HOMEMADE STRAWBERRY CAKE
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★★★★★4.5 from 26 reviews
This Homemade Strawberry Cake is full of sweet, fresh strawberry flavor! Moist strawberry cake layers are paired with a strawberry cream cheese frosting for the ultimate strawberry cake! The texture isn’t light and fluffy, but instead tender with a tight crumb. You might even find it a little dense, but not too heavy.



STRAWBERRY CAKE

3 cups (400g) of quartered strawberries*
3/4 cup (173g) sour cream
1/4 cup (60ml) milk
4 large eggs
1 tsp vanilla extract


2 1/2 cups (325g) all purpose flour
1 1/2 cups (310g) sugar

2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
7–9 drops pink food color, optional


STRAWBERRY CREAM CHEESE FROSTING
2 cups (46g) freeze dried strawberries*
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) unsalted butter, room temperature
10 cups (1150g) powdered sugar
1 tsp vanilla extract
Pinch of salt
3/4 cup chopped strawberries



1. To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/2 cups of puree.
2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.
3. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
4. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
5. Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a large bowl, then separate about 1 cup of the mixture into another bowl or measuring cup. About 1 1/2 cups should remain in the other bowl. Set both aside.
6. In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
7. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
8. Add the larger of the reserved egg mixture (about 1 1/2 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.
9. Increase the speed to medium high and beat until light and fluffy, about 45 seconds to one minute. Scrape down the sides of the bowl.
10. Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
11. Scrape the sides of the bowl, then turn speed back up to medium high and mix until well combined, about 10-15 seconds.
13. Divide the batter evenly between the three cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
14. Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
15. To make the frosting, add the freeze dried strawberries to a food processor and grind into a powder. It should give you a little more than half a cup of strawberry powder.
16. In a large mixer bowl, beat the cream cheese and butter together until smooth.
17. Slowly add half of the powdered sugar and the vanilla extract and mix until smooth.
18. Slowly add remaining powdered sugar and strawberry powder and mix until smooth. Add some salt, to taste. Set aside.
19. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Refer to my tutorial, if needed. Place the first cake on a serving plate or a cardboard cake round.
20. Add about 1 cup of frosting to the top of the cake layer and spread evenly. Add about half of the chopped strawberries and press into the frosting.
21. Add the second layer of cake, another cup of frosting and the remaining chopped strawberries.
22. Top the cake with the remaining layer and frost the cake with the remaining frosting. Refer to my tutorial for frosting a smooth cake, if needed.
23. Pipe the shell border around the top and bottom of the cake. I used a large closed star tip for the top – Ateco 847. For the border around the bottom of the cake, I used Wilton tip 22.
24. Add a few strawberries on top for decoration and refrigerate until ready to serve. Cake is best when stored well covered and eaten within 3-4 days.

Cake pops

For the cake
100g butter

100g caster sugar
½ tsp vanilla extract
2 eggs
100g self-raising flour
For the buttercream
75g butter

150g icing sugar
½ tsp vanilla extract
1 tbsp milk

200g white chocolate

, melted, to dip
sprinkles, to dip




First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.

While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.

Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.

Chocolate & lime cake

Ingredients
For the sponge
225g butter

, softened at room temperature, plus extra for greasing
225g light brown soft sugar
4 large eggs, at room temperature, lightly beaten
170g self-raising flour
½ tsp baking powder

50g cocoa powder
2 tbsp milk

50ml lime juice (about 4 limes)
25g caster sugar
For the candied lime zest
3 limes

100g granulated sugar
For the lime buttercream
100g unsalted butter
200g icing sugar
2 limes

, finely zested
For the chocolate & lime icing
50ml double cream, plus 1 tbsp
100g 70% dark chocolate

, cut into small pieces
2 ½ tbsp lime marmalade

Heat oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm cake tins with baking parchment. Beat the butter and light brown sugar together until pale and fluffy. Add the eggs gradually, beating well between each addition. Fold in the flour, baking powder and cocoa powder. If the mixture is very stiff, stir in the milk.

Spoon into the cake tins and bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Turn the cakes out onto a wire rack and peel off the parchment. Gently heat the lime juice and caster sugar together, stirring to help the sugar dissolve. While the cakes and the syrup are still warm, pierce the cakes all over using a skewer and spoon over the syrup. Leave to cool completely.

