This Strawberry Drip Cake is an irresistible dessert that combines the sweetness of fresh strawberries with a creamy, velvety frosting and a playful drip effect. The cake itself is soft and light, infused with strawberry puree for an added burst of flavor. The bright pink strawberry drip, cascading down the sides, adds an elegant yet fun touch that is sure to be the centerpiece of any celebration.
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
1/2 cup fresh strawberry puree (about 5-6 strawberries)
For the Strawberry Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup fresh strawberry puree
1 teaspoon vanilla extract
Pinch of salt
For the Strawberry Drip:
1/2 cup fresh strawberry puree
1 tablespoon corn syrup
1/4 cup heavy cream
1 tablespoon powdered sugar
For Garnish:
Fresh strawberries (for decoration)
Sprinkles (optional)
Directions:
- For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Fold in the strawberry puree until the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- For the Strawberry Frosting:
- In a large mixing bowl, beat the butter until creamy. Gradually add powdered sugar, 1/2 cup at a time, and continue beating until smooth.
- Add the strawberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy. If the frosting is too thick, add a little more strawberry puree or milk to achieve your desired consistency.
- For the Strawberry Drip:
- In a small saucepan, combine the fresh strawberry puree, corn syrup, heavy cream, and powdered sugar. Cook over medium heat, stirring constantly, until the mixture thickens slightly (about 3-4 minutes).
- Remove from heat and let the mixture cool slightly before using.
- Assembling the Cake:
- Place the first cake layer on a serving plate. Spread a layer of strawberry frosting on top, smoothing it out evenly.
- Add the second layer of cake and cover the entire cake with a thin crumb coat of frosting. Chill the cake in the fridge for 20 minutes to set the crumb coat.
- After chilling, apply a final thick layer of frosting to the cake, smoothing it with an offset spatula.
- To create the drip effect, carefully spoon or pour the cooled strawberry drip mixture around the edge of the cake, letting it drip down the sides.
- Decorate the top with fresh strawberries and optional sprinkles for a fun touch.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes | Kcal: 380 kcal (per slice) | Servings: 10-12 servings
#strawberrycake #dripcake #strawberrydessert #bakedfromscratch #cakerecipes #birthdaycake #cakeoftheday #strawberryfrosting #freshstrawberries #dessertlover #cakestagram #celebrationcake