Nice Strawberry Cake Recipe
This is the finest fresh strawberry cake prepared using genuine strawberries. The key is incorporating a new strawberry reduction into your cake batter and blending the remainder into your buttercream frosting for a fresh strawberry cake recipe that truly captures the taste of real strawberries!
Numerous strawberry cakes use artificial flavors or Jell-O, but this cake is different! This utilizes fresh or frozen strawberries and lemon to enhance the taste of the strawberries. This cake requires a little extra time for preparation since we must create the strawberry reduction first before baking the strawberry cake, but I assure you it’s worth the work!
Reasons This Is The TOP Strawberry Cake Recipe
Ingredients for Fresh Strawberries
Strawberry Sauce Directions
Instructions in a Step-by-Step Format
Strawberry Buttercream Instructions
Frequently Asked Questions
Additional Strawberry Recipes
Why This Is The TOP Strawberry Cake Recipe
This is certainly one of my favorite cake recipes of all time. I have never dedicated so much time and effort to a single recipe. Countless unsuccessful tries, and I nearly threw in the towel. I attempted to incorporate diced strawberries into my vanilla cake recipe, and the cake ended up quite soggy, heavy, brown, with much of the strawberry taste diminished.
After that, I attempted the recipe which includes Jell-O. I must say, that was the strangest-flavored cake I have ever tasted! I can't understand how someone can refer to that taste as strawberry, but if you enjoy it, more power to you haha!
Strawberry Cake Made Fresh
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This is the finest fresh strawberry cake prepared with authentic strawberries. The trick is to incorporate a fresh strawberry reduction into your cake batter and blend the remainder into your buttercream frosting for a strawberry cake recipe that has the authentic taste of real strawberries!
- Genuine strawberry taste created from REAL strawberries
- No Jell-O mix with strawberry flavor
- No packaged cake mix
- Wet texture
Ingredientes de Fresa Fresca
Strawberry Emulsion resembles strawberry extract but is extremely concentrated. If you can obtain it in advance, it greatly enhances the strawberry flavor, but if you're short on time to order it, using standard strawberry extract is preferable to nothing! I purchased my strawberry emulsion from Michaels in the aisle for cake decorating.
I’m utilizing frozen strawberries for this recipe since frozen fruit is ALWAYS available and much simpler to work with. If it's strawberry season in your area, definitely use fresh!
Strawberry Sauce Directions
Put your defrosted strawberries in a blender and pulse several times until they become liquid.
Please provide the text you would like to have paraphrased. Combine the blended strawberries, sugar, lemon zest, lemon juice, and salt in a medium saucepan, then heat over medium heat until it simmers.
As soon as it starts to bubble, lower the heat to medium-low and gradually simmer until the berries start to break down, resulting in a thick paste-like consistency.
This may require some time. It takes me about 40-60 minutes! I realize this may seem lengthy, but cooking low and slow is ideal for preserving all the flavor. Occasionally give it a mix.
Step 4 – Stir the mixture from time to time to avoid burning. You should have roughly 1 cup of a thick strawberry reduction that resembles tomato sauce. Move to a different container and allow it to cool down prior to usage.
Step 5 – You will incorporate part of the reduction into the cake batter, some into the frosting, and the remainder as filling between the layers for added flavor.
Sequential Directions
Allow your butter, egg whites, milk, and strawberry reduction to reach room temperature and get the other ingredients ready. To achieve optimal results, utilize a food scale to measure your ingredients. Transforming this recipe into cups might result in unsuccessful outcomes. Check out my blog post for further details on utilizing a scale.
Grease two 8-inch cake pans with cake goop or your chosen pan release and preheat the oven to 350°F/176°C.
In another medium bowl, mix the milk, oil, strawberry reduction, strawberry emulsion (or extract), vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring. Mix it thoroughly and put it aside.
Tip – I utilize Americolor electric pink food dye to achieve my lovely pink hue. It might appear like trickery, but if you omit it, the strawberries' hue will dissipate during baking, resulting in a gray cake.
In another medium bowl, combine the flour, baking powder, baking soda, and salt by whisking. Put it away.
Incorporate room temperature butter into the stand mixer fitted with the paddle attachment and mix at medium speed until it becomes smooth and glossy, approximately 30 seconds.
I'm utilizing my Bosch Universal Plus mixer for this, but you may use any KitchenAid stand mixer or a hand mixer. Using a hand mixer may require a longer mixing time.