Next, make the candied lime zest. Pare the zest from the limes, cutting it into broad strips. Cut away the white pith and discard, then slice the zest into matchstick-sized strips. Put them in a pan and cover with water, then bring to the boil. Cook for 1 min, then drain and rinse. Dry and set aside. Juice the limes and add enough water to make 225ml. Heat gently with the sugar until the sugar has melted. Add the strips of zest and simmer until the liquid has almost evaporated and turned syrupy – about 30 mins. Scoop the strips of zest out with a slotted spoon, then place them on parchment to dry.

To make the buttercream, beat the butter and icing sugar together using an electric mixer or by hand (start off gently or the icing sugar will fly everywhere), until pale and light, but don’t beat for so long that it gets too fluffy. Add the lime zest and beat again until smooth. Chill in the fridge until the buttercream is firm, but spreadable.

To make the icing, heat the cream gently (don't let it boil), then take it off the heat. Add the chocolate and let it melt, stirring to help it along. Put the marmalade in a small pan with the extra 1 tbsp cream and heat slowly to dissolve. Add to the chocolate and cream and stir until everything is blended. Leave to cool a little, but not so long that it becomes firm. Pour over one of the layers of sponge and leave to cool and set – it will run down the sides and drip off.

Spread the buttercream over the other layer, then put the chocolate coated layer on top. Decorate with the candied lime zest.

Caramel Apples :)

6 medium (2-3/4" dia) (approx 3 per lb)s apples

1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk


Step 1
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Step 2
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
Step 3
Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Apple Crumble :)

Ingredients
For the filling:
450g of apples
2 tablespoons of caster sugar
1 teaspoon of cinnamon (optional)
For the crumble:
175g plain flour
75g cold butter
75g caster sugar


1. Preheat your oven to 200°C/180°C fan/gas 6.
2. Peel and core the apples. Cut into thick slices and toss them in a bowl with the sugar, and cinnamon if using. Place them in a shallow baking dish approximately 23cm x 18cm.
3. To make the crumble topping, start by sifting the flour into a large bowl. Rub the butter into the flour until it resembles coarse breadcrumbs, then stir in the sugar.
4. Sprinkle the crumble mixture evenly over the apples. Make sure that all the apples are completely covered, right up to the edges of the dish. Press the crumble mixture down quite firmly and then use a fork to lightly rake the surface.
5. Place the crumble on the centre shelf of the oven and bake for 35-40 minutes, until the apples are bubbling and the topping is crisp and golden brown.
6. Leave it to rest for 5 to 10 minutes before serving with custard, cream or ice-cream.

Pumpkin Cake🎃🥧

Ingredients
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice*
1 cup (240ml) canola or vegetable oil*
4 large eggs
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 (15 ounce) can pumpkin puree*
1 and 1/2 teaspoons pure vanilla extract
Cream Cheese Frosting
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Instructions
Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
Cover leftover cake tightly and store in the refrigerator for 5 days.

Halloween slash cake

Ingredients
140g unsalted butter , plus extra for the tin
100ml grapeseed oil , or another flavourless oil
200ml milk
3 tbsp yogurt
1 tsp vanilla extract
2 large eggs , at room temperature
250g light muscovado sugar
250g plain flour
3 tsp baking powder
50g cocoa powder
¾ x 340g jar strawberry jam
1¼ kg ready-to-roll white fondant icing
For the buttercream
600g icing sugar , sifted, plus extra for dusting
300g butter , softened
red food colouring


STEP 1
Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 20cm sandwich tins. Melt the butter in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs. Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers. Tip the wet ingredients into the dry, then whisk until smooth.

STEP 2
Divide the batter between the tins and bake for 25-30 mins on the same shelf of the oven until risen and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.

STEP 3
To make the buttercream, beat together the sugar, butter and a few drops of the red food colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until you end up with a smooth, spreadable icing.

STEP 4
Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board or plate, spread over a thin layer of the buttercream and dot over a third of the jam. Top with another cake layer and repeat with the buttercream, jam and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.

STEP 5
Roll the fondant icing out on a surface dusted with icing sugar until large enough to cover the top and sides of the cake. Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp knife to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.