Introduction to Homemade Strawberry Cake
Why Homemade Strawberry Cake is the Perfect Dessert
When it comes to the ultimate sweet treat, homemade strawberry cake reigns supreme. Imagine tender, fluffy layers of cake infused with the fresh flavor of strawberries, complemented perfectly by a luscious strawberry cream cheese frosting. This delightful dessert not only showcases the vibrant hue of seasonal strawberries but also serves as a nostalgic reminder of warm summer days spent in gardens or at picnics.
What makes this cake truly special is the quality of its ingredients. By using fresh strawberries, you create a cake bursting with real fruit flavor that's difficult to replicate in store-bought varieties. Plus, the process of making it at home allows you to adjust the sweetness and flavor to your liking, ensuring it will be just right for your palate.
In addition to its taste, homemade strawberry cake is visually stunning and can be the centerpiece of any gathering. Whether you're celebrating a birthday, hosting a tea party, or simply indulging yourself, this cake will fall in love with anyone who tries it. For more insights on baking techniques and ingredient choices, check out Sally’s Baking Addiction for expert tips.
Ready to dive into this delicious baking adventure? Let's get started on creating your very own strawberry masterpiece!
Ingredients for Homemade Strawberry Cake
Fresh Strawberry Puree
To kick off your delicious homemade strawberry cake, you’ll need 1 pound (454g) of fresh strawberries. The secret to an exceptional cake lies in creating a strawberry puree that packs flavor. Simply blend the hulled strawberries in a food processor until smooth, then reduce the puree gently over heat to intensify its taste.
Cake Ingredients
The heart of the cake includes:
- 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
- ⅓ cup (80g) full-fat sour cream or plain Greek yogurt
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) whole milk
- ½ cup reduced strawberry puree
- Optional: 1–2 drops red or pink food coloring
Strawberry Cream Cheese Frosting Ingredients
Finish your cake with a delightful frosting made from:
- 1 cup freeze-dried strawberries
- 8 ounces (226g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) confectioners' sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- A pinch of salt for balance
With these ingredients at hand, you'll be well on your way to crafting a strawberry cake that’s as delightful to taste as it is to look at! For more tips on baking essentials, check out this guide for some great insights.
Preparing Homemade Strawberry Cake
Nothing quite says "summer" like a delightful slice of homemade strawberry cake. The secret to achieving that luscious strawberry flavor lies in the preparation stages, and I’m here to help guide you through the process. This step-by-step guide will make creating this delectable cake feel like a breeze.
Make the Reduced Strawberry Puree
Start by making the reduced strawberry puree—this is where all the magic begins. Hull about a pound of fresh strawberries and blend them until smooth. The goal is to cook this puree down in a small saucepan over medium-low heat until you have half a cup of concentrated goodness. This will take around 25-35 minutes, stirring occasionally. To save time, you can prepare the puree a day in advance and let it chill in the refrigerator overnight. Just remember to allow it to come back to room temperature before adding it to your cake batter!
Preheat the Oven and Prepare the Pans
Before diving into mixing, preheat your oven to 350°F (177°C). While the oven warms up, grease two 9-inch round cake pans, line them with parchment paper, and grease the parchment as well. This step is crucial because it ensures that your beautiful homemade strawberry cake comes out flawlessly without sticking.
Mixing Dry Ingredients for the Cake
In a medium bowl, whisk together the essential dry ingredients: cake flour, baking powder, baking soda, and salt. Cake flour is a game-changer here, giving your cake that soft and tender crumb. Set this mixture aside while you work on the wet ingredients.
Creaming Butter and Sugar
Grab a large mixing bowl and use either a stand mixer or handheld mixer to cream together softened unsalted butter and granulated sugar. Beat them on medium-high speed until the mixture is light and fluffy—this usually takes about 3 minutes. Adding the egg whites next boosts the structure and richness of the cake, so whip those in until combined.
