Introduction to Fresh Strawberry Cake
A slice of fresh strawberry cake doesn’t just taste delightful; it encapsulates the sweet essence of summer and the joy of creating something special. Imagine a soft, moist cake bursting with the vibrant flavor of strawberries, lightened with lemon and enveloped in fluffy buttercream. This cake isn’t merely a dessert; it’s a slice of happiness that can transform any gathering into a celebration.
Why Fresh Strawberry Cake Brings Happiness
There's something inherently nostalgic about fresh strawberry cake. Many of us can recall summer picnics or family gatherings where this beautiful dessert took center stage. It brings people together, encouraging laughter, sharing, and storytelling. Notably, strawberries are known for their mood-boosting benefits due to their rich antioxidant content, which contributes to a sense of well-being. Moreover, the act of baking itself can be meditative and fulfilling, allowing for creativity and expression.
Whether you’re baking for yourself or someone special, this cake will undoubtedly elevate your spirits. Let’s dive into the ingredients and instructions, ensuring you can whip up this delightful treat with ease! For more inspiration on using fresh fruits in baking, check out BBC Good Food for their extensive recipes.
Ingredients for Fresh Strawberry Cake
Creating a delightful fresh strawberry cake starts with gathering the right ingredients. Let's break it down into three main components to ensure a smooth baking experience!
Strawberry Reduction Ingredients
For a flavorful strawberry reduction, you will need:
- 32 ounces of fresh or frozen strawberries (thawed)
- 4 ounces of sugar (optional, adjust to taste)
- 1 tablespoon of lemon juice
- 1 teaspoon of lemon zest
- A pinch of salt
This reduction not only enhances the flavor but also adds moisture to your cake.
Fresh Strawberry Cake Ingredients
The star ingredients for making the actual cake include:
- 8 ounces of unsalted butter (room temperature)
- 10 ounces of granulated sugar
- 6 ounces of egg whites (room temperature)
- 4 ounces of milk (whole milk preferred)
- 6 ounces of strawberry reduction (room temperature)
- 2 ounces of vegetable or canola oil
- 1 tablespoon of fresh lemon juice
- Zest of one lemon
- 1 ½ teaspoons of strawberry emulsion or extract
- 1 teaspoon of vanilla extract
- ½ teaspoon of pink food color
- 14 ounces of all-purpose flour
- 1 ½ teaspoons of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
Easy Strawberry Buttercream Frosting Ingredients
And to crown your masterpiece, you’ll need these for the strawberry buttercream:
- 4 ounces of pasteurized egg whites
- 16 ounces of powdered sugar
- 16 ounces of unsalted butter (room temperature)
- ½ teaspoon of salt
- 1 teaspoon of vanilla extract
- 4 ounces of strawberry reduction (room temperature)
With these ingredients ready, you’re on your way to crafting a scrumptious fresh strawberry cake! For helpful tips on mixing and baking, check out this great resource on cake making.
Preparing Fresh Strawberry Cake
Making a fresh strawberry cake is a delightful way to celebrate the sweetness of strawberries, especially when they're in season. The process might seem detailed, but trust me—it’s worth every minute. Let’s walk through the steps to create this mouthwatering dessert together!
Make the strawberry reduction
First up is the strawberry reduction, which adds that concentrated flavor we all love. If you plan to bake this cake soon, make the reduction a day in advance for the best results.
- You’ll need 32 ounces of fresh or frozen strawberries (thawed). Blend them to get a smooth puree.
- Combine the puree with 4 ounces of sugar (optional), 1 tablespoon of lemon juice, and lemon zest in a medium saucepan. Bring it to a boil.
- Once boiling, reduce the heat and let it simmer until thickened, resembling the consistency of tomato sauce—this can take anywhere from 40 to 60 minutes. Don’t forget to stir occasionally to prevent burning!
This reduction isn't just for the cake; you can reserve some for frosting and even layer it between the cake layers for added moisture. Any leftovers can be stored in your fridge for a week or frozen for up to six months.
Prepare the fresh strawberry cake batter
With your reduction ready, let’s move on to the cake batter. Having all your ingredients at room temperature is crucial; it helps create a smooth, cohesive batter.
- Preheat your oven to 350°F and grease two 8-inch cake pans.
- In one bowl, whisk together the milk, oil, strawberry reduction, and flavorings (like strawberry emulsion and vanilla).
