Introduction to Fresh Strawberry Cake
Fresh strawberry cake is not just a dessert; it's an experience that captures the essence of summer in every slice. Imagine biting into a moist, fluffy cake layered with sweet strawberry reduction and topped off with a luscious buttercream that sings with the flavor of ripe strawberries. This delightfully vibrant cake is perfect for celebrating any occasion—from birthday parties to casual afternoon gatherings.
What makes fresh strawberry cake so delightful?
What truly elevates a fresh strawberry cake is its bright, bold flavor profile. The strawberry reduction, made from real strawberries, infuses the cake with natural sweetness and a beautiful pink hue that evokes the warmth of sunny days. Additionally, the aromatic touch of lemon zest brings a refreshing zing, balancing the sweetness beautifully.
The texture of the cake is another standout feature. With its soft crumb and moist layers, it invites you back for seconds—arriving with a light and airy feel that doesn’t overwhelm the palate. Plus, this recipe features minimal artificial ingredients, making it a healthier choice compared to store-bought cakes. You can even explore more creative toppings or fillings by adding whipped cream or fresh fruit for that extra something special for your guests.
Feeling inspired? Let's dive into the recipe and create your own fresh strawberry cake!
Ingredients for Fresh Strawberry Cake
Making a delicious fresh strawberry cake starts with sourcing the right ingredients. Here’s a breakdown to guide you through each component.
Essential Ingredients for the Strawberry Reduction
To create that rich strawberry filling, you’ll need the following:
- 32 ounces fresh or frozen strawberries (thawed)
- 4 ounces sugar (optional, for sweetness)
- 1 Tablespoon lemon juice (for acidity)
- 1 teaspoon lemon zest (to brighten flavor)
- A pinch of salt (to enhance sweetness)
These ingredients combine to create a luscious strawberry reduction that not only flavors the cake but also keeps it moist.
Ingredients for the Cake Itself
The cake's foundation relies on:
- 8 ounces unsalted butter (room temperature)
- 10 ounces granulated sugar
- 6 ounces egg whites (room temperature)
- 4 ounces whole milk (room temperature)
- 6 ounces strawberry reduction (room temperature)
- 2 ounces vegetable or canola oil
- 1 Tablespoon fresh lemon juice
- Zest from 1 lemon
- 1 ½ teaspoons strawberry emulsion or extract
- 1 teaspoon vanilla extract
- ½ teaspoon pink food color (like Americolor electric pink gel)
- 14 ounces all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
With these, you’ll achieve a delightful, airy sponge that perfectly complements the strawberry flavor.
Ingredients for the Strawberry Buttercream Frosting
Last but not least, let’s talk frosting! For a creamy strawberry buttercream:
- 4 ounces pasteurized egg whites
- 16 ounces powdered sugar
- 16 ounces unsalted butter (room temperature)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 4 ounces strawberry reduction (room temperature)
This frosting not only adds a beautiful finish to your freshly baked cake but also enhances the strawberry experience in every bite.
With these ingredients at your disposal, you're well on your way to crafting a stunning fresh strawberry cake that will impress friends and family alike. Happy baking! For more tips on sourcing the best ingredients, check out this guide on fresh produce to ensure you get the best strawberries for your cake.
Preparing Fresh Strawberry Cake
Creating a fresh strawberry cake is a delightful experience that envelops your kitchen in sweet, fruity aromas. Follow these easy steps to make a cake that’s not only delicious but sure to impress family and friends.
Make the Strawberry Reduction
First, let's begin with the essential strawberry reduction. This step is crucial as it amplifies the strawberry flavor throughout the cake. You can make this the day before:
- Blend 32 ounces of fresh or thawed strawberries until smooth.
- Cook them with 4 ounces of sugar (optional), 1 Tablespoon of lemon juice, lemon zest, and a pinch of salt in a saucepan.
- Bring to a boil, then reduce the heat to medium-low, stirring occasionally until it thickens to a tomato sauce-like consistency—about 40-60 minutes. You’ll need this for both the cake and frosting, plus some for extra moisture between layers.
Prepare for Baking
While your reduction cools, it’s time to set up your baking environment:
- Preheat your oven to 350°F (176°C).
- Grease two 8-inch cake pans with your preferred cake goop or pan release. This helps ensure your fresh strawberry cake layers pop out effortlessly!
Make the Cake Batter
Now, let’s get to the fun part: creating the batter!
- In a mixing bowl, whisk together 4 ounces of milk, 2 ounces of oil, 6 ounces of your strawberry reduction, the lemon juice, zest, and a dash of pink food coloring.
- In another bowl, combine the 14 ounces of flour, baking powder, baking soda, and salt.
- Beat 8 ounces of room temperature butter with 10 ounces of sugar until fluffy and pale. Gradually add room temperature egg whites, followed by alternating flour and the wet mixture until just combined.
Bake the Cake Layers
- Carefully divide the batter between the two prepared pans.
