Strawberries are one of my favorite fruits. I’ve tried many strawberry desserts and smoothies, and they’ve all been good. But today, I want to tell you about something new: the strawberry caramel cake.Have you ever tried my strawberry shortcake with pound cake? It was also a very delicious and mouthwatering recipe.
I love the strawberry caramel cake because it’s so creamy and easy to make. The combination of rich caramel and fresh strawberries creates a wonderful contrast of flavors and textures. Plus, the caramel buttercream adds an extra layer of sweetness that perfectly complements the strawberries. Imagine moist cake layers infused with caramel, topped with a luscious caramel buttercream and sweet strawberries. It’s a harmonious blend of flavors that creates a delicious contrast, perfect for any occasion.
It’s a dessert that’s sure to impress your friends and family, and it’s so simple to put together. Give it a try and see for yourself!
Strawberry Caramel Cake Ingredients
Unsalted butter, at room temperature: This added so much delicious richness and complex flavor that took the cake to the next level.
Eggs, brought to room temp: Their binding properties gave the cake an irresistibly moist yet sturdy structure.
Light brown sugar: Such deep caramel notes perfectly complemented the strawberries’ sweet acidity.
All-purpose flour: This ensured the layers joined together into one heavenly whole that didn’t fall apart.
Baking powder: Allowing the cake to rise just right in the oven for a lighter-than-air texture.
Kosher salt: A hint enhanced all the other elements for a balanced taste I couldn’t get enough of.
Heavy cream: Such creaminess tied everything together in an unforgettably luxurious experience.
Diced strawberries: Fresh berries gave vibrant flavor and appealing flecks of rouge throughout.
How I Made Strawberry Caramel Cake
Alright friends, I have to tell you about the most amazing Strawberry Cream Bundt Cake I made recently!
First, I preheated my oven and greased the pan so everything would bake smoothly. Then I beat the softened butter til fluffy and blended in the brown sugar – so creamy and sweet together.
Next I added eggs slowly, one at a time, to build structure. I whisked the dry ingredients separately before gently folding them in, alternating with heavy cream for moisture.
Then I carefully swirled in diced strawberries so their rosy flavor dotted the whole mixture. I pressed the gorgeous pink batter into the prepared pan, getting my hands messy with excitement!
Into the oven it went. I waited eagerly for over an hour as it rose tall and golden. When finally done, I let it rest before turning out the most stunning cake – you’ve never seen layers so gorgeous!
I soaked berries in juice until syrupy. Combined with sugar, I boiled it to a rich caramel then tempered in cream, whisking confectioners’ sugar to a beautiful glaze.
Spooning this over the cooled cake was pure magic. I took my first bite – flavors exploded on my tongue! Friends, you must make this showstopping treat. Trust me, it’s absolutely and unforgettably divine.
Pro Tips
For the Cake:
Room Temperature Ingredients: Ensure butter, eggs, and heavy cream are at room temperature to create a smooth, well-emulsified batter.
Proper Greasing: Thoroughly grease the Bundt pan with cooking spray, ensuring all the grooves are covered to prevent sticking. A light dusting of flour after greasing can add extra insurance.
Dicing Strawberries: Pat the diced strawberries dry with a paper towel to prevent excess moisture from making the cake soggy.
Even Mixing: Alternate adding the dry ingredients and heavy cream in small batches to avoid over-mixing and ensure a tender crumb.
Test for Doneness: Start checking the cake 5 minutes before the suggested baking time. Insert a toothpick into the center—it should come out clean or with just a few crumbs.
Cooling Time: Allow the cake to rest in the pan for 15 minutes before inverting it. This helps it hold its shape.
For the Icing:
Juicing Strawberries: Mash the strawberries gently before tossing them with sugar to extract maximum juice.
Making the Caramel: Keep a close eye while boiling the sugar mixture for the caramel. Stir frequently and remove from heat as soon as it turns a rich caramel color to avoid burning.
Whisking the Icing: Sift the confectioners’ sugar to prevent lumps in the icing. Whisk thoroughly for a smooth, glossy finish.
Applying the Icing: Drizzle the icing while it’s still warm to ensure an even coating. Allow it to set before serving for a neat presentation.
Variations for Customizing Your Cake
Cake Variations:
Berry Swap: Replace strawberries with blueberries, raspberries, or blackberries for a different fruity flavor.
