Strawberry Cake

Introduction & Inspiration

This Strawberry Cake is a showstopper, a perfect dessert for showcasing the sweet, juicy flavor of fresh strawberries. It features layers of moist, tender cake infused with strawberry puree. A creamy, tangy frosting, and a layer of strawberry jam. It’s a strawberry lover’s dream.

My inspiration for this recipe comes from a love of fresh, seasonal baking and the desire to create a cake that truly celebrates the flavor of strawberries. I wanted to make a cake that was beautiful. Delicious, and bursting with strawberry goodness.

This particular recipe is designed to be both impressive and achievable. It’s about creating a cake that’s not only delicious but also visually stunning. With its layers of pink cake, creamy frosting, and fresh strawberry garnish.

I believe that baking should be a joyful and rewarding experience. This Strawberry Cake recipe embodies that philosophy. It’s a dessert that’s perfect for special occasions. Or any time you want to treat yourself and your loved ones.

Nostalgic Appeal

Strawberry cake, while not as common as chocolate or vanilla, holds a special nostalgic appeal for many. It’s a flavor that often evokes memories of summer. Of picnics, and of fresh, homemade treats.

The bright, sweet, and slightly tart flavor of strawberries is inherently appealing. It’s a taste that can transport you back to childhood. To moments of simple joy and pure enjoyment.

This cake captures that nostalgic feeling, with its layers of moist cake, creamy frosting, and fresh strawberry flavor. It’s a dessert that feels both familiar and special.

This recipe is a way to connect with the past while also creating new memories. It’s a cake that’s sure to become a family favorite.

Homemade Focus

This Strawberry Cake recipe is all about the homemade experience. Every element, from the cake to the frosting to the strawberry puree, is made from scratch. Ensuring a fresh and flavorful dessert.

Making a cake from scratch is a rewarding process. It allows you to control the quality of the ingredients and to ensure that every component is made with care and attention to detail.

The act of pureeing the strawberries, creaming the butter and sugar, and assembling the cake is a therapeutic one. It’s a chance to slow down. Connect with the ingredients. Enjoy the process.

This homemade focus results in a cake that is far superior to anything store-bought. The flavors are brighter, the texture is more tender, and the satisfaction is immeasurable. It is worth it.

Flavor Goal

The flavor goal for this Strawberry Cake is an intense, fresh strawberry flavor that permeates every layer, balanced by a creamy, tangy frosting and a moist, tender cake. We’re aiming for a celebration of strawberries.

The cake itself should be moist and tender, with a subtle sweetness and a hint of vanilla. It’s infused with a homemade strawberry puree. This ensures that the strawberry flavor is present throughout.

The frosting should be creamy and smooth, with a tangy flavor from the cream cheese that complements the sweetness of the strawberries. It adds richness and balances the flavors.

The layer of strawberry jam between the cake layers adds an extra burst of strawberry flavor and a slightly different texture. It’s the surprise inside.

The overall effect is a cake that’s bursting with fresh strawberry flavor. It’s a perfect balance of sweet, tart, and creamy.

Ingredient Insights

Let’s take a closer look at the ingredients and why each one is important for this recipe. Understanding the role of each component is crucial. For baking success.

For the Cake:

• Pureed Strawberries: Provide the fresh strawberry flavor and moisture to the cake. Reducing the puree concentrates the flavor.
• Butter (Softened): Provides richness, flavor, and tenderness to the cake. Softened butter is essential for proper creaming.
• Sugar: Provides sweetness and contributes to the cake’s structure and texture.
• Large Egg Whites (Room Temperature): Add structure and help to create a light and airy cake. Using only egg whites keeps the cake pale in color.
• Strawberry Extract (Optional): Enhances the strawberry flavor.
• Sour Cream: Adds moisture and a slight tanginess to the cake, resulting in a tender crumb.
• Cake Flour: Provides the structure of the cake. Cake flour has a lower protein content than all-purpose flour. This results in a more tender cake.
• Baking Powder and Baking Soda: These are our leavening agents, helping the cake to rise and become light and fluffy.
• Salt: Enhances the flavors and balances the sweetness.