Combining Wet and Dry Ingredients
Now it’s time to bring it all together! Start by adding the dry ingredient mixture slowly into the wet mixture, with the mixer running on low speed. Gradually pour in whole milk for extra moisture, followed by that gorgeous reduced strawberry puree. If you're feeling adventurous, add a drop or two of pink food coloring to enhance the cake's visual appeal.
Bake the Cake
Pour the batter into your prepared pans and pop them into the oven for 24-25 minutes. A toothpick should come out clean when inserted in the center. Once baked, let your cakes cool in the pans for about one hour before transferring them to a cooling rack.
Create the Strawberry Cream Cheese Frosting
While your cakes cool, whip up the fantastic strawberry cream cheese frosting. Blend freeze-dried strawberries into a fine powder and mix with softened cream cheese and butter. Add some confectioners' sugar for sweetness, along with a splash of vanilla for added flavor. Beat until creamy!
Assemble and Frost the Cake
Level your cooled cake layers with a serrated knife and assemble them by placing one layer on your serving plate. Spread a generous amount of frosting on top, add the second layer, and frost the entire cake. Refrigerating the cake for about 20 minutes will help set the frosting, making it easier to slice.
This homemade strawberry cake not only looks stunning but tastes incredible too. So, grab some fresh strawberries and get baking! If you’re looking for more tips and tricks on cake baking, check out Sally’s Baking Addiction for additional insights and inspiration!
Variations on Homemade Strawberry Cake
Vegan Strawberry Cake
Looking for a plant-based twist on your favorite homemade strawberry cake? You can easily swap the egg whites with flaxseed meal or aquafaba to maintain that fluffy texture. Use a dairy-free yogurt or non-dairy milk instead of sour cream and whole milk. This way, you preserve the cake's delicious essence without losing the joy of indulging.
Gluten-Free Strawberry Cake
Craving a gluten-free version? Simply replace the cake flour with a 1:1 gluten-free baking blend, which works wonders in keeping the cake moist and tender. Don't forget to check for certified gluten-free labels to ensure the ingredients are safe for your dietary needs. With these simple modifications, you can enjoy a slice of strawberry goodness that everyone can savor!
For more tips on gluten-free baking, visit King Arthur Baking.
Cooking tips and notes for Homemade Strawberry Cake
Importance of room temperature ingredients
Using room temperature ingredients is a game-changer for your homemade strawberry cake. When butter, eggs, and dairy are at room temperature, they combine more easily and create a smoother batter. This ensures a fluffy texture and a uniform bake. I like to pull out my ingredients about 30 minutes before I start cooking, which helps to speed things up.
Storing the cake properly
To keep your cake fresh, store it tightly covered in the refrigerator for up to five days. If it’s been sitting in the fridge for over four hours, let it sit out for a couple of hours before serving. This brings back that lovely, moist texture making your strawberry cake even more delightful.
For more tips on storage, check out Sally's Baking Addiction for guidance!
Serving Suggestions for Homemade Strawberry Cake
Pairing with Fresh Strawberries
When you serve homemade strawberry cake, consider adding a handful of fresh strawberries on the side. They not only enhance the cake’s vibrant color but also bring a burst of natural sweetness that complements the cake beautifully. You might even try slicing some strawberries and sprinkling them with a touch of sugar to draw out their juices—this creates a simple yet elegant topping.
Complementing with Whipped Cream
No slice of homemade strawberry cake is complete without a dollop of freshly whipped cream. The light and airy texture of whipped cream balances the cake's richness perfectly. For a delightful twist, you can infuse the cream with vanilla or even a hint of almond extract. This adds an extra layer of flavor that elevates your dessert presentation. Enjoying your cake with these complementary additions creates a memorable experience for your taste buds!
Time Breakdown for Homemade Strawberry Cake
Preparation Time
Getting started on your homemade strawberry cake will take you about 1 hour and 30 minutes. This includes the time needed to prepare the fresh strawberry puree, mix the cake batter, and set up your pans.
Baking Time
Once everything is mixed and in the oven, the baking process is quick, taking only 25 minutes. You'll want to keep an eye on the cake to ensure it's perfectly baked through!
