Why Homemade Strawberry Cake is a Game Changer for Young Professionals
In our busy lives, finding time for culinary creativity can be tough, but homemade strawberry cake offers the perfect blend of indulgence and simplicity. This delightful recipe allows young professionals to channel their inner bakers without spending an entire weekend in the kitchen.
Creating your own cake not only guarantees freshness but also gives you control over ingredients, allowing you to avoid the preservatives often found in store-bought options. Plus, nothing says “celebration” quite like a homemade cake, whether it’s for a birthday, a promotion, or a simple Friday night treat.
Imagine gathering friends for a spontaneous get-together and having this luscious cake as your centerpiece! With its vibrant flavor and beautiful appearance, a homemade strawberry cake becomes a conversation starter, elevating any casual night into a memorable experience.
Moreover, baking can be a therapeutic escape from the daily grind. The joyful process of mixing ingredients, the sweet aroma wafting through your home, and the satisfaction of creating something delicious is truly rewarding. Check out this guide on the benefits of baking for some added perspective! So, why not take some time to whip up your very own slice of heaven? Your taste buds (and your friends) will thank you!
Ingredients for Homemade Strawberry Cake
When it comes to making a scrumptious homemade strawberry cake, the quality of your ingredients truly makes a difference. Here’s a breakdown of what you’ll need to create this delightful dessert.
Fresh Strawberry Puree
- 1 pound (454g) fresh strawberries, rinsed and hulled
The foundation of your cake's flavor lies in the fresh strawberry puree. Using ripe strawberries not only enhances the sweetness but also gives a beautiful natural color to your cake. You can read more on selecting the best strawberries here.
Cake Ingredients
- 2 and ½ cups (295g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and ¾ cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- ⅓ cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120g/ml) whole milk, at room temperature
- ½ cup reduced strawberry puree (from step 1)
- Optional: 1–2 drops red or pink food coloring
These cake ingredients come together to create a soft, moist texture and a delightful strawberry flavor that you and your guests will remember.
Frosting Ingredients
- 1 cup (about 25g) freeze-dried strawberries
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt, to taste
The strawberry cream cheese frosting adds a rich, tangy finish that perfectly complements the cake. Processing the freeze-dried strawberries into a powder creates a vibrant hue and concentrated flavor—worth the extra step! Now that you have your ingredients outlined, you'll be ready to embark on this sweet baking adventure.
Step-by-step Preparation of Homemade Strawberry Cake
Making a homemade strawberry cake is like capturing a slice of summer sunshine in dessert form. Follow these steps, and you’ll unveil an irresistible treat that’s perfect for any occasion!
Make the reduced strawberry puree
Start by making your strawberry puree, which is the heart of this cake. In a blender or food processor, puree 1 pound of fresh strawberries until you have a little more than 1 cup. Pour this puree into a small saucepan and simmer it over medium-low heat. You're aiming to reduce it to about ½ cup, which takes about 25-35 minutes. This concentrated flavor is essential for that fresh strawberry taste in your cake. Cool the puree before using it in the batter—make this step ahead of time for ease!
Preheat the oven and prepare the cake pans
Next, preheat your oven to 350°F (177°C). While it's heating up, grease two 9-inch round cake pans and line them with parchment paper. A must-have for any layer cake, parchment helps ensure your cake releases beautifully from the pans. If you want more tips on preparing cake pans, check out this helpful guide.
Combine 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 mixture will create the perfect foundation for your homemade strawberry cake.
Make the cake batter
In a large bowl, beat ¾ cup of softened butter and 1 and ¾ cups of granulated sugar together until light and fluffy. This should take about 3 minutes. Add in 5 egg whites and mix until well combined. Then, stir in ⅓ cup of sour cream and 2 teaspoons of vanilla extract. Gradually incorporate the dry ingredients and ½ cup of your reduced strawberry puree until just mixed. Be careful not to overmix!
Bake the cake
Pour the batter evenly into the prepared pans and bake for 24–25 minutes. The cakes are ready when a toothpick inserted into the center comes out clean. Allow them to cool in the pans for an hour before turning them onto a rack to cool completely.
