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My Strawberry Cake has become the star of every spring gathering at our house. After years of testing I've finally perfected this recipe that captures the pure essence of fresh strawberries. The natural pink color and real strawberry flavor make this cake extra special. Every time I serve it people can't believe it's made from scratch with no artificial flavors.
What Makes This Cake Special
The secret to this cake's amazing flavor is taking the time to reduce fresh strawberries into a concentrated puree. I love watching people's faces light up when they taste that real strawberry flavor in both the cake and frosting. The texture is so light and tender you'd never guess it was made completely from scratch. My daughter says the pink layers make it look like something from a fairy tale.
Everything You Need
- Leavening Agents: Baking soda and baking powder ensure a light, fluffy texture. Use fresh for the best results.
- Unsalted Butter: Adds richness without making the cake too salty.
- Egg Whites: Keeps the cake light and airy. Save the yolks for another recipe!
- Full-Fat Milk: Adds creaminess to the batter.
- Strawberry Reduction: Made by simmering fresh strawberries for concentrated flavor.
- Cream Cheese: Full-fat cream cheese creates a smooth, rich frosting.
- Powdered Sugar: Sweetens the frosting without graininess.
- Vanilla Extract: Enhances the overall flavor profile of the cake and frosting.
- Gel Food Coloring: Optional, for a vibrant pink hue without altering the texture.
Let's Bake Together
- First Get Your Dry Ingredients Ready
- Mix up your flour baking powder baking soda and salt in a bowl. I like to whisk them really well to make sure everything's evenly distributed.
- Time for the Wet Ingredients
- Beat your butter until it's nice and creamy then add sugar and keep mixing until it gets light and fluffy. Next come the egg whites and vanilla they make the batter so light and airy.
- Bringing It All Together
- Now comes the fun part. Add your dry ingredients alternating with the milk and that gorgeous strawberry reduction. If you want a prettier pink add a tiny bit of food coloring.
- Into the Oven
- Pour your batter into your prepared pans and bake until they're done about 30 minutes. Let them cool completely no shortcuts here.
- Make Your Frosting
- Beat together cream cheese butter vanilla and just a pinch of salt until it's silky smooth. Then mix in your powdered sugar and strawberry reduction until it's perfectly fluffy.
- Put It All Together
- Stack those layers with plenty of frosting between then frost the outside. I love decorating the top with fresh strawberries.
My Best Baking Tips
Take the time to let your ingredients come to room temperature it makes such a difference in how they blend together. When you're measuring flour spoon it into the cup and level it off don't scoop or your cake might be too dense. That strawberry reduction might seem like extra work but trust me it's worth it for that amazing flavor. I always wrap my pans with cake strips to keep the layers nice and flat.
Common Questions
I get lots of questions about this cake. For the strawberry reduction just simmer those pureed berries until they're thick and concentrated. Yes you can make cupcakes with this recipe but I actually have a special cupcake version that works even better. The cake stays fresh on the counter for about 5 days if you can keep it that long. And don't worry if fresh strawberries aren't in season good quality jam works too just remember to cut back on the sugar a bit.
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Frequently Asked Questions
- → How do I make strawberry reduction?
Puree 1 pound of strawberries and simmer in a saucepan until reduced by half, about 25 minutes for fresh or 45 minutes for frozen berries. Cool completely before using.
- → Why do I need to alternate wet and dry ingredients?
Alternating prevents the batter from separating and ensures even mixing without overmixing. This helps create the perfect cake texture.
- → How do I measure flour correctly?
Best method is using a scale for accuracy. If using cups, fluff flour first, then spoon into measuring cup and level off. Don't pack flour down.
- → How do I prevent domed cake tops?
Use cake strips around pans to keep edges cool so cake rises evenly. You can buy strips or make DIY ones. Alternatively, level domed tops with a serrated knife.
- → How long does this cake keep?
The cake will keep at room temperature for up to 5 days when covered properly. Keep it in a cool place away from direct sunlight.
Conclusion
A delightful homemade strawberry cake featuring fresh berry puree and cream cheese frosting. Perfect for celebrations and special moments, this cake combines tender layers with authentic strawberry flavor.