A Strawberry Drip Cake is a show-stopping dessert that’s as delicious as it is beautiful. With layers of moist strawberry cake, creamy frosting, and a glossy strawberry drip, this cake is perfect for birthdays, celebrations, or simply impressing your guests. Each bite is bursting with the sweet, fruity flavor of strawberries and the rich creaminess of buttercream, making it a dessert to remember.

Why You’ll Love This Recipe

• Visually Stunning: The glossy strawberry drip and vibrant pink hues make this cake an eye-catching centerpiece.
• Bursting with Flavor: Real strawberries add a fresh and natural sweetness to the cake and the drip.
• Perfect for Celebrations: This cake is an elegant choice for birthdays, weddings, or any festive occasion.
• Customizable: Easily adapt the recipe to include different flavors or decorations to suit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Fresh or frozen strawberries (pureed)
• Vanilla extract
• Whole milk or buttermilk

For the Frosting:

• Unsalted butter (softened)
• Powdered sugar
• Vanilla extract
• Strawberry puree or strawberry jam

For the Drip:

• Strawberry puree
• Powdered sugar
• Cornstarch or gelatin (optional, for thickening)

Optional Decorations:

• Fresh strawberries
• Sprinkles
• Whipped cream

Directions

1. Prepare the cake batter: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. In a bowl, whisk together the dry ingredients: flour, baking powder, and salt. In another bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, mixing well. Stir in the strawberry puree and vanilla extract. Gradually mix in the dry ingredients, alternating with milk, until the batter is smooth.
2. Bake the cakes: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack.
3. Make the frosting: Beat the softened butter until creamy, then gradually add powdered sugar, mixing until smooth. Stir in the strawberry puree or jam and vanilla extract. Adjust the consistency with more powdered sugar or puree as needed.
4. Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top, then repeat with the remaining layers. Frost the outside of the cake with a thin crumb coat, chill for 15 minutes, and then apply a final layer of frosting.
5. Prepare the drip: Combine strawberry puree and powdered sugar in a saucepan over low heat, stirring until smooth. Add cornstarch or gelatin if needed for thickening. Let the drip cool slightly before using.
6. Decorate: Pour the strawberry drip over the top of the cake, letting it drip down the sides. Garnish with fresh strawberries, whipped cream, or sprinkles as desired.
7. Serve: Slice and enjoy your stunning Strawberry Drip Cake!

Servings and Timing

• Servings: 12-14 slices
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (plus cooling and decorating time)

Variations

• Chocolate-Strawberry Drip Cake: Add a layer of chocolate ganache between the cake layers for a decadent twist.
• Lemon-Strawberry Cake: Add lemon zest to the batter and frosting for a citrusy kick.
• Gluten-Free: Use a 1:1 gluten-free baking flour for a gluten-free version of this cake.
• Fresh Berry Layers: Add fresh strawberry slices between the cake layers for added texture and flavor.
• Different Drip Colors: Use food coloring to tint the strawberry drip or replace it with white chocolate ganache.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze unfrosted cake layers wrapped in plastic wrap for up to 2 months. Thaw overnight before assembling and decorating.
• Serving: For the best flavor, let the refrigerated cake come to room temperature before serving.

FAQs

1. Can I use store-bought strawberry puree?

Yes, store-bought strawberry puree works well if you’re short on time.

2. How do I prevent the cake layers from drying out?

Avoid overbaking and wrap cooled layers in plastic wrap if you’re not assembling immediately.

3. Can I make the drip thicker?

Yes, you can thicken the drip by simmering it longer or adding a bit of cornstarch or gelatin.

4. What’s the best way to frost the cake evenly?

Use an offset spatula and a bench scraper for smooth and even frosting. Chill between layers for easier handling.

5. Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and frost it on the day of serving.

6. What can I use instead of strawberry puree in the frosting?

Strawberry jam or a few drops of strawberry extract can be used as a substitute.

7. Can I use fresh strawberries for the drip?

Yes, blend fresh strawberries into a puree and strain to remove seeds before making the drip.

8. How do I avoid air bubbles in the frosting?

Beat the frosting on low speed to minimize air incorporation.

9. What if my drip is too runny?

Let the drip cool and thicken slightly before pouring it over the cake.

10. Can I use frozen strawberries?

Yes, thaw frozen strawberries before pureeing and straining for this recipe.

Conclusion

This Strawberry Drip Cake is a stunning and flavorful dessert that’s perfect for any occasion. Its moist layers, fruity frosting, and elegant drip make it as enjoyable to look at as it is to eat. Whether you’re baking it for a birthday, an anniversary, or just because, this cake is sure to be a crowd-pleaser. Give it a try and let this vibrant cake brighten up your dessert table!