Introduction to Homemade Strawberry Cake
If you’re on the hunt for a delightful dessert that perfectly captures the essence of summer, look no further than a homemade strawberry cake. This sweet, fluffy treat is like a slice of sunshine and is bound to impress your friends and family at any gathering. With fresh strawberries as the star ingredient, it offers a burst of fruity flavor that pairs wonderfully with the rich creaminess of the frosting.
Why Strawberry Cake?
You might wonder, why choose strawberry cake over other desserts? For starters, strawberries are a beloved fruit known for their vibrant color and natural sweetness. According to the USDA, they rank among the top fruits in nutritional value, packed with vitamins and antioxidants. Using fresh or freeze-dried strawberries elevates the flavor profile and creates a showstopper in both flavor and appearance.
Plus, making your own strawberry cake allows you to control the ingredients, ensuring a fresher taste and a healthier dessert option. The process of creating your own homemade strawberry cake can be immensely rewarding, offering a creative outlet while discreetly bringing joy to all who taste it. If you’re ready to whip up this delicious masterpiece, read on for the full recipe and transform those strawberries into something truly special!
Ingredients for Homemade Strawberry Cake
List of Ingredients
Creating a delightful homemade strawberry cake starts with gathering the right ingredients. Here’s what you’ll need:
Strawberry Puree
- 1 pound fresh strawberries, rinsed and hulled
Cake
- 2 and ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- 1 and ¾ cups granulated sugar
- 5 large egg whites, at room temperature
- ⅓ cup full-fat sour cream or plain Greek yogurt
- 2 teaspoons pure vanilla extract
- ½ cup whole milk, at room temperature
- ½ cup reduced strawberry puree
- Optional: 1–2 drops red or pink food coloring
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries
- 8 ounces full-fat brick cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 Tablespoon whole milk
- 1 teaspoon pure vanilla extract
- A pinch of salt to taste
Importance of Fresh Ingredients
Using fresh ingredients is key to achieving a mouthwatering homemade strawberry cake. The strawberries provide a burst of natural sweetness and vibrant flavor that freeze-dried or processed options simply can’t match. According to experts from the California Strawberry Commission, fresh strawberries are high in vitamin C and antioxidants, enhancing both taste and nutrition. Moreover, substituting fresh items for their shelf-stable counterparts often enhances texture and moisture—essential for a perfect cake. So, don’t skip out on freshness; it makes all the difference in ensuring that each bite of your cake is as delightful as the last!
Preparing Homemade Strawberry Cake
When it comes to baking a delightful dessert, few things rival the charm of a homemade strawberry cake. With its fresh, fruity flavor and creamy frosting, this cake will surely impress family and friends. Let’s walk through the detailed steps to create this delicious treat!
Make the Reduced Strawberry Puree
Start by making the star of the show: the reduced strawberry puree. In a blender or food processor, puree 1 pound of fresh strawberries until smooth. Transfer this to a saucepan over medium-low heat and simmer it for about 25-35 minutes, stirring occasionally, until it reduces to about ½ cup. This concentrated flavor is what elevates your homemade strawberry cake. Set aside the puree to cool completely — I often make this a day in advance to ensure it has ample time to chill.
Preheat the Oven and Prepare the Pans
Next, preheat your oven to 350°F (177°C). Prepare two 9-inch round cake pans by greasing them and lining them with parchment paper. This step is essential for easy release after baking — your cakes will come out perfectly, without sticking. If you're new to using parchment, consider checking out this handy guide on how to line cake pans.
Mix the Dry Ingredients
In a mixing bowl, whisk together 2 and ½ cups of cake flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. Mixing your dry ingredients helps ensure an even distribution, which is critical for the structure of your cake.
Create the Cake Batter
In a separate bowl, cream ¾ cup of unsalted butter and 1 and ¾ cups of granulated sugar until light and fluffy. Add 5 large egg whites, ⅓ cup of sour cream or Greek yogurt, and 2 teaspoons of vanilla extract. Mix until combined. Gently fold in the dry ingredients alongside ½ cup of your cooled reduced strawberry puree and ½ cup of whole milk. Be cautious not to overmix; a few lumps are perfectly fine!
Bake the Cake Layers
Pour the batter evenly into your prepared pans and place them in the oven. Bake for 24-25 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool for about an hour in the pans. Running a knife around the edges will help release them perfectly!
