Introduction to Homemade Strawberry Cake
Why Choose Homemade Strawberry Cake?
Making a homemade strawberry cake is an experience unlike any store-bought option. When you create this delightful dessert from scratch, you're not just baking; you’re crafting memories. Imagine the aroma of fresh strawberries filling your kitchen as you blend them into a rich, velvety batter. Not only do you control the ingredients—ensuring they are fresh and wholesome—but you also get to customize flavors and textures to your liking. Plus, who can resist the feeling of pride that comes from presenting a cake made with your own two hands?
The Joy of Making Desserts from Scratch
There’s something incredibly satisfying about whipping up desserts entirely from scratch. Baking inspires creativity and invites experimentation, encouraging you to tweak recipes or add your personal touch. Whether you’re a novice baker or a seasoned pro, the joy of measuring ingredients and watching them transform into a stunning cake is truly magical. Plus, sharing a slice of your delectable creation can bring people together, fostering connections over shared experiences and delightful flavors. For more inspiration, check out Sally’s Baking Addiction for tips and tricks to enhance your baking journey!
Ingredients for Homemade Strawberry Cake
Fresh Strawberries for the Puree
When crafting your homemade strawberry cake, start with 1 pound of fresh strawberries. Make sure they’re ripe, sweet, and bursting with flavor—this will elevate your cake to a whole new level! Rinse and hull them before pureeing. The fresher the strawberries, the more vibrant your cake will be. You might find it helpful to learn more about selecting the best strawberries by visiting California Strawberry.
Key Ingredients for the Cake Batter
For the cake itself, you'll need some key staples to create a light and fluffy texture. Here’s what you’ll gather:
- 2 and ½ cups of cake flour
- ¾ cup of unsalted butter
- 1 and ¾ cups of granulated sugar
- 5 large egg whites
- ½ cup of reduced strawberry puree
Each ingredient plays a crucial role in achieving the perfect balance of flavor and moisture. Be sure to check out how to measure baking ingredients for accuracy!
Essential Items for the Frosting
No cake would be complete without its frosting. For a delightful strawberry cream cheese frosting, gather:
- 8 ounces of full-fat cream cheese
- 1 cup of freeze-dried strawberries
- 3 cups of confectioners’ sugar
This combination will give your homemade strawberry cake a tangy, sweet finish that perfectly complements the fruitiness. Plus, the vibrant color from the freeze-dried strawberries will make your cake not only delicious but visually stunning!
Step-by-Step Preparation of Homemade Strawberry Cake
Creating a homemade strawberry cake is not just about baking; it's about making memories. As you follow these steps, imagine the delightful aroma wafting through your kitchen and the joy it will bring to your family and friends!
Create the Strawberry Puree
Start by making the luscious strawberry puree that sets your cake apart. First, rinse and hull 1 pound of fresh strawberries. Toss them into a blender or food processor and puree until smooth. Transfer this to a saucepan over medium-low heat and simmer, stirring occasionally, until it reduces to about ½ cup. This usually takes around 25-35 minutes. Once reduced, set it aside to cool completely. Pro tip: make this the day before to save time and enhance the flavor.
Prep Your Baking Pans
While your puree cools, preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the paper. This will ensure your cake layers release easily, avoiding any baking disasters.
Whisk the Dry Ingredients
In a medium bowl, combine 2.5 cups of cake flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. Whisk these dry ingredients together—this is your foundation for a light and airy cake. Setting them aside gives the leaveners a moment to mingle.
Cream the Butter and Sugar
In a large bowl, use a mixer to beat ¾ cup of softened unsalted butter and 1 and ¾ cups of granulated sugar on medium-high speed until light and fluffy—about 3 minutes. This crucial step incorporates air, making your layers rise beautifully. Add in 5 large egg whites and beat until fully combined. Scraping down the sides is key to an even mix!
Combine and Mix in Wet Ingredients
Now, it’s time to bring the wet ingredients into play. Mix in ⅓ cup of sour cream, 2 teaspoons of vanilla extract, and the previously prepared ½ cup of reduced strawberry puree. Gradually add ½ cup of whole milk, mixing until just combined. Overmixing here can make your cake dense, so be gentle.
