FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM RECIPE
This fresh strawberry cake is made from FRESH strawberry reduction! The cake is moist and tender with a beautiful pink color. The perfect cake for summer! This recipe makes three 8"x2" cake rounds with strawberry buttercream and strawberry filling.
Provided by Elizabeth Marek
Categories Dessert
Time 1h10m
Number Of Ingredients 26
Steps:
- I recommend making this reduction the day before you're ready to make your cake.
- Place fresh or thawed, frozen strawberries into a medium saucepan. Optional: blend strawberries with an emersion blender if you prefer a smoother texture of strawberry reduction.
- Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
- Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up and the mixture has reduced by about half. This will take about 20 minutes. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
- Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Transfer to another container and let cool before use.
- You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
- Make sure to take your strawberry reduction out of the refrigerator 1 hour before making your cake so that it comes to room temperature.
- Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
- Grease three 8" cake pans with cake goop or preferred pan release
- In a separate medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
- Add room temperature butter to your stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.
- Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
- Add the egg whites one at a time, beating 15 seconds in between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold.
- Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!
- Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.
- Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
- Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely.
- Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
- Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.
- Add in your softened butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.
- Add in strawberry reduction, vanilla extract and salt and continue whipping until incorporated.
- Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.
- Place your first layer of strawberry cake onto a cake plate or cake board. Trim off the dome if needed with a sharp knife so the top of the cake is flat.
- Add a very thin layer or your cooled reduction over the cut surface. This helps soak into the cake and adds moisture and strawberry flavor.
- Add a layer of strawberry buttercream, I shoot for about 1/4". Smooth it with your offset spatula until it's flat.
- Frost the outside of your cake with the leftover buttercream and decorate with some fresh. strawberries if desired.
Nutrition Facts : ServingSize 1 serving, Calories 603 kcal, Carbohydrate 63 g, Protein 3 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 102 mg, Sodium 222 mg, Fiber 1 g, Sugar 50 g
BEST EVER STRAWBERRY CAKE
This type of strawberry cake recipe with all-natural strawberry flavoring (no gelatin) is quite rare and difficult to find. This strawberry cake tastes light and fresh, never too sweet. A truly excellent recipe that always turns out fluffy and oh-so moist. Topped with the rich and delicious cream cheese frosting, this cake is truly the best ever. It was a handwritten recipe I found in my mom's recipe book, but I assume she found it elsewhere.
Provided by Cassidylea16
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour two 8-inch cake pans.
- Mix pureed strawberries, milk, eggs, and 1 tablespoon vanilla extract together in a small bowl; transfer to the bowl of a stand mixer.
- Beat flour, white sugar, baking powder, and salt into strawberry mixture on Low; add butter and continue beating on Low until evenly combined.
- Stop mixer, scrape sides, and beat again for about 30 seconds.
- Divide batter evenly between the two prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 25 minutes. Cool the cakes in the pans for about 10 minutes; transfer to wire racks to completely cool, about 30 minutes.
- Beat cream cheese and butter together in a medium bowl until smooth. Gradually beat confectioners' sugar into cream cheese mixture until creamy and fluffy; stir in 1 teaspoon vanilla extract.
- Spread about 1/2 the frosting on top of 1 cake. Place second cake on top of frosting layer; spread the remaining frosting on top of second cake and around sides of both cakes.
Nutrition Facts : Calories 640.6 calories, Carbohydrate 74.5 g, Cholesterol 185.3 mg, Fat 35.1 g, Fiber 0.8 g, Protein 8.7 g, SaturatedFat 21.2 g, Sodium 641.2 mg, Sugar 51.3 g
AWARD WINNING STRAWBERRY CAKE
I do Weight Watchers (over 100lbs off! & counting!) So I am always trying to think of new tasty recipes. I came up with this one & took it to a dessert contest one first place NO ONE can believe it is "Diet" Cake!
Provided by PaigeParkerMomma
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cake mix, soda, & egg until smooth (as directed on box).
- Spray a 9X13 Pan with PAM. Pour cake in pan and bake as directed.
- Meanwhile mix the boiling water and jello together set aside and let cool (DO NOT let set up!).
- Mix the pudding mix & milk let set in fridge 10 min until thick. Fold in the cool whip.
- When Cake is done let cool. Poke holes in cake pour over jello mixture.
- Ice with pudding/cool whip mixture.
- Thinly slice strawberries layer on top.
- This is 3 pts per servings on Weight Watchers for a huge serving.
Nutrition Facts : Calories 27.1, Fat 0.6, SaturatedFat 0.2, Cholesterol 15.9, Sodium 25.8, Carbohydrate 4.4, Fiber 0.7, Sugar 1.8, Protein 1.7
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