Citrus Kick: Add the zest of a lemon or orange to the batter for a refreshing citrusy note.
Chocolate Twist: Mix in 1/2 cup of mini chocolate chips or swirl in 1/3 cup of melted dark chocolate for a strawberry-chocolate combination.
Nutty Addition: Fold in 1/2 cup of chopped toasted pecans or almonds for added crunch.
Gluten-Free Option: Replace all-purpose flour with a gluten-free baking blend for a celiac-friendly dessert.
Icing Variations:
Vanilla Icing: Skip the caramel step and make a simple strawberry-vanilla icing by combining the strawberry juice, confectioners’ sugar, and a splash of vanilla extract.
Cream Cheese Icing: Whip together 4 oz of softened cream cheese, 1/4 cup of butter, strawberry juice, and powdered sugar for a tangy-sweet topping.
Chocolate Ganache: Drizzle the cake with a mix of melted dark chocolate and heavy cream for a rich, chocolatey glaze.
Coconut Glaze: Add 1/4 cup of coconut milk and shredded coconut to the icing for a tropical twist.
Fresh Berry Garnish: Top the icing with fresh strawberries, whole or sliced, for an elegant presentation.
Tips for Presentation
Dust the cake lightly with powdered sugar before drizzling the icing for a bakery-style finish.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert.
Garnish with mint leaves or edible flowers for a fresh, sophisticated look.
More Strawberry Recipes
- Strawberry Hot Sauce
- Strawberry Pepper Jelly
- Strawberry Shortcake with Pound Cake
- Strawberry Crunch Cookies
Strawberry Caramel Cake
Equipment
- Stand Mixer A stand mixer is used to cream butter and sugar, as well as to incorporate eggs, resulting in a light and fluffy mixture.
- Spatula For gently folding in the diced strawberries into the batter to ensure even distribution.
- Bundt Pan To bake the cake in and achieve the desired shape.
- Cooking Spray For greasing the Bundt pan to prevent sticking.
- Cooling Rack To cool the cake after baking, allowing air circulation for even cooling.
- Medium Saucepan For making the caramel icing by combining strawberry juice, sugar, and heavy cream.
- Whisk For stirring and incorporating ingredients while making the caramel icing.
- Foil To cover the cake loosely if the top starts to brown too quickly during baking.
- Wax Paper or Foil To catch any drips while cooling the cake after inverting it onto a rack.
Ingredients
For the Cake
- 11/2 cups unsalted butter at room temperature
- 6 eggs at room temperature
- 3 cups packed light brown sugar
- 1/2 teaspoon Baking powder
- 1/2 teaspoon kosher salt
- 1 cup heavy cream
- 2 cups diced strawberries
For the Icing
- 1/2 cup of diced strawberries
- 3/4 cups of granulated sugar, plus 1 tablespoon
- 6 tbsp heavy cream
- 2 cup confectioners' sugar sifted
Instructions
- Start by preheating your oven to 325°F and greasing a 12-cup Bundt pan with cooking spray.
- In a stand mixer, beat the room temperature butter until it's softened. Add the brown sugar and beat on medium-high speed until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Remember to scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the heavy cream. Scrape down the sides of the bowl and beat until the batter is smooth.
- Gently fold in the diced strawberries with a spatula until they are evenly distributed in the batter.
- Transfer the batter to the prepared Bundt pan, pressing it into an even layer with wet fingers. Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
- Allow the cake to cool in the pan for 15 minutes, then invert it onto a cooling rack set over waxed paper or foil to cool completely.
How To Make Icing
- Place the diced strawberries in a bowl and toss them with 1 tablespoon of sugar. Let them sit for several hours until they release their juice.
- Measure out 2 tablespoons of the strawberry juice and combine it with 3/4 cup of sugar in a medium saucepan. Cook over medium heat, stirring, until the sugar dissolves. Increase the heat to high and boil the mixture until it turns a caramel brown color, about 4-5 minutes, stirring frequently. Be careful not to burn it.
- Remove the saucepan from the heat and stir in the heavy cream. It will bubble up, so be cautious. Let the mixture cool for about 3 minutes, then whisk in the sifted confectioners' sugar, a half cup at a time, until smooth. Stir in the diced strawberries.
- Spoon the warm icing over the cooled cake. Allow the icing to cool and set before serving.