Introduction to Strawberry Cake
Why Strawberry Cake is the Perfect Homemade Dessert
If you’re on the hunt for a deliciously delightful dessert that captures the essence of summer, look no further than the enchanting world of strawberry cake. This cake isn't just another treat; it's a celebration of flavor and nostalgia, ideal for birthdays, picnics, or simply as a sweet escape after a long day.
One of the key reasons strawberry cake shines in the realm of homemade desserts is its vibrant flavor profile. Made with real strawberries, the cake layers burst with freshness, while the creamy frosting complements the sweetness beautifully. According to a study by the American Journal of Clinical Nutrition, the vibrant colors in fruits like strawberries are rich in antioxidants, promoting both health and happiness.
When you whip up this cake yourself, you're not only creating a convection of joy in your kitchen but also embracing the joy of baking. There's something undeniably rewarding about transforming simple ingredients into a stunning masterpiece. Plus, your friends and family will be in awe, and let’s be honest—you’ll be named the go-to dessert guru in no time!
For more tips on baking with fresh fruits, check out reputable resources like the National Strawberry Council for inspiration!
Ingredients for Strawberry Cake
Let's dive into the delightful world of flavors that make up this luscious strawberry cake. Whether you’re baking for a special occasion or simply satisfying a sweet craving, having the right ingredients is key to your success. Here’s what you need:
Essential Ingredients for the Cake
To begin crafting your scrumptious strawberry cake layers, gather these essentials:
- 3 cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup strawberry puree
- ½ cup buttermilk
Ingredients for the Strawberry Jam
For that extra burst of flavor, this homemade strawberry jam is a must:
- 2 cups quartered strawberries
- ½ cup granulated sugar
- 2 tablespoon lemon juice
Ingredients for the Cream Cheese Frosting
To complement your cake perfectly, you’ll need a smooth and tangy frosting:
- 1 cup unsalted butter
- ½ cup cream cheese
- 5 cups powdered sugar
- ¼ cup strawberry puree
Now that you have all the ingredients, you're all set to create unforgettable layers of flavor in your strawberry cake! For more baking tips and ingredient sourcing, check out sites like Love and Olive Oil or Serious Eats. Happy baking!
Preparing Strawberry Cake
If you're looking to impress your friends or family with a decadent dessert, this Strawberry Cake is sure to steal the spotlight! With a delightful blend of fresh strawberries and luscious cream cheese frosting, this recipe will guide you step-by-step through the process of creating a cake that not only tastes heavenly but also showcases a stunning presentation.
Make the Strawberry Puree
Start by making the cornerstone of our Strawberry Cake—the strawberry puree. Blend 453 grams (16 oz) of fresh strawberries until silky smooth, then pour the puree into a medium saucepan. Cook over medium heat, stirring frequently, until it reduces to about ¾ cup. This process usually takes around 10 to 15 minutes. Once ready, set aside a ½ cup for the cake batter, and reserve the remaining for the frosting. Cover with plastic wrap to cool.
Prepare the Strawberry Cake Batter
Next, it’s time to whip up the cake batter! Preheat your oven to 350ºF and prepare three 8-inch cake pans by greasing and lining them with parchment paper. In a separate bowl, combine 3 cups of all-purpose flour, 2 ½ teaspoon baking powder, baking soda, and salt. In your mixer (either hand or stand), cream together ½ cup of room-temperature butter and 1 ½ cups of granulated sugar until light and fluffy. Add in the eggs one at a time, followed by vanilla, sour cream, and your previously made strawberry puree. Gradually mix in the buttermilk and dry ingredients, being cautious not to overmix.
Bake the Cake Layers
Evenly distribute your cake batter in the prepared pans and pop them into the preheated oven. Bake for about 35 minutes or until a toothpick comes out clean. After baking, let the layers cool in the pans for about 10 minutes before flipping them onto wire racks to cool completely.
Make the Strawberry Jam
While the cake layers are cooling, create some homemade strawberry jam for that added touch of sweetness. Combine 2 cups of quartered strawberries, ½ cup of sugar, and 2 tablespoon of lemon juice in a saucepan over medium-high heat. Allow it to bubble, then reduce the heat until thickened, usually around 15–20 minutes. Once thick, let it cool in a bowl covered with plastic wrap.
