Introduction to Homemade Strawberry Cake
Why homemade strawberry cake?
Choosing to make a homemade strawberry cake brings the joy of fresh, summery flavors right into your kitchen. There's something magical about combining ripe strawberries with fluffy cake and creamy frosting—it’s a treat that exudes love and care. Unlike store-bought options, making it from scratch allows you to control the ingredients and adjust sweetness to your preference. Plus, nothing beats the satisfaction of serving a beautiful, homemade dessert to friends and family. For tips on how to make it perfectly, check out Sally’s Baking Addiction.
A personal story: My first baking experience
I still remember the first time I ventured into baking; it was a weekend project fueled by a craving for something sweet. I was about twelve, and my mom suggested we try making a strawberry cake. The kitchen quickly filled with the sweet aroma of baking, and I was enchanted! We pureed fresh strawberries with giggles, getting a bit messy in the process. When it finally came out of the oven, I could hardly contain my excitement. That moment sparked my passion for baking, and I’ve been creating variations of my beloved homemade strawberry cake ever since. If you’re ready to embark on a baking adventure, I promise you won’t regret it!
Ingredients for Homemade Strawberry Cake
List of Essential Ingredients
To craft the perfect homemade strawberry cake, you'll need to gather a few key ingredients that come together harmoniously, creating a delightful dessert that's packed with flavor. Here’s what you'll need:
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Strawberry Puree: 1 pound of fresh strawberries, rinsed and hulled
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Cake:
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2.5 cups cake flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon salt
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¾ cup unsalted butter, softened
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1.75 cups granulated sugar
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5 large egg whites, at room temperature
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⅓ cup full-fat sour cream or plain Greek yogurt
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2 teaspoons pure vanilla extract
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½ cup whole milk, at room temperature
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½ cup reduced strawberry puree (from your fresh strawberries)
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Optional: 1–2 drops of red or pink food coloring
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Frosting:
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1 cup freeze-dried strawberries
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8 ounces full-fat cream cheese, softened
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½ cup unsalted butter, softened
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3 cups confectioners’ sugar
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1 tablespoon whole milk
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1 teaspoon pure vanilla extract
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Pinch of salt
Importance of Using Fresh Strawberries
Utilizing fresh strawberries is crucial for achieving a flavorful and vibrant homemade strawberry cake. Not only do fresh strawberries provide a natural sweetness and bright color, but they also contribute to the cake’s moisture and texture. When picking strawberries, look for those that are ripe and fragrant. Sweetness is at its peak when they're in season—typically from late spring to early summer—making them the best choice for your baking needs. If you'd like more information on choosing strawberries, check out this expert guide on selecting fresh fruit.
Incorporating fresh strawberries into your cake not only enhances the flavor but also creates a lovely sensory experience with their fresh aroma and juicy bite. Happy baking!
Step-by-step Preparation for Homemade Strawberry Cake
Creating a delicious homemade strawberry cake is a rewarding experience, and I’m here to guide you through each step, helping you create a cake that's not only tasty but visually stunning!
Preparing the strawberry puree
Begin by making the fresh strawberry puree—the star ingredient of our cake. In a blender or food processor, puree 1 pound (454g) of fresh strawberries until smooth. Transfer to a saucepan and simmer over medium-low heat for about 25–35 minutes until reduced to approximately ½ cup (135g). Stir occasionally to prevent sticking! After it's reduced, let it cool completely before using. To save time, you can make this ahead of time and refrigerate until needed.
Prepping your baking pans
Next, preheat your oven to 350°F (177°C). While it warms up, take two 9-inch round cake pans. Grease them with butter or non-stick spray and line the bottoms with parchment paper rounds. This little trick will help the cakes release effortlessly after baking.
Mixing the dry ingredients
In a medium bowl, combine 2 and ½ cups (295g) of cake flour, along with 2 teaspoons of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. Whisk these dry ingredients together to ensure even distribution, then set aside. If you’re unsure about measuring your flour correctly, check out this helpful guide.
