Introduction to Homemade Strawberry Cake
If you've never tried homemade strawberry cake, you're in for a delightful experience. Imagine a moist and fluffy cake layered with bursts of fresh strawberry flavor—it's the kind of dessert that screams spring and summer! Perfect for celebrations or just when you need a little pick-me-up, this cake blends vibrant flavors with a creamy strawberry frosting that you'll want to eat by the spoonful.
Why Homemade Strawberry Cake is a Must-Try
Homemade treats often taste better than store-bought, and homemade strawberry cake is no exception. By using fresh ingredients, especially ripe strawberries, you control the sweetness and natural flavors. This cake is not just about taste; it's also about texture. The lightness from the cake flour paired with the richness of the cream cheese frosting creates a delightful contrast.
Plus, making this cake at home is a fun and rewarding process. When you whip up a homemade strawberry cake, you also whip up sweet memories with friends or family. Want to step up your baking game? Check out this guide on cake baking basics to help you get started. Let’s dive into the recipe so you can enjoy this masterpiece fresh from your oven!
Ingredients for Homemade Strawberry Cake
Strawberry Puree Ingredients
To create that irresistible flavor base for your homemade strawberry cake, you'll need just one ingredient:
- 1 pound (454g) fresh strawberries, rinsed and hulled
This strawberry puree is the heart and soul of your cake, adding moisture and a burst of natural sweetness.
Cake Ingredients
For the cake itself, gather these essentials to ensure a tender and fluffy texture:
- 2 and ½ cups (295g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170g) unsalted butter, softened to room temperature
- 1 and ¾ cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- ⅓ cup (80g) full-fat sour cream or plain Greek yogurt, at room temp
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) whole milk, at room temp
- ½ cup reduced strawberry puree (from step 1)
- Optional: 1–2 drops of red or pink food coloring
Each element plays a crucial role in creating that dreamy texture and flavor profile.
Strawberry Cream Cheese Frosting Ingredients
And to complete this delectable cake, you need the perfect frosting. Gather these components:
- 1 cup (about 25g) freeze-dried strawberries
- 8 ounces (226g) full-fat brick cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt, to taste
This frosting is creamy, dreamy, and will elevate your homemade strawberry cake to gourmet status! If you're curious about where to find freeze-dried strawberries, check out your local grocery store or health food aisle for the best selection. Happy baking!
Preparing Homemade Strawberry Cake
When it comes to creating a delightful dessert that celebrates the joys of fresh fruit, homemade strawberry cake stands out. Not only does it taste heavenly, but the method is surprisingly accessible! Let’s get started with this delicious journey.
Make the Reduced Strawberry Puree
First things first, we need to make that flavorful reduced strawberry puree. Begin by rinsing and hulling about 1 pound of fresh strawberries. Toss them in a blender or food processor until smooth. This should yield a little over 1 cup of puree, which you'll pour into a small saucepan. Over medium-low heat, let it simmer until it reduces to about ½ cup — this typically takes 25 to 35 minutes. Cooling this the day before is ideal; just cover it and refrigerate overnight for the best results.
Preheat the Oven and Prepare Cake Pans
With your puree ready, it’s time to preheat the oven to 350°F (177°C). While that's heating, grease two 9-inch round cake pans. For an added layer of assurance against sticking, line the pans with parchment paper and then grease the paper. Need tips on how to perfectly fit your parchment? Check out this handy guide.
Mix the Dry Ingredients
In a medium 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. This step ensures even distribution of the leavening agents, essential for a fluffy cake.
Create the Cake Batter
In a separate large bowl, using a mixer, cream together ¾ cup of softened unsalted butter and 1 and ¾ cups of granulated sugar. Aim for a light and creamy texture, about 3 minutes. Add in 5 large egg whites, ⅓ cup of sour cream, and 2 teaspoons of vanilla. Once smooth, alternate mixing in the dry ingredients with ½ cup of milk, finishing with your prepared strawberry puree. Your batter should be thick but not lumpy—time to pour it equally into the pans!
