Easy Pastel de Fresa

Name: Easy Pastel de Fresa
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 serving
Ingredients: 1 Pound fresh strawberry; 375 g (3 cups) all-purpose flour; ½ teaspoon kosher salt; 4 teaspoons baking powder; 1 cup whole milk; 170 g (1 stick plus 4 tablespoons) unsalted butter at room temperature; 60 ml (¼ cup) grapeseed oil or avocado oil; 1-¾ cup granulated sugar; 5 large eggs; 1 tablespoon pure vanilla extract; 1 tablespoon clear vanilla; 28 g (about 1 cup) freeze-dried strawberry; ¼ teaspoon pink food coloring; Butter and flour the pan or use nonstick baking spray; ½ cup sweetened condensed milk; ½ cup heavy cream; 1 tablespoon unsalted butter

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
12
Calories
521 kcal
Course
Dessert
Cuisine
International

Easy Pastel de Fresa

Deacon Moody

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This Pastel de Fresa with Brigadeiro Sauce is the perfect dessert for any big celebration. Elegant and delicious, it's one of my family's favorites.A tender and flavorful strawberry cake topped with rich Brazilian-style Brigadeiro Sauce. Just imagine it, or better yet, try it!

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Ingredients

Servings

For the Strawberry Cake

1 Pound fresh strawberry , rinsed and hulled
375 g (3 cups) all-purpose flour
½ teaspoon kosher salt
4 teaspoons baking powder
1 cup whole milk
170 g (1 stick plus 4 tablespoons) unsalted butter at room temperature
60 ml (¼ cup) grapeseed oil or avocado oil
1-¾ cup granulated sugar
5 large eggs , at room temperature
1 tablespoon pure vanilla extract
1 tablespoon clear vanilla
28 g (about 1 cup) freeze-dried strawberry
¼ teaspoon pink food coloring , optional
Butter and flour the pan or use nonstick baking spray

For the Brigadeiro Sauce:

½ cup sweetened condensed milk
½ cup heavy cream
1 tablespoon unsalted butter

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Instructions

For the Pastel de Fresa:

Start by washing the strawberries and removing the stems and leaves. Cut the strawberries into smaller pieces, if needed, and place them in a blender or food processor. Pulse the strawberries until they are broken down into a smooth puree.
Transfer the puree to a saucepan and place it over medium heat. Cook with the lid ajar, stirring frequently, until the strawberry puree thickens and is reduced to ½ cup, which may take about 30 minutes, depending on how juicy the strawberries are.
Once the puree has reduced, remove it from the heat and let it cool to room temperature before using it in the cake. Preheat the oven to 350°F (180°C) and prepare a nonstick 9.51-inch fluted baking pan by greasing it with shortening or butter and flouring it or using baking non-stick spray.
In a large bowl, sift together the flour and baking powder. Place the freeze-dried strawberries in the bowl of a food processor and pulse until they become a fine powder. Add the ground freeze-dried strawberries to the flour mixture and whisk to combine. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until the mixture is light and fluffy, about 5 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. In a measuring cup, whisk together the strawberry puree reduction, vanilla extract, clear vanilla, and milk.
If you're using food coloring, whisk it into the mixture until it is evenly distributed. With the mixer on low speed, alternate adding the flour mixture and the buttermilk mixture in three additions, starting and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared pan and tap it on the counter a few times to remove any air bubbles. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the sides of the pan. Cover the Pastel de Fresa loosely with foil if it is browning too much. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
A metal baking dish may conduct heat differently than a ceramic dish, resulting in varying cooking times. We recommend keeping an eye on the cake while it’s baking and checking it periodically with a toothpick or cake tester to ensure it’s cooked through. If you use a metal baking dish, you may need to reduce the cooking time slightly.

How to Make Brigadeiro

In a medium saucepan, combine the sweetened condensed milk, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture is thick and glossy, about 5 minutes. Allow the Brigadeiro to cool slightly before drizzling it over the top of the cooled cake.

Equipments used:

Notes

How to Store
To store Pastel de Fresa with Brigadeiro Sauce, cover it with a cake dome and store it in the refrigerator for up to 3 days. The brigadeiro sauce will firm up slightly in the refrigerator but should soften again at room temperature.
When ready to serve, remove the cake from the refrigerator and let it come to room temperature for about 30 minutes before serving.