Simple strawberry cake recipe
Simple strawberry cake recipe – The one thing that distinguishes this strawberry cake from everyone else is the use of fresh strawberries. Fresh strawberry puree should be reduced before being added to the finest white cake batter.
This strawberry cake recipe definitely surpassed my expectations. My expectations were quite low after years of terrible from-scratch strawberry cakes, so I didn’t have high hopes. It was time to put my efforts through their paces. The moment of truth came as I bit into the first pastel pink forkful of food.
It’s difficult for me to incorporate actual strawberry taste into a strawberry cake recipe without relying on the crutch of phony strawberry flavor. My objective was to construct a strawberry layer cake that was made completely of fresh strawberries. I achieved my goal. We’re talking about strawberries baked into the cake and incorporated into the icing. Using freeze-dried strawberries, I was able to complete the strawberry frosting project. I’ll get to it in a minute. But what about the strawberry cake? When it comes to taste and texture, things have always been a little underwhelming.
Simple strawberry cake recipeCourse: Restaurant Reviews
2 and 1/2 cups (285g) cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/3 cup (75g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature
1/2 cup reduced strawberry puree
optional: 1-2 drops red or pink food coloring
- Completely chill the decreased strawberry puree by allowing it to sit for several hours.
- Please see the following notice. You may prepare it a few days ahead of time and keep it in an airtight container in the refrigerator, or you can cover and freeze it for up to 3 months in an airtight container. Thaw the ingredients before using them in the recipe.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Prepare two 9-inch cake pans by greasing and gently flouring them.
- Combine the cake flour, baking powder, baking soda, and salt in a large mixing bowl. Make a mental note to put it away.
- Using a handheld or stand mixer equipped with a whisk attachment, whip the butter and sugar together on high speed for approximately 2 minutes, or until smooth and creamy. A rubber spatula may be used to clean up any food that has stuck to the sides or bottom of the dish. On high speed, beat in the egg whites until they are fully incorporated, about 2 minutes. After that, add the sour cream and vanilla extract and mix well.
- Using a rubber spatula, scrape the sides and up the bottom of the bowl as needed. Using a low speed mixer, slowly add in the dry ingredients until they are just barely incorporated.
- While the mixer is still running on low speed, slowly pour in the milk until it is just combined. Don’t overmix the ingredients. Combine 1/2 cup of reduced strawberry puree, whisking constantly to ensure there are no lumps at the bottom of the mixing bowl. The batter will be somewhat thick in consistency. If desired, add a few drops of food coloring.
- Pour the batter into the cake pans in an equal layer. In a preheated oven, bake for about 24-25 minutes, or until the cake is completely done through. When in doubt, poke a toothpick into the middle of the cake to see whether it is done. If it comes out clean, the job is over. Allow the cakes to cool fully in their pans, which should be placed on a wire rack. Before icing and assembling the cakes, they must be allowed to cool fully.
- Blend or process the freeze-dried strawberries until they are a powdered crumb in a blender or food processor. Approximately 1/2 cup of crumbs should be obtained. Make a mental note to put it away. For 1 minute, on high speed, beat the cream cheese in a large mixing bowl using a hand-held or stand mixer equipped with a paddle or whisk attachment. The cream cheese should be totally smooth and creamy. Mix in the butter until it is well incorporated. Mix on medium-high speed until the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla are well incorporated and the frosting is creamy.
- If needed, add an additional Tablespoon of milk to gently thin down the mixture. Taste, then season with a touch of salt if necessary. This recipe makes about 3 cups of frosting.
- Remove a thin layer off the tops of the cakes using a broad serrated knife to create a level surface for the cakes to rest on. Remove from the pan. Place 1 cake layer on a cake stand or serving dish and set it aside. Spread the frosting on top of the cake in an even layer.
- Spread the leftover icing all over the top and edges of the cake before adding the second layer. Before slicing, let the dish sit in the refrigerator for at least 45 minutes. This helps the cake maintain its form when it is sliced; otherwise, it may somewhat crumble when cut if it hasn’t been chilled for a while.
- Keep any leftover cake securely wrapped in plastic wrap in the refrigerator for up to 5 days.