- In another bowl, mix your dry ingredients: flour, baking powder, baking soda, and salt.
- In your stand mixer, beat the unsalted butter until creamy, then gradually add in the sugar until fluffy.
- Carefully add your egg whites one at a time, then alternate adding the dry and wet ingredients until well incorporated.
Bake the strawberry cakes
Now, it’s time for the oven! Divide the batter evenly between your prepared pans, ensuring they’re smooth on top.
- Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
- Once done, let the cakes cool in the pans for about 10 minutes, then flip them onto wire racks to cool completely.
Cool and refrigerate the layers
After the cakes are completely cool, wrap each layer in plastic wrap. This step is essential—refrigerating or even freezing the layers helps them remain moist and easier to frost later.
Make the easy strawberry buttercream frosting
Now comes the fun part—creating the frosting!
- Whip together pasteurized egg whites and powdered sugar in a stand mixer until it’s a fluffy meringue.
- Gradually add soft unsalted butter in chunks, continuing to whip until light and creamy. Add in the reserved strawberry reduction, vanilla extract, and salt and mix until fully combined.
- For a super smooth finish, consider switching to a paddle attachment to gently remove any air bubbles.
Assemble and frost the cake
Finally, let’s put it all together:
- Place one layer of cake on a serving plate and spread a layer of the strawberry reduction.
- Top with the second layer and frost the entire cake with your buttery strawberry frosting.
- Allow it to chill slightly before serving, so the frosting sets beautifully.
Enjoy your fresh strawberry cake with family and friends. The joy of baking can be so rewarding, and this cake is bound to impress everyone with its stunning flavors! For more sweet inspiration, you might enjoy checking out this guide on baking fundamentals. Happy baking!
Variations on Fresh Strawberry Cake
Chocolate Strawberry Cake
If you're looking to mix things up, why not try a chocolate strawberry cake? By incorporating cocoa powder into your batter, you can create a delightful contrast between the rich chocolate and vibrant strawberry flavors. Simply replace about 2 ounces of flour with cocoa powder in the fresh strawberry cake recipe. Top it off with a chocolate ganache or a cream cheese frosting for a decadent finish. This treat is perfect for special occasions!
Vegan Strawberry Cake
For those who prefer a plant-based option, a vegan strawberry cake is a fantastic variation. Use a flaxseed or chia egg in place of the egg whites and substitute the butter with vegan margarine. For a healthier twist, consider using almond or coconut milk instead of dairy milk. You can also enhance the flavor by incorporating a splash of pure maple syrup. This cake offers the same delightful taste without the dairy, making it suitable for anyone looking to indulge guilt-free!
For more ideas and tips on variations, check out Minimalist Baker for fantastic vegan baking inspiration.
Baking Notes for Fresh Strawberry Cake
Importance of Room Temperature Ingredients
When crafting your fresh strawberry cake, it's vital to use room temperature ingredients. This avoids a curdled batter, ensuring a smooth and airy texture. Cold ingredients can inhibit the mixing process, leading to denser cakes. So, set your butter, egg whites, milk, and strawberry reduction out about an hour before baking to ensure they’re at the right temperature for optimal results.
Tips for Achieving the Perfect Strawberry Reduction
Creating a robust and flavorful strawberry reduction is crucial for your fresh strawberry cake. Cook fresh or thawed strawberries slowly over medium-low heat to prevent burning. Look for a thick, sauce-like consistency that resembles tomato sauce—this typically takes 40-60 minutes. Don’t forget to stir occasionally! Use some for your cake batter, some in the frosting, and save a bit for layering to keep your cake extra moist.
For more tips on achieving the perfect consistency, check out this helpful guide from Serious Eats.
Serving Suggestions for Fresh Strawberry Cake
Ideal Accompaniments for the Cake
Pair your fresh strawberry cake with delightful accompaniments to elevate its flavor. Consider serving it with:
- Whipped Cream: A dollop of freshly whipped cream adds a light, airy touch.
- Vanilla Ice Cream: The creamy, sweet goodness of vanilla ice cream contrasts beautifully with the cake's flavors.
- Fresh Berries: Add a handful of mixed berries for a colorful and refreshing garnish.
- Mint Leaves: A few mint leaves add a pop of color and a hint of freshness.
Creative Serving Ideas
Turn your cake serving into a memorable occasion with these creative ideas:
- Layered Parfaits: Crumble a slice of fresh strawberry cake and layer it with whipped cream and berry compote in a glass for an elegant dessert.