Prepare the Strawberry Cream Cheese Frosting
For a finishing touch that will elevate your Strawberry Cake, prepare the frosting. Beat 1 cup of unsalted butter and ½ cup of cream cheese together until creamy. Gradually add 5 cups of powdered sugar along with ¼ cup of your reserved strawberry puree. Mix until it reaches your desired consistency—adding more powdered sugar if it seems too runny.
Assemble the Cake
Now comes the fun part—assembly! Place one layer of cake on your stand or plate, spread a thin layer of frosting, and pipe a ring around the edge. Fill the center with your strawberry jam, then repeat with the next cake layer. Top with the final layer and apply a crumb coat of frosting, chilling it for about 20 minutes in the fridge. Decorate with the remaining frosting and fresh strawberry halves for an elegant presentation!
And there you have it! Your delicious homemade Strawberry Cake is ready to dazzle at your next gathering. Enjoy every bite! For more tips on storage and preparation, check out Serious Eats and The Kitchn for fantastic baking advice.
Variations on Strawberry Cake
Strawberry Shortcake Twist
Looking for a delightful twist on your classic strawberry cake? Try creating a strawberry shortcake! Stack your layers with fresh whipped cream and diced strawberries instead of frosting. This light and airy version not only looks stunning but also adds a refreshing touch to every bite. Don't forget a sprinkle of powdered sugar on top for that picture-perfect finish!
Vegan Strawberry Cake Option
If plant-based baking is your jam, this is for you! Transform your strawberry cake into a vegan delight by swapping eggs for flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons of water per egg) and using a dairy-free cream cheese for the frosting. You’ll still get that rich strawberry flavor, minus the animal products. Check out this guide on vegan baking tips for more guidance!
Baking notes for Strawberry Cake
Tips for achieving the perfect texture
To ensure your strawberry cake has that delightful, moist texture, use room temperature ingredients—eggs, buttermilk, and sour cream are key. When mixing, don’t overbeat your batter; overmixing can lead to a dense cake. Another tip? Use a toothpick to check for doneness—remove the cake from the oven as soon as it comes out clean.
Storage tips for maintaining freshness
To keep your strawberry cake fresh, store any leftovers in an air-tight container in the refrigerator. If you opt to freeze the cake, wrap it tightly in plastic wrap, then place it in a sealed container. Make sure to remove any fresh strawberries before freezing, as they can get watery. For more tips on cake storage, check out this helpful guide.
Serving suggestions for Strawberry Cake
Ideal accompaniments for serving
When it comes to elevating your strawberry cake, consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh mint leaves can add a refreshing twist, while a drizzle of strawberry sauce can enhance that delightful flavor. For a unique touch, try serving it with Greek yogurt for a tangy balance that complements the sweetness beautifully.
Creative ways to present the cake
Presentation can make all the difference! Consider stacking your strawberry cake on a decorative cake stand to showcase its fluffy layers. Garnish it with fresh strawberries arranged artfully on top, and add a sprinkle of powdered sugar for a whimsical finish. Another idea? Create individual servings in glass jars for a fun, easy-to-savor treat. Trust me, your guests will love the personal touch!
For more inspiration, check out Food52 and discover creative serving ideas that can enhance your dessert experience.
Tips for Making the Perfect Strawberry Cake
Creating the perfect strawberry cake is all about using fresh ingredients and paying attention to detail. Here are some friendly tips to guide you:
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Use Fresh Strawberries: Ensure your strawberries are ripe and bursting with flavor. Fresh berries will significantly enhance the taste of your cake.
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Room Temperature Ingredients: Allow eggs, butter, and buttermilk to reach room temperature before mixing. This helps create a smoother batter and a fluffier cake.
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Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. This prevents the cake from becoming dense and dry.
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Chill Your Layers: If you’re not frosting your cake right away, chill the layers. This not only makes handling easier but helps maintain moisture.
For more insights on baking techniques and ingredient selection, check out King Arthur Baking and Food Network for excellent resources!
Time details for Strawberry Cake
Preparation Time
Getting started on your strawberry cake is a breeze! Set aside 1 hour for preparation. This includes gathering your ingredients, making your strawberry puree, and whipping up the cake batter and frosting.