Cooling Time
After baking, allow the cakes to cool in their pans for about 1 hour. Then, for best results, transfer them to a cooling rack and let them cool completely before frosting—this might take another 2 to 3 hours.
Total Time
In total, while the active preparation and baking time is about 2 hours, including cooling can stretch the overall time to around 6 hours. Planning to make this cake? Consider preparing the strawberry puree a day ahead for convenience!
For additional tips on baking the perfect cake, check out Sally's Baking Addiction.
Nutritional Facts for Homemade Strawberry Cake
When indulging in a slice of homemade strawberry cake, it’s good to know what you’re enjoying. Here’s a brief overview of the cake’s nutritional content:
Calories
A standard slice of this delightful cake typically contains around 350 calories. This makes it a special treat you can enjoy without feeling guilty.
Sugar Content
Expect about 30 grams of sugar per slice, primarily from the added sugar and the natural sweetness of strawberries. Moderation is key, especially if you're watching your sugar intake!
Protein
Each slice packs in about 3 grams of protein, thanks to the eggs and dairy. This adds a little nutritional boost to your dessert experience.
For more detailed nutritional insights, consider checking out resources like MyFitnessPal or use Calorielab for a personalized breakdown. Enjoy baking and savoring this sweet delight!
FAQs about Homemade Strawberry Cake
Can I use frozen strawberries?
Absolutely! You can use frozen strawberries for your homemade strawberry cake, but keep in mind that they may require more time to reduce compared to fresh strawberries. If you plan to use frozen ones, thaw them beforehand to speed up the process. Just ensure to let them drain well to avoid excess moisture in your cake batter.
How can I make the cake moist?
To achieve a moist cake, remember these tips:
- Use room-temperature ingredients, as this helps in better mixing.
- Incorporate full-fat sour cream or Greek yogurt; they provide moisture and richness.
- Avoid over-mixing the batter, as this can lead to dryness.
- Lastly, let the cake layers cool completely before frosting; this helps retain moisture.
What can I substitute for the cream cheese in the frosting?
If you want to skip the cream cheese in your frosting, consider using a strawberry buttercream instead. It’s delightful and still retains the fruity flavor! You can find a simple recipe for it on Sally's Baking Addiction.
Conclusion on Homemade Strawberry Cake
In conclusion, this homemade strawberry cake is a delightful treat that captures the essence of fresh strawberries in every bite. Whether enjoyed at a gathering or as a special dessert at home, it's sure to impress! Get creative with your frosting and give it a personal touch—everyone will love it!
Homemade Strawberry Cake
Equipment
- blender or food processor
- 9-inch round cake pans
- mixing bowls
- handheld or stand mixer
- Cooling Rack
- cake turntable
- Serrated knife
- Bench Scraper
Ingredients
Strawberry Puree
- 1 pound fresh strawberries
Cake
- 2.5 cups cake flour spooned & leveled
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.75 cups unsalted butter softened to room temperature
- 1.75 cups granulated sugar
- 5 large egg whites at room temperature
- 0.33 cups full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 0.5 cups whole milk at room temperature
- 0.5 cups 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 cups unsalted butter softened to room temperature
- 3 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- pinch salt to taste
Instructions
Preparation
- Make the reduced strawberry puree first, and let cool: Hull the fresh strawberries and place them in a blender or food processor. Blend until smooth. You should have a little more than 1 cup (around 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. 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) until the batter is slightly thick. Pour the batter evenly into the prepared cake pans.
- Bake for 24–25 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 1 hour. Run a knife around the edges to loosen the sides, remove the cakes from the pan, and place on the rack to finish cooling.
- To make the frosting, process the freeze-dried strawberries into a fine powder. In a large bowl, 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 fully combined and creamy.
- Assemble and frost: Level the cakes and place one on your cake stand or serving plate. Spread frosting on top, then place the second layer upside down and spread a crumb coat of frosting. Refrigerate until the crumb coat sets, then cover the cake with the remaining frosting.
- Store leftover cake tightly in the refrigerator for up to 5 days.
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