Introduction to Homemade Strawberry Cake
Why Homemade Strawberry Cake is a Game Changer
When it comes to desserts, nothing beats the irresistible allure of a homemade strawberry cake. This delightful treat is not just another cake; it’s a celebration of fresh strawberries, transforming their sweet, juicy essence into a light and fluffy dessert that can make any occasion special. Why is this cake such a game changer? Let’s dive in.
First off, the use of fresh strawberry puree makes all the difference. Rather than relying on artificial flavors or store-bought mixes, this recipe invites you to blend and reduce strawberries to create a rich, vibrant puree that infuses every bite with strawberry goodness. The combination of this puree with a velvety white cake batter creates a texture and flavor profile that's hard to resist.
Imagine serving a slice of this luscious cake at your next gathering—friends, family, and smiling faces all around. You'll enjoy the pride of having baked something truly extraordinary from scratch. Plus, if you’re curious about cake-making techniques, check out resources from experts like Sally McKenney on baking tips for a deeper understanding of how to perfect your baking skills.
As we explore the details of this fantastic recipe, get ready to impress and satisfy your taste buds with a slice of homemade strawberry cake!
Ingredients for Homemade Strawberry Cake
Creating a delicious homemade strawberry cake starts with gathering the right ingredients. Here’s a breakdown to help you whip up this delightful dessert effortlessly.
Strawberry Puree Ingredients
- 1 pound (454g) fresh strawberries, rinsed and hulled
To make the essence of your cake, using fresh strawberries is key. Pureeing and reducing them intensifies their flavor, giving your cake a natural sweetness that can't be beat.
Cake Ingredients
- 2 and ½ cups (295g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 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 temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) whole milk, at room temperature
- ½ cup reduced strawberry puree (from the first step)
- Optional: 1-2 drops pink food coloring
This combination results in a moist, fluffy cake that showcases the lusciousness of strawberries perfectly.
Strawberry Cream Cheese Frosting Ingredients
- 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 the cherry on top—literally! The blend of freeze-dried strawberries with cream cheese creates a rich, flavorful topping that perfectly complements your cake.
When you’ve gathered everything, prepare to embark on the delightful adventure of baking your homemade strawberry cake! For tips on how to pick ripe strawberries, check out this guide.
Preparing Homemade Strawberry Cake
Making a delicious homemade strawberry cake isn't just about following a recipe—it's about the experience! Let's walk through the steps together, so you can impress friends and family with this delightful dessert.
Make the Reduced Strawberry Puree
To kick things off, you'll want to create a concentrated strawberry flavor. Start by blending 1 pound of fresh strawberries until smoothly pureed. Transfer this lovely mixture to a saucepan and simmer over medium-low heat until it reduces to about half a cup. This can take around 25–35 minutes, so be patient! Once done, let it cool completely. Pro tip: preparing this puree the day before can save you time and helps it chill for a smoother cake batter.
Preheat the Oven and Prepare the Cake Pans
While your puree cools, it's time to get your kitchen ready! Preheat your oven to 350°F (177°C). Grab two 9-inch round cake pans, grease them up, and line them with parchment paper. This little trick keeps the cakes from sticking and makes removal so much easier. If you're not sure how to do this, check out some handy videos on lining cake pans.
Combine Dry Ingredients
Now, in a medium bowl, whisk together the dry ingredients: 2 and ½ cups of cake flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and a teaspoon of salt. Mixing these before adding to the wet ingredients helps ensure an even cake texture.
Make the Cake Batter
In a large mixing bowl (love my stand mixer for this), cream together ¾ cup of softened unsalted butter and 1 and ¾ cups of granulated sugar. Beat until it's light and fluffy—about 3 minutes. Next, add in the egg whites (5 large ones), sour cream, and vanilla extract. Mix until everything is well combined. Then, carefully fold in the dry ingredients alongside the milk and your cooled strawberry puree. A thick batter means you're on the right track!