- Cake Pops: Transform leftover cake into cake pops. Crumble the cake, mix it with frosting, form into balls, and dip them in chocolate.
- Individual Cakes: Bake mini versions of the fresh strawberry cake in muffin tins for personal-sized treats at events.
- Breakfast Treat: Enjoy a slice with your morning coffee and a side of Greek yogurt for a delightful breakfast twist.
Experimenting with these options ensures your fresh strawberry cake is not just a dessert, but a celebration on any occasion!
Tips for Making a Perfect Fresh Strawberry Cake
Avoiding Common Baking Pitfalls
Baking can be tricky, but there are a few key points to remember for an ideal fresh strawberry cake. Always ensure your ingredients—especially butter and egg whites—are at room temperature. This helps achieve a cohesive batter. If your mixture looks curdled, don’t panic; it’s likely just a temperature issue. Also, resist the urge to open the oven door too soon; giving your cake time to bake undisturbed leads to a better rise.
Ensuring Moisture and Flavor
To keep your cake moist and packed with flavor, invest time in crafting a rich strawberry reduction. This step not only adds depth but also enhances the overall strawberry taste. Moreover, don’t be shy about using extra frames of this luscious reduction between your cake layers for that perfect balance of tartness and sweetness. Consider checking out sources like Baker’s Journal for more tips on flavor enhancement in baking!
Time details for Fresh Strawberry Cake
Preparation Time
Gather your ingredients and make the strawberry reduction a day ahead. The preparation for the cake takes about 45 minutes, while the buttercream frosting requires an additional 15 minutes.
Baking Time
Once your cake is in the oven, you’re looking at approximately 30-35 minutes of baking time.
Total Time
From start to finish, expect to spend around 1 hour and 30 minutes, not including the strawberry reduction prep time. This makes it a wonderful weekend project or special treat for any occasion! For some helpful baking tips, check out this guide.
Nutritional Information for Fresh Strawberry Cake
When indulging in a slice of fresh strawberry cake, it's good to know what you're treating yourself to. Here’s a quick breakdown of the nutrition:
Calories
A single serving packs around 603 calories, making it a delightful yet rich dessert option.
Protein
You can expect about 3 grams of protein per slice. While it’s not a protein powerhouse, it can be a sweet finish to a balanced meal.
Sodium
With approximately 222 milligrams of sodium, this cake contains a moderate amount, which fits well within a typical daily intake for most adults.
For a deeper dive into healthy eating, check out resources like the USDA FoodData Central for more nutritional insights!
FAQs about Fresh Strawberry Cake
How long can the cake be stored?
Once baked, your fresh strawberry cake can be stored in the refrigerator for 3-5 days. For optimal freshness, keep it wrapped in plastic wrap to prevent it from drying out. If you want to enjoy it later, you can freeze the layers individually for up to 3 months. Just remember to fully thaw the cake in the fridge before serving!
Can I make the strawberry reduction ahead of time?
Absolutely! In fact, I recommend preparing the strawberry reduction a day in advance. This not only saves time but also intensifies the flavor. Store it in an airtight container in the refrigerator for up to one week. You can even freeze leftovers for up to six months, perfect for your next baking adventure!
What can I substitute for strawberry emulsion?
If you can’t find strawberry emulsion, don’t worry! You can substitute it with a high-quality strawberry extract. Just keep in mind that the flavor won't be as concentrated, so you might need to adjust the amount to suit your taste. For a more natural flavor, you could also puree some fresh strawberries and fold them into the batter.
Feel free to explore more tips and recipes on sites like King Arthur Baking and Bon Appétit for great baking inspiration!
Conclusion on Fresh Strawberry Cake
Whether you're celebrating a special occasion or simply indulging your sweet tooth, this fresh strawberry cake is sure to impress. Its vibrant flavor, combined with light and fluffy buttercream, creates a delightful treat. Bake it yourself for an unforgettable dessert that captures the essence of summer!
Fresh Strawberry Cake
Equipment
- blender
- Medium saucepan
- Stand Mixer
- Baking pans
- Whisk
- rubber spatula
- Wire rack
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 whole milk is best, room temperature
- 6 ounces strawberry reduction room temperature
- 2 ounces vegetable or canola oil
- 1 Tablespoon lemon juice fresh
- 1 zest one 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.
- 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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