Introduction to Homemade Strawberry Cake
Why Homemade Strawberry Cake is a Must-Try for Young Professionals
If you’re a young professional with a busy lifestyle, you might think baking a cake is beyond your reach. But fear not! Homemade strawberry cake is not just delicious; it's also an approachable recipe that can brighten your day and impress your friends. Picture this: you come home after a long workday, and in just a couple of hours, you can create a delightful dessert that celebrates the sweetness of fresh strawberries.
Baking helps alleviate stress, offering a creative outlet that can be both rewarding and fulfilling. Plus, there's something incredibly satisfying about using fresh, wholesome ingredients to whip up a treat from scratch. Did you know that baking can also boost your mood? According to studies, the act of cooking can release feel-good hormones in the brain (source: Psychology Today).
This homemade strawberry cake is light and fluffy, featuring reduced strawberry puree that packs a punch of flavor. Not only is it a beautiful centerpiece for any gathering, but its vibrant color and taste make it an instant hit! Whether it's a celebration or just a casual weeknight dessert, this cake is a fantastic way to indulge in a little homemade goodness. Get ready to create memories and savor every bite!
Ingredients for Homemade Strawberry Cake
When it comes to baking a light and fluffy homemade strawberry cake, having the right ingredients makes all the difference. Here’s a quick rundown of what you’ll need:
Essential Ingredients for the Strawberry Cake
- 1 pound (454g) fresh strawberries (for that vibrant puree!)
- 2 and ½ cups (295g) cake flour (for a tender crumb)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter (170g, softened)
- 1 and ¾ cups granulated sugar (350g)
- 5 large egg whites (room temperature)
- ⅓ cup full-fat sour cream or plain Greek yogurt (room temperature)
- 2 teaspoons pure vanilla extract
- ½ cup whole milk (room temperature)
- ½ cup reduced strawberry puree (from your freshly blended strawberries)
- Optional: A few drops of food coloring for a vibrant hue
Special Ingredients for the Strawberry Cream Cheese Frosting
To elevate your cake, here are the special ingredients for the luscious frosting:
- 1 cup freeze-dried strawberries (around 25g) — this adds an intensified strawberry flavor
- 8 ounces full-fat cream cheese (226g, softened)
- ½ cup unsalted butter (113g, softened)
- 3 cups confectioners’ sugar (360g) — for that perfect sweetness
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- A pinch of salt, to taste
Mix and match these ingredients, and you’ll be well on your way to creating a show-stopping dessert that everyone will adore! For more tips on ingredient selection, check out Sally's Baking Addiction.
Step-by-step Preparation of Homemade Strawberry Cake
Making a delicious homemade strawberry cake is a satisfying process that not only fills your kitchen with a delightful aroma but also rewards you with an elegant dessert. Let's dive into each step to ensure your cake turns out perfectly moist and flavorful!
Prepare the Reduced Strawberry Puree
The first step is crucial for flavor. Start by hulling 1 pound of fresh strawberries and blending them into a smooth puree. Then, transfer the puree to a saucepan and simmer on medium-low heat. Keep an eye on it, stirring occasionally, until you have about ½ cup of reduced puree—this should take around 25-35 minutes. Let it cool completely, or chill it overnight for optimal results. This concentrated flavor is what sets your homemade strawberry cake apart!
Preheat the Oven and Prepare the Cake Pans
Now it's time to get the oven ready. Preheat it to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper, then grease the parchment as well. This little trick ensures that your cakes slide out smoothly after baking.
Mix the 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 mix of dry ingredients sets the foundation for a tender cake, so give it your focus and attention.
Cream the Butter and Sugar
In a larger bowl using a stand mixer, beat ¾ cup of softened unsalted butter with 1 and ¾ cups of granulated sugar until light and fluffy—this usually takes about 3 minutes. The mixture will become airy, making your cake rise beautifully.
Combine the Wet Ingredients
Next, add in 5 large egg whites, ⅓ cup of sour cream, and 2 teaspoons of vanilla extract to the butter-sugar mixture. Beat until everything is well combined, which should take about 1 minute. Then, pour in ½ cup of whole milk slowly as you mix on low speed.