- Bake in the oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let your cakes cool in the pans for 10 minutes before flipping them onto wire racks to cool completely.
Prepare the Strawberry Buttercream
While your cake layers cool, whip up some decadent strawberry buttercream:
- In your stand mixer, beat together 4 ounces of pasteurized egg whites and 16 ounces of powdered sugar until well combined. Next, add 16 ounces of softened butter and whip until fluffy and white.
- Incorporate your strawberry reduction along with a splash of vanilla and salt. If it looks a bit curdled, keep whipping until it's smooth and creamy.
Assemble the Cake
Finally, it’s time to bring everything together for a beautiful fresh strawberry cake:
- Place one cooled cake layer on a serving platter and spread a layer of the strawberry buttercream and additional strawberry reduction in between.
- Top with the second layer, then generously frost the top and sides with buttercream, making it as elegant or rustic as you like.
Let your masterpiece shine by garnishing with fresh strawberry slices.
This cake isn't just a treat; it’s an experience that embodies the essence of fresh strawberries. With these steps, you're well on your way to impressing everyone with a slice of homemade happiness!
Variations on Fresh Strawberry Cake
Chocolate Strawberry Cake
Why not take your fresh strawberry cake to the next level with a delightful twist? Incorporate rich chocolate into the batter for a chocolate strawberry cake that’s truly decadent. You can achieve this by adding cocoa powder to your dry ingredients or using chocolate cake layers alongside the strawberry filling. The combination of chocolate and strawberries brings a wonderful depth and contrast, making each bite a delightful surprise.
Strawberry Shortcake Version
Feeling nostalgic? Transform your fresh strawberry cake into a strawberry shortcake! Layer your sponge cake with sweetened whipped cream and sliced strawberries for a classic dessert that’s always a hit. This simple variation allows the natural sweetness of strawberries to shine, creating a light and decadent treat perfect for summer gatherings. Add a splash of orange juice or zest to your whipped cream for an extra burst of flavor!
Whether you stick to the classic recipe or venture into these fun variations, your strawberry cake is sure to impress.
Baking Notes for Fresh Strawberry Cake
Importance of Room Temperature Ingredients
For an incredibly moist and fluffy fresh strawberry cake, ensuring that all your ingredients—like butter, eggs, and milk—are at room temperature is crucial. Cold ingredients can cause your batter to curdle, preventing that perfect texture you’re aiming for. Take the time to set them out on the counter about an hour before you begin baking.
Tips for Achieving the Perfect Texture
Achieving that dreamy, soft texture in your cake starts with proper mixing. Beat the butter and sugar until light and fluffy, which creates air pockets crucial for a tender cake. When combining wet and dry ingredients, mix just until combined—overmixing can lead to a dense result. And remember, if your batter looks like soft ice cream, you’re on the right track!
For more detailed baking techniques, check out Baker's Journal.
Serving suggestions for Fresh Strawberry Cake
Custom Serving Ideas
When it comes to serving this fresh strawberry cake, consider adding a layer of strawberry reduction between the cake layers for an extra burst of flavor. Alternatively, you can top each slice with whipped cream and fresh strawberries for a delightful look and taste. If you’re feeling indulgent, serve it with a scoop of vanilla bean ice cream alongside.
Pairing Options for the Cake
To enhance your fresh strawberry cake experience, think beyond dessert. Pair it with a refreshing iced herbal tea or a sparkling lemonade for a delightful contrast. You could also complement it with a simple salad topped with a light vinaigrette or honey mustard dressing to balance the sweetness.
Explore more dessert ideas on Bon Appétit's dessert section. These suggestions elevate your cake and make for a memorable gathering!
Tips for Making a Perfect Fresh Strawberry Cake
Common Mistakes to Avoid
- Room Temperature Ingredients: Always ensure your butter, milk, and egg whites are at room temperature. Cold ingredients can lead to a lumpy batter.
- Overmixing: Once your dry and wet ingredients are combined, mix just until incorporated. Overmixing can result in a dense cake, not the light, airy texture you desire.
- Improper Cooling: Don’t skip the cooling step; wrapping warm layers can cause sogginess.
Enhancements for Flavor
- Strawberry Emulsion: Opt for a high-quality strawberry emulsion instead of basic extract to elevate the cake's flavor profile. Brands like LorAnn Oils are reliable.
- Citrus Zest: Adding a bit of lemon zest not only brightens the flavor but balances the sweetness beautifully.
- Extra Frosting Layer: For a moist cake, consider adding a layer of fresh strawberry reduction between the cake layers as a delightful surprise.
Time details for Fresh Strawberry Cake
Preparation time
Get ready to roll up your sleeves! The preparation for this delightful fresh strawberry cake takes about 40 minutes. This includes gathering ingredients and making the essential strawberry reduction, which can infuse your cake with that vibrant flavor.