Bake the Cake Layers
Divide the batter evenly between the prepared pans and bake for 24-25 minutes. A toothpick inserted in the center should come out clean. Allow the cakes to cool in the pans on a wire rack for about an hour before transferring them to finish cooling completely.
Prepare the Strawberry Cream Cheese Frosting
Next up is the frosting! Process 1 cup of freeze-dried strawberries into a fine powder and set aside. In a separate bowl, beat together 8 ounces of softened cream cheese and ½ cup of unsalted butter until smooth. Gradually add 3 cups of confectioners’ sugar, the strawberry powder, and a tablespoon of whole milk. Beat until creamy, adding a pinch of salt if it's too sweet.
Assemble and Frost the Cake
Once your cake layers have cooled, it's time to assemble! Level the tops of the cakes for a neat finish. Place one layer on your cake stand, spread with frosting, and top with the second layer. Use a thin layer of frosting to crumb coat the edges, refrigerate for about 20 minutes, and then cover with the remaining frosting.
By following these steps, you’ll wind up with a stunning homemade strawberry cake that’s sure to impress – and perhaps inspire a few seconds! Enjoy your baking adventure and the delightful taste of fresh strawberries!
Variations on Homemade Strawberry Cake
Strawberry Shortcake Twist
Why not elevate your homemade strawberry cake to a delightful strawberry shortcake? Simply layer whipped cream and fresh strawberries between the cake layers instead of frosting, giving it a light, airy feel. You can even sprinkle some crushed shortbread cookies for added texture and flavor. This approach makes for a refreshing dessert, especially during the summer months when strawberries are at their peak!
Chocolate-Covered Strawberry Cake Version
Craving something indulgent? Transform your homemade strawberry cake into a chocolate-covered strawberry extravaganza! Incorporate cocoa powder into the batter for a rich chocolate flavor and layer with luscious chocolate ganache. Decorate with fresh strawberries dipped in chocolate for a stunning presentation. This variation perfectly balances fruity freshness with decadent chocolate richness for an unforgettable treat.
Explore more ideas and variations by checking resources like Bon Appétit for inspiration!
Cooking Tips and Notes for Homemade Strawberry Cake
Ensure Proper Ingredient Temperatures
One essential tip for baking a delicious homemade strawberry cake is to ensure that your ingredients are at the right temperature. Use room-temperature butter, eggs, and dairy products as this will help create a smooth batter that rises beautifully. It's a good idea to set them out about 30 minutes before you start baking.
Tips for Frosting Without a Mess
When it comes time to frost your cake, you want to keep things tidy. Start with a thin “crumb coat” to trap any loose crumbs before applying your final layer of frosting. A cake turntable can be a real game-changer, allowing you to easily rotate the cake while smoothing. For more tips on frosting techniques, check this out.
Serving Suggestions for Homemade Strawberry Cake
Pair with Fresh Whipped Cream
To elevate your homemade strawberry cake, consider serving it with a dollop of fresh whipped cream. The light, airy texture perfectly complements the rich, strawberry flavor, providing a delightful contrast in every bite. Simply whip heavy cream with a bit of sugar and vanilla until soft peaks form, then generously spoon it over your cake just before serving. It’s a simple touch that adds elegance!
Optional Toppings for Added Flavor
If you want to get creative, try adding some optional toppings to give your cake an extra flavor boost:
- Chopped fresh strawberries: Scatter them on top for a burst of color and freshness.
- Sliced almonds or pecans: For a crunchy texture, sprinkle some toasted nuts on top.
- Chocolate shavings or drizzle: Pair the sweetness of strawberries with rich chocolate for an indulgent treat.
These simple additions will not only enhance the taste of your cake but also make it visually stunning for your guests. Enjoy your baking!
Time Breakdown for Homemade Strawberry Cake
Preparation Time
Getting your kitchen ready for this delicious homemade strawberry cake takes about 1 hour and 30 minutes. This includes making your reduced strawberry puree, which can be done ahead of time to streamline the process!
Cooking Time
Once you’ve prepared your batter, baking the cake will take about 25 minutes. Make sure to keep an eye on it, as ovens can vary in temperature.
Total Time Needed
All in all, set aside 6 hours for this delightful cake. This allows for ample cooling time and ensures the flavors meld beautifully. Perfect for a weekend baking session or a special occasion!
For helpful tips on timing and preparation, check out Food Network's baking basics to get the best results.
