It’s not often that popular restaurants will share their cult-following recipes, but today, you’re in luck! My food world friend, Ashley, owner of Ashley Mac’s Kitchen, has written her first cookbook. It is full of recipes from her restaurant and other family faves, including her beloved desserts. So today, I get to share one- Ashley Mac’s Strawberry Cake .
Several years ago, when I was working on a proposal for a cookbook, I began the hunt for the best strawberry cake. After some time, I landed on a recipe that I loved, but still, nothing could ever top the gold standard I had in mind: Ashley Mac’s strawberry cake. Later, I ended up meeting Ashley and admired her treats and business savvy from afar via social media. Now, my hunt for the perfect strawberry cake recipe is over; truly, nothing is better than the one I get to share with you today.
Ashley Mac’s Kitchen
Ashley Mac’s strawberry cake is one of the many incredible recipes featured in the new cookbook, ASHLEY MAC’S KITCHEN. The recipes are seriously approachable with celebrations and gatherings in mind. So whether you’re looking for a casserole to share with a friend, a salad to serve at a potluck, or a themed dessert for the season you’re in, ASHLEY MAC’S KITCHEN has it. The book is officially available for pre-order TODAY, which you can do by following this link. If you live in the Birmingham, AL area (hollllaaaa!), you can pick up a book beginning March 20th. There will even be a few book signings too, so keep your eyes peeled for that.
Ashley Mac’s Strawberry Cake
Let’s talk cake. Here, we have a fluffy layered cake flavored with fresh strawberry puree and gelatin. The gelatin may sound kinda weird, but that’s where we get the iconic strawberry flavor, moist crumb, and pretty color. The frosting, in my opinion is the star: cream cheese and butter, powdered sugar, and minced berries. Truly, I could eat this frosting by the spoonful; it’s that good. The cake comes together quickly, and, IMO, is the happiest little thing this side of spring.
Please check out ASHLEY MAC’S KITCHEN, available for preorder, and give the book a try. I truly believe you’re going to love it. Happy Tuesday to y’all and happy baking!
If you like this cake you should try:Print
Ashley Mac’s Strawberry Cake
This strawberry cake recipe is famous from Ashley Mac’s Kitchen restaurants!
- Prep Time: 20
- Cook Time: 20
- Total Time: 120
- Yield: 1 (9″) Cake
- Category: Dessert
For the cake:
- 1 ¼ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups sifted cake flour
- 1 (3 ounce) box strawberry gelatin
- 3 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ cup whole milk, room temperature
- ½ cup pureed fresh strawberries
For the strawberry cream cheese icing:
- 1/3 cup minced fresh strawberries
- 2 (8 ounce) packages cream cheese, softened
- 1 cup unsalted butter, softened
- 1/8 teaspoon kosher salt
- 8 cups confectioner’s sugar
- 6 drops liquid red food coloring
To make the cake:
- Preheat the oven to 325 degrees Fahrenheit. Spray 3 (9-inch) pans with baking spray with flour. Line the bottom of pans with parchment paper.
- In the bowl of a stand mixer fitter with the paddle attachment, beat sugar and oil at medium speed until well combined, about 1 minute. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, gelatin, baking powder, and salt. In a small bowl, whisk together milk and strawberries. With mixer on low speed, gradually add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Evenly divide batter among prepared pans.
- Bake until a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
- Place 1 cooled cake layer on a cake stand. Spread 1 ½ cups Strawberry Cream Cheese Icing between each layer; spread a thin layer of icing on top and sides of cake to crumb coat. Freeze until icing is set, about 45 minutes. Cover remaining icing and refrigerate while cake sets in freezer.
- Spread remaining strawberry cream cheese icing on top and sides of cake as desired. Refrigerate for at least 1 hour or until ready to serve.
To make the frosting:
- Let the strawberries drain on a double layer of paper towels.
- In the bowl of a stand mixer fitter with a paddle attachment, beat cream cheese, butter, and salt at medium-low speed until smooth, 1 to 2 minutes, stopping to scrape the sides of the bowl as needed. With mixer on low speed, slowly add confectioner’s sugar, about 1 cup at a time, beating until just combined. Add food coloring and beat at medium speed until combined, about 1 minute, stopping to scrape the sides of the bowl as needed. Fold in strawberries by hand.