Baking Time
Once prepared, pop your cake layers into the preheated oven for about 35 minutes. Keep an eye on your cakes and do the toothpick test to check for doneness!
Total Time
From start to finish, you’ll dedicate about 1 hour and 35 minutes to creating this delicious strawberry cake. Perfect for a weekend baking adventure or a fun project to enjoy with friends!
Nutritional Information for Strawberry Cake
Calories
A slice of this delightful Strawberry Cake clocks in at around 350 calories. Perfectly indulgent without going overboard, it allows you to enjoy a sweet treat guilt-free!
Protein
Each serving offers a modest 5 grams of protein. While not a high-protein dessert, it can still provide a little boost alongside those vibrant flavors.
Carbohydrates
With approximately 55 grams of carbohydrates per slice, this cake beautifully balances sweetness and satisfaction. It’s ideal for special occasions or just a cozy evening at home.
For further nutritional information and guidelines, check out resources from the USDA or NutritionData. Enjoy your baking!
FAQs about Strawberry Cake
Can I use frozen strawberries for this cake?
Absolutely! Using frozen strawberries in your strawberry cake recipe works perfectly. Just be sure to let them thaw and drain any excess liquid to avoid making your cake too moist. Frozen strawberries can often be more convenient, especially if fresh strawberries are out of season.
What is the best way to store leftover strawberry cake?
To keep your delicious strawberry cake fresh, store the leftovers in an airtight container in the refrigerator. If you want to enjoy it later, wrap the slices in plastic wrap and place them in the freezer. This method helps maintain that delightful flavor and texture!
How can I make my frosting thicker?
If your strawberry cream cheese frosting is too runny, simply add a bit more powdered sugar. Start with a tablespoon at a time until you reach the desired consistency. Remember, the goal is a fluffy, spreadable frosting that complements your cake beautifully!
Feel free to check out more tips and tricks on popular cooking sites like Food Network or AllRecipes for additional baking insights!
Conclusion on Strawberry Cake
Indulging in this delightful strawberry cake is a treat for all the senses. Its vibrant layers and luscious frosting make it a perfect centerpiece for any gathering or celebration. Give this recipe a try and enjoy the burst of fresh strawberry goodness—it’s sure to impress! For more baking inspiration, check out sources like Bon Appétit or Serious Eats.
Strawberry Cake
Equipment
- blender
- medium saucepan
- Electric Mixer
- Mixing Bowls
- Cake pans
- piping bag
Ingredients
Strawberry Puree
- 453 grams strawberries
Strawberry Cake Batter
- 3 cups all-purpose flour 382 grams
- 2.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter room temperature (113 grams)
- 1.5 cups granulated sugar 300 grams
- 0.5 cups vegetable oil 120 ml
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.5 cups sour cream 120 grams
- 0.5 cups strawberry puree
- 0.5 cups buttermilk 120 ml
Strawberry Jam
- 2 cups quartered strawberries 300 grams
- 0.5 cups granulated sugar 100 grams
- 2 tablespoon lemon juice
Strawberry Cream Cheese Frosting
- 1 cup unsalted butter 226 grams
- 0.5 cups cream cheese 113 grams
- 5 cups powdered sugar 625 grams
- 0.25 cups strawberry puree
To decorate
- strawberries sliced in half
Instructions
Strawberry Puree
- Place the strawberries in a blender. Blend until the strawberries becomes a puree.
- Pour the pureed strawberries in a medium saucepan, place over medium heat.
- Bring to a simmer, and stir often.
- Cook the puree until it reduces to ¾ cup. You will use ½ cup for the cake, and ¼ cup for the buttercream frosting. It can take 10 minutes or a bit longer to reduce the puree to ¾ cup. It depends on how high the heat is.
- Remember to stir occasionally, and after pouring the puree into a heat-safe measuring cup, check the amount — if there’s still too much liquid (more than ¾ cup), return it to the pan to cook a bit longer before measuring again.
- Once you have ¾ cups, pour in a bowl and cover with plastic wrap directly on the surface of the puree so it doesn’t form a crust. Let the puree cool down.
Strawberry Cake Batter
- Pre-heat the oven to 350ºF.