For the Frosting:

• Cream Cheese (Softened): Provides the base for the frosting, creating a creamy, tangy flavor.
• Butter (Softened): Adds richness and helps to create a smooth and spreadable frosting.
• Confectioners’ Sugar: Provides sweetness and structure to the frosting.
• Strawberry Extract (Optional): Enhances the strawberry flavor.
• Red Food Coloring (Optional): Adds a pink hue to the frosting.
• Seedless Strawberry Jam: Adds an extra layer of strawberry flavor between the cake layers.
• Fresh strawberries:

Essential Equipment

Having the right tools makes the cake-baking process much smoother and more enjoyable. Here’s a list of the essential equipment. Proper equipment is important.

• 9-inch Round Baking Pans (2): This is the standard size for this recipe.
• Parchment Paper: For lining the bottoms of the cake pans. This prevents the cake from sticking.
• Small Saucepan: For reducing the strawberry puree.
• Shallow Container: For refrigerating the reduced strawberry puree.
• Large Bowl: For creaming the butter and sugar and for mixing the batter.
• Electric Mixer (Stand or Handheld): For creaming the butter and sugar, beating the batter, and making the frosting.
• Measuring Cups and Spoons: Accurate measurements are crucial for baking success.
• Rubber Spatula: For scraping down the sides of the bowl and for folding in ingredients.
• Wire Racks: For cooling the cake layers completely.
• Sifter

List of Ingredients with Measurements

Here’s the complete list of ingredients with precise measurements for easy reference. Accuracy is key in baking. Always double-check.

For the Cake:

• 2 cups Pureed Strawberries
• 1 cup (2 sticks) Butter, softened
• 1 3/4 cups Sugar
• 5 Large Egg Whites, room temperature
• 1 teaspoon Strawberry Extract, optional
• 1/2 cup Sour Cream
• 3 cups Cake Flour
• 2 1/2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt

For the Frosting:

• 1 package (8 ounces) Cream Cheese, softened
• 1/4 cup Butter, softened
• 6 cups Confectioners’ Sugar
• 1/2 teaspoon Strawberry Extract, optional
• 1 to 3 drops Red Food Coloring, optional
• 1/2 cup Seedless Strawberry Jam, divided
• Halved or Sliced Fresh Strawberries, optional

Gather all your ingredients before you begin. This “mise en place” approach makes the baking process much more organized.

Step-by-Step Instructions

Now, let’s break down the process into clear, easy-to-follow steps. I’ll guide you through each stage. My goal is clarity and deliciousness.

Step 1: Reduce the Strawberry Puree.

In a small saucepan, bring the 2 cups of pureed strawberries to a boil over medium heat.

Reduce the heat to a simmer.

Cook, uncovered, for 20-25 minutes, or until reduced to 3/4 cup, stirring occasionally.

Transfer the reduced puree to a shallow container.

Refrigerate until chilled.

Step 2: Preheat Oven and Prepare Pans.

Preheat the oven to 350°F (175°C).

Line the bottoms of two greased 9-inch round baking pans with parchment paper.

Step 3: Cream Butter and Sugar.

In a large bowl, cream the softened butter and sugar together until light and fluffy, 5-7 minutes.

Step 4: Add Egg Whites and Extract.

Gradually beat in the room-temperature egg whites.

If desired, add the strawberry extract.

Step 5: Add Sour Cream.

Mix in the sour cream until combined.

Step 6: Combine Dry Ingredients.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.

Step 7: Alternate Adding Dry Ingredients and Strawberry Puree.

Gradually add the dry ingredients to the creamed mixture, alternating with 1/2 cup of the reduced strawberry puree.

Begin and end with the dry ingredients.

Mix until just combined. Don’t overmix.

Step 8: Bake the Cake Layers.

Transfer the batter to the prepared pans, dividing it evenly.

Bake until a toothpick inserted in the center comes out clean, 30-33 minutes.

Step 9: Cool the Cake Layers.

Cool the cake layers in the pans for 10 minutes.

Remove from the pans to wire racks.

Remove the parchment paper.

Cool completely.

Step 10: Make the Frosting.

In a large bowl, beat the softened cream cheese and butter until fluffy.

Gradually beat in the confectioners’ sugar.