Prepare the strawberry cream cheese frosting
While the cakes are cooling, whip up the frosting! Start by processing 1 cup of freeze-dried strawberries into a fine powder. Then in a large bowl, beat together 8 ounces of softened cream cheese and ½ cup of softened butter. Gradually add the powdered sugar, strawberry powder, 1 tablespoon of milk, and a dash of salt. Mix until creamy—this is the crowning glory for your homemade strawberry cake!
Assemble and frost the cake
Once cooled, level the tops of your cake layers with a serrated knife. Spread a layer of frosting on the first tier, then stack the second layer upside down for a flat surface. Frost all around with a thin crumb coat first, refrigerate it, then finish with the remaining frosting. A little chill time helps set the frosting and gives you those pristine slices later.
And there you have it! A homemade strawberry cake that not only looks stunning but tastes heavenly. Enjoy every slice!
Variations on Homemade Strawberry Cake
Strawberry Shortcake Variation
For a fresh twist on your homemade strawberry cake, consider making a strawberry shortcake version! Simply layer the cake with whipped cream and sliced fresh strawberries instead of frosting. This not only adds a delightful texture but also enhances the fruit’s natural sweetness. You can even use a biscuit base instead of traditional cake layers for a unique take—perfect for summer gatherings or a light dessert option.
Chocolate Strawberry Cake Twist
Feeling adventurous? Add a chocolate twist to your homemade strawberry cake! Swirl in cocoa powder into the batter for a rich chocolate flavor, or alternate layers of chocolate and strawberry cake for a stunning visual effect. Top it off with a chocolate ganache drizzled over the strawberry cream cheese frosting for a decadently delicious dessert that’s sure to impress even the pickiest eaters.
Why limit yourself? These variations not only keep things exciting but also cater to different preferences—making your baking endeavors even more enjoyable!
Cooking Tips and Notes for Homemade Strawberry Cake
Using Fresh vs. Freeze-Dried Strawberries
When it comes to your homemade strawberry cake, the choice between fresh and freeze-dried strawberries can significantly impact flavor and texture. Fresh strawberries offer a vibrant taste and moisture, perfect for making your strawberry puree. However, freeze-dried strawberries, which lend a concentrated, intense flavor to the frosting, can elevate your cake to the next level. For the frosting, consider using about one cup of freeze-dried strawberries blended into a fine powder for a bold strawberry kick.
Importance of Room Temperature Ingredients
One of the secrets to a fluffy and tender cake lies in using room temperature ingredients. Butter, eggs, and dairy mix more evenly, creating a smoother batter that traps air, allowing your cake to rise beautifully. Be sure to take your butter and eggs out of the fridge at least an hour before mixing. Trust me, the textural payoff is worth the little extra planning! If you’re short on time, a quick tip is to place cold eggs in a bowl of warm water for about 10 minutes to bring them to room temperature.
Serving Suggestions for Homemade Strawberry Cake
Perfect Pairings: Coffee or Tea
Indulging in a slice of homemade strawberry cake is truly delightful, especially when paired with a warm cup of coffee or tea. The rich flavors of the cake harmonize beautifully with a smooth coffee blend or a fragrant English breakfast tea. Consider serving your cake with a dollop of freshly whipped cream for an extra touch of luxury. These pairings will enhance your dessert experience and elevate your afternoon snack or social gathering.
Ideal Occasions for Enjoying Homemade Strawberry Cake
This cake is not just a treat; it’s a celebration waiting to happen! Perfect for:
- Birthday parties where it can star as the centerpiece.
- Picnics or potlucks offering that sweet summer vibe.
- Tea parties adding a lovely touch of elegance.
- Bridal showers where its vibrant color delights guests.
Whatever the occasion, homemade strawberry cake is bound to impress and create sweet memories. So, why not whip one up and see for yourself?
Time Breakdown for Homemade Strawberry Cake
Preparation Time
Expect to spend about 30 minutes on preparation. This includes making the strawberry puree, prepping your cake pans, and mixing the batter. It’s best to reserve some of that strawberry puree the day before to let it cool, making the assembly smoother.
Baking Time
The baking process will take around 24–25 minutes. Keep an eye on your cakes as they bake, and use a toothpick to check for doneness. You want them perfectly fluffy to support your delicious frosting!