Fold in the Dry Ingredients and Strawberry Puree
Incorporate the dry ingredients and the cooled strawberry puree gently into the wet mixture. Use a spatula to avoid overmixing, as we want a delicate texture for our cake.
Bake the Cakes to Perfection
Divide the batter between the prepared pans and bake for 24-25 minutes, or until a toothpick comes out clean from the center. Allow the cakes to cool for an hour in the pan before transferring them to a cooling rack until completely cool. This step is crucial for easy frosting.
Make the Strawberry Cream Cheese Frosting
While your cakes cool, prepare the topping. Blend 1 cup of freeze-dried strawberries into a fine powder, then mix with softened cream cheese and butter along with confectioners’ sugar, a splash of milk, and vanilla. This frosting is light yet flavorful, ideal for bringing the homemade strawberry cake together.
Assemble and Frost the Layers
Finally, level your cooled cake layers with a serrated knife, placing the first layer on a serving plate. Spread a generous layer of frosting on top, add the second layer upside down, and apply a thin crumb coat of frosting around the cake. Chill for about 20 minutes, then cover with the remaining frosting. Let it set, and voila—your stunning homemade cake is ready to impress!
For more tips on cake assembly, check out this detailed guide on how to assemble a layer cake. Enjoy the sweet smiles that your homemade strawberry cake brings!
Variations on Homemade Strawberry Cake
Strawberry Shortcake Style
If you’re craving a twist on the classic homemade strawberry cake, why not try a strawberry shortcake style? Simply layer the cake with thick slices of fresh strawberries and whipped cream in between. The lightness of the whipped cream complements the cake’s sweetness perfectly, while the strawberries provide a delightful crunch. This version has the added bonus of being perfectly portable for picnics!
Gluten-Free Alternatives
For those following a gluten-free diet, you can easily adapt this recipe. Substitute the cake flour with a gluten-free blend—just ensure it contains xanthan gum for the best results. Additionally, using almond flour can add a subtle nutty flavor that pairs beautifully with strawberries. Just remember to keep an eye on the baking time, as gluten-free cakes may require a slight adjustment.
By making these simple variations, your homemade strawberry cake can satisfy various tastes and dietary needs! For more tips on baking gluten-free, check out resources from Celiac Disease Foundation.
Cooking Tips and Notes for Homemade Strawberry Cake
Essential Baking Tools
To achieve the best results while making your homemade strawberry cake, having the right tools is key. Here’s what you’ll need:
- 9-inch round cake pans: These help create perfect cake layers.
- Electric mixer: Either handheld or stand, this will save you time and energy.
- Mixing bowls: A couple of sizes will do, ideally glass or stainless steel.
- Parchment paper: For easy cake release!
- Cooling rack: Allows the cakes to cool evenly after baking.
Check out Sally's baking essentials for more must-have tools.
Storage Tips for Leftover Cake
After you indulge in your scrumptious homemade strawberry cake, store any leftovers properly to maintain freshness. Wrap the cake tightly or place it in an airtight container, and refrigerate for up to five days. For optimal flavor, let it sit out at room temperature two hours before serving to regain its delightful softness. If you have additional layers, consider freezing them by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag for up to three months. For guidance on freezing cakes, learn more at Sally's Baking Addiction.
Serving Suggestions for Homemade Strawberry Cake
Pairing with Fresh Strawberries
To elevate your homemade strawberry cake, consider serving it with a side of fresh strawberries. The sweetness and acidity of ripe berries perfectly complement the delicate flavors of the cake. You can slice them and sprinkle a touch of sugar to enhance their flavor, or even macerate them with a bit of lemon juice for added zing. Serve them atop individual slices for a beautiful presentation that looks as good as it tastes!
Coffee or Tea Pairing Options
A delightful cup of coffee or tea pairs wonderfully with a slice of homemade strawberry cake. For coffee lovers, a smooth medium roast or a light vanilla latte can enhance the cake's sweetness. If you prefer tea, opt for a floral Earl Grey or calming chamomile. Both options create a cozy atmosphere, perfect for savoring each bite of this delicious treat. Check out more on coffee and tea pairings here for even more inspiration!
