even though it is completely done. I hate to give bad reviews, but this turned out so bad, and I bake a lot. ? Hmmm. ? Sad that I wasted my strawberries! ? Any suggestions would be appreciated!

  4. Gina says:

    Just made these for my cousins 3 yr old who asked for pink cupcakes- I’m so disappointed! They came out of the oven looking a little small, but with a lovely dome. I was so excited. Then as they cooled, they just totalky shrank! They are so tiny! Maybe I didn’t bake them look enough? I took them out at 18 minutes because the toothpick came out clean.
    They’re still kind of fluffy, but nothing line the picture. :( they taste good, but they just shrank! I’ve never seen anyghing like that. Any suggestions? Maybe I should use cake flour? Beat butter and sugar more before I add the strawberry?Probably going to try them again just to see what happens.

  5. gina says:

    Do you know if you can use gluten free baking flour?

    1. Passion For Savings says:

      I haven’t tried that yet, but if you do come back and let me know how it tastes!

  6. Totally overwhelmed says:

    I want to know so should i get 1 lb. of strawberries or two lb. it’s my first time making a cake from scratch and I want it to be perfect.

    1. Passion For Savings says:

      1 lb should be plenty.

  7. Andrea says:

    LOVED THESE!!!! I made them for a bridal shower and they were a hit! Thanks so much for sharing!

  8. Rebecca says:

    What elevation are you at? These look delicious, but high elevation is my nemesis, so I would need to research adjustments before testing them out.

    1. Passion For Savings says:

      My elevation is about 1,322 ft

  9. Christa says:

    What size cake pans and how many layers will this recipe make?

    1. Passion For Savings says:

      Hi Christa, It makes a 9×13 cake or 2 8×8″ Cake Pans

  10. Teresa Kilpatrick says:

    Made this cake with strawberry purée! Was delicious! Light and fluffy!

  11. Heather Clarke says:

    Mine turned out very dense and sponge like. And they went too sweet like strawberry jelly. What did I do wrong.?

    1. Passion For Savings says:

      Hi Heather, mine weren’t super sweet. But that’s because it’s fresh strawberries not jello. Did you use fresh strawberries? Mine also were not dense. I am not sure about that part.

  12. Phuong M. says:

    These look and sound amazing! About how many cupcakes would one batch make?

    1. Passion For Savings says:

      It should be 24 if I remember correctly!

  13. Ann Bradshaw says:

    Your cupcakes were great, however what icing do you have on them, that looks creamy, please share that as well. Thanks email above

    1. Passion For Savings says:

      Here is a recipe you can try for the frosting: http://www.bettycrocker.com/recipes/vanilla-buttercream-frosting/39107a19-be94-4571-9031-f1fc5bd1d606.

      I also sometimes just use butter and powdered sugar, and taste as I go (it almost takes an entire stick of butter when I use this method). Enjoy!

  14. Cynthia A. says:

    I made the cake. Subbed for the butter 1/4 cup banana puree and 1/4 cup coconut oil…added 1/8 tsp salt because of no salt in butter…. they are absolute perfection. I was out of butter is why I did this, but oh man. I will make them again and again. I also use maize high fiber flour from king arthur flour for half the flour. SO yummy!

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