Total Time
In total, you’ll need roughly 1 hour and 30 minutes from start to finish. This includes prep, baking, and cooling time, but doesn't account for frosting. It’s a fun activity to take a bit longer if you want to experiment and make really great memories while baking your homemade strawberry cake. If you prefer a relaxed pace, feel free to enjoy this process!
Feel free to dive into the magic of baking with this easy-to-follow guide, and don’t forget to savor every slice of your homemade strawberry cake!
Nutritional Facts for Homemade Strawberry Cake
When whipping up a delightful homemade strawberry cake, it’s good to know what’s going into your beautiful creation. Here’s a quick look at the nutritional facts:
Calories
A slice of this luscious cake typically contains around 350 calories. Perfect for a satisfying dessert, especially when shared!
Sugars
With its sweet strawberry puree and frosting, each slice has about 35 grams of sugar. While delicious, it's always wise to indulge mindfully.
Dietary Fiber
This cake offers about 1 gram of dietary fiber per slice, making it a bit more balanced with those wonderful strawberries! For more fiber-rich ideas, consider incorporating whole grains in other recipes.
Feel free to enjoy your homemade strawberry cake as part of a balanced diet. Want more tips on nutrition? Check out Healthline.
FAQs about Homemade Strawberry Cake
How do I know when the cake is done?
A great way to check if your homemade strawberry cake is done baking is to use the toothpick test. Simply insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs (not batter), it's ready! Typically, this cake takes about 24–25 minutes in the oven, but every oven is different, so keep an eye on it as it approaches the end of the baking time.
Can I make this cake in advance?
Absolutely! In fact, making the reduced strawberry puree a day ahead can enhance the flavor and save you time. You can also bake the cake layers a day in advance, let them cool completely, and wrap them tightly in plastic wrap before storing them in the fridge. This gives the flavors time to meld, making your cake even more delicious.
What’s the best way to store leftover cake?
To keep your delicious homemade strawberry cake fresh, wrap it tightly in plastic wrap and store it in the refrigerator. Properly stored, it can last up to five days. For the best taste, bring it back to room temperature for about two hours before serving to enjoy its full flavor and texture. For more tips on cake storage, check out this helpful guide.
Conclusion on Homemade Strawberry Cake
Why you should try making this cake today!
There’s something truly magical about a homemade strawberry cake. Its vibrant flavor and fluffy texture make it perfect for any occasion, whether it's a casual gathering or a special celebration. Why wait? Grab some fresh strawberries and dive into a fun baking adventure today! Your friends and family will thank you!
Homemade Strawberry Cake
Equipment
- blender
- food processor
- Mixing bowls
- hand mixer
- Cake pans
- Parchment paper
- Cooling rack
Ingredients
Strawberry Puree
- 1 pound fresh strawberries rinsed and hulled
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 brick 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
- a pinch salt to taste
Instructions
Preparation
- Make the reduced strawberry puree first, and let cool: In a blender or food processor, puree the fresh strawberries. You should have a little more than 1 cup (about 270g). Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it’s reduced to ½ cup (about 135g). This usually takes around 25–35 minutes. Remove from heat, pour into a heat-safe bowl, and cool completely before using.
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
- Make the cake: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat on high speed until combined, about 2 minutes. Scrape down the sides of the bowl as needed. Add the sour cream and vanilla extract and beat on medium-high speed until combined, about 1 minute.
- Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat until just combined. Do not overmix. Whisk in the room-temperature reduced strawberry puree and food coloring (if using). The batter should be slightly thick. Pour the batter evenly into the prepared cake pans.
- Bake for 24–25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to loosen the sides, remove the cakes from the pan, peel off the parchment, and place on the rack to finish cooling.
- Make the frosting: In a blender or food processor, process the freeze-dried strawberries into a fine powder. If any larger bits remain, sift the powder through a fine-mesh sieve. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 3 minutes until completely combined and creamy.
- Assemble and frost: Level the cakes using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand, spread ¾–1 cup of frosting in an even layer on top. Top with the second layer, upside down, and spread 1 cup of frosting all over the top and sides in a very thin layer to make a crumb coat. Refrigerate the cake until the crumb coat has set, about 20 minutes. Cover the top and sides with the remaining frosting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
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