Slowly add the sugar while beating, and continue until the mixture is light and nearly white, taking around 3-5 minutes.
Incorporate the egg whites individually, mixing for 15 seconds in between. At this stage, your mixture ought to appear uniform. If it appears curdled and separated, your butter or egg whites are too chilled.
Execute the procedure two additional times. Once the batter looks mixed, turn off the mixer and use a rubber spatula to scrape the sides of the bowl. If it resembles ice cream, you did it correctly!
Distribute the batter equally among the prepared pans. I utilize a spoon to create an indentation in the middle, allowing the cakes to bake more evenly.
Bake the cakes at 350ºF/176ºC until they are firm in the middle and a toothpick inserted reveals only a few crumbs or is clean, which takes roughly 30-35 minutes.
Set the pans on a wire rack and allow them to cool for 10 minutes. Next, invert your cakes onto the racks and allow them to cool entirely.
After they have cooled, cover each layer in plastic wrap and chill in the refrigerator prior to putting your cake together. Chill for at least 2 hours or store in the freezer for up to 1 week.
For even more strawberry taste (obviously, I want that Liz), apply some of your leftover strawberry reduction onto each layer before adding buttercream and stacking. Tasty!
Preguntas Frecuentes
WHICH STRAWBERRIES ARE THE MOST SUITABLE TO USE?
Both fresh local berries and frozen berries are suitable for this!
IS IT POSSIBLE TO USE STRAWBERRY JAM OR PRESERVES?
Strawberry jam consists of strawberries mixed with sugar, making it unsuitable for this recipe. If fresh strawberries are unavailable, blended strawberry preserves can be used, though it will be significantly sweeter. A decrease is necessary for this recipe to achieve the proper texture and level of strawberry taste.
IS IT POSSIBLE TO USE AN ALTERNATIVE TO FLOUR?
Almond flour, self-rising flour, and cake flour cannot be used for this cake.
WHICH TYPE OF STRAWBERRY EMULSION IS OPTIMAL?
Omitting the emulsion/extract will result in a less pronounced strawberry flavor. I utilize LorAnn's strawberry emulsion for a bold taste or the strawberry emulsion from Amoretti.
Ingredients
Cake Layers:
- 6 large eggs, room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ tsp baking powder
- What you'll need: Two 9" cake pans, parchment paper, and flour sifter
Frosting Ingredients:
- 1 cup heavy whipping cream
- 2 packages (8 oz each) cream cheese, softened at room temp
- ¾ cup granulated sugar
Filling/Decor:
- 1½ lbs fresh strawberries (1 lb to blend and ½ lb for decor)
- ⅓ cup chocolate chips to melt and decorate the top, optional
Instructions
How to Make Cake Layers: Preheat Oven to 350˚F and line bottoms of cake pans with parchment paper (do not grease the sides).
Beat 6 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min until thick and fluffy.
Whisk together flour and baking powder. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, scraping the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom; do not over-mix or you may deflate the batter.
Divide batter equally between two prepared cake pans and bake at 350˚F fr 23-28 minutes (my oven took 25 min), or until top is golden brown and springs back when poked slightly. Remove from pan by sliding a knife around the edges. Let cool to room temp then peel back the parchment paper. Slice Cake Layers equally in half.
Strawberry Filling:
Cut strawberries into quarters if large and place them in the bowl of a food processor; pulse until consistency of chunky applesauce; set aside.
Frosting:
Beat cold heavy whipping cream on high speed with whisk attachment for 1-2 min until stiff and spreadable then remove to a separate dish.
In the same mixing bowl (no need to wash it), beat together cream cheese and ¾ cup sugar about 2 min until smooth and lump-free, scraping down a bowl a couple times. Using a spatula, fold in whipped cream.
Assembly:
Place the first layer cut-side-up on your serving dish
and spread with ⅓ of the strawberry puree.Hamburger-texas-toast-style-sandwiches.
Spread about ½ cup frosting on the second cake layer and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers.
Frost the top and sides with remaining frosting. Decorate the top with melted chocolate. I cut the little strawberries in half and placed them on each of the chocolate "vines." Then I put strawberries halves around the base of the cake. If you can't find small strawberries; raspberries would work well for the decor also as they are tiny and look cute cut in half. Enjoy it !!!
Nice Strawberry Cake Recipe VIDEO
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