Bake the Cakes and Cool
Slide your cakes into the oven and bake for 24 to 25 minutes. You’ll know they’re done when a toothpick inserted comes out clean. After baking, let them cool in the pans for an hour, then remove them and let cool completely on a rack. Patience here is key; ensure they don’t melt under the frosting!
Make the Strawberry Cream Cheese Frosting
Once your cakes are cool, it’s time to make that luscious frosting. Blend 1 cup of freeze-dried strawberries to a fine powder, then cream together 8 ounces of softened cream cheese and ½ cup of softened butter. Gradually mix in the strawberry powder and 3 cups of confectioners' sugar. Add a tablespoon of milk and vanilla, then beat until smooth. This vibrant frosting makes your homemade strawberry cake quite the showstopper.
Assemble and Frost the Cake
To assemble, level your cake layers for a neat look. Place the first layer on a cake stand, spread a generous amount of frosting, and top with the second layer (upside down). Coat the entire cake in a thin layer of frosting known as a crumb coat, then refrigerate for 20 minutes until set. Finish with a thicker layer of frosting. Refrigerate again before serving to maintain its shape.
And there you have it! Your homemade strawberry cake is ready to impress friends and family alike. Enjoy a slice and bask in the compliments!
Variations on Homemade Strawberry Cake
Chocolate Strawberry Cake
Transform your beloved homemade strawberry cake into a delightful chocolate version. Simply replace one cup of cake flour with unsweetened cocoa powder in the original recipe. The rich chocolate pairs beautifully with the fresh strawberry flavors, offering a perfect balance that’s sure to please everyone.
Strawberry Shortcake Version
For a lighter take, try a strawberry shortcake version! Make the cake layers thicker and fluffier, and replace the frosting with sweetened whipped cream. Layer fresh strawberries between the cake and on top for a delightful summer treat. This version is great for picnics and gatherings when you want a refreshing dessert option.
Both variations are fantastic ways to enjoy the versatility of homemade strawberry cake!
Baking Notes for Homemade Strawberry Cake
Common Baking Mistakes to Avoid
Baking a delicious homemade strawberry cake can be an exciting experience, but a few common missteps can lead to disappointing results. Here are some pitfalls to sidestep:
- Overmixing the Batter: This can lead to a dense cake. Mix just until ingredients are combined.
- Incorrect Measurements: Always spoon and level your flour for accuracy. Check out this guide on how to measure baking ingredients.
- Using Cold Ingredients: Ensure that butter, eggs, and dairy are at room temperature. This helps achieve the perfect texture.
Tips for Perfecting the Frosting
The frosting is the crown jewel of your homemade strawberry cake! Here’s how to nail it:
- Cream Cheese Care: Soften your cream cheese fully to avoid lumps. A hand mixer works wonders here!
- Powdered Strawberries: Grind the freeze-dried strawberries finely to ensure an even flavor throughout. If you have larger bits, sieve them out.
- Sweetness Check: Taste your frosting before spreading it on the cake. If it’s too sweet, add a pinch of salt for balance.
Serving Suggestions for Homemade Strawberry Cake
Ideal Pairings with the Cake
When enjoying your homemade strawberry cake, consider complementing it with fresh fruit, like sliced strawberries or mixed berries, for a refreshing contrast. A scoop of vanilla or strawberry ice cream adds a delightful creaminess, while a dollop of whipped cream gives it a charming touch. For a beverage pairing, try a chilled herbal tea or sparkling lemonade to enhance the cake's sweet and fruity flavor.
Presentation Tips for Special Occasions
For a stunning presentation, place your homemade strawberry cake on a decorative cake stand. Garnish the top with whole or sliced strawberries, and sprinkle mint leaves for a pop of color. You could even drizzle a little extra strawberry puree over the top for that gourmet flair. If you're celebrating a special event, adding customized cake toppers or elegant candles can make the cake the centerpiece of your gathering!
Time Breakdown for Homemade Strawberry Cake
Preparation Time
Begin with about 20 minutes to gather your ingredients, measure, and mix. Don’t forget to make your reduced strawberry puree—plan for around 30 minutes to simmer it down. For the best results, prepare it a day ahead.