Bake the Cake Layers
Pour the batter evenly into your prepared pans and bake for about 24–25 minutes. Insert a toothpick to check if they’re done—it should come out clean! Once baked, let them cool for an hour in their pans before transferring them to a wire rack. This cooling part is crucial; you don’t want a melty mess when it comes time to frost!
Make the Frosting
While your cakes cool, whip up the strawberry cream cheese frosting. First, pulverize 1 cup of freeze-dried strawberries into a fine powder. In another bowl, beat together cream cheese and butter until smooth. Gradually incorporate the strawberry powder, confectioners' sugar, a tablespoon of milk, and a splash of vanilla. Refrigerate it to firm up—trust me, it makes frosting easier!
Assemble and Frost the Cake
Once everything is cooled and ready, level your cake layers with a serrated knife for that perfect presentation. Stack with frosting between the layers, crumb coat the sides, and finish with delightful dollops of frosting all around! Let the cake chill again before slicing—this makes for cleaner cuts and beautifully showcases your hard work.
Armed with these steps, you're set to serve up a stunning homemade strawberry cake that tastes as good as it looks. Enjoy your baking adventure!
Variations on Homemade Strawberry Cake
Chocolate Strawberry Cake
For a decadent twist, try a chocolate strawberry cake! Start with the homemade strawberry cake base and fold in 1 cup of cocoa powder into the dry ingredients. This creates a rich, chocolatey flavor that pairs beautifully with strawberries. Top your creation with a chocolate ganache or use a chocolate buttercream frosting for an extra layer of indulgence.
Gluten-free Strawberry Cake
If you’ve got dietary preferences or restrictions, gluten-free strawberry cake is totally achievable! Substitute the cake flour with a gluten-free flour blend. You may want to add a bit of xanthan gum to help with texture. This allows everyone to enjoy a slice of your delicious homemade strawberry cake without compromise. Check out Gluten-Free Baking for more tips on ensuring your baked goods rise beautifully.
Whichever variation you choose, you'll find that this cake is a delightful treat for any occasion!
Baking Notes for Homemade Strawberry Cake
Tips for Achieving the Perfect Texture
To create a moist and fluffy homemade strawberry cake, consider the following tips:
- Room Temperature Ingredients: Ensure that your butter, egg whites, sour cream, and milk are at room temperature for a smooth batter.
- Don’t Overmix: When incorporating the dry ingredients, mix just until combined to prevent a dense cake.
- Proper Cooling: Allow your cake layers to cool completely in the pan before transferring to a rack; this helps retain moisture.
Storing Leftover Cake
After indulging in your delicious homemade strawberry cake, store any leftovers by wrapping the cake tightly in plastic wrap and keeping it in the refrigerator for up to five days. For best flavor, let it sit at room temperature for about two hours before serving, so it can regain its lovely texture. If you're interested in more storing tips, check out this guide from The Kitchn.
Serving Suggestions for Homemade Strawberry Cake
Pairing with Fresh Strawberries
Homemade strawberry cake is a delightful treat that shines with freshness. Serve each slice topped with a few fresh strawberries to enhance its flavor. A dollop of whipped cream or a scoop of vanilla ice cream can elevate your dessert experience. Not only do these sides add irresistible elements to your cake, but they also make for a beautiful presentation.
Ideal Occasions for Serving
Perfect for birthdays, summer picnics, or any celebration, this cake brings a touch of joy to special gatherings. Consider adding a side of citrus-infused lemonade or a refreshing herbal iced tea to complement the sweet, fruity flavors. Whether it’s a casual barbecue or an elegant tea party, homemade strawberry cake is sure to impress your guests and make lasting memories.
Time Details for Homemade Strawberry Cake
Preparation Time
Get ready to enjoy the flavors of summer! The preparation time for your homemade strawberry cake is about 1 hour and 30 minutes. This includes making the luscious strawberry puree and preparing your ingredients.
