Strawberry Cake Recipe From Scratch By Paula Deen
Ingredients
This delicious strawberry cake recipe from scratch by Paula Deen calls for the following ingredients: 2 cups of all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup butter, 2 cups white sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 cup of sour cream, and 2 cups of fresh or frozen strawberries.
Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9 inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the dry ingredients alternately with the sour cream. Gently fold in the strawberries. Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes before removing the cakes from the pans.
Frosting
To make the frosting, mix together 8 ounces of softened cream cheese, 8 tablespoons of softened butter, 2 teaspoons of vanilla extract, and 4 cups of powdered sugar. Beat the ingredients together until light and fluffy. Spread the frosting over the cooled cake layers.
Decorating
To decorate the cake, you may use fresh strawberries and mint leaves. Place the strawberries around the edges of the cake, and place the mint leaves in the center. The combination of flavors makes for a beautiful and tasty cake!
Storage
Once the cake is frosted and decorated, it should be refrigerated until ready to be served. The cake can be kept in the refrigerator for up to 4 days.
Nutrition
This cake is high in calories and fat, but it is a treat that can be enjoyed occasionally. Each slice of strawberry cake from scratch by Paula Deen contains approximately 250 calories, 12 grams of fat, 2 grams of saturated fat, 4 grams of protein, 27 grams of carbohydrates, and 24 grams of sugar.
Tips
If you don’t have fresh or frozen strawberries, use thawed and drained frozen strawberries. You can also use canned strawberries, but make sure to drain them thoroughly. If you don’t have sour cream, you can substitute plain yogurt. For a richer flavor, use half butter and half shortening when creaming the butter and sugar.
Conclusion
This delicious strawberry cake recipe from scratch by Paula Deen is sure to be a hit with your family and friends. The combination of sweet, tart, and creamy flavors makes this cake a winner. If you’re looking for a special cake recipe, this is sure to be a hit. Enjoy!
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