Baking Time
The batter comes together quickly, and baking takes around 24–25 minutes. Just make sure to keep an eye on it, using a toothpick to check for doneness!
Cooling Time
Once baked, allow the cakes to cool in the pans for about 1 hour before transferring them to a cooling rack. It’s essential they are completely cool before frosting—this could take another 30 minutes.
Total Time
In total, you're looking at roughly 3 hours from start to finish, including prep, bake, cool, and ultimate frosting bliss. Enjoy every moment as you create your delicious homemade strawberry cake!
Nutritional Information for Homemade Strawberry Cake
When indulging in a delicious homemade strawberry cake, it's helpful to know what you're enjoying. Here’s a quick breakdown of the nutritional content per slice (serving size: 1/12 of the cake):
Calories
Each slice contains approximately 350 calories, making it a delightful treat without going overboard.
Protein Count
With 3 grams of protein, this cake offers a modest boost, especially if paired with a protein-rich side like yogurt or ice cream.
Sugar Content
Each slice has about 22 grams of sugar. While it's definitely a dessert, consider it a sweet way to celebrate special occasions!
For more insights on nutrition facts, you can check resources like the USDA FoodData Central for detailed information. Enjoy making your cake guilt-free!
FAQs about Homemade Strawberry Cake
Can I Use Frozen Strawberries?
Absolutely! If fresh strawberries aren’t available, frozen strawberries are a great alternative for your homemade strawberry cake. Just be sure to thaw and drain them well before pureeing, as excess water can affect the cake's texture. Keep in mind, the reduction process might take a bit longer since frozen berries contain more moisture.
How to Store Leftover Cake?
To keep your delicious homemade strawberry cake fresh, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to five days. If you want to enjoy it later, you can freeze the cake layers individually for up to three months. Just remember to let them cool completely before wrapping!
What Can I Substitute in the Frosting?
If you’re not a fan of cream cheese, you can easily swap it out for a buttercream frosting by following a simple strawberry buttercream recipe. You’ll still get that delightful strawberry flavor without the tang of cream cheese. For a recipe, check out this strawberry frosting guide.
Conclusion on Homemade Strawberry Cake
In conclusion, your homemade strawberry cake is more than just a dessert—it's a delightful celebration of flavors! Fresh strawberries, creamy frosting, and an inviting aroma make this cake a perfect treat for any occasion. So gather your ingredients, share this recipe, and enjoy delicious moments with loved ones!
Homemade Strawberry Cake
Equipment
- blender or food processor
- 9-inch round cake pans
- Cooling Rack
- handheld or stand mixer
- large mixing bowl
- Parchment paper
- bench scraper
- Serrated Knife
- Cake Turntable
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
- ¾ cup unsalted butter softened to room temperature
- 1.75 cups granulated sugar
- 5 large egg whites at room temperature
- ⅓ cup full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup whole milk at room temperature
- ½ cup 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
- ½ cup unsalted butter softened to room temperature
- 3 cups confectioners’ sugar
- 1 Tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 1 pinch salt to taste
Instructions
Making the Cake
- Make the reduced strawberry puree first, and let cool. In a blender or food processor, puree the fresh strawberries. Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until reduced to ½ cup. 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.
- 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, about 3 minutes. Add the egg whites and beat until combined, about 2 minutes.
- Add the sour cream and vanilla extract and beat until combined, about 1 minute. Add the dry ingredients and, with the mixer running on low speed, slowly pour in the milk and beat until just combined.
- Whisk in the reduced strawberry puree and food coloring (if using). Pour the batter evenly into the prepared cake pans.
- Bake for 24–25 minutes or until a toothpick inserted comes out clean. Cool the cakes completely before frosting and assembling.
- In a blender or food processor, process the freeze-dried strawberries into a fine powder for the frosting. Sift if any larger bits remain.
- In a large bowl, beat the cream cheese and butter on medium-high speed until smooth. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat until creamy.
- Level the cakes, then assemble and frost with the prepared frosting. Refrigerate to set the frosting before slicing.
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