Strawberry cake holds a special place in many hearts, and Ashley Mac’s Strawberry Cake Recipe takes this classic dessert to a whole new level. Known for its rich flavor and moist texture, this cake combines fresh strawberries with a perfectly balanced sweetness that’s hard to resist. Whether you’re celebrating a special occasion or simply craving a delightful treat, this recipe promises a show-stopping dessert.
What makes Ashley Mac’s version stand out is its use of fresh ingredients and a simple yet effective technique that anyone can master. We love how the cake stays tender and bursting with strawberry goodness in every bite. Let’s dive into this recipe and discover how to create a strawberry cake that’s as beautiful as it is delicious.
Ingredients
To create Ashley Mac’s Strawberry Cake with its signature rich flavor and moist texture, we carefully select fresh and high-quality ingredients. Below are the detailed components needed to bring this delicious strawberry cake to life, divided into cake, frosting, and strawberry filling ingredients.
Cake Ingredients
We start with a balanced mix of ingredients that ensures the cake stays tender and infused with strawberry essence:
- 2 ½ cups all-purpose flour, sifted
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup whole milk, at room temperature
- 1 ½ cups fresh strawberries, pureed
Frosting Ingredients
The frosting complements the strawberry cake perfectly by adding a smooth and creamy texture with a hint of sweetness:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup fresh strawberries, finely chopped or pureed for extra flavor
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream or milk (adjust for desired consistency)
- Pinch of salt
Strawberry Filling Ingredients
The filling brings an intense burst of fresh strawberry flavor that balances the richness of the cake and frosting:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh strawberries | 2 cups | hulled and chopped |
| Granulated sugar | ½ cup | – |
| Lemon juice | 1 tbsp | fresh squeezed |
| Cornstarch | 1 tbsp | dissolved in 2 tbsp water |
This precise combination of ingredients is pivotal for achieving the lush flavor and moist texture that defines Ashley Mac’s Strawberry Cake. Next, we’ll dive into the step-by-step preparation to bring these components together perfectly.
Equipment Needed
To create Ashley Mac’s Strawberry Cake perfectly, having the right equipment is essential. Each tool plays a vital role in ensuring the batter, filling, and frosting come together smoothly and with precision. Here is what we need:
- Mixing Bowls: Use at least two large mixing bowls, one for dry ingredients and one for wet ingredients, to keep the preparation organized.
- Electric Mixer or Stand Mixer: A reliable mixer facilitates thorough creaming of butter and sugar and smooth blending of batter and frosting.
- Measuring Cups and Spoons: Accurate measurements guarantee the balance of flavors and texture throughout.
- Spatula: A flexible silicone spatula is perfect for folding in pureed strawberries and scraping down the bowl.
- Sifter: Sifting the flour and powdered sugar helps avoid lumps and creates a light, tender crumb.
- Cake Pans: Two 8-inch round cake pans are ideal for even baking and layering.
- Cooling Racks: These allow the cake layers to cool completely without condensation, maintaining moisture balance.
- Food Processor or Blender: Used for pureeing fresh strawberries for the cake batter and frosting.
- Small Saucepan: Required for making the strawberry filling to thicken it properly.
- Offset Spatula and Knife: To spread frosting evenly and for trimming cakes if needed.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Separate dry and wet components |
| Electric Mixer | Creaming, mixing batter and frosting |
| Measuring Cups & Spoons | Precise ingredient measurement |
| Silicone Spatula | Folding, scraping bowls |
| Sifter | Eliminating lumps in flour & sugar |
| Two 8-inch Cake Pans | Baking uniform cake layers |
| Cooling Racks | Proper layer cooling |
| Food Processor/Blender | Pureeing strawberries |
| Small Saucepan | Preparing strawberry filling |
| Offset Spatula & Knife | Frosting application and cake trimming |
Having these tools ready before we begin will streamline the baking process and enhance our ability to produce Ashley Mac’s Strawberry Cake exactly as intended. Let’s gather our equipment and move on to mixing our fresh ingredients.
Prep Work
To ensure our Ashley Mac’s Strawberry Cake turns out perfectly, proper prep work is essential. Let’s start by preparing the key ingredient—strawberries—and setting up our baking pans for optimal results.
Preparing the Strawberries
- Wash fresh strawberries thoroughly under cold running water to remove any dirt or residue.
- Hull each strawberry by removing the green tops with a paring knife or strawberry huller.
- Depending on the recipe step:
- For pureed strawberries needed in the cake batter, blend cleaned strawberries in a food processor or blender until smooth.
- For the filling, chop strawberries into small, uniform pieces to ensure even distribution and texture.