Making the cake batter
In a large mixing bowl, cream together ¾ cup (170g) of softened unsalted butter and 1 and ¾ cups (350g) of granulated sugar until light and fluffy—about 3 minutes. Add 5 large egg whites, ⅓ cup (80g) of sour cream or Greek yogurt, and 2 teaspoons of vanilla extract, beating until combined. Gradually add the dry ingredients and then mix in ½ cup (120ml) of whole milk and your cooled strawberry puree. Make sure the batter is thick but smooth!
Baking the cake layers
Divide the batter equally into the prepared cake pans and smooth the tops. Pop them in the oven and bake for about 24–25 minutes. When done, a toothpick inserted in the center should come out clean. After baking, cool them in the pans for an hour, then gently remove and let finish cooling on a wire rack.
Making the strawberry cream cheese frosting
While your cakes cool, it’s time to whip up the super creamy strawberry cream cheese frosting. Process 1 cup of freeze-dried strawberries into a fine powder and set aside. Beat together 8 ounces (226g) of softened cream cheese and ½ cup (113g) of softened butter until smooth. Gradually incorporate 3 cups (360g) of confectioners’ sugar, the strawberry powder, 1 tablespoon of whole milk, and 1 teaspoon of vanilla extract. Beat until creamy, and refrigerate for an hour to thicken.
Assembling and frosting the cake
It's time for the fun part! Level off the tops of your cake layers using a serrated knife. Place one layer on your cake stand and spread ¾ to 1 cup of frosting on top. Stack the second layer upside down for a flat top, and apply a thin layer of frosting all around as a crumb coat. Chill for about 20 minutes to set. Finally, cover with the remaining frosting - make it as smooth or as swirly as you like!
And just like that, your homemade strawberry cake is ready to serve! This delightful dessert is bound to impress your friends and family. Enjoy!
Variations on Homemade Strawberry Cake
Strawberry Shortcake Version
Looking to switch things up? Transform your homemade strawberry cake into a delightful strawberry shortcake! Simply bake the cake as directed, then slice each layer into thicker rounds. Add whipped cream between the layers and top with fresh strawberries for a light and refreshing dessert. This version is perfect for summer gatherings or any occasion where fresh flavors shine.
Gluten-Free Strawberry Cake Option
For those needing a gluten-free option, worry not! You can easily adapt your homemade strawberry cake by substituting the cake flour for a quality gluten-free all-purpose flour. Be sure to check the blend, as some may include xanthum gum, which helps replicate the texture of traditional flour. This way, everyone can enjoy a slice of your delicious creation without missing out!
Cooking Tips and Notes for Homemade Strawberry Cake
When making homemade strawberry cake, start with fresh, ripe strawberries for the best flavor. Consider making the reduced strawberry puree a day in advance—this allows it to cool completely and develop richer taste. Keeping all ingredients (butter, eggs, and dairy) at room temperature is essential for the batter's consistency.
Baking Tips: Ensure your oven is fully preheated before placing the cakes in to achieve an even rise. After baking, allow them to cool completely on a wire rack, as this helps prevent sogginess.
For a stunning finish, don’t rush the frosting; a crumb coat before the final layer helps achieve a smooth result. Need more assistance? Check out this frosting techniques guide to perfect your skills!
Serving Suggestions for Homemade Strawberry Cake
Ideal Pairings for Serving
Pair your homemade strawberry cake with a dollop of whipped cream or a scoop of vanilla bean ice cream for a creamy contrast that accentuates the flavor of the fresh strawberries. For a refreshing twist, serve alongside a chilled berry compote or a zesty lemon curd, providing a bright flavor profile that balances the sweetness. Don’t forget a cup of chamomile tea or iced green tea—these drinks harmonize beautifully with the cake, making for an elevated dessert experience.
Creative Presentation Ideas
Make your homemade strawberry cake a feast for the eyes too! You can decorate the top with fresh strawberry slices arranged artistically, or sprinkle some edible flowers for a pop of color. Serving on a rustic wooden board enhances the homemade feel, while cake stands can elevate the presentation. Consider garnishing with mint leaves or a dusting of powdered sugar for that extra touch. If you're feeling adventurous, use a cake dome to create a delightful surprise as you unveil your creation!
