Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!
Ingredients
- strawberries: 8 piece (or as needed, fresh)
- eggs: 2 piece
- white sugar: 1 cup
- vegetable oil: 0.33333 cup
- vanilla extract: 0.5 tsp
- lemon zest: 0.5 tsp
- ½ cups all-purpose flour: 1 piece
- baking powder: 2 tsp
- salt: 0.25 tsp
- instant vanilla pudding mix: 3 Tbsp (optional)
- drop red food coloring: 1 piece (or as needed, optional)
- cream cheese: 0.75 cup (softened)
- butter: 2 Tbsp (softened)
- confectioners' sugar: 0.5 cup
- vanilla extract: 0.5 tsp
- strawberries: 3 piece (sliced, fresh)
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
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Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
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In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
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Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
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To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.