- Grease and line the bottom of 3 8-inch cake pans with a circle of parchment paper. Grease the parchment and the sides of the pan as well.
- In a small bowl, mix together the flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.
- Use an electric mixer to beat the butter at medium speed for 30 seconds. You can use a stand mixer or a hand mixer.
- Add the granulated sugar, the oil, and beat together with the butter for another 1 to 2 minutes, until the mixture is light and fluffy.
- Scrape the bowl every so often to ensure everything is getting nicely incorporated together.
- Add the eggs, one at a time, mixing until incorporated before adding the next egg.
- Add the vanilla and mix to combine.
- Pour the sour cream, and ½ cup of the strawberry puree in the bowl and mix. You can place the remaining strawberry puree in the fridge, covered, to use in the frosting later.
- At this point, you can add a couple of drops of pink food coloring to the cake if desired.
- Add half of the buttermilk to the bowl and mix on low.
- Add half of the dry ingredient mixture and stir to combine.
- Add the remaining buttermilk and mix.
- Finish by adding the last half of the dry ingredients. Stir to combine.
- You can also use the spatula instead of the mixer to fold the batter during this final stage. Avoid over mixing, to prevent the cake from turning out dry.
- Divide the batter evenly between the 3 pans.
Baking
- Bake the Strawberry cake layers in the pre-heated oven for about 35 minutes, until a toothpick comes off clean when inserted in the cake.
- Remove the cakes from the oven and let them cool down in the pan for 10 minutes. Then flip the cakes onto a wire rack until they have cooled completely.
- If not using the cake layers on the same day, wrap them in plastic wrap and place in the freezer until you are ready to use. Keeping the cake layers frozen will be better than in the fridge to retain moisture.
Strawberry Jam
- Add the chopped strawberries, sugar, and lemon juice to a saucepan.
- Cook the strawberries, stirring occasionally, at medium-high heat.
- When the strawberries come to a boil, turn the heat down and continue to cook at medium-low heat.
- Cook until a thermometer reads between 200 and 220ºF. The jam will be dark, and thick. If it starts to stick to the bottom of the pan, turn the heat down even lower.
- If you don’t have a thermometer, simply stop cooking the jam once it is dark, thick, and reduced.
- Remove the jam to a bowl, place a piece of plastic wrap directly on the surface of the jam, and let it cool down. Refrigerate for a couple of hours before using.
Strawberry Cream Cheese Frosting
- Beat the butter in the bowl of a mixer for 30 seconds. Add the cream cheese and beat for another 30 seconds on medium-speed.
- Add half of the powdered sugar, mix on low until combined. Raise the speed and beat on medium speed for just a few seconds.
- Add the strawberry puree and mix on low.
- Add the remaining powdered sugar, mix on low, and then raise the speed to medium-high, and beat for one minute.
- If the frosting is too runny, add a bit more powdered sugar to make it thicker.
Assemble the cake
- To assemble the cake, place a cake layer on a cake plate.
- Spread a thin layer of the Strawberry Cream Cheese Frosting on top of the cake.
- Place some of the Strawberry Cream Cheese Frosting in a piping bag fitted with a large round tip.
- Pipe a ring of frosting around the edges of the cake.
- Spread a layer of jam inside the ring of frosting.
- Top with another cake layer.
- Repeat the process by spreading a layer of frosting on the cake, then piping a ring of frosting around the edges, and filling the center with jam.
- Top with the final cake layer.
- Spread a thin amount of frosting on top of the cake and on the sides. Use an offset spatula, or a cake scraper to smooth out the frosting. This is called crumb coating, it helps seal the crumbs in, and makes it easier to smooth out the final coating of frosting.
- Place the cake in the fridge until this layer of frosting has chilled, about 20 to 30 minutes.
- While the cake is in the fridge, prepare the strawberries. Slice them in half lengthwise and place them facing down on a paper towel-lined plate or tray, to drain the strawberries of any excess water.
- Remove the cake from the fridge and spread the remaining frosting on top of the cake and on the sides.
- Use the cake scraper to smooth out the frosting by placing it on the side of the cake, and keeping it steady as you spin the turntable around.
- Smooth out the top of the cake using an offset spatula, swiping it over the edges of the cake gently towards you.
- Place the halved strawberries all over the cake.
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