Introduction to Homemade Strawberry Cake
Why Homemade Strawberry Cake is the Ultimate Treat
When you think of inviting sweetness, Homemade Strawberry Cake should come to mind. This delightful dessert exudes a fresh, summery vibe that brightens any occasion. The lush, natural taste of strawberries, complemented by a moist cake and creamy frosting, strikes a perfect balance between indulgent and refreshing. Whether celebrating a birthday, hosting a summer gathering, or simply enjoying a cozy evening at home, this cake never fails to impress.
Making your own cake gives you control over the quality and flavor — no artificial ingredients here! With just a handful of high-quality ingredients like fresh strawberries and unsalted butter, you’ll create a dessert that’s both delicious and wholesome. The process is surprisingly straightforward, making it a great option for both novice bakers and experienced pros.
And what’s better than sharing a kitchen creation with friends and family? The cheerful atmosphere is almost palpable as the sweet aroma fills your home. Plus, with just a bit of preparation, you can customize the recipe to suit your taste, whether by adding more fruit or experimenting with different frostings. So, gather your ingredients, and let’s dive into the delightful world of baking a Homemade Strawberry Cake!
Ingredients for Homemade Strawberry Cake
When embarking on your baking adventure for a delightful homemade strawberry cake, having the right ingredients is key to achieving that fluffy, flavorful masterpiece. Let’s break down what you’ll need!
Essential Ingredients for the Cake
To start, gather the essentials for your cake:
- Strawberry Puree: 1 pound of fresh strawberries, rinsed and hulled
- Cake Flour: 2 and ½ cups (295g), spooned and leveled
- Baking Powder: 2 teaspoons
- Baking Soda: ½ teaspoon
- Salt: 1 teaspoon
- Unsalted Butter: ¾ cup (170g), softened
- Granulated Sugar: 1 and ¾ cups (350g)
- Egg Whites: 5 large, at room temperature
- Sour Cream: ⅓ cup (80g) or Greek yogurt, at room temperature
- Vanilla Extract: 2 teaspoons
- Whole Milk: ½ cup (120g/ml), at room temperature
- Reduced Strawberry Puree: ½ cup (for added flavor)
- Optional Food Coloring: 1-2 drops for a vibrant hue
Ingredients for Strawberry Cream Cheese Frosting
Your cake deserves a topping that complements its deliciousness. Here’s what you’ll need for that scrumptious frosting:
- Freeze-dried Strawberries: 1 cup, processed into powder
- Cream Cheese: 8 ounces (226g), softened
- Unsalted Butter: ½ cup (113g), softened
- Confectioners’ Sugar: 3 cups (360g)
- Whole Milk: 1 tablespoon
- Vanilla Extract: 1 teaspoon
- Salt: A pinch to taste
Tools You’ll Need for Baking
Before diving into the recipe, make sure you have these baking tools at hand:
- 9-inch Round Cake Pans: For that perfect shape
- Electric Mixer: Either handheld or stand, for ease
- Mixing Bowls: Glass or metal will do
- Cooling Rack: To let your cakes cool properly
Getting these ingredients and tools ready will set you up for success! For more tips on measuring ingredients, check out Sally's Baking Addiction. Happy baking!
Step-by-step Preparation of Homemade Strawberry Cake
When it comes to baking a delightful homemade Strawberry Cake, following a structured approach makes all the difference! Gather your ingredients, roll up your sleeves, and let’s create a dessert that’s not just visually stunning but also bursting with fresh strawberry flavor.
Make the Reduced Strawberry Puree
Start by preparing the reduced strawberry puree. This is the heart of your cake, giving it that luscious strawberry flavor everyone loves. In a blender or food processor, puree 1 pound of fresh strawberries until you have a little more than 1 cup (around 270g). Transfer this to a small saucepan and cook it over medium-low heat. Stir occasionally, letting it simmer until it reduces to about ½ cup (approximately 135g). This typically takes 25–35 minutes but may vary. Let it cool completely before using it in the cake mix. Pro tip: make this the night before to save time on baking day!
Preheat and Prepare Cake Pans
While the puree cools, it’s time to preheat your oven to 350°F (177°C) and prep your cake pans. Grease two 9-inch round cake pans and line the bottoms with parchment paper, then grease the parchment as well. This step is crucial for ensuring your cake layers slide out easily after baking. If you've never greased and lined a pan before, here's a handy guide on how to do it.
Mix Dry Ingredients
In a medium bowl, whisk together 2 and ½ cups of cake flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. This blend of dry ingredients will provide the necessary lift and structure to your homemade Strawberry Cake.
