Can You Bake Strawberry In Cake

This Homemade Strawberry Cake is total of sweet, fresh strawberry flavor! Moist strawberry cake layers are paired with a strawberry foam cheese frosting for the ultimate strawberry block!

Bootleg Strawberry Block

Strawberry cake is a favorite of mine and always has been. As a kid, strawberry cake (from a mix) with cream cheese frosting was a fave. I fifty-fifty made it into a strawberry cupcake a while dorsum.

Then I decided the only matter amend than that would be to accept a strawberry cake made from scratch with all the flavor coming from real strawberries, so fabricated I made this cake. And while it is delicious, I've learned a few things since then and knew I could make it even better.

How, yous ask? A reduction. I showtime started reducing champagne to use in recipes several years ago, starting with these Mini Strawberry Champagne Cheesecakes. I wanted plenty of champagne flavor, but just calculation information technology equally is wasn't enough. So I started reducing that. Then I discovered that method would piece of work well with strawberry puree and used information technology for a Chocolate Covered Strawberry Cheesecake, No Bake Strawberry Cheesecake and even Strawberry Whipped Cream.

So finally I decided to revisit my strawberry cake and try it out with a strawberry reduction.

How to Brand Homemade Strawberry Cake

To brand this amazing Strawberry Cake, yous'll beginning off with your strawberries, puree them and and so melt them until reduced by half. Ultimately you'll pack one pound of strawberries into these cake layers in the form of iii fourths cup of strawberry reduction. Rock on!

From there, you'll actually utilize the reverse creaming method in this block, as opposed to the regular creaming method, which you lot see most ofttimes around here.

Opposite Creaming Method

While working with a new mixing method tin can seem a little intimidating at first, this method is super uncomplicated and is totally worth learning something new. I've actually kind of fallen in love with information technology, so yous'll encounter it effectually hither more. Basically it goes like this:

i. Combine the wet ingredients, aside from the butter.
ii. Combine the dry ingredients.
3. Slowly mix the butter into the dry out ingredients.
four. Add the moisture ingredients to the dry out ingredient/butter mixture in 2 parts.

Not merely is this method like shooting fish in a barrel, it produces the loveliest crumb and cake texture. It's and then tender and silky. I dearest it! That said, it has a tight nibble, then you don't wait it to exist a fluffy cake. Information technology's on the more than dense side, but information technology'due south not overly heavy.

So for this item cake, you'll combine the strawberry reduction with the residue of the wet ingredients. I added the milk and sour foam to information technology right away to help information technology absurd down more apace (impatience!), so added everything else once information technology was room temperature. You'll split the wet mixture into ii parts and set them both aside.

From at that place, combine the dry ingredients and and so slowly add the butter one tablespoon or so at a time. The mixer should exist on low speed and will eventually the mixture will offset to resemble wet sand.

Then you'll add some of the moisture ingredients and turn the mixer up to medium high and beat for nearly a minute. This is when the air is incorporated into the batter and it gets wonderfully light and fluffy! Next, add the rest of the wet ingredients and mix well. At this point I added a little scrap of extract pink color to the batter, only to become a nicer shade of pink. Yous could leave information technology out though.

Strawberry Foam Cheese Frosting

Once your cake is baked and cooled, information technology's time to slather it in the best strawberry frosting! For the strawberry flavor, I used freeze dried strawberries. As mentioned before, I honey foam cheese frosting with strawberry cake. You could certainly use regular cream cheese frosting, merely I decided to add together even more strawberry flavor.

Adding strawberry puree (even reduced puree) to the frosting is going to add too much liquid for the cream cheese frosting to concord upwards well. To fix that – freeze dried strawberries to the rescue! They add LOTS of dandy flavor without adding liquid, which is merely what is needed.

If you've really got your heart assail using strawberry puree for the frosting, I propose using a regular buttercream. Check out my vanilla buttercream frosting and add some strawberry puree (reduced would give you fifty-fifty more flavor) in identify of the milk. Some other alternative would be to lighten things up with strawberry whipped cream.

The All-time Strawberry Block

This Homemade Strawberry Cake is soft, moist and full of strawberry flavor! Information technology'south exactly what you lot're looking in a strawberry block. And if you've never tried the creaming method, this is a smashing take chances to try information technology. Y'all'll autumn in dear with the ease of the method and the tender cake information technology gives you. It'southward not particularly light and fluffy, because it has a tight nibble. You might fifty-fifty draw it as dense, simply it's not heavy. Information technology is tender and total of flavor! Relish!

More Strawberry Desserts To Try

Strawberry Poke Cake
Strawberry Shortcake Cake
Strawberries and Cream Cheesecake Cake
Strawberries and Cream Cupcakes
Strawberry Cheesecake
Strawberry Pound Cake
No Broil Strawberry Cheesecake

Shop The Mail

Read transcript
Print

Recipe

Homemade Strawberry Block

• Author: Lindsay
• Prep Time: 2 hours 15 minutes
• Cook Time: 51 minutes
• Full Time: 3 hours 6 minutes
• Yield: 12-14 slices
• Category: Dessert
• Method: Oven
• Cuisine: American

---

Description

This Bootleg Strawberry Cake is full of sweet, fresh strawberry flavor! Moist strawberry cake layers are paired with a strawberry cream cheese frosting for the ultimate strawberry block! The texture isn't light and fluffy, but instead tender with a tight crumb. You might fifty-fifty detect it a lilliputian dense, only not too heavy.