Time Breakdown for Homemade Strawberry Cake
Preparation Time
Set aside about 40 minutes to gather your ingredients, make the reduced strawberry puree, and prepare the cake batter. You can even do the puree a day ahead!
Baking Time
Once your batter is ready, the cakes will take about 24–25 minutes in the oven. Keep an eye on them!
Cooling and Assembly Time
After baking, allow the cakes to cool for 1 hour in the pans, followed by at least 20 minutes to set the frosting after assembly.
Total Time
In total, you’re looking at approximately 2 hours and 15 minutes from start to finish, plus any time you spend chilling the cake! So, whether you're hosting a gathering or just treating yourself, this homemade strawberry cake is worth the wait!
For detailed steps, check out a guide on assembling a layer cake.
Nutritional Facts for Homemade Strawberry Cake
When it comes to enjoying your slice of homemade strawberry cake, knowing what’s inside can help you savor every bite. Here’s a quick look at the key nutritional facts:
Calories
One slice of this delightful cake typically contains around 350 calories, making it a sweet treat to enjoy on special occasions or when you need a little pick-me-up.
Sugar Content
With approximately 30 grams of sugar per slice, the sweetness comes primarily from the fresh strawberries and frosting, delivering that familiar comfort without being overly cloying.
Fat Content
Each slice holds about 15 grams of fat, thanks to the buttery richness and cream cheese in the frosting. It's perfect for those moments when you want something indulgent but still homemade and heartfelt.
Curious about how to make your own strawberry puree? Check out this guide for a simple way to enhance your baking!
FAQ About Homemade Strawberry Cake
Can I use frozen strawberries?
Absolutely! While fresh strawberries deliver the best flavor, you can use frozen ones in a pinch. Just keep in mind that frozen strawberries may take longer to reduce when making the strawberry puree. Ensure you thaw them well before use to get the best results.
How do I store leftover cake?
To keep your delicious homemade strawberry cake fresh, tightly cover it and store it in the refrigerator for up to five days. If you plan to store it for more than four hours, let it sit at room temperature for about two hours before serving for optimal taste and texture.
Can I make this cake ahead of time?
Yes, here’s a great tip: you can make the cake layers and frosting a day in advance! Simply store them separately in the fridge. For even better flavor, consider making the reduced strawberry puree a few days ahead, too. Check out this guide for more details on freezing cakes and components.
Conclusion on Homemade Strawberry Cake
Recap on the joys of baking
Baking is more than just mixing ingredients; it's a delightful journey of creativity that brings friends and family together. Homemade strawberry cake encapsulates the joy of sweet scents, vibrant colors, and the satisfaction of sharing something delicious.
Encouragement to try the recipe
Don’t hesitate to try making this tempting homemade strawberry cake. It’s perfect for any occasion, showcasing fresh strawberries that bring a burst of flavor. You might just discover your new favorite dessert, so roll up your sleeves and enjoy the process!
Homemade Strawberry Cake
Equipment
- Blender or Food Processor
- 9-inch round cake pans
- Cooling Rack
- Stand Mixer or Hand Mixer
- Spatula
- Parchment Paper
- Sieve
Ingredients
Strawberry Puree
- 454 g 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
- ½ cup whole milk at room temperature
- ½ 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 oz full-fat brick cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 3 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 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 reduced to ½ cup. Cool completely before using.
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans and line with 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, beat the butter and sugar together until light and creamy. Add egg whites and beat until combined. Add sour cream and vanilla, then mix in the dry ingredients followed by milk and reduced strawberry puree.
- Pour the batter evenly into prepared pans. Bake for 24-25 minutes or until a toothpick comes out clean. Cool the cakes completely.
- Make the frosting: Process freeze-dried strawberries into a fine powder. Beat cream cheese and butter until smooth, then add confectioners’ sugar, strawberry powder, milk, and vanilla. Refrigerate for 1 hour before using.
- Assemble and frost the cakes, leveling the cake layers and applying the frosting in layers. Refrigerate for 20 minutes after crumb coating before applying the final layer of frosting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
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