Homemade Strawberry Cake
User Reviews
5
Homemade Strawberry Cake
Description
Homemade Strawberry Cake is made using a blend of freeze-dried strawberry powder incorporated into the dry cake ingredients, combined with fresh strawberry puree in the batter. This combination ensures an even strawberry flavor and a soft yet sturdy structure from the cake flour and leavening agents. The cake bakes in a 9x13 pan resulting in a moist, tender crumb.
The accompanying strawberries and cream frosting is a rich and smooth blend of cream cheese and butter sweetened and flavored with powdered sugar and fresh strawberry puree reduced slightly to concentrate flavor. The frosting complements the light strawberry flavor of the cake with a creamy, tangy finish.
This cake works well as a dessert for celebrations or afternoon tea and benefits from the use of fresh strawberry puree as well as the subtle texture enhancement offered by the freeze-dried strawberry powder. The recipe provides for easy substitution of all-purpose flour for cake flour, with instructions to mimic cake flour properties for best texture.
Ingredients
- 2 ounces strawberries freeze dried, pureed
- 1 3/4 cups Strawberry Puree Approx. 1.25 pounds fresh berries, divided
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup white sugar
- 4 egg large
- 2 tsp vanilla extract
- 3/4 cup vegetable oil
Strawberries and Cream Frosting
- 8 ounces cream cheese room temperature
- 4 tbsp butter unsalted, room temperature
- 1/4 cup Strawberry Puree
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Line a 9x13 cake pan with parchment paper, or spray with a non stick baking spray. Set aside.
- Add the freeze dried strawberries to the food processor and pulse until it is a fine powder.
- Spoon the freeze dried strawberry powder to a large mixing bowl. Add the flour, baking powder, baking soda, and salt. Stir to combine.
- In a medium size bowl add the 1 and 1/2 cup of the strawberry puree (keep the remaining 1/4 cup for the frosting), sugar, eggs, vanilla and oil. Stir to combine.
- Add the wet ingredients to the dry and gently stir the batter together until just mixed.
- Pour into the cake pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool while you prepare the frosting.
Strawberries and Cream Frosting
- Add the remaining 1/4 cup of strawberry puree to a small saucepan. Heat this over medium heat until the sauce begins to bubble, reduce the heat to low and let simmer while stirring until the amount has reduced down to about 2 tablespoons. This can take about 5 minutes. Remove from the heat and allow this to cool to room temperature. Can place in a bowl and store in the refrigerator if needed to help cool down.
- In a medium size bowl add the cream cheese and butter. Mix until combined and smooth.
- Add in the vanilla extract and the cooled down reduced strawberry puree (don't add more than 2 tablespoons, this will make the frosting runny). Mix to combine.
- Add in the powdered sugar. Mix to combine. If frosting is too soft, add more powdered sugar. If it seems too stiff you can add a small amount of milk if needed.
- Spread onto the top of the cake. Store the cake at room temperature in a sealed container.
Notes
- All-purpose flour can replace cake flour; substitute 5 tablespoons with cornstarch and sift together for a similar texture.
- Use fresh strawberries to make the puree for the best flavor balance in cake and frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 93g | 31% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 84mg | 28% |
| Sodium | 226mg | 9% |
| Potassium | 281mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 70g | 140% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 80mg | 89% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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