Introduction to Homemade Strawberry Cake
Have you ever tasted a dessert that truly captures the essence of summer? Homemade strawberry cake is one of those delightful treats that brings sunshine to your plate, no matter the season. Imagine layers of fluffy cake infused with fresh strawberry puree, slathered in luscious strawberry cream cheese frosting. It's not just cake; it's an experience that delights the senses!
Why Make Homemade Strawberry Cake?
Making your own strawberry cake is incredibly rewarding. Not only do you have control over the ingredients, allowing for a fresher and healthier option, but it’s also a chance to showcase your baking skills. From choosing ripe strawberries to whipping up a creamy frosting, every step becomes a creative outlet. Plus, the satisfaction of sharing a slice with family or friends and watching their faces light up is priceless.
By using fresh ingredients, you're not only avoiding preservatives found in store-bought alternatives but also gaining the opportunity to personalize flavors. Want it sweeter? Add a touch more sugar. Need a tangy twist? A squeeze of lemon juice can do wonders! Whether it’s a special occasion or just a desire to treat yourself, this homemade strawberry cake is a delightful choice for every occasion. Ready to get baking? Let’s dive into the recipe!
Ingredients for Homemade Strawberry Cake
When it comes to baking a delightful homemade strawberry cake, having the right ingredients is key to achieving that perfect balance of sweetness and flavor. Let’s break down what you’ll need!
Key ingredients for the cake
To craft the delicious cake base, gather these essentials:
- 1 pound fresh strawberries (for that fresh taste and vibrant color!)
- 2 and ½ cups cake flour
- ¾ cup unsalted butter, softened
- 1 and ¾ cups granulated sugar
- 5 large egg whites
- ½ cup whole milk
- ½ cup reduced strawberry puree (from your fresh strawberries)
- A pinch of salt and a couple of teaspoons of baking powder.
These ingredients work together harmoniously to create a light and fluffy cake, bursting with the essence of strawberries.
Essential ingredients for the frosting
To top off your cake with a luscious frosting, you’ll need:
- 8 ounces of smooth cream cheese
- ½ cup unsalted butter, softened
- 1 cup of freeze-dried strawberries for that incredible strawberry flavor
- A sprinkle of confectioners’ sugar to sweeten things up!
With these ingredients, you'll whip up a frosting that complements the cake beautifully. Enjoy the process, and soon you’ll be savoring your homemade strawberry cake on any occasion!
Preparing Homemade Strawberry Cake
Baking a delicious homemade strawberry cake is a delightful adventure that fills your kitchen with sweet scents and vibrant colors. This section will guide you through each essential step of creating your homemade strawberry cake, ensuring it turns out perfectly every time. Let’s dive in!
Create the Strawberry Puree
The foundation of your homemade strawberry cake lies in the strawberry puree. Begin by gathering about a pound of fresh, ripe strawberries. Once you've rinsed and hulled them, toss them into a blender or food processor. Blend until smooth, and you'll yield a cup or more of purée. Transfer it to a small saucepan over medium-low heat. Let it simmer, stirring occasionally, until it's reduced to about half a cup—this process takes around 25–35 minutes. Cooling the purée completely is crucial; I often make it a day in advance and store it in the fridge, allowing it to reach room temperature before using it in the batter.
Preheat the Oven and Prepare the Cake Pans
Next, preheat your oven to 350°F (177°C). While the oven warms, grab two 9-inch round cake pans. Grease them, line the bottoms with parchment paper, and grease the parchment too. This step will help your cakes release easily after baking. If you're unsure how to get that perfect fit, check out this handy guide on using parchment paper.
Mix Dry Ingredients for the Cake
In a medium bowl, whisk together your dry ingredients: 2 and ½ cups of cake flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. This simple action helps aerate the flour, ensuring a light and fluffy cake.
Combine Wet Ingredients and Prepare the Batter
For the wet ingredients, grab a large bowl and beat together ¾ cup of softened unsalted butter and 1 and ¾ cups of granulated sugar until they're creamy and light. Next, add in 5 large egg whites (room temperature is best), and mix well. Then, incorporate ⅓ cup of sour cream, 2 teaspoons of vanilla extract, and your cooled strawberry puree into this delightful mixture.
