Strawberry Cake
Indulge in the delightful world of strawberry cake—a sweet treat that captures the essence of summer in every bite. This cake features layers of fluffy sponge cake infused with pureed strawberries, topped with a luscious strawberry cream frosting. Ideal for birthdays, picnics, or just a sweet craving, this dessert will leave everyone wanting more. Let’s dive into the recipe and create a strawberry masterpiece that will impress friends and family alike.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- For frosting: 1 cup heavy cream, 1/2 cup powdered sugar, 1 cup strawberries, sliced
Servings and Cooking Time
This recipe serves 8 people. Preparation time is approximately 20 minutes, and cooking time is around 25-30 minutes.
Nutritional Value
Each serving of strawberry cake (1 slice) contains approximately 350 calories, 18g fat, 45g carbohydrates, and 3g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pureed strawberries and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, whip the heavy cream with powdered sugar until soft peaks form, then fold in the sliced strawberries.
Alternative Ingredients
You can substitute the all-purpose flour with almond flour for a gluten-free option. Additionally, use coconut cream instead of heavy cream for a dairy-free version. Fresh strawberries can be replaced with other berries like raspberries or blueberries for a different flavor profile.
Serving and Pairings
This strawberry cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served alongside a refreshing glass of lemonade or iced tea to complement its sweetness.
Storage and Reheating
Store leftover strawberry cake in an airtight container in the refrigerator for up to 3 days. If you wish to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving.
Cooking Mistakes
- Not measuring ingredients accurately can affect the cake’s texture.
- Overmixing the batter can lead to a dense cake.
- Skipping the cooling step can cause the frosting to melt.
- Using cold ingredients can prevent proper mixing.
- Not preheating the oven may result in uneven baking.
Helpful Tips
- Use ripe strawberries for the best flavor.
- Try adding a layer of strawberry jam between the cake layers for extra sweetness.
- Chill the mixing bowl before whipping cream for better results.
- Experiment with different types of frostings for variety.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance and store them in the fridge. Frost just before serving to maintain freshness.
What can I use instead of fresh strawberries?
Frozen strawberries can be used, but make sure to thaw and drain them before pureeing.
How do I prevent my cake from sticking to the pan?
Greasing the pans and using parchment paper at the bottom can help ensure the cakes release easily.
Is it possible to make this cake vegan?
Yes, you can substitute eggs with flax eggs and use a non-dairy butter alternative and coconut cream for the frosting.
How long can I keep leftover cake?
Leftover strawberry cake can last in the refrigerator for 3 days or be frozen for up to 2 months.
Conclusion
Strawberry cake is a delightful dessert that brings joy to any occasion. Its light and fruity flavor, combined with a creamy texture, makes it a favorite among many. Whether you’re celebrating a special event or simply treating yourself, this cake is sure to impress and satisfy. Enjoy the sweetness of strawberries in every bite!
Strawberry Cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries pureed
- 1 teaspoon vanilla extract
- 1 cup heavy cream for frosting
- 1/2 cup powdered sugar for frosting
- 1 cup strawberries sliced for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pureed strawberries and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, whip the heavy cream with powdered sugar until soft peaks form, then fold in the sliced strawberries.