- To macerate the chopped strawberries, mix them in a bowl with granulated sugar and lemon juice. This releases their juices and intensifies flavor.
- Set aside the macerated strawberries while we prepare the pans and other ingredients—this step allows them to develop sweetness and softness.
Preheating and Greasing Pans
- Preheat the oven to 350°F (175°C). Consistent oven temperature is critical for even cake rising and moist texture.
- Prepare two 8-inch round cake pans by thoroughly greasing the bottoms and sides:
- Use butter or a neutral oil for greasing.
- Lightly dust the greased pans with flour, tapping out any excess to prevent sticking.
- For extra insurance, line the pan bottoms with parchment paper circles cut to size. This helps with easy removal of the cake layers.
- Place the prepared pans on a flat surface, ready for batter pouring once mixed.
| Step | Action | Purpose |
|---|---|---|
| Wash and hull strawberries | Clean and prep for puree/filling | Removes debris and prepares fruit |
| Puree strawberries | Blend until smooth | Infuses cake with moisture and flavor |
| Chop and macerate berries | Mix with sugar and lemon juice | Enhances sweetness and texture for filling |
| Preheat oven to 350°F | Set oven temperature | Ensures even baking and cake rise |
| Grease and flour pans | Prepare pans for batter | Prevents sticking and eases cake removal |
| Line pans with parchment | Optional step | Helps lift cakes easily from pans |
By meticulously preparing the strawberries and the baking pans, we set the foundation for a moist, flavorful, and beautifully textured Ashley Mac’s Strawberry Cake.
Directions
Follow these precise steps to craft Ashley Mac’s Strawberry Cake with its rich flavor and moist texture. Each stage is designed to build layers of strawberry goodness that will delight every bite.
Making the Cake Batter
- In a large mixing bowl, sift together 2 ½ cups of all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a separate bowl, beat 1 cup unsalted butter (softened) with 2 cups granulated sugar using an electric mixer on medium speed until light and fluffy—about 3 to 4 minutes.
- Add 4 large eggs, one at a time, beating well after each addition to fully incorporate.
- Mix in 2 teaspoons pure vanilla extract.
- Alternate adding the dry flour mixture and 1 cup whole milk, beginning and ending with the flour mixture. Beat just until combined to avoid overmixing.
- Gently fold in 1 cup pureed fresh strawberries, blending until the batter has a smooth, pink hue with a fresh strawberry aroma.
Baking the Cake Layers
- Preheat oven to 350°F (175°C) if not already done.
- Divide batter evenly between the two prepared 8-inch cake pans. Use a spatula to smooth the tops.
- Place pans on the center rack and bake for 30-35 minutes, or until a toothpick inserted in the center emerges clean.
- Let cakes cool in pans on wire racks for 10 minutes. Then turn out onto racks to cool completely before frosting.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 350°F (175°C) | – | Prepare pans before preheating |
| Bake cake layers | 350°F (175°C) | 30-35 mins | Test doneness with toothpick |
| Cool cakes | Room temp | 10 mins in pan, then until fully cooled outside pan |
Preparing the Strawberry Filling
- Combine 2 cups chopped fresh strawberries, ½ cup granulated sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch in a small saucepan.
- Cook over medium heat, stirring constantly until mixture thickens and becomes glossy—about 5 to 7 minutes.
- Remove from heat and let cool to room temperature; this filling will add a luscious, fruity layer between cakes.
Making the Frosting
- Beat 1 cup unsalted butter (softened) with 4 cups powdered sugar on medium speed until smooth and fluffy.
- In a blender or food processor, puree 1 cup fresh strawberries until smooth.
- Slowly add strawberry puree to butter mixture along with 2 teaspoons vanilla extract and 2-4 tablespoons heavy cream (adjust for desired consistency).
- Beat on high speed for 2-3 minutes until light and creamy with a vivid strawberry flavor.
Assembling the Cake
- Place one cake layer on your serving plate or cake stand.
- Spread a generous layer of the strawberry filling evenly over the first layer.
- Top with a thick layer of the strawberry frosting.
- Add the second cake layer and press down gently.
- Frost the entire cake smoothly with the remaining frosting, using an offset spatula for clean edges.
- Optionally decorate with fresh strawberry slices on top to enhance visual appeal and add extra fresh flavor.
Tips for Best Results
To create the perfect Ashley Mac’s Strawberry Cake, paying close attention to ingredient quality and handling ensures moisture, flavor, and a stunning presentation every time.
Selecting Fresh Strawberries
Choosing the right strawberries is crucial for the cake’s authentic, vibrant taste and texture. Here are our top tips:
- Look for bright red berries: Avoid strawberries with green or white patches to guarantee sweetness.
