Introduction to Homemade Strawberry Cake
Why Homemade Strawberry Cake?
So, you may wonder why you should consider making a homemade strawberry cake. The answer is simple: nothing beats the taste and freshness that comes from using ripe, juicy strawberries and simple, wholesome ingredients. Plus, when you make this cake yourself, you have the power to customize everything—from the sweetness to the texture. Imagine slicing into a cake that you created with your own hands, the aroma of strawberries filling your kitchen. It’s a delightful experience!
The Joy of Baking Your Own Cake
Baking your own cake offers a unique sense of joy and accomplishment. It’s not just about the end result; it’s the entire process that makes it worthwhile. The whisking, the mixing, and the aroma wafting through your home create a warm atmosphere that can be shared with family and friends. According to research from the Journal of Positive Psychology, engaging in baking can elevate your mood and enhance well-being. So, why not grab that apron and get started?
A Little History About Strawberry Desserts
Strawberries have been enjoyed in desserts for centuries, dating back to the Roman Empire, where they were prized for their flavor and medicinal properties. Over time, they became a staple in many desserts worldwide, including the widely-loved homemade strawberry cake. As strawberries transitioned from wild berries to the cultivated varieties we enjoy today, they’ve always been synonymous with summer celebrations and special occasions. Isn’t it wonderful to be part of a tradition that dates back so far?
Ingredients for Homemade Strawberry Cake
Making a mouthwatering homemade strawberry cake starts with the right ingredients. Let's break them down into three essential categories!
Fresh Strawberries
For a truly delightful flavor, you’ll need about 1 pound of fresh strawberries, rinsed and hulled. These not only add natural sweetness to the cake but will also infuse the frosting with that irresistible berry essence. Aim for ripe, juicy strawberries for the best taste!
Cake Essentials
To create the fluffy layers, gather these cake essentials:
- 2 and ½ cups of cake flour for that soft, tender crumb
- Baking powder and baking soda to provide leavening
- ¾ cup of unsalted butter, softened
- Egg whites for structure and lightness
- A splash of whole milk to bring it all together
You can find tips on measuring and selecting the perfect cake flour at Sally’s Baking Addiction.
Frosting Components
Your cake deserves a spectacular frosting! Here’s what you need:
- 8 ounces of cream cheese for a creamy base
- Freeze-dried strawberries to amplify the flavor
- Confectioners’ sugar for sweetness
Combining these ingredients will give you a frosting that's tangy, sweet, and heavenly. Just think of the balance it brings to your homemade strawberry cake!
Preparing Homemade Strawberry Cake
Baking a homemade strawberry cake is not only a delightful project but also a sure way to impress your friends and family. Follow these easy steps, and you’ll have a stunning, delicious cake ready for any occasion.
Make the reduced strawberry puree
Start with the star of the show: fresh strawberries. You’ll need about 1 pound of them. First, rinse and hull the strawberries, then blend them into a smooth puree. Pour this puree into a small saucepan and simmer on medium-low heat. Stir occasionally until it reduces down to about ½ cup (or approximately 135g), which typically takes 25 to 35 minutes. For convenience, many bakers prepare this the day before and refrigerate it overnight, allowing it to cool completely.
Preheat the oven and prepare the pans
While your strawberry puree is cooling, preheat your oven to 350°F (177°C). Grab two 9-inch round cake pans and generously grease them. Don’t forget to line the bottom with parchment paper and grease the paper as well. This technique ensures that your homemade strawberry cake layers come out perfectly from the pans—no stuck cake tops here!
Mix the cake batter
Now it’s time to combine our delicious ingredients! In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this mixture aside. In a separate large bowl, beat together unsalted butter and granulated sugar until light and fluffy, about three minutes. Then, incorporate egg whites before followed by sour cream and vanilla extract. Gradually add your dry ingredients and combine while gently pouring in the milk. Finally, add in that reduced strawberry puree, ensuring there are no lumps.
Bake the layers
Evenly distribute the batter between the prepared pans. Bake for 24 to 25 minutes, or until a toothpick inserted into the center comes out clean. It's crucial to let the cakes cool in the pans for about an hour before running a knife along the edges and transferring them to a cooling rack to cool completely.