Prepare the Strawberry Cream Cheese Frosting
While the cake cools, let’s whip up a luscious frosting! Process 1 cup of freeze-dried strawberries into a powder. Then, cream 8 ounces of cream cheese with ½ cup of butter until smooth. Gradually beat in 3 cups of confectioners’ sugar, the strawberry powder, 1 tablespoon of milk, and 1 teaspoon of vanilla extract. This frosting is not just sweet; it boasts a layer of fresh strawberry flavor that pairs beautifully with the cake.
Assemble and Frost the Cake
Once your cake layers are completely cool, level them with a serrated knife. Place one layer on your serving plate, spread a generous layer of frosting (about ¾ to 1 cup), and top it with the second layer. Apply a crumb coat first, which is a thin layer of frosting that locks in crumbs, then refrigerate for about 20 minutes to set. After that, slather on the remaining frosting to finalize your masterpiece.
Creating a homemade strawberry cake is not just about the delicious outcome; it's about enjoying the process. This cake is perfect for special occasions or as a sweet treat just because! Feel free to store any leftovers in the fridge for up to 5 days, but trust me, it won’t last long!
Variations on Homemade Strawberry Cake
Strawberry Shortcake Variation
If you love the classic strawberry shortcake, try turning your homemade strawberry cake into a delightful shortcake! Simply bake the cake in a 9x13-inch pan, then slice it into squares. Layer with whipped cream, fresh strawberries, and a drizzle of strawberry sauce. This adaptation brings a light and airy texture, perfect for summer gatherings! Don't forget to check out more tips on making the best whipped cream here!
Vegan Strawberry Cake Option
For those following a plant-based diet, a vegan strawberry cake is easily achievable! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg) and use almond milk instead of whole milk. Replace the butter with vegan margarine or coconut oil. This vegan variation retains all the delightful flavors of the original while ensuring it's accessible for everyone. Explore more vegan baking tips here.
Baking Tips for Homemade Strawberry Cake
Measuring Ingredients Accurately
When it comes to baking your homemade strawberry cake, precision is key! Always use the spoon-and-level method for measuring your cake flour. This prevents dense, gummy cakes caused by too much flour. Consider investing in a digital kitchen scale for ultimate accuracy if you're serious about baking. According to experts, accurate measurements can make or break your baked goods' texture, so it’s worth the extra effort.
Importance of Room Temperature Ingredients
Using room temperature ingredients ensures that your homemade strawberry cake bakes evenly. This helps achieve that light, fluffy texture we all love! Remember to let your butter, eggs, and sour cream sit out for about 30 minutes before mixing. Room temperature ingredients blend better, allowing for a smoother batter. If you’re short on time, you can warm eggs in a bowl of warm water for a quick fix. These small adjustments can elevate your baking experience tremendously!
For more tips on ingredient temperature, check out this helpful guide on room temperature ingredients.
Serving Suggestions for Homemade Strawberry Cake
Pairing with Fresh Strawberries
To truly elevate your homemade strawberry cake, consider serving it with fresh strawberries. Slice some juicy strawberries and arrange them on the side or on top of your cake for a vibrant garnish. You can even toss them with a sprinkle of sugar and a squeeze of lemon juice to enhance their sweetness.
Best Drinks to Serve Alongside
When it comes to refreshing beverage pairings, think about serving your delightful cake with a cool glass of iced tea or a fizzy lemon-lime soda. Both options offer a crisp contrast to the cake's sweetness without overpowering the lovely strawberry flavor. Alternatively, if you're up for something unique, try a strawberry lemonade for a cohesive treat! This drink complements the strawberry flavor beautifully and creates a delightful dining experience.
Time Breakdown for Homemade Strawberry Cake
Preparation Time
Get excited! Preparing your homemade strawberry cake is a delightful process. You'll need about 30 minutes to gather your ingredients, make the reduced strawberry puree, and prepare the batter. This is your chance to savor the aromas and enjoy some kitchen creativity!
Baking Time
Once your batter is ready, pop it into the oven! Baking takes approximately 24–25 minutes. While you wait, use this time to tidy up or even start planning how you'll decorate your cake when it's finished.
Cooling Time
After the cakes bake, it's essential to let them cool for about 1 hour in the pans. Then transfer them to a wire rack to fully cool before frosting. This downtime ensures that your homemade strawberry cake maintains its shape and lovely texture when you finally slice into it.
By breaking down these steps, you can enjoy each phase of your baking journey—creating a beautiful dessert that’s sure to impress!
Nutritional Facts for Homemade Strawberry Cake
When indulging in a slice of homemade strawberry cake, understanding its nutritional profile can help you savor every bite. Here’s a quick breakdown:
Calories
On average, a slice of this delightful cake contains around 350 calories. It's a sweet treat, so enjoying it in moderation is key.
