Strawberry Smash Cake Recipes
HEALTHIER SMASH CAKE FOR BABY'S FIRST BIRTHDAY
A healthier smash cake for baby's first birthday. The pretty pink color comes from dehydrated strawberry powder while the cake base consists of bananas, Einkorn whole wheat, oats and contains no added sugar. Happy Birthday little one!
Provided by mimi
Categories Cakes
Time 1h10m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375F.
- Melt butter in the microwave on high for 15-25 seconds until fully melted. (Skip if using avocado oil)
- In a small bowl, mix together flour, oat, baking soda and ground cinnamon.
- In a large bowl, mash banana with a spatula or potato masher, add eggs and stir until incorporated.
- Add melted butter (or avocado oil) and stir together.
- Add dry ingredients, gently stir until just incorporated.
- Pour batter into two 4.5" cake pans buttered or lined with parchment paper.
- While it's hot, use a long serrated knife to cut off the domed part of the cake until it is leveled.
- Place on cooling rack until cooled. If desired, freeze according to instructions in post.
- Set butter out at room temperature.
- Bring a small pot of water to a boil.
- Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe. Gently whisk the whites & sugar mix over the boiling water. Pay attention to whisking the mixture when it starts getting hot, you don't want to cook the eggs.
- Whisk the mixture until the temperature reaches 160F* (Note 2)
- Pour the mixture into the counter top mixer with the balloon whisk attached.
- Whip on low to start, then increase to medium.
- Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer.
- Change the whisk attachment to the paddle attachment.
- Add butter a little bit at a time while beating with the paddle attachment on medium speed. The mixture might look curdled or separated for a while but keep mixing. It will all come together.
- Add dehydrated strawberry powder. Whip until incorporated.
- Using a flexible spatula, fold out excess air in the frosting so that it can be piped or spread smoothly. Use immediately or freeze according to instructions in post.
- If desired, make macarons according to the My Best Macaron Recipe and download the Bibi Celebration Template in the Subscriber's Only Area.
- Apply a little bit of buttercream frosting to the cake stand, gently place one of the cakes on top.
- Apply a generous layer of buttercream on top and then gently lay the second layer on top.
- Place a small amount of buttercream in a separate bowl and use an angled spatula to apply a thin layer of buttercream onto the entire cake. This "crumb coat" will hold the crumbs in place when you pipe the decorations. Using a separate bowl for this will ensure no crumbs come into contact with the frosting that will be used for piping later.
- Place it in the fridge to set.
- Transfer frosting to a piping bag fitted with a 4B Open Star piping tip.
- Pipe the stars in a horizontal fashion.
- Serve immediately or keep in fridge for up to 3 days for maximum freshness. Apply cake toppers and enjoy.
Nutrition Facts : Calories 838 calories, Carbohydrate 89 grams carbohydrates, Cholesterol 244 milligrams cholesterol, Fat 51 grams fat, Fiber 8 grams fiber, Protein 15 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 679 milligrams sodium, Sugar 43 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
MEZCAL STRAWBERRY SMASH
Steps:
- Divide the strawberries and basil between 2 large rocks glasses. Season with a pinch of salt. Using a cocktail muddler, macerate the strawberries and basil together until the strawberries are smashed and the basil has broken up. Add 1 1/2 ounces mezcal and 1/2 teaspoon agave into each glass. Fill each glass with two ice cubes, then cover with club soda. Use a cocktail stirrer to mix.
STRAWBERRY SMASH
Steps:
- Muddle the quartered strawberries with the Ginger Syrup in a cocktail shaker. Add the bourbon and lime juice, fill the shaker with ice and shake well. Strain into a highball glass filled with ice. Top with a splash of soda, garnish with a mint sprig and whole strawberry and serve.
- Combine the ginger juice and sugar in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up 2 weeks.
MEZCAL STRAWBERRY SMASH
This drink has all the summertime vibes. The smokiness of the mezcal highlights the sweet notes of the fruit, and the basil is a great bridge between the two.
Provided by Food Network
Categories beverage
Time 10m
Yield 2 mezcal strawberry smashes
Number Of Ingredients 6
Steps:
- Divide the strawberries and basil between 2 large rocks glasses. Season with a pinch of salt. Using a cocktail muddler, muddle the strawberries and basil together until the strawberries are smashed and the basil has broken up.
- Add 1 1/2 ounces mezcal and 1/2 teaspoon agave to each glass. Fill each glass with ice, then top with club soda. Use a cocktail stirrer to mix.
STRAWBERRY SPOON CAKE
This unfussy cake with a top layer of jammy strawberries is so gooey it's best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries - frozen or fresh. If you're using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it's hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.
Provided by Jerrelle Guy
Categories cakes, custards and puddings, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
- Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
- In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it's not much) to the greased baking dish, and spread evenly into corners.
- Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
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