Strawberry Cake Recipe

fresh strawberries are pureed then cooked right down to create the maximum delicious strawberry sauce that is then blended right into a thick cake batter. The cake is topped with a fluffy buttercream frosting leaving you with a delectable, moist and velvety cake from scratch!

I'm so passionate about this cake batter that I could actually drink it. It’s easy, creamy and so tasty. It’s infused with fresh strawberry puree and natural vanilla extract to provide it that scrumptious strawberry flavor. Some dabs of pink food coloring are used to provide it that baby pink colour.

Strawberry Cake Recipe
Strawberry Cake Recipe

This stuff is downright first rate. Any sauce tastes so much better whilst it’s cooked down. Cooked down? Why, what do you suggest? I imply slowly simmering if for a long time (in this case, approximately 30 minutes) till it reduces down and get’s notable thick. When you do this, taste develops.

you may have the sector’s best tasting cake however it’s even higher while it looks correct. I think that’s what did it for me with this cake. It won me over with its splendor. It’s flawlessly purple and the whipped frosting is simply beautiful. Most significantly, it tastes first rate and the texture is great velvety yet barely crumbly.

I used the opposite creaming approach for this cake (see the instructions beneath) which creates a velvety finer crumb cake. AKA my preferred type of cake. It’s dense with out being dense I recognise that doesn’t make feel, but it’s authentic. It’s dense but additionally light and melt in your mouth. I guess maybe it’s only a heavy cake? some thing you need to call it, it’s high-quality.

Strawberry Cake Recipe

INGREDIENTS :
Strawberry Cake:

  • 2½ cups cake flour (spooned then leveled)
  • 1½ cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons cold unsalted butter, diced or thinly sliced
  • 5 egg whites, room temperature
  • ¾ cup milk (2% or whole preferred), room temperature
  • ½ cup reduced strawberry puree (see below for ingredients and directions)
  • 2 teaspoons pure vanilla extract
  • ¼ cup vegetable oil
  • Pink food coloring

Other Ingredients:

  • 1½ pounds strawberries, stems removed

Strawberry Buttercream Frosting:

  • ½ cup unsalted butter, room temperature
  • 1 cup vegetable shortening
  • 4 cups powdered sugar, sifted
  • ½ teaspoon salt
  • ½ cup reduced strawberry puree

INSTRUCTIONS :

  1. First, make the reduced strawberry puree. Add fresh strawberries to a blender or food processor and puree until smooth. Pour into a medium saucepan and place over medium-low heat. Simmer for 30 minutes, stirring often until reduced by half and thick. Cool completely. I would suggest making this the night before or several hours before so that it's completely cooled and ready for use!
  2. To make the cake, preheat oven to 325 degrees and grease and flour two 8 inch cake pans; set aside.
  3. Add the dry ingredients: flour, sugar, baking powder, and salt into your mixer bowl and mix well.
  4. With mixer on low-speed gradually add the chilled butter one piece at a time. Mix on medium-low speed until pea size crumbs form. Turn mixer off.
  5. Whisk together all the wet ingredients in a bowl; egg whites, milk,1/2 cup strawberry puree, vanilla extract and vegetable oil.
  6. Turn mixer on low-speed and add half of the wet ingredients then turn mixer to medium speed and mix for 90 seconds until thick, scrape down sides of the bowl. Add food coloring at this time if using. Turn mixer to low speed and add the rest of the wet ingredients in two additions mixing on medium speed for 20 seconds after each addition. Scrape down sides and bottom of bowl.
  7. Distribute batter evenly between the two cake pans and bake for 35-40 minutes until done. Check with a toothpick if needed. Let cool completely before frosting.
  8. To make the buttercream, add the butter and shortening to a mixer and mix well. Add sifted powdered sugar and mix until smooth. Lastly, add salt and strawberry puree and mix for 1 minute on high speed, scrape down sides of bowl. Frost cake and garnish as desired. Chill cake in a sealed container to keep fresh for up to a week.

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