Introduction to Fresh Strawberry Cake
When it comes to celebratory desserts, you can't go wrong with a fresh strawberry cake. Bursting with vibrant flavors and a beautiful pink hue, this cake is sure to be a showstopper at any gathering. Imagine the sweet, juicy strawberries mixing harmoniously with fluffy cake layers—it’s a flavor combination that's perfect for everything from birthdays to summer picnics.
Why Choose a Fresh Strawberry Cake for Your Next Celebration?
So, why opt for a fresh strawberry cake specifically? For starters, strawberries are a quintessential summer fruit, symbolizing warmth and joy. They not only deliver a delightful taste but also bring a sense of nostalgia and freshness that’s often missed in other desserts. The strawberry reduction used in this cake infuses it with a rich flavor that store-bought cakes simply can’t replicate. What's more, its eye-catching appearance will enchant your guests before they even take a bite!
If you're looking for a special treat that combines elegance and deliciousness, this cake is the perfect choice for your next event. Plus, it’s a wonderful way to showcase seasonal strawberries. Curious about the recipe? Let’s dive in and learn how to create this delightful masterpiece!
Ingredients for Fresh Strawberry Cake
Essential Ingredients for the Strawberry Reduction
Creating the perfect fresh strawberry cake starts with a delicious strawberry reduction. Here’s what you need:
- 32 ounces fresh or frozen strawberries, thawed
- 4 ounces sugar (optional, based on sweetness preference)
- 1 tablespoon lemon juice for acidity
- 1 teaspoon lemon zest to enhance flavor
- 1 pinch salt to balance the sweetness
This simple, but flavorful reduction adds a rich, layered taste to your cake.
Key Components for the Cake and Buttercream
The cake itself is light and fluffy thanks to several key ingredients:
- 8 ounces unsalted butter: Ensure it’s at room temperature for easy mixing
- 10 ounces granulated sugar: Provides sweetness and structure
- 6 ounces egg whites: Essential for that soft texture
- 4 ounces milk (whole is best): Adds moisture
- 14 ounces all-purpose flour: The foundation of your cake
- 1 ½ teaspoons baking powder: Helps the cake rise
For that luscious strawberry buttercream, gather these items:
- 16 ounces unsalted butter: Again, room temperature is crucial
- 4 ounces pasteurized egg whites for a light fluff
- 4 ounces strawberry reduction to infuse the flavor
These well-chosen ingredients work together to create a delightful fresh strawberry cake that you’ll want to share with everyone!
Step-by-step Preparation of Fresh Strawberry Cake
Creating a fresh strawberry cake isn’t just about baking; it's about crafting a beautiful dessert that sings with the taste of ripe strawberries. Follow these simple steps to make a cake that will wow your friends and family!
Make the Strawberry Reduction
Before you do anything else, start with the strawberry reduction, as it requires some time to thicken and develop flavor. This step can even be done a day ahead!
- Ingredients: Combine 32 ounces of fresh or thawed frozen strawberries, 4 ounces of sugar (this can be optional if you'd like), 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, and a pinch of salt in a blender.
- Cook: Transfer the blended mixture to a saucepan and bring it to a boil. Reduce the heat and simmer on medium-low until it thickens to a consistency similar to tomato sauce. This usually takes 40-60 minutes.
- Result: You’ll need part of this delicious reduction for both the cake batter and the frosting, with some left over for extra filling between cake layers.
Prepare the Cake Batter
Now that your strawberry reduction is ready, it's time to prepare the cake batter. Remember, room temperature ingredients are crucial in this step!
- Mix Wet Ingredients: In one bowl, whisk together 4 ounces of milk, 2 ounces of vegetable oil, the room-temperature strawberry reduction, along with the lemon juice, lemon zest, and pink food coloring.
- Combine Dry Ingredients: In another bowl, mix 14 ounces of all-purpose flour, 1½ teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
- Cream Butter & Sugar: In a stand mixer, beat 8 ounces of unsalted butter and 10 ounces of granulated sugar until fluffy. Then, gradually add in 6 ounces of egg whites.
- Combine Everything: Alternate adding the dry and wet mixtures to your butter-sugar-egg mixture until well blended.
Bake the Cake Layers
With the batter ready, it’s baking time!
- Preheat your oven to 350°F (176°C) and grease your two 8” cake pans.
- Pour & Bake: Divide your batter evenly between the prepared pans and bake for about 30-35 minutes. A toothpick should come out clean when inserted into the center.
- Cool: After baking, let the cakes cool in the pans for 10 minutes before flipping them out onto wire racks. Wrap in plastic to keep moist while cooling completely.
Prepare the Strawberry Buttercream
While your layers are cooling, whip up the strawberry buttercream.
- Mix Egg Whites & Sugar: Combine 4 ounces of pasteurized egg whites with 16 ounces of powdered sugar in the stand mixer, mixing on low before whipping on high for about 5 minutes.
- Incorporate Butter: Gradually add 16 ounces of softened butter, whipping until you achieve that fluffy, shiny texture.
- Finish: Stir in the strawberry reduction, salt, and vanilla. This light and fruity buttercream pairs beautifully with your cake layers.
Assemble and Frost the Cake
Now comes the fun part—assembling and frosting your fresh strawberry cake!
- Layering: Place one cooled cake layer on a serving plate and spread some of the strawberry reduction on top for extra moisture.
- Add Buttercream: Frost generously over this layer, then carefully place the second layer on top and repeat the process.
- Final Touch: Frost the entire cake with your strawberry buttercream, and let it chill a bit to set the frosting.
By following these steps, you create not just a cake, but a memory. Your fresh strawberry cake will be the star of any gathering, deliciously sweet and irresistibly tempting!
