Welcome to our delightful cooking journey! If you’re a fan of indulgent flavors and easy-to-make dishes, you’re in for a treat. This article brings you a wonderful recipe for Strawberry Cake, a true dessert masterpiece made with fresh ingredients. Whether you’re an experienced baker or a beginner in the kitchen, this guide is designed to help you make a delicious strawberry cake that everyone will love. So, let’s get started on this flavorful adventure and make your next baking session a memorable one!
Introduction
Strawberry cake is a classic dessert that combines the natural sweetness of strawberries with the soft, moist texture of a perfectly baked cake. Originating from various culinary traditions, this version of the strawberry cake uses real strawberries and a fresh strawberry reduction to intensify the flavor. Unlike many recipes that rely on artificial flavorings, this cake delivers the authentic taste of strawberries in every bite. Whether you’re baking it for a birthday, special occasion, or just because, this cake will surely be a hit with both children and adults alike.
Ingredients
Here’s a list of everything you’ll need to make this delicious strawberry cake:
For the Strawberry Cake:
- 8 oz unsalted butter, room temperature
- 10 oz granulated sugar
- 6 oz egg whites, room temperature
- 4 oz whole milk, room temperature
- 6 oz strawberry reduction (see instructions below)
- 2 oz vegetable or canola oil
- 1 tbsp lemon juice (fresh)
- 1½ tsp strawberry emulsion or extract
- 1 tsp vanilla extract
- ½ tsp pink food color (optional)
- 14 oz all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
For the Strawberry Buttercream:
- 4 oz pasteurized egg whites
- 16 oz powdered sugar
- 16 oz unsalted butter, room temperature
- ½ tsp salt
- 1 tsp vanilla extract
- 4 oz strawberry reduction
Step-by-Step Recipe
How to Make the Strawberry Reduction
- Blend Strawberries: Place 32 oz of fresh or frozen strawberries into a blender and pulse until smooth.
- Cook the Reduction: Transfer the strawberry puree into a medium saucepan, add sugar, lemon zest, lemon juice, and a pinch of salt. Bring it to a simmer over medium heat.
- Reduce and Thicken: Continue to simmer the mixture for about 40-60 minutes, stirring occasionally, until the puree thickens to a paste-like consistency. Allow it to cool completely before using it in the cake and buttercream.
Cake Preparation
- Preheat the Oven: Set your oven to 350°F (176°C) and grease two 8-inch cake pans.
- Combine Wet Ingredients: In a medium bowl, whisk together the milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon juice, lemon zest, and pink food coloring (optional).
- Mix Dry Ingredients: In another bowl, whisk the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Using a stand mixer, beat the butter at medium speed until smooth. Gradually add the sugar and beat until fluffy.
- Incorporate Egg Whites: Add the egg whites one at a time, beating between each addition.
- Blend Ingredients: Slowly add the dry ingredients and wet mixture to the butter mixture in thirds, alternating between the two. Mix until just combined.
- Bake: Divide the batter evenly between the two prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely before frosting.
Strawberry Buttercream
- Whip Egg Whites and Sugar: In the bowl of a stand mixer, combine egg whites and powdered sugar, and whisk on high for about 5 minutes.
- Add Butter: Gradually add the softened butter, continuing to whisk until the mixture is smooth and fluffy.
- Mix in Strawberry Reduction: Add the cooled strawberry reduction and vanilla extract. Whip until well combined.
Helpful Tips
- Room Temperature Ingredients: Make sure all ingredients are at room temperature for a smoother batter and buttercream.
- Use a Scale: For the most accurate measurements and best results, weigh your ingredients using a kitchen scale.
- Pink Food Coloring: Although optional, using food coloring enhances the pink hue of the cake, as strawberries alone may not provide enough color.
Serving Suggestions
Strawberry cake pairs beautifully with a variety of accompaniments:
- Whipped Cream: A light, fluffy whipped cream balances the richness of the cake.
- Fresh Strawberries: Garnish the cake with slices of fresh strawberries for added color and flavor.
- Lemon Iced Tea: For a refreshing contrast, serve with chilled lemon iced tea.
FAQs
Can I use fresh or frozen strawberries?
Yes, both fresh and frozen strawberries work well. If using frozen, ensure they are fully thawed before making the reduction.
What is strawberry emulsion, and can I substitute it?