Beat in 1/4 cup of the reduced strawberry puree and, if desired, the strawberry extract and red food coloring.

Beat until smooth.

Step 11: Assemble the Cake.

Place one cake layer on a serving plate.

Top with the strawberry jam, spreading it evenly.

Top with 1 cup of the frosting, spreading it evenly.

Top with the remaining cake layer.

Spread the remaining frosting over the top and sides of the cake.

Step 12: Garnish and Serve.

Garnish with halved or sliced fresh strawberries, if desired.

Refrigerate until ready to serve.

Troubleshooting

Even with careful preparation, things can sometimes go wrong. Here are some common problems and solutions. It’s good to be prepared.

Problem: Cake is dry. Solution: This could be due to overbaking, too much flour, or not enough liquid. Make sure you’re measuring the ingredients accurately and checking for doneness with a toothpick.

Problem: Cake is dense. Solution: This could be due to overmixing the batter or not creaming the butter and sugar properly. Make sure to cream the butter and sugar until light and fluffy, and don’t overmix the batter once you add the flour.

Problem: Frosting is too soft or too stiff. Solution: Adjust the consistency of the frosting by adding more confectioners’ sugar (to thicken) or a little bit of milk or cream (to thin).

Problem: Cake layers are uneven. Solution: Make sure to divide the batter evenly between the pans and spread it out evenly.

Tips and Variations

Here are some tips and variations to customize your Strawberry Cake. I encourage you to be creative. Have fun in the kitchen!

Tip: For an even more intense strawberry flavor, add a few drops of strawberry extract to the cake batter.

Variation: Use a different type of berry, such as raspberries or blueberries, instead of strawberries.

Tip: Add a layer of sliced fresh strawberries between the cake layers for added freshness and texture.

Variation: Replace the cream cheese frosting with a simple vanilla buttercream or a whipped cream frosting.

Tip: Store leftover cake in the refrigerator, covered, for up to 5 days.

Serving and Pairing Suggestions

This Strawberry Cake is a beautiful and delicious dessert on its own. Here are serving suggestions. To elevate the experience.

Serve chilled or at room temperature.

Pair with a glass of cold milk, a cup of coffee, or a glass of sparkling wine.

Serve as a dessert for a birthday party, summer gathering, or any special occasion.

Offer a dollop of extra whipped cream on top of each slice for an extra touch of indulgence.

Nutritional Information

Per Serving (1 piece): Calories: 586 Fat: 21g Saturated Fat: 13g Cholesterol: 58mg Sodium: 331mg Carbohydrates: 97g Fiber: 1g Sugar: 74g Protein: 5g

Note that these are estimated values.

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Recipe Summary and Q&A

Let’s recap the recipe and answer some frequently asked questions. I want to provide all the information you need. My goal is baking success!

Recipe Summary:

1. Reduce strawberry puree. Chill.
2. Preheat oven to 350°F (175°C). Prepare cake pans.
3. Cream butter and sugar. Beat in egg whites and extract. Mix in sour cream.
4. Combine dry ingredients.
5. Alternate adding dry ingredients and strawberry puree to the creamed mixture.
6. Bake cake layers. Cool completely.
7. Make cream cheese frosting with remaining strawberry puree.
8. Assemble cake: layer, jam, frosting, layer, frosting.
9. Garnish with fresh strawberries (optional).

Q&A:

Q: Can I use all-purpose flour instead of cake flour? A: You can, but cake flour will result in a more tender and delicate crumb. If using all-purpose flour, you may want to reduce the amount slightly.

Q: Can I use frozen strawberries for the puree? A: Yes, you can use frozen strawberries. Thaw them completely and drain off any excess liquid before pureeing.

Q: Can I make this cake ahead of time? A: Yes, you can make the cake layers and the frosting a day or two in advance. Store the cake layers in an airtight container at room temperature and the frosting in the refrigerator. Assemble the cake just before serving.

Q: Can I freeze this cake? A: Yes, you can freeze the unfrosted cake layers, tightly wrapped, for up to 2 months. Thaw in the refrigerator overnight before frosting and assembling.

Q: How can I prevent the cake from sticking to the pan?

A: Use parchment paper to line the bottom.