Best Strawberry Cake Recipe
Of all the desserts, we can all agree that a strawberry cake is one of the best there is. We all have different reasons why we couldn’t resist indulging in a slice or two of strawberry cake. What was once a luxury food item is now a favorite cake ingredient among many.
The dainty and sophisticated aesthetics paired with its tangy sweetness make the strawberry cake a favorite for special occasions such as birthdays, wedding anniversaries, and an indulgent dessert during festivities.
In this article, we will give you a classic recipe for homemade strawberry cake. We also included some baking tips for beginners, so you can nail a delicious cake on your first time of baking.
How Do You Pick Out the Best Ones?
Baking a strawberry cake from scratchmeans you are willing to invest your time and money in looking for quality ingredients. Of course, this recipe for strawberry cake calls for the use of the freshest strawberries.
When shopping for berries, make sure to select unblemished, plump and firm ones. Check for the presence of mold to confirm the freshness of the strawberries. Strawberries do not ripen any further once picked from its stem. With this in mind, avoid picking berries with a dull color and those with yellow and green patches.
Before using your carefully-selected strawberries, make sure to wash them gently and bring to room temperature. Here are pointers when baking a strawberry cake.
To bake the perfect strawberry cake, it’s important to remember these things:
- Wash, remove the hull and cut the berries into smaller pieces. When putting strawberries in a cake mix, first you need to dredge them in flour to keep them floating in the batter instead of sinking to the bottom of the bowl.
- Adding strawberries directly to the batter will make for a delicious and flavorful cake. The drawback of this approach is that it decreases the shelf-life of the cake. If you are planning to consume the entire cake in one go, you can then proceed to mix fresh berries to the batter.
- An example of icings that works great with strawberry cakes is lemon buttercream. For the ultimate strawberry cake, you can whip up a strawberry cream frosting, too. Plain vanilla and mascarpone cream icing are also great icings or frosting for this strawberry cake recipe.
- To avoid clumps of butter on your cake mix, you can melt the butter before combining it with the wet ingredients.
- If you do not have sour cream available, you may substitute by using whole milk yogurt.
How to Make Strawberry Cake from Scratch
If you want to surprise family and friends on their special day or you want to serve something elegant and indulgent on Valentine’s Day, here is a recipe for soft and moist strawberry cake. This recipe also introduces the creaming method, a technique that will give you a tender cake that you and your loved ones will enjoy.
Here Are the Ingredients You Need:
For the cake batter:
- 400 grams of fresh strawberries cut into quarters
- 173 grams of sour cream
- 60 ml milk
- 4 large eggs
- 1 tsp vanilla extract
- 1 ½ cup sugar
- ½ tsp baking powder
- ½ tsp salt
- 2 ½ all-purpose flour
- 168 grams unsalted butter
- Pink food coloring (optional)
For the cream cheese frosting:
- 46 grams of freeze-dried strawberries
- 452 grams cream cheese
- ¾ unsalted butter
- 1 tsp vanilla extract
- 1150 grams powdered sugar
- ¾ cup chopped strawberries
Here is How You Do It:
- First, you need to make the strawberry reduction. Place the strawberries in a food processor or blender. Puree the berries until they reach a smooth consistency. This recipe will yield 1 ½ cup of puree.
- In a medium saucepan, slowly add the puree and cook over medium heat.
- Bring the mixture to a slow boil while stirring occasionally to avoid burning the mixture. Wait until the mixture has thickened and reduced down to 3/4 cup.
- Once the puree has thickened and reduced, place the reduction on a measuring cup and allow it to cool at room temperature.
- The second portion is preparing the cake batter. In a large saucepan combine wet ingredients such as sour cream, milk, eggs, and vanilla extract with the reduction. You will yield 2 ½ cups of batter. Set aside 1 1/s cups of the egg mixture for later use.
- Combine the dry ingredients in a mixer bowl- flour, sugar, baking powder, baking soda, and salt.
- Set the mixer on the lowest speed setting. Slowly add melted butter in the mixer. This technique makes it possible for butter to be completely incorporated in the mixture. As you add more butter, the mixture will start clumping together. The resulting batter is similar to wet sand.
- Now you can use the 1 ½ cups of egg mixture by combining with the dry butter mixture. Set the mixer at the lowest speed to ensure the incorporation of all ingredients.
- To achieve a light and fluffy consistency, slowly increase the speed to medium-high for one whole minute.
- Divide the batter evenly across three cake pans. Bake the batter for 26 minutes. You can do a test by sticking a toothpick inside the cake. When the toothpick comes out wet or has a few crumbs, this means you need to bake a little longer. Remove the cake from the oven and allow to cool at room temperature.
- Lastly, to make the frosting, place freeze-dried strawberries to a food processor or grind the fruits into powder.
- In a large bowl, beat the butter and cream cheese until it reaches a smooth consistency. Slowly add powdered sugar and vanilla extract to the mixture.
This strawberry cake recipe will taste and look great when stored at a cool temperature for about 3 to 4 days. You can decorate the cake with your style and technique. Top them with fresh berries or layer the cake with lemon buttercream. You can chill the cake for a few hours or serve them immediately after frosting and decorating.