Summer is here and it’s time for all your favourite summer recipes! If you love strawberries, then this delicious cake is for your. Strawberry cake can be tricky to make if you don’t use the correct techniques. While this recipe is easy, there are some key steps that need to be followed for best results.
Cake ingredients:
- 2 ½ cups sifted cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¾ cup butter (room temperature)
- 5 egg whites (room temperature)
- 1/3 cup sour cream or plain yogurt (room temperature)
- 2 tsp vanilla
- ½ cup milk (room temperature)
- ½ cup reduced strawberry puree (recipe included below)
- 1 – 2 pink or red food colouring (optional)
Frosting ingredients:
- 1 cup freeze-dried strawberries
- 8 oz cream cheese (softened, room temperature)
- ½ cup butter (room temperature)
- 3 cups confectioners’ sugar
- 1 – 2 Tbsp milk
- 1 tsp vanilla
- salt to taste
Strawberry cake method:
- Puree 1lb of fresh strawberries before placing on the stove and reducing to half a cup. This usually takes 30 minutes.
- Allow the puree to cool. It might be best to prepare the puree the night before you make your cake.
- Preheat your oven to about 180 degrees Celcius.
- Grease and lightly flour two 9-inch pans
- Whisk the flour, baking powder, baking soda and salt together.
- In another bowl, beat together the butter and sugar until creamed.
- Beat in the egg whites on high speed until combined.
- Beat in the sour cream and vanilla.
- Remember to scrape down the sides of the bowl as needed.
- Keep the mixer on low speed and add the dry ingredients. Mix until they have just about blended together.
- Keep the mixer running on slow and add the milk. Do not overmix.
- Whisk in the cooled strawberry puree and check for lumps. The batter will get thicker at this point.
- Add food colouring if desired.
- Pour into two cake pans and bake for about 25 minutes or until cooked through.
- Cool in the pans before moving to a wire rack and allowing to cool completely.
- Now it’s time for the frosting. Blend the freeze-dried strawberries until it looks crumbly or powdery. You need about half a cup once you are done.
- In a large bowl, use the paddle attachment on your mixer to beat the cream cheese until smooth and creamy.
- Add the butter and beat until combined.
- Add confectioners’ sugar and strawberry powder to this mixture.
- Add 1 tablespoon milk and vanilla before beating on medium-high. If too thick, add another tablespoon of milk.
- Taste and add salt if desired.
- Slice a thin layer off the tops of the cakes to create a flat surface.
- Place the first cake on the place and top with frosting.
- Add the second cake on top and cover with frosting.
- Refrigerate for 45 minutes and feel free to decorate with fresh strawberries if you like.
This cake will keep for up to five days in the fridge. Of course, it is so delicious that it probably won’t last that long before it’s all eaten up! Spoil yourself, your family and your friends this summer with this scrumptious strawberry cake. You can also take it along with you when you attend a party. While the recipient can save their gift hamper for later, they can enjoy the cake right away with all of the guests.
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