Now, slowly pour in the dry ingredients combined with ½ cup of milk, mixing just until combined—mixing too much can lead to a dense cake! The batter should feel slightly thick and luscious. Pour it evenly into your prepared cake pans and get ready to bake!
Bake the Cake Layers
Pop those pans into your preheated oven and let them bake for about 24–25 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Once baked, cool the layers in their pans on a wire rack for about an hour before running a knife around the edges to release them. Turn them out onto wire racks to cool completely before frosting.
With these steps, you're well on your way to creating a fabulous homemade strawberry cake that will wow your friends and family alike! Ready to unleash your inner baker? Let’s keep going with the frosting!
Variations on Homemade Strawberry Cake
Dairy-Free Strawberry Cake
Craving a delicious homemade strawberry cake but need a dairy-free option? No problem! Simply replace the sour cream and butter with equivalent amounts of coconut yogurt and coconut oil. For the milk, consider using almond milk or oat milk for a creamy finish. Not only does this tweak make the cake suitable for dairy-free diets, but it also lends a subtle flavor twist that pairs beautifully with strawberries! Plus, you can adjust the sweetness depending on your chosen non-dairy milk.
Chocolate Strawberry Cake
If you’re a chocolate lover, why not elevate your homemade strawberry cake with a rich chocolate twist? Add ½ cup of unsweetened cocoa powder to your dry ingredients and incorporate an extra ¼ cup of sugar to balance the flavors. For an even more decadent experience, drizzle a chocolate ganache over the top or mix in some chocolate chips before baking. This combination of fresh strawberries and chocolaty goodness will have your taste buds singing!
For more inspiration on cake variations, check out Sally’s Baking Addiction.
Baking Notes for Homemade Strawberry Cake
When creating your homemade strawberry cake, there are a few helpful tips to keep in mind for the best results.
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Choose Fresh Strawberries: Use ripe, sweet strawberries for the puree. Their natural sweetness will shine through!
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Cake Flour vs. All-Purpose: Opt for cake flour for a lighter texture. It helps create that tender crumb we all love in cake.
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Room Temperature Ingredients: Ensure your butter, egg whites, and sour cream are at room temperature. This promotes better mixing and a smoother batter.
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Don’t Rush the Cooling: Allow your cakes to cool completely before frosting to avoid melting the cream cheese icing. Patience here pays off!
Consider checking out resources on how to measure baking ingredients for precise results, and don’t hesitate to share your favorite tips in the comments!
Homemade Strawberry Cake
Equipment
- blender
- food processor
- 9-inch round cake pans
- Cooling Rack
- handheld mixer
- paddle attachment
- Whisk
- Cake Turntable
- bench scraper
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 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
Instructions
Preparation
- Make the reduced strawberry puree first, and let cool: In a blender or food processor, puree the fresh strawberries. Transfer the puree to a small saucepan over medium-low heat and simmer until reduced to ½ cup, about 25–35 minutes. Cool completely before using.
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper, and grease the parchment paper.
Baking the Cake
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
- In a large bowl, beat the butter and sugar together until light and creamy. Add the egg whites and beat until combined, then add sour cream and vanilla and mix until combined. Slowly pour in the milk and add the dry ingredients. Mix until just combined, then fold in the reduced strawberry puree.
- Pour the batter evenly into the prepared cake pans and bake for 24–25 minutes, or until a toothpick comes out clean. Cool in the pans for 1 hour before transferring to a cooling rack.
Frosting
- Make the frosting: Process freeze-dried strawberries into a fine powder. Beat together cream cheese and butter until smooth, then add confectioners' sugar, strawberry powder, milk, and vanilla. Beat until creamy, refrigerate for 1 hour before using.
Assembling the Cake
- Level the cakes using a serrated knife to create a flat surface. Place one layer on the cake stand, spread frosting on top, add the second layer upside down, and spread a crumb coat with a thin layer of frosting. Refrigerate until set.
- Cover with remaining frosting and refrigerate the cake for at least 20 minutes before slicing.
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