Sugar Content
This cake packs approximately 30 grams of sugar per slice, deriving from both the strawberries and the frosting. While it’s a tasty way to satisfy your sweet tooth, balancing it with other meals can help manage your overall sugar intake.
Fat Content
With about 15 grams of fat in each slice, primarily from butter and cream cheese, it provides a rich and creamy texture. Choosing low-fat options, like Greek yogurt, can create a lighter version if desired.
For more detailed information, consider checking sources like USDA Nutritional Database for specific values based on ingredients you use! Happy baking!
FAQs about Homemade Strawberry Cake
Can I use frozen strawberries?
Absolutely! You can use frozen strawberries for your homemade strawberry cake if fresh ones are out of season. Just be aware that frozen berries may take a bit longer to reduce into puree. Thawing them beforehand can help, but plan for an extra few minutes of cooking time to achieve that concentrated flavor.
How do I make the cake less sweet?
If you prefer a less sweet cake, try reducing the amount of sugar in the batter by ¼ to ½ cup. You can also balance the sweetness in the frosting by adding a pinch of salt. This simple tweak can help create a more balanced flavor profile without compromising the overall texture.
How can I store leftover cake?
To store your leftover homemade strawberry cake, wrap it tightly in plastic wrap and refrigerate it for up to five days. If you've topped it with frosting, place it in a cake carrier to keep it fresh. For the best taste, allow it to sit at room temperature for about two hours before serving. Want to learn more about proper cake storage? Check out this guide on storing cakes for helpful tips!
Conclusion on Homemade Strawberry Cake
Making a homemade strawberry cake is truly an experience that connects you with the joy of baking. Not only does it taste exquisite, but it also fills your kitchen with the delightful aroma of fresh strawberries. Gather loved ones, share a slice, and create sweet memories together!
The Joy of Homemade Desserts
Baking your own desserts, like this homemade strawberry cake, brings a unique sense of satisfaction. It's not just about the end product; it's about the entire process — from selecting the ripest strawberries to the moment you frost your creation. Each step is an opportunity to infuse a little bit of yourself into the cake.
Why Homemade?
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Quality Ingredients: When you make your cake from scratch, you control the quality of the ingredients. Fresh, organic strawberries and unsalted butter can really elevate the flavors.
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Customization: Want it extra fluffy? Add a bit more milk! Prefer it less sweet? You can adjust the sugar. Each modification can make the recipe uniquely yours.
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Memories and Moments: Nothing beats the joy of sharing something you’ve made with love. Baking together can be a wonderful bonding experience with friends and family.
Tips for Success
- Use fresh strawberries when in season for the best flavor.
- Let your cake cool completely before frosting to ensure a beautiful finish.
- Don’t shy away from experimenting with flavor combinations—perhaps a hint of lemon zest for a tangy twist!
By embracing the artistry of baking and the joy it brings, you not only create a delicious dessert but also forge joyful memories that last a lifetime. So roll up your sleeves, grab those strawberries, and start creating your homemade strawberry cake masterpiece today!
Homemade Strawberry Cake
Equipment
- blender or food processor
- Cake Turntable
- 9-inch round cake pans
- Mixing Bowls
- Handheld or Stand Mixer
- Cooling Rack
- Spatula
- bench scraper
Ingredients
Strawberry Puree
- 1 pound fresh strawberries rinsed and hulled
Cake
- 2.5 cups cake flour [spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.75 cups unsalted butter [softened to room temperature](https://sallysbakingaddiction.com/room-temperature-butter/)
- 1.75 cups granulated sugar
- 5 large egg whites at room temperature
- ⅓ 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 brick cream cheese softened to room temperature
- 0.5 cups unsalted butter [softened to room temperature](https://sallysbakingaddiction.com/room-temperature-butter/)
- 3 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 1 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, beat the butter and sugar together on medium-high speed until light and creamy. Add the egg whites and beat until combined. Scrape down the sides of the bowl as needed. Add the sour cream and vanilla extract, then the dry ingredients, and mix. Slowly pour in the milk and mix until just combined. Whisk in the reduced strawberry puree and food coloring (if using).
- Pour the batter evenly into the prepared cake pans and bake for 24–25 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 1 hour before removing and placing on a cooling rack.
- Make the frosting: In a blender or food processor, process the freeze-dried strawberries into a fine powder. In a large bowl, beat the cream cheese and butter until smooth. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat until creamy.
- Assemble and frost: Level the cakes and place one layer on your cake stand. Spread frosting on top, then add the second layer upside down. Spread a thin layer of frosting around the cake for a crumb coat. Refrigerate until set, then cover with remaining frosting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
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