Nutritional Facts for Homemade Strawberry Cake
Calories per slice
Each slice of this delicious homemade strawberry cake packs about 300 calories, making it a sweet treat without going overboard. Perfect for special occasions or just a delightful dessert!
Total carbs and sugars
You're looking at around 40 grams of total carbohydrates per slice, which includes 28 grams of sugar. This sweetness mostly comes from the fresh strawberries and the cake's natural ingredients.
Protein content
This scrumptious cake offers approximately 3 grams of protein per slice, thanks to the egg whites and sour cream included in the batter. It's a delightful way to enjoy a little protein while indulging in dessert!
For more details on nutritional values, consider checking out resources like USDA FoodData Central to gain a deeper understanding of the ingredients involved.
FAQ about Homemade Strawberry Cake
Can I use frozen strawberries?
Absolutely! You can use frozen strawberries for your homemade strawberry cake, but keep in mind that they may take longer to reduce into puree. Thaw them before blending to make the process smoother. For best flavor, consider simmering the puree to concentrate the sweetness.
How do I store leftover cake?
To keep your homemade strawberry cake fresh, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to five days. Take it out about two hours before serving to allow it to come to room temperature—this enhances the flavors and texture.
What’s the best way to ensure a moist cake?
To ensure your homemade strawberry cake remains moist, avoid overmixing the batter, as this can lead to a denser texture. Using room-temperature ingredients, especially your butter and eggs, also helps retain moisture. Additionally, incorporating sour cream or yogurt adds richness and moisture to the cake.
For more baking tips, check out King Arthur Baking for expert advice!
Conclusion on Homemade Strawberry Cake
Creating a homemade strawberry cake is an enriching experience that blends delightful flavors with beautiful presentation. Perfect for any occasion, this cake will impress your guests and warm your heart. Follow the steps carefully, and don't forget to enjoy every slice with loved ones—it's as much about the journey as the destination!
Homemade Strawberry Cake
Equipment
- blender
- food processor
- mixing bowls
- Stand Mixer
- 9-inch round cake pans
- parchment paper
- Cooling Rack
- spatula
- measuring cups
- measuring spoons
Ingredients
Strawberry Puree
- 1 pound fresh strawberries rinsed and hulled
Cake
- 2.5 cups cake flour spooned & leveled
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.75 cups unsalted butter softened to room temperature
- 1.75 cups granulated sugar
- 5 large egg whites at room temperature
- 0.33 cups full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 0.5 cups whole milk at room temperature
- 0.5 cups reduced strawberry puree from step 1
- 1-2 drops red or pink food coloring optional
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries *
- 8 ounces full-fat cream cheese softened to room temperature
- 0.5 cups unsalted butter softened to room temperature
- 3 cups confectioners’ sugar
- 1 Tablespoon whole milk
- 1 teaspoon pure vanilla extract
- a pinch salt to taste
Instructions
Preparation
- Make the reduced strawberry puree first, and let cool: In a blender or food processor, puree the fresh strawberries. You should have a little more than 1 cup (about 270g). Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it’s reduced to ½ cup (about 135g). This usually takes around 25–35 minutes. Remove from heat, pour into a heat-safe bowl, and cool completely before using.
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
- Make the cake: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat on high speed until combined, about 2 minutes. Scrape down the sides of the bowl as needed. Add the sour cream and vanilla extract and beat on medium-high speed until combined, about 1 minute.
- Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat until just combined. Do not overmix. Whisk in the room-temperature reduced strawberry puree and food coloring (if using), ensuring there are no lumps. Pour the batter evenly into the prepared cake pans.
- Bake for 24–25 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cakes in the pans on a cooling rack for 1 hour.
- Run a knife around the edges to loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling.
Frosting and Assembly
- Make the frosting: In a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 3 minutes until completely combined and creamy.
- Assemble and frost: Level the cakes using a large serrated knife, slice a thin layer off the tops of the cakes. Place 1 cake layer on your cake stand or serving plate. Spread ¾–1 cup of frosting in an even layer on top. Top with the second layer and spread 1 cup of frosting all over.
- Refrigerate the cake until the crumb coat has set, about 20 minutes. Cover with the remaining frosting. Refrigerate the cake for at least 20 minutes before slicing to help it keep its shape.
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