Baking time
Once your cakes are in the oven, they'll need about 30-35 minutes to bake. Keep a close eye on them near the end; a toothpick should come out clean or with just a few crumbs for the perfect bake.
Total time
In total, you're looking at roughly 1 hour and 15 minutes from start to finish. This includes prep and baking time. Don't forget to factor in cooling time if you're planning to frost your cake right away! Enjoy the sweet journey to baking your showstopper.
For tips on perfecting your baking times, consider checking out resources on food science principles, which can elevate your baking game!
Nutritional Information for Fresh Strawberry Cake
Calories
Indulging in a slice of fresh strawberry cake comes with approximately 603 calories per serving. While it's a delightful treat, it’s essential to enjoy it in moderation, especially if you're watching your calorie intake.
Sugar Content
This luscious cake contains about 50 grams of sugar per serving, making it a sweet delight for any gathering. If you're looking to cut back on sugar, consider using less in the strawberry reduction or experimenting with alternative sweeteners.
Fat Content
With 39 grams of fat per serving, including 24 grams of saturated fat, the fresh strawberry cake is undeniably rich. For a lighter version, you might consider substituting some butter with unsweetened applesauce or yogurt.
For more detailed insights on mindful baking and ingredient substitutions, you might explore Healthline’s Guide to Sugar Alternatives.
FAQs about Fresh Strawberry Cake
Can I use frozen strawberries?
Yes, you can use frozen strawberries for this fresh strawberry cake! Just ensure they're thawed and drained of excess liquid before blending. This way, you'll still achieve that delicious strawberry flavor you crave.
How should I store my cake?
To keep your fresh strawberry cake moist and tasty, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 5 days. For longer storage, consider freezing individual slices—just remember to thaw them overnight in the fridge before enjoying!
What makes this cake different from other strawberry cakes?
This fresh strawberry cake stands out due to its intense strawberry reduction, which infuses the batter with vibrant flavor and moisture. Additionally, it features strawberry emulsion for an extra burst of sweetness that sets it apart from standard strawberry cakes. Your friends will definitely notice the difference!
For more expert advice, check out this guide on cake storage or explore the science behind baking for better results every time!
Conclusion on Fresh Strawberry Cake
In conclusion, fresh strawberry cake is a delightful treat that's perfect for any celebration or just a sweet moment at home. The balance of fruity flavor and creamy texture will impress your guests and make any occasion feel special. Enjoy baking and savoring every bite!
For more delicious recipes, check out Sugar Geek Show for tips and tricks that'll elevate your baking game.
Fresh Strawberry Cake
Equipment
- blender
- Stand mixer
- medium saucepan
- Rubber Spatula
- cake pans
Ingredients
Strawberry Reduction
- 32 ounces fresh or frozen strawberries, thawed
- 4 ounces sugar optional
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 pinch salt
Fresh Strawberry Cake Ingredients
- 8 ounces unsalted butter room temperature
- 10 ounces granulated sugar
- 6 ounces egg whites room temperature
- 4 ounces milk room temperature, whole milk is best
- 6 ounces strawberry reduction room temperature
- 2 ounces vegetable or canola oil
- 1 Tablespoon lemon juice fresh
- 1 zest lemon
- 1.5 teaspoon strawberry emulsion or extract I use LorAnn oils bakery emulsion
- 1 teaspoon vanilla extract
- 0.5 teaspoon pink food color I use Americolor electric pink gel
- 14 ounces all purpose flour
- 1.5 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Easy Strawberry Buttercream Frosting
- 4 ounces pasteurized egg whites
- 16 ounces powdered sugar
- 16 ounces unsalted butter room temperature
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 4 ounces strawberry reduction room temperature
Instructions
Strawberry Reduction Instructions
- I recommend making this reduction the day before you're ready to make your cake.
- Place your thawed or fresh strawberries into the blender and blend until smooth.
- Place the strawberry puree, sugar, lemon zest, and lemon juice into a medium saucepan and bring it to a boil.
- Once bubbling, reduce heat to medium-low and slowly reduce the puree until you have two cups of liquid and the mixture is very thick like tomato sauce. This can take between 40-60 minutes. Occasionally stir the mixture to prevent burning.
- You will use some of the reduction for the cake batter, some for the frosting, and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
Strawberry Cake Instructions
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
- Make sure to take your strawberry reduction out of the refrigerator 1 hour before making your cake so that it comes to room temperature or microwave it for about a minute so that it's warm.
- Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
- Grease two 8" cake pans with cake goop or preferred pan release.
- In a separate medium bowl, whisk together the milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add room temperature butter to your stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.
- Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
- Add the egg whites one at a time, beating 15 seconds in between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold.
- Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter.
- Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!
- Divide the batter evenly between the prepared pans.
- Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
- Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely.
- Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.
Buttercream Instructions
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes.
- Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.
- Add in your softened butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.
- Add in strawberry reduction, vanilla extract and salt and continue whipping until incorporated.
- Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.
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