Baking Time
Once you’ve prepped, it’s time to bake! The baking time is approximately 25 minutes. Keep an eye on your cakes, ensuring they're perfectly golden and a toothpick comes out clean when inserted.
Total Time
In total, you’ll want to set aside 6 hours for everything, including cooling. This allows your cake layers to cool completely before frosting, ensuring a beautifully layered dessert!
If you're looking for tips on making the most of your strawberries, check out this incredible guide from The Kitchn, ensuring your homemade strawberry cake shines with fresh flavor.
Creating this cake is not just about combining ingredients; it’s about indulging in a delightful experience that’s well worth your time!
Nutritional Information for Homemade Strawberry Cake
When indulging in a slice of delicious homemade strawberry cake, knowing its nutritional profile can help you enjoy it mindfully. Here’s a quick breakdown to satisfy your curiosity:
Calories
A generous slice of this luscious cake contains approximately 350-400 calories, making it a decadent treat for special occasions.
Sugar Content
With around 30 grams of sugar per slice, the sweetness comes from both the cake and the creamy strawberry frosting, ensuring a delightful burst of flavor.
Protein
Each slice packs in about 4 grams of protein, thanks to the egg whites and dairy in the ingredients, which helps balance the dessert experience a bit.
For more in-depth nutritional insights, consider visiting Healthline or USDA FoodData Central for reliable dietary information. Enjoy your baking adventure and savor every bite of this delightful strawberry cake!
FAQs about Homemade Strawberry Cake
Can I use frozen strawberries for the cake?
Absolutely! You can use frozen strawberries instead of fresh ones for your homemade strawberry cake. Just remember that they may take longer to reduce down into puree compared to fresh berries, so be patient! Thaw them beforehand for easier blending.
How should I store my strawberry cake?
To keep your delicious cake fresh, store it in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. If properly stored, your strawberry cake can last up to five days. Just remember to let it sit at room temperature for about two hours before serving, especially if it’s been chilled.
What can I use instead of cream cheese in the frosting?
If you prefer a cream cheese-free frosting, consider making a strawberry buttercream instead. It’s super simple and just as delightful! For a delicious alternative, you can follow my strawberry buttercream recipe. You'll enjoy the same fruity flavor minus the cream cheese tang!
Conclusion on Homemade Strawberry Cake
The Joy of Baking Your Own Strawberry Cake
Creating a homemade strawberry cake is not just about baking; it's about making sweet memories. The scent of fresh strawberries combined with baking cake sets a cheerful atmosphere in your kitchen. Share this delightful treat with friends or family, and relish in the joy it brings!
Homemade Strawberry Cake
Equipment
- blender or food processor
- 9 inch round cake pans
- Mixing Bowls
- Electric mixer
- Cooling Rack
- 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
- 0.75 cup unsalted butter softened to room temperature
- 1.75 cups granulated sugar
- 5 large egg whites at room temperature
- 0.33 cup full-fat sour cream or plain Greek yogurt at room temperature
- 2 teaspoons pure vanilla extract
- 0.5 cup whole milk at room temperature
- 0.5 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
- 0.5 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
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.
- 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. Whisk in the room-temperature reduced strawberry puree and food coloring (if using), making sure there are no lumps at the bottom of the bowl. The batter should be slightly thick.
- Pour the batter evenly into the prepared cake pans and bake for 24–25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to loosen the sides, remove the cakes from the pan, peel off the parchment, and place on the rack to finish cooling.
- In a blender or food processor, process the freeze-dried strawberries into a fine powder. If any larger bits remain, sift the powder through a fine-mesh sieve. 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.
- To assemble, level the cakes: slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand and spread ¾–1 cup of frosting in an even layer on top. Top with the second layer upside down, and spread 1 cup of frosting all over the top and sides in a very thin layer to make a crumb coat. Refrigerate the cake until the crumb coat has set, about 20 minutes. Cover the top and sides with the remaining frosting.
- Refrigerate the cake for at least 20 minutes to set the frosting before slicing.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
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