- Firm and plump texture: Soft or mushy berries indicate overripeness and will affect the cake’s consistency.
- Aromatic fragrance: Fresh strawberries emit a sweet aroma; this signals peak ripeness.
- Avoid moisture: Wet strawberries can dilute the batter and filling, so pick dry, farm-fresh or market-quality berries.
- Seasonality matters: For the richest flavor, use strawberries in peak season from May to June or purchase high-quality frozen pureed strawberries if out of season.
| Strawberry Quality Indicator | Why It Matters |
|---|---|
| Bright red color | Ensures sweet, ripe flavor |
| Firm and plump | Maintains texture and moisture balance |
| Strong aroma | Signals freshness and optimal ripeness |
| Dry surface | Prevents excess moisture in batter |
Storage and Shelf Life
Proper storage helps maintain the flavor and texture of both fresh strawberries and the Ashley Mac’s Strawberry Cake itself.
- Fresh strawberries: Store in the refrigerator unwashed in a breathable container. Wash only before use to avoid premature spoilage.
- Pureed strawberries: Use immediately or freeze in airtight containers for up to 3 months. Thaw gently to preserve flavor.
- Assembled strawberry cake: Refrigerate after assembly. Cover loosely with plastic wrap or cake dome to prevent drying.
- Shelf life at optimal storage:
| Item | Storage Method | Shelf Life |
|---|---|---|
| Fresh strawberries | Refrigerator, unwashed | 2–3 days |
| Strawberry puree (frozen) | Freezer, airtight container | Up to 3 months |
| Assembled strawberry cake | Refrigerator, covered | 3–4 days |
| Unfrosted cake layers | Wrapped, room temperature or refrigerated | 1-2 days or up to 1 week refrigerated |
Following these tips ensures our Ashley Mac’s Strawberry Cake will shine with fresh, vibrant strawberry flavor and ideal moisture levels for every slice.
Conclusion
Ashley Mac’s Strawberry Cake Recipe brings a perfect balance of fresh strawberry flavor and moist, tender cake that’s sure to impress. With the right ingredients, equipment, and careful preparation, we can create a dessert that’s both beautiful and delicious.
This cake isn’t just for special occasions—it’s a wonderful way to celebrate any day with a homemade treat. By following the steps and tips, we’ll enjoy every bite of this classic strawberry delight. Let’s get baking and savor the sweet success together!
Frequently Asked Questions
What makes Ashley Mac’s Strawberry Cake so special?
Ashley Mac’s Strawberry Cake is known for its rich strawberry flavor and moist texture, achieved by using fresh strawberries and a careful baking method that keeps the cake tender and flavorful.
What ingredients are needed for the strawberry cake?
The cake requires all-purpose flour, baking powder, salt, butter, sugar, eggs, vanilla extract, milk, and pureed strawberries. The frosting uses butter, powdered sugar, fresh strawberries, vanilla, and cream, while the filling includes chopped strawberries, sugar, lemon juice, and cornstarch.
What equipment do I need to bake this cake?
You’ll need mixing bowls, an electric mixer, measuring cups and spoons, spatulas, a sifter, two 8-inch cake pans, cooling racks, a blender or food processor, a saucepan, and an offset spatula or knife.
How should I prepare the strawberries before baking?
Wash and hull the strawberries, then puree some for the batter. Chop the rest and macerate them with sugar and lemon juice to enhance flavor for the filling.
At what temperature and for how long should the cake be baked?
Preheat your oven to 350°F (175°C) and bake the cake layers until golden and a toothpick comes out clean, usually around 25-30 minutes.
How is the strawberry filling made?
Cook chopped strawberries with sugar, lemon juice, and cornstarch in a small saucepan until thickened, then let it cool before using it as the cake filling.
What’s the best way to frost Ashley Mac’s Strawberry Cake?
Blend butter, powdered sugar, strawberry puree, vanilla, and cream until smooth. Spread this frosting evenly over the cooled cake layers with an offset spatula.
How should I store the cake and fresh strawberries?
Store fresh strawberries in the fridge in a breathable container, keeping them dry. Keep the assembled cake refrigerated and consume within 2-3 days for best flavor and freshness.
Can I use frozen strawberries for this recipe?
Fresh strawberries are recommended for the best flavor and texture, but if using frozen, thaw and drain them well to avoid excess moisture in the batter and filling.
Any tips for choosing the best strawberries?
Select bright red, firm, and fragrant strawberries. Avoid berries that are wet, mushy, or overripened to ensure optimal taste and cake texture.