Variations on Fresh Strawberry Cake
Strawberry Chocolate Swirl Cake
If you're feeling adventurous, try a strawberry chocolate swirl cake! Combine the delightful flavors of fresh strawberry and rich chocolate by adding melted chocolate to half of your cake batter. Swirl the two batters together before baking for a stunning marbled effect. This indulgent twist not only enhances aesthetics but also makes for a deliciously unique flavor profile. Perfect for birthday parties or family gatherings, it'll be a hit among all chocolate and berry lovers.
Gluten-Free Strawberry Cake Option
For those requiring a gluten-free option, don't worry—you can still enjoy this fabulous fresh strawberry cake! Simply substitute the all-purpose flour with a gluten-free baking blend. Be sure to check that your other ingredients, like baking powder and vanilla extract, are also gluten-free. The cake will still turn out moist and flavorful, allowing everyone to indulge without any worries. You can learn more about gluten-free baking tips here. Enjoy a slice of joy for every dietary need!
Cooking Tips and Notes for Fresh Strawberry Cake
Importance of Room Temperature Ingredients
Using room temperature ingredients in your fresh strawberry cake is crucial for achieving that perfect texture. When butter, eggs, and milk are at room temperature, they blend more easily, allowing for a smoother batter. This helps incorporate air into the mixture, leading to a fluffier cake. Remember, if your egg whites or butter are too cold, your batter can curdle and result in a dense cake.
How to Ensure Your Cake Stays Moist
To keep your fresh strawberry cake wonderfully moist, the key is to use that fabulous strawberry reduction throughout the recipe. Incorporate it into both the batter and the frosting for maximum flavor. Another tip is to wrap your cooled cake layers tightly in plastic wrap and refrigerate or freeze them before assembly. This extra step keeps your cake from drying out and enhances the flavor.
Serving Suggestions for Fresh Strawberry Cake
Perfect pairings with tea or coffee
A slice of fresh strawberry cake is a delightful treat on its own, but it pairs beautifully with a cup of tea or coffee. Think of a light herbal tea like chamomile or a bold brew like espresso to complement the cake’s sweetness. The flavors balance remarkably well, making it an ideal afternoon snack or dessert at a gathering. You could even try serving it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a delightful twist!
Ideas for festive garnishes
Elevate your fresh strawberry cake with eye-catching garnishes! Fresh strawberry slices on top add a pop of color, while a sprinkle of mint leaves offers a refreshing touch. For those special occasions, consider drizzling a strawberry reduction over the cake or adding colorful edible flowers for a truly stunning presentation. Want to impress your guests? Serve each slice with a side of strawberry compote or a dollop of the easy strawberry buttercream frosting for extra flavor. These touches will make your cake a standout at any celebration!
For more ideas on enhancing your desserts, check out this guide on cake garnishes.
Time Breakdown for Fresh Strawberry Cake
Preparation Time
Spend about 20 minutes prepping ingredients and mixing your batter for this delightful fresh strawberry cake. Gathering everything beforehand makes the process smooth and enjoyable.
Baking Time
Allow 50 minutes for baking the cakes. This is where the magic happens, transforming your batter into fluffy, pink layers of goodness.
Total Time
In just 1 hour and 10 minutes, you'll have a scrumptious fresh strawberry cake ready to impress your friends and family. Perfect for any occasion!
For best results, consider checking out resources on proper baking techniques to refine your skills further. Engaging with various recipes can also help expand your culinary repertoire. Happy baking!
Nutritional Facts for Fresh Strawberry Cake
Calories
Each generous slice of this fresh strawberry cake packs 603 calories, making it a delightful indulgence for dessert lovers.
Sugar Content
With 50 grams of sugar per serving, this cake balances sweetness and fruity flavors. Consider pairing it with a dollop of yogurt or fresh fruit to enhance the experience and cut down on sugar.
Key Vitamins and Minerals
This cake isn't just a treat; it also provides essential nutrients. Each serving contains:
- Vitamin A: 1190 IU
- Vitamin C: 2.9 mg
- Calcium: 37 mg
- Iron: 0.8 mg
Incorporating real strawberries adds natural vitamins, making each bite a delicious way to support your health while satisfying your sweet tooth. For more on the health benefits of strawberries, check out this resource.
FAQs about Fresh Strawberry Cake
How can I store my leftover strawberry cake?
Leftover fresh strawberry cake can be stored in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. Just make sure to wrap it well to prevent it from drying out. You can also freeze individual slices for up to 3 months. When you're ready to enjoy, just thaw it in the fridge overnight.
Can I use frozen strawberries instead of fresh?
Absolutely! Using frozen strawberries is a great option, especially if fresh ones aren't available. Just be sure to thaw and drain them first to avoid excess moisture in your fresh strawberry cake. This will help maintain the cake's lovely texture and flavor.
What are some common mistakes to avoid when baking this cake?
- Using cold ingredients: Ensure all your ingredients are at room temperature to prevent a curdled batter.
- Not measuring accurately: Use a kitchen scale for precision, as this helps in achieving the best texture.
- Overmixing the batter: Mix just until combined for a tender crumb.
- Skipping the reduction: Don't skip making the strawberry reduction, as it adds that essential flavor!
For more tips, check out Baking Basics for insight from professional bakers.
Conclusion on Fresh Strawberry Cake
You'll love making this fresh strawberry cake because it's a delightful blend of flavors and textures that celebrate everyone's favorite berry. Perfect for gatherings or just a treat for yourself, this tender, moist cake is sure to impress. Dive into the joy of baking with this deliciously sweet recipe!
Fresh Strawberry Cake
Equipment
- 2 8" 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 teaspoons 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 teaspoons 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.
- 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.
- 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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