Prepare the strawberry cream cheese frosting
While those beautiful layers cool, let’s whip up the frosting! Start by processing freeze-dried strawberries into a fine powder. In a mixing bowl, combine softened cream cheese and butter until they achieve a smooth consistency. Gradually mix in the powdered sugar, strawberry powder, milk, and vanilla extract. If it’s a bit too sweet, a pinch of salt can balance the flavors beautifully.
Assemble and frost the cake
Once your layers are completely cool, it’s time for assembly! Level the tops of the cakes if needed. Place one layer on your serving plate, spread a generous layer of frosting on top, then add the second layer upside down (for a smooth top). Crumb coat the whole cake with a thin layer of frosting and refrigerate for about 20 minutes. Finally, finish frosting the top and sides, and allow it to chill again before serving.
Voilà! You now have a stunning homemade strawberry cake that’s not just a treat for the eyes but a delicious experience for everyone. Enjoy every slice!
Variations on Homemade Strawberry Cake
If you’re looking to mix things up with your homemade strawberry cake, these delightful variations will add a unique twist while maintaining that signature strawberry flavor!
Strawberry Lemon Cake
Brighten your cake with a refreshing burst of citrus! Swap out half of the strawberry puree for freshly squeezed lemon juice and zest. The lemon's tang complements the strawberries beautifully, creating a light, summery dessert.
Chocolate Strawberry Cake
For a decadent take, incorporate chocolate! Add cocoa powder to your dry ingredients and drizzle a rich chocolate ganache on top. This combination of chocolate and strawberries is a match made in dessert heaven.
Gluten-Free Strawberry Cake
No gluten? No problem! Substitute cake flour with a gluten-free alternative, like almond flour or a gluten-free baking blend. Just keep a close eye on your baking time, as gluten-free batters may need adjustments.
Explore these variations and discover your favorite! For more tips on baking techniques, check out resources like King Arthur Baking for additional insights. Happy baking!
Cooking Tips and Notes for Homemade Strawberry Cake
Fresh vs. Frozen Strawberries
When preparing your homemade strawberry cake, fresh strawberries will yield the best flavor and texture. However, if you're in a pinch, frozen strawberries can still work—just remember that they may take longer to reduce, which can impact your puree's consistency.
Importance of Room Temperature Ingredients
Using room temperature ingredients, especially butter, eggs, and dairy, ensures that your batter mixes smoothly, creating a light and airy cake. The emulsifying process during mixing is crucial for achieving that perfect cake texture.
Make-Ahead Tips for Cake Layers and Frosting
Prep ahead to streamline your baking day. The cake layers can be baked in advance and stored at room temperature overnight. Likewise, the frosting can be made a day ahead—just let it sit at room temperature for about 10 minutes before assembly. For additional tips, check out how to freeze cakes for longer storage.
Homemade Strawberry Cake
Equipment
- blender or food processor
- 9-inch round cake pans
- Parchment paper
- mixing bowls
- handheld or stand mixer
- Cooling Rack
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
- ¾ cup unsalted butter softened to room temperature
- 1.75 cups granulated sugar
- 5 large egg whites at room temperature
- ⅓ cup full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 0.5 cup whole milk at room temperature
- 0.5 cup 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 cream cheese softened to room temperature
- 0.5 cup unsalted butter softened to room temperature
- 3 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 1 pinch salt to taste
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. Simmer until it’s reduced to ½ cup. Allow to cool completely before using.
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, and 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, beat the butter and sugar together on medium-high speed until light and creamy. Add the egg whites and beat until combined. Scrape down the sides. Add the sour cream and vanilla extract and beat until combined. Add the dry ingredients and then slowly pour in the milk and beat until just combined. Whisk in the reduced strawberry puree and food coloring, if using.
- Pour the batter evenly into the prepared cake pans and bake for 24-25 minutes or until a toothpick comes out clean. Cool the cakes in the pans for 1 hour before removing.
Frosting and Assembly
- Process the freeze-dried strawberries into a fine powder. Set aside.
- In a large bowl, beat the cream cheese and butter until smooth. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat until combined and creamy. Taste and add salt if necessary. Cover and refrigerate for 1 hour before using.
- Level the cakes and place the first layer on your cake stand. Spread frosting on top. Stack the second layer upside down and frost the top and sides with a thin layer. Refrigerate to set the crumb coat for 20 minutes.
- Cover with the remaining frosting. Refrigerate the cake for at least 20 minutes before serving.
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