---

Ingredients

Strawberry Cake

• iii cups (400g) of quartered strawberries*
• 3/4 loving cup (173g) sour cream
• ane/4 cup (60ml) milk
• 4 big eggs
• 1 tsp vanilla extract
• 2 1/ii cups (325g) all purpose flour
• 1 1/two cups (310g) saccharide
• 2 tsp baking pulverization
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/iv cup (168g) unsalted butter, room temperature
• 7–9 drops pinkish food colour, optional

Strawberry Cream Cheese Frosting

• two cups (46g) freeze dried strawberries*
• xvi oz (452g) cream cheese, room temperature
• iii/4 cup (172g) unsalted butter, room temperature
• x cups (1150g) powdered sugar
• ane tsp vanilla extract
• Pinch of salt
• three/4 cup chopped strawberries

---

Instructions

1. To brand the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 ane/two cups of puree.
2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a wearisome boil, stirring consistently to keep it from burning, until information technology has thickened and reduced to 3/four cup, about 20-25 minutes. To measure out, pour the puree into a measuring cup. If it's more than 3/4 cup, add together information technology back to the pan and go on cooking.
3. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
4. Preheat oven to 350°F (176°C) and set three viii inch block pans with parchment paper in the bottom and baking spray on the sides.
5. Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a big bowl, and so separate about 1 cup of the mixture into another basin or measuring cup. About ane one/2 cups should remain in the other bowl. Fix both aside.
half dozen. In a large mixer bowl, combine the flour, sugar, blistering pulverization, baking soda and salt.
vii. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing information technology to incorporate before adding the next tablespoon. As you add more butter, the mixture volition start to dodder together a chip a should end up resembling wet sand.
8. Add the larger of the reserved egg mixture (about 1 1/two cups) to the dry ingredients/butter mixture. Stir on the lowest speed until information technology's incorporated, and so scrape down the sides of the bowl.
ix. Increase the speed to medium high and beat until light and fluffy, well-nigh 45 seconds to one infinitesimal. Scrape down the sides of the basin.
10. Turn the speed down to low and slowly add the remaining egg mixture in a tiresome stream until incorporated.
eleven. Scrape the sides of the bowl, so turn speed back up to medium high and mix until well combined, about 10-15 seconds.
thirteen. Divide the concoction evenly betwixt the three block pans and broil 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
14. Remove cakes from the oven and allow to cool for two-iii minutes, then remove to cooling rack to cool completely.
15. To brand the frosting, add the freeze dried strawberries to a food processor and grind into a powder. It should give you a little more than half a cup of strawberry pulverization.
16. In a large mixer bowl, trounce the foam cheese and butter together until smooth.
17. Slowly add one-half of the powdered carbohydrate and the vanilla excerpt and mix until smooth.
eighteen. Slowly add together remaining powdered sugar and strawberry powder and mix until polish. Add some salt, to gustation. Set aside.
19. To put the cake together, use a large serrated knife to remove the domes from the tiptop of the cakes so that they're flat. Refer to my tutorial, if needed. Identify the first cake on a serving plate or a cardboard cake round.
20. Add about one cup of frosting to the elevation of the block layer and spread evenly. Add near one-half of the chopped strawberries and press into the frosting.
21. Add the second layer of block, some other cup of frosting and the remaining chopped strawberries.
22. Summit the cake with the remaining layer and frost the block with the remaining frosting. Refer to my tutorial for frosting a smooth block, if needed.
23. Pipage the crush border effectually the elevation and bottom of the cake. I used a large closed star tip for the elevation – Ateco 847. For the edge around the bottom of the block, I used Wilton tip 22.
24. Add together a few strawberries on top for ornament and refrigerate until prepare to serve. Cake is best when stored well covered and eaten within 3-four days.

Notes

NOTE: I used a full pound of strawberries for the puree for the cake layers and additional strawberries for between the cake layers. Your strawberries MUST have great flavour in guild for your block to have any flavor. If your strawberries are lacking, your block will be too.

If y'all'd prefer not to use freeze dried strawberries, you can use fresh strawberries. But check out my Bootleg Strawberry Frosting.

Nutrition

• Serving Size: 1 slice
• Calories: 696
• Sugar: 95.one one thousand
• Sodium: 290.eight mg
• Fat: 23.2 g
• Carbohydrates: 116.4 g
• Poly peptide: eight.1 1000
• Cholesterol: 101.5 mg

Keywords: strawberry block recipe, strawberry cake filling, homemade strawberry cake, strawberry block from scratch, all-time strawberry cake recipe, easy strawberry cake recipe, strawberry layer cake, layer cake, layer cake recipe

This post may contain chapter sales links. Please read my disclosure policy.

Can You Bake Strawberry In Cake,

Source: https://www.lifeloveandsugar.com/homemade-strawberry-cake-recipe/

Posted by: vaughnpapined.blogspot.com

Bagikan Artikel ini