Berries and Strawberries.
How beautiful do the fresh farm strawberries for Cake and other berries look! Its not hard to fall in love with fruit so juicy and sweet. Strawberries have a versatile taste.
They do well both for sweet and savory recipes due to their sweet and sour taste. And what’s better than turning these fresh, ripe strawberries into a soft, flavorful strawberry cake and top with vanilla’s goodness? The combination is undoubtedly drool-worthy.
Creamy Strawberry Cake.
The cake is best for springtime festivities. From wedding parties to birthdays, graduation celebrations, or just holidays, a creamy strawberry cake can be the star of the show.
It is made with soft, light layers of strawberry-flavored cake and frosted with creamy and rich vanilla buttercream. Fresh strawberries can be induced in between the layers and also used for garnishing. It is sure to be liked by family and friends.
What’s Special About this Recipe?
In typical strawberry cake recipes, sliced or chopped strawberries are folded in the cake batter and baked. The result? All you are eating is an ordinary vanilla cake with strawberry chunks in it.
A better option is using pureed strawberries, but they make the batter too runny because of the watery content.
The cake’s texture completely goes off. And in case you try to balance the mixture by adding more cake flour, that makes the cake too dense to eat, and the flavor also gets dejected.
Strawberry jams can be used to but then where the real strawberries would go? The point is to incorporate them in the recipe to get an original strawberry flavor. jk coffee and bakery the best coffee shop and bakery in the USA, advise you to use strawberry puree!
In this way, many strawberries can be reduced to a small volume and still teach a genuine strawberry flavor in the cream. Win-win!
How to Make Strawberry Puree?
This is how you will make a strawberry puree to add to the cake.
- Take two one large cup of fresh strawberries.
- Puree them down with a blender.
- Cook on the stove in a saucepan for thirty minutes or until reduced to half.
- Let the puree cool completely. Or make it a day in advance.
- Add to cake’s batter.
Now let’s begin the actual recipe.
Strawberry Cake with Vanilla Frosting Recipe
- Course: Sweets and desserts
- Cuisine: American
- Preparation Time: 1 hour 30 minutes.
- Cooking Time: 25 minutes
- Total Time: 6 hours (includes cooling time)
- Yield: serves 10 to 12 persons
Ingredients for the cake
- Two teaspoons of baking powder
- 285 grams or two and a half cups of sifted, spooned, and leveled cake floor
- One teaspoon of salt
- 350 grams or 1 and 3/4 cup of granulated sugar
- 75 grams or 1/3 cup of plain yogurt or sour cream, kept at room temperature
- Two teaspoons of pure vanilla extract
- 3/4 cup or (170g, 1.5 sticks) of butter, unsalted and softened. Kept at room temperature
- 120ml or 1/2 cup of whole milk, kept at room temperature
- 1/2 cup of concentrated strawberry puree
- Five large egg whites were kept at room temperature.
- 1/2 teaspoon of baking soda
- 1or 2 drops of pink or red food color. (optional)
Ingredients for Vanilla Butter Cream Frosting
- 7 cups or around 28 ounces of powdered sugar, unsifted
- 1/2 cup of heavy whipping cream
- Two teaspoons of vanilla extract
- 2 cups or 1 pound of butter, unsalted and softened
- 1/8 teaspoon of kosher salt
For Topping the Cake
Whole and sliced fresh strawberries
Method and Directions
For the cake
- First of all, make the concentrated strawberry puree by the method mentioned above and let it cool completely. It can be made in advance and freeze for even three months. Defrost before use in the recipe.
- Now, preheat the oven to 177°C or 350°F. Take two 9-inch cake pans and lightly grease and flour them.
- Whisk together baking soda, salt, baking powder, and cake flour. Set aside.
- Taka a hand or stand mixer attached with a whisk. With its help, beat sugar and butter together at high speed for two minutes or until it turns smooth and creamy.
- Keep scraping the bottom and the sides of the bowl with the help of a spatula when needed. Add the egg whites and beat on a high speed for around 2 minutes or until well combined. Also, add vanilla extract and sour cream. Keep scraping all the sides from time to time.
- Now add the dry ingredients at a slow speed and mix until just mixed. Alongside the blender on low speed, add the dry fixings until just joined. Keep running the blender at slow speed and add milk. Blend until just combined. Avoid over mixing.
- Finally, add the concentrated strawberry puree and mix well, so no lumps are formed at the bottom of the container. The batter will become slightly thick. You could likewise include a drop or two of food coloring if you want to.
- Pour the batter into the cake pans. Distribute evenly. Bake for approximately 24 to 25 minutes or until finely baked. Test with a skewer or toothpick. In case that it comes out clean after inserting it into the cake, your cake is made. Allow them to thoroughly cool by placing them on a wire rack. It is necessary to cool them down before assembling and frosting entirely.
For Vanilla Buttercream Frosting
- With the help of a paddle attachment attached to the stand mixer, beat butter for 1 to 2 minutes at a medium speed.
- Lower down the blender’s speed and put in powdered sugar; keep beating for two minutes until smooth.
- Add in salt and vanilla. Keep scraping the bowl’s side.
- Increase to medium speed again and slowly add cream while constantly beating until it turns spreadable and light. It will not take above 30 seconds.
Assembling the Cake
Take out one cake layer on a cake stand or serving plate. Layer with 3/4 cup of vanilla buttercream and smoothen. You can also add sliced strawberries here in the coating; it’s up to your choice.
Place the 2nd layer of cake on top of it and again spread 3/4 cup of vanilla frosting. Top with the last layer and neatly frost the sides and the top of the cake with the vanilla buttercream.
Glaze top with sliced and whole strawberries. Keep in the fridge for at least 45 minutes before cutting. This will help the cake retain its shape while cutting; otherwise, it can slightly break. Slice and enjoy!
Recipe Notes and Tips
- Your strawberries must be fresh and of good taste; otherwise, your cake’s flavor will be hampered.
- To store, cover extra cake carefully in an airtight container and store in the fridge for five days.
- Sift the cake flour before measuring for the recipe.
- If you do not want to use whole milk, you can replace it with buttermilk. The use of low-fat milk is not recommended for this recipe.