Time Breakdown for Homemade Strawberry Cake
When diving into the delightful task of baking a homemade strawberry cake, it’s essential to plan your time effectively. Here’s a quick breakdown to guide your baking adventure!
Preparation Time
Set aside 1 hour and 30 minutes to gather ingredients, make your reduced strawberry puree, and whip up the cake batter. This is where the fun begins!
Baking Time
Your cake will need about 25 minutes in the oven. You'll know it's ready when a toothpick comes out clean—perfectly golden and deliciously fragrant!
Cooling and Frosting Time
Allow at least 4 hours for cooling (1 hour in the pans and about 3 hours unrefrigerated) before frosting your cake. This step ensures that your frosting sets beautifully without melting into the cake.
With this time breakdown, you’re on your way to baking a truly scrumptious homemade strawberry cake! Happy baking!
Nutritional Facts for Homemade Strawberry Cake
Calories per slice
Each slice of this delightful homemade strawberry cake contains approximately 350 calories. This makes it a sweet treat you can enjoy without straying too far from your daily intake, especially when you want to indulge.
Sugar content
With around 28 grams of sugar per slice, this cake strikes a balance between sweetness and satisfaction. The natural flavors of fresh strawberries add to the overall taste without overwhelming your palate.
Protein content
A slice of this cake delivers about 4 grams of protein. While not a high-protein option, it does contribute to your daily needs, especially when paired with a protein-rich side, like Greek yogurt, for a refreshing dessert option.
For more details on dietary needs and ingredient substitutions, visit resources like Healthline or USDA Food Data.
FAQ about Homemade Strawberry Cake
Can I use frozen strawberries instead of fresh?
Absolutely! You can use frozen strawberries if fresh ones aren't available. Just keep in mind that they will take a bit longer to reduce. Thaw them first for easier processing, but be sure to drain any excess liquid before making your puree.
How long will this cake last?
This delicious homemade strawberry cake can be stored tightly covered in the refrigerator for up to five days. If you want to serve it at its best, take it out of the fridge an hour or two before serving to let it come to room temperature.
Can I substitute ingredients in the frosting?
Yes, feel free to get creative with your frosting! If you prefer not to use cream cheese, you can swap it for a strawberry buttercream instead. This allows you to maintain that sweet strawberry flavor while also achieving a different texture! Just remember to adjust the sugar levels accordingly if you decide to make substitutions.
For more tips on cake storage and troubleshooting, check out resources like King Arthur Baking for expert advice.
Conclusion on Homemade Strawberry Cake
In conclusion, your homemade strawberry cake adventure will surely impress family and friends! The combination of reduced strawberry puree and creamy frosting brings a delightful balance of flavor and texture. Whether it’s for a special occasion or a casual gathering, this cake will become a beloved staple!
Homemade Strawberry Cake
Equipment
- blender
- 9-inch round cake pans
- mixing bowl
- electric mixer
- Cooling Rack
- Cake Turntable
- spatula
- bench scraper
Ingredients
Strawberry Puree
- 1 pound fresh strawberries
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 red or pink food coloring optional
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries
- 8 ounces full-fat 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
Prepare Strawberry Puree
- Hull the fresh strawberries and blend until smooth. Transfer to a saucepan and simmer until reduced to ½ cup. Cool completely.
Bake the Cake
- Preheat oven to 350°F (177°C). Grease pans and line with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and creamy. Add egg whites, sour cream, and vanilla; then add dry ingredients and milk.
- Whisk in reduced strawberry puree and pour into prepared pans.
- Bake for 24–25 minutes. Cool in pans for 1 hour, then remove and cool completely on a rack.
Make the Frosting
- Process freeze-dried strawberries into a fine powder. Set aside.
- Beat cream cheese and butter until smooth. Add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat until creamy.
- Refrigerate for 1 hour before using.
Assemble and Frost
- Level the cakes. Spread frosting between layers and on the top and sides of the cake.
- Refrigerate the cake for at least 20 minutes before slicing.
Storage
- Store leftover cake tightly in the refrigerator for up to 5 days.
Leave a Reply