Strawberry Cake Recipe 🍓
Light, fluffy, and bursting with the natural sweetness of fresh strawberries, this Strawberry Cake is the perfect dessert for any occasion. With its vibrant color, luscious strawberry buttercream, and a tangy compote, it’s as stunning as it is delicious.
🟣 Ingredients
For the Cake:
- 1½ cups plant milk (soy recommended) 🥛
- 10 oz fresh strawberries, hulled 🍓
- 2 tsp vanilla extract 🍦
- 3½ cups all-purpose flour 🌾
- 1¼ cups granulated sugar 🍚
- 6 tsp baking powder 🥄
- 1 tsp salt 🧂
- 18 tbsp vegetable oil 🛢️
- 1 drop pink food coloring (optional) 🎨
For the Strawberry Buttercream:
- 1 batch of your favorite buttercream frosting 🍰
- 1 oz freeze-dried strawberries, ground into powder 🍓
For the Strawberry Compote:
- 10 oz fresh or frozen strawberries, chopped 🍓
- ¼ cup cranberries (optional) 🍒
- 0-4 tbsp sugar, to taste 🍬
🟪 Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a food processor, combine the plant milk, fresh strawberries, vanilla extract, flour, sugar, baking powder, salt, and vegetable oil. Blend until the batter is smooth and well combined.
- Add a drop of pink food coloring if desired for a more vibrant appearance.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake at 350°F for 15 minutes. Then, reduce the oven temperature to 300°F (150°C) and bake for an additional 15–20 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 a wire rack to cool completely.
Step 3: Prepare the Strawberry Compote
- In a medium saucepan over medium heat, cook the chopped strawberries (and cranberries, if using) until they break down and thicken, about 10–15 minutes.
- Taste the compote and add sugar as needed, depending on the sweetness of your strawberries.
- Let the compote cool completely before using.
Step 4: Make the Strawberry Buttercream
- Prepare your favorite buttercream frosting.
- Fold in the freeze-dried strawberry powder, mixing until fully incorporated. This gives the frosting a natural strawberry flavor and color.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of strawberry compote over the top.
- Top with the second cake layer.
- Frost the top and sides of the cake with the strawberry buttercream. Smooth it evenly with an offset spatula.
- Garnish with fresh strawberries for an elegant finish, if desired.
🌟 Notes and Tips
- Fresh Strawberries: Using fresh strawberries is crucial for the cake batter to avoid excess moisture and ensure a fluffy texture.
- Weigh Ingredients: For the best results, weigh your ingredients instead of relying on volume measurements.
- Cupcakes Option: This recipe works well for cupcakes. Fill liners halfway and bake for 18–22 minutes at 350°F (175°C).
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
❓ Frequently Asked Questions
Q: Can I use frozen strawberries in the cake batter?
A: Fresh strawberries are recommended, but if using frozen, thaw and drain them thoroughly to prevent excess moisture.
Q: What if I don’t have freeze-dried strawberries?
A: Substitute with strawberry jam or puree in the buttercream, but note that it may slightly affect the texture.
Q: How can I make the cake vegan?
A: Use plant-based butter for the frosting and a flaxseed or chia egg substitute in the batter.
🚩 Common Mistakes and How to Avoid Them
Mistake: Overmixing the batter.
- Solution: Mix the ingredients just until combined to keep the cake tender.
Mistake: Skipping the parchment paper lining.
- Solution: Always line the pans with parchment to ensure the cakes release easily.
Mistake: Frosting the cake while warm.
- Solution: Let the cake cool completely to avoid melting the buttercream.
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