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Delicious strawberry drip cake topped with fresh strawberries and drizzled icing
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Strawberry Drip Cake

A delightful dessert that captures the essence of summer with moist layers, fresh strawberries, and creamy frosting, perfect for any occasion.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Dessert Recipe, Drip Cake, Layer Cake, Strawberry Cake, Summer Dessert
Servings: 8 servings
Calories: 350kcal

Ingredients

For the cake

  • 2.5 cups all-purpose flour Provides structure and delicate crumb.
  • 1.5 cups granulated sugar Balances tartness of strawberries.
  • 0.5 cups unsalted butter, softened Adds richness.
  • 1 cup milk Enhances tenderness.
  • 3 large eggs Binding and fluffiness.
  • 1 tablespoon baking powder Helps the cake rise.
  • 0.5 teaspoon salt Enhances sweetness.
  • 1 teaspoon vanilla extract Adds aromatic warmth.
  • 1 cup fresh strawberries, diced Enhances fruity goodness.

For the frosting

  • 1 cup unsalted butter, softened Base for frosting.
  • 3 cups powdered sugar Provides sweetness.
  • 0.25 cups heavy cream Adds creaminess.
  • 0.5 cups fresh strawberries, pureed Infuses frosting with flavor.

For the strawberry drip

  • 0.25 cups granulated sugar Sweetens the drip.
  • 0.25 cups heavy cream Gives the drip texture.

For layering

  • 1 cup strawberry preserves or jam Offers a sweet layer of flavor.
  • 0.5 cups fresh strawberries, sliced Adds freshness.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  • In another bowl, whisk together the all-purpose flour, baking powder, and salt.

Mixing the Batter

  • Gradually add the dry ingredients to the butter mixture, alternating with the milk until just combined. Gently fold in the diced strawberries.

Baking

  • Pour the batter evenly into the prepared pans and bake for 25-30 minutes. Cool the cakes in the pans for 10 minutes before transferring to wire racks.

Assembling the Cake

  • Spread a layer of strawberry preserves on the top of one cake layer. Add fresh strawberry slices and place the second cake layer on top.
  • For the frosting, beat softened butter until creamy, then mix in powdered sugar, heavy cream, vanilla extract, and pureed strawberries until smooth.
  • Apply a thin crumb coat of frosting on the cake, then chill for 30 minutes.

Final Touches

  • Make the strawberry drip by heating pureed strawberries and granulated sugar in a saucepan. Stir in heavy cream until thickened, then let cool.
  • Pour the strawberry drip over the cake, allowing it to drip down the sides.

Notes

Ensure ingredients like butter, eggs, and milk are at room temperature for best results. Use fresh strawberries for flavor.