Cream the Butter and Sugar
Next, in a large bowl, take ¾ cup (170g) of softened unsalted butter and mix it with 1 and ¾ cups (350g) of granulated sugar using a handheld or stand mixer with a paddle attachment. Mix on medium-high for about 3 minutes until it’s light and fluffy. Then, add in 5 room-temperature egg whites, mixing until just combined. Scrape the sides of the bowl as necessary, then add in ⅓ cup (80g) of sour cream and 2 teaspoons of vanilla extract. This will create a smooth, flavorful base for your cake.
Combine Wet and Dry Ingredients
Now it’s time to combine your wet and dry mixtures. With the mixer on low speed, gradually add your dry ingredients to the creamed mixture. Slowly pour in ½ cup (120ml) of whole milk and beat just until combined; we don’t want to overmix here! Finally, gently fold in the cooled reduced strawberry puree and, if you wish, a drop of pink food coloring for that extra pop of color.
Bake the Cake Layers
Divide the batter evenly between the prepared cake pans, then pop them in the oven. Bake for about 24-25 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pans for an hour before carefully removing them and letting them cool completely on a wire rack.
Make the Strawberry Cream Cheese Frosting
To complement your homemade Strawberry Cake, let's whip up a delicious frosting. Start by grinding 1 cup of freeze-dried strawberries into a fine powder. In another bowl, beat together 8 ounces of softened cream cheese and ½ cup (113g) of softened butter until smooth. Gradually add in 3 cups (360g) of confectioners’ sugar, the strawberry powder, 1 tablespoon of milk, and 1 teaspoon of vanilla extract. Mix until creamy and light. If it's too sweet, don’t hesitate to add a pinch of salt.
Assemble and Frost the Cake
Once your cake layers are cooled, level them with a serrated knife for a perfect finish. Place one layer on your serving plate and spread a generous ¾ to 1 cup of frosting on top. Add the next layer upside-down for stability, then apply a thin crumb coat of frosting all over the cake. Chill for about 20 minutes, then cover with the remaining frosting for a luscious finish. Refrigerate again for 20 minutes before slicing for best results.
And there you have it! A homemade Strawberry Cake that’s sure to impress friends and family alike. Enjoy every bite as the flavors of fresh strawberries shine through, and you bask in the glory of your baking triumph. Keep this recipe handy; it’s a beautiful way to celebrate any occasion!
Variations on Homemade Strawberry Cake
Different Frosting Options
While the strawberry cream cheese frosting elevates this cake to new heights, consider mixing things up with alternatives. A classic vanilla buttercream pairs beautifully and allows the strawberry flavor to shine. If you’re a chocolate lover, try a chocolate ganache frosting — the deep flavor contrasts wonderfully with the fruity notes. For a lighter touch, a whipped cream frosting made with heavy cream can add an airy sweetness that's simply irresistible.
Add-ins and Flavor Variations
Thinking about experimenting with your Homemade Strawberry Cake recipe? You can easily customize it! Try adding zest of a lemon or orange to the batter for a citrus twist. White chocolate chips or even a handful of chopped nuts can add a delightful texture and flavor. If you're a fan of spices, consider mixing in a dash of cinnamon or nutmeg for warmth, or even a hint of almond extract for a richer flavor profile.
With these variations, your strawberry cake will never go out of style! Check out more frosting options here or explore flavor variations on this blog.
Cooking Tips and Notes for Homemade Strawberry Cake
Making Ahead and Storage Tips
Planning ahead can make baking your Homemade Strawberry Cake a breeze! You can prepare the cake layers a day in advance. Just wrap them tightly and store them at room temperature overnight. The frosting can also be made ahead and kept in the refrigerator. For serving, let the frosted cake rest in the fridge for about 20 minutes to set the frosting. Leftovers are best stored tightly covered in the refrigerator for up to five days. For longer storage, freeze unfrosted layers for 2–3 months.
Baking Troubleshooting
If you encounter any issues while making your Homemade Strawberry Cake, don’t worry! Here are some common baking problems:
- Cake Sinking: This often occurs from overmixing—be gentle when adding the dry ingredients.
- Uneven Layers: Ensure your oven temperature is accurate; an oven thermometer can help.
- Dry Cake: Make sure you don't overbake. Check for doneness around the minimum bake time.
If you need guidance, check out resources like King Arthur Baking for more troubleshooting tips!
Serving Suggestions for Homemade Strawberry Cake
Pairing Options
To elevate your Homemade Strawberry Cake, consider these delightful pairing options:
- Fresh Berries: Serve with a handful of fresh strawberries or mixed berries for a burst of color and flavor.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a fluffy texture that complements the cake beautifully.