Strawberry emulsion is a concentrated flavoring. You can substitute it with strawberry extract, although the flavor may be slightly milder.
Can I make this recipe gluten-free?
You can try using a gluten-free flour blend, but results may vary. Avoid almond flour or self-rising flour.
Can I make cupcakes with this recipe?
Yes, this recipe makes about 24 standard-size cupcakes. Adjust the baking time to 20-25 minutes.
Variations
Try experimenting with these variations for a new twist:
- Chocolate Strawberry Cake: Add a layer of chocolate ganache between the cake layers for a richer taste.
- Lemon Strawberry Cake: Swap the vanilla extract for more lemon zest and juice for a zesty kick.
- Strawberry Shortcake Version: Serve the cake layers with whipped cream and fresh strawberries for a deconstructed version.
Related Recipes
Here are some related recipes you might enjoy:
Conclusion
This Strawberry Cake is a perfect dessert for any occasion, offering a burst of real strawberry flavor. The fresh strawberry reduction elevates this cake from ordinary to extraordinary, making it a must-try for cake lovers. If you give this recipe a try, let us know how it turns out, and feel free to share any personal twists you add!
Enjoy baking, and happy indulging!
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Strawberry Cake Recipe | Fresh & Delicious Homemade Cake
Description
Welcome to our delightful cooking journey! If you’re a fan of indulgent flavors and easy-to-make dishes, you’re in for a treat. This article brings you a wonderful recipe for Strawberry Cake, a true dessert masterpiece made with fresh ingredients. Whether you’re an experienced baker or a beginner in the kitchen, this guide is designed to help you make a delicious strawberry cake that everyone will love. So, let’s get started on this flavorful adventure and make your next baking session a memorable one!
Ingredients
For the Strawberry Cake:
- 8 oz unsalted butter, room temperature
- 10 oz granulated sugar
- 6 oz egg whites, room temperature
- 4 oz whole milk, room temperature
- 6 oz strawberry reduction (see instructions below)
- 2 oz vegetable or canola oil
- 1 tbsp lemon juice (fresh)
- 1½ tsp strawberry emulsion or extract
- 1 tsp vanilla extract
- ½ tsp pink food color (optional)
- 14 oz all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
For the Strawberry Buttercream:
- 4 oz pasteurized egg whites
- 16 oz powdered sugar
- 16 oz unsalted butter, room temperature
- ½ tsp salt
- 1 tsp vanilla extract
- 4 oz strawberry reduction
Instructions
How to Make the Strawberry Reduction
- Blend Strawberries: Place 32 oz of fresh or frozen strawberries into a blender and pulse until smooth.
- Cook the Reduction: Transfer the strawberry puree into a medium saucepan, add sugar, lemon zest, lemon juice, and a pinch of salt. Bring it to a simmer over medium heat.
- Reduce and Thicken: Continue to simmer the mixture for about 40-60 minutes, stirring occasionally, until the puree thickens to a paste-like consistency. Allow it to cool completely before using it in the cake and buttercream.
Cake Preparation
- Preheat the Oven: Set your oven to 350°F (176°C) and grease two 8-inch cake pans.
- Combine Wet Ingredients: In a medium bowl, whisk together the milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon juice, lemon zest, and pink food coloring (optional).
- Mix Dry Ingredients: In another bowl, whisk the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Using a stand mixer, beat the butter at medium speed until smooth. Gradually add the sugar and beat until fluffy.
- Incorporate Egg Whites: Add the egg whites one at a time, beating between each addition.
- Blend Ingredients: Slowly add the dry ingredients and wet mixture to the butter mixture in thirds, alternating between the two. Mix until just combined.
- Bake: Divide the batter evenly between the two prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely before frosting.
Strawberry Buttercream
- Whip Egg Whites and Sugar: In the bowl of a stand mixer, combine egg whites and powdered sugar, and whisk on high for about 5 minutes.
- Add Butter: Gradually add the softened butter, continuing to whisk until the mixture is smooth and fluffy.
- Mix in Strawberry Reduction: Add the cooled strawberry reduction and vanilla extract. Whip until well combined.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Room Temperature Ingredients: Make sure all ingredients are at room temperature for a smoother batter and buttercream.
- Use a Scale: For the most accurate measurements and best results, weigh your ingredients using a kitchen scale.
- Pink Food Coloring: Although optional, using food coloring enhances the pink hue of the cake, as strawberries alone may not provide enough color.