- Tea or Coffee: A warm cup of chai tea or a rich espresso can balance the cake’s sweetness and create a lovely afternoon treat.
Presentation Ideas
Make your cake a showstopper with these simple presentation tips:
- Decorative Plate: Use a beautiful cake stand or plate to enhance its visual appeal.
- Layering: Spread extra frosting between layers and on top, garnished with additional freeze-dried strawberries for a charming touch.
- Edible Flowers: Top with edible flowers for a sophisticated look that’s perfect for gatherings or celebrations.
With these suggestions, your Homemade Strawberry Cake will shine at any occasion!
Time Breakdown for Homemade Strawberry Cake
Preparation Time
Start your delicious journey by setting aside about 30 minutes for preparation. This includes making the strawberry puree and getting all your ingredients ready. A well-organized workspace makes the process smoother and more enjoyable!
Baking Time
Once your cake batter is ready, it will take about 24–25 minutes in the oven. The anticipation of that fresh strawberry aroma wafting through your kitchen is worth every minute!
Total Time
In total, expect to spend about 1 hour and 30 minutes from start to finish. This time includes cooling and frosting your Homemade Strawberry Cake. Take a moment to appreciate your handiwork before diving into a slice!
Feeling inspired? Now you can dive into the full recipe, enjoying each step while creating a delightful homemade treat. Happy baking!
Nutritional Facts for Homemade Strawberry Cake
When you're craving something sweet, Homemade Strawberry Cake hits the spot! Here’s a look at the nutritional profile of a slice:
Calories
A serving of this delightful cake contains approximately 350 calories. It’s a balanced treat that satisfies your sweet tooth without derailing your healthy eating goals.
Sugars
With about 25 grams of sugar per slice, this cake boasts the natural sweetness of strawberries while still being enjoyable.
Fats
This cake offers around 15 grams of fat, thanks to the rich butter and cream cheese frosting. It’s a luscious choice for special occasions or a well-deserved dessert.
Curious about how to make this beauty yourself? Dive into the detailed recipe above! For more tips on baking, check out resources from trusted sites like Healthline or Mayo Clinic.
FAQ about Homemade Strawberry Cake
What type of strawberries should I use?
When making your Homemade Strawberry Cake, it's best to stick with fresh, ripe strawberries. Look for berries that are vibrant red and firm to the touch for the sweetest flavor. If fresh strawberries aren't available, you can use frozen strawberries, but they may take longer to reduce into puree.
Can I substitute ingredients?
Absolutely! Feel free to get creative. You can swap Greek yogurt for sour cream in the cake for a lighter texture. If you're out of cake flour, a homemade substitute can be made by mixing all-purpose flour with cornstarch. Always make sure to adjust quantities as needed!
How do I store leftover cake?
To keep your Homemade Strawberry Cake fresh, cover it tightly and store it in the refrigerator for up to 5 days. For the best taste, let it sit at room temperature for about 2 hours before serving. This helps preserve the moisture and flavor of the cake while allowing the frosting to soften nicely.
Conclusion on Homemade Strawberry Cake
In conclusion, this Homemade Strawberry Cake is not just a dessert; it’s an experience that beckons you to celebrate life’s sweet moments. With its rich flavors and stunning presentation, this recipe is bound to impress both friends and family. So, whip up this delightful cake and savor every slice!
For more delicious cake recipes, check out Sally's Baking Addiction for inspiration and tips!
Homemade Strawberry Cake
Equipment
- blender or food processor
- 9-inch round cake pans
- Cooling Rack
- Stand Mixer or Handheld Mixer
- Measuring Cups and Spoons
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 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
- 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. You should have a little more than 1 cup (about 270g). Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it’s reduced to ½ cup (about 135g). Remove from heat, pour into a heat-safe bowl, and cool completely before using.
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
- Make the cake: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat on high speed until combined, about 2 minutes. Add the sour cream and vanilla extract and beat on medium-high speed until combined, about 1 minute. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat until just combined.
- Whisk in the room-temperature reduced strawberry puree and food coloring (if using), making sure there are no lumps at the bottom of the bowl. Pour the batter evenly into the prepared cake pans.
- Bake for 24–25 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour.
- Make the frosting: In a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 3 minutes until completely combined and creamy.
- Assemble and frost: Level the cakes, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand, spread ¾–1 cup of frosting in an even layer on top. Top with the second layer, upside down, and spread 1 cup of frosting all over the top and sides in a thin layer to make a crumb coat.
- Refrigerate the cake until the crumb coat has set, about 20 minutes. Cover the top and sides with remaining frosting. Before slicing, refrigerate the cake for at least 20 minutes.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
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