This Fresh Strawberry Cake recipe features a luscious blend of all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, vanilla and lemon extracts, strawberry emulsion, lemon zest and juice, egg whites, strawberry reduction, whole milk, and pink food coloring. The buttercream includes egg whites, more unsalted butter, powdered sugar, and strawberry reduction.
Once, on a breezy summer afternoon, I decided to challenge my baking skills with something truly special – a Fresh Strawberry Cake with Strawberry Buttercream. Growing up, strawberries always reminded me of family picnics and laughter, so I thought, why not encapsulate those memories into a cake? Every step, from simmering the strawberry reduction to whipping the buttercream, was like a walk down memory lane. The aroma of fresh strawberries filled the air, bringing back those cherished moments. This cake isn’t just a dessert; it’s a slice of my childhood, shared with every creamy, fruity bite.
What makes this Strawberry Cake truly exceptional?
- Authentic Flavor: Using a homemade strawberry reduction instead of artificial flavors ensures a genuine, rich strawberry taste.
- Visual Appeal: The natural pink hue from the strawberry elements creates an eye-catching, vibrant presentation.
- Versatility: This recipe is adaptable for various occasions, whether it’s a casual summer gathering or a sophisticated celebration.
- Texture Perfect: The cake balances moistness and fluffiness perfectly, while the buttercream adds a creamy, smooth contrast.
- Homemade Goodness: The from-scratch approach gives it an authentic, comforting feel that store-bought cakes can’t match.
Ingredient Notes For This Strawberry Cake:
This Fresh Strawberry Cake with Strawberry Buttercream is a delightful mix of simplicity and sophistication. The all-purpose flour provides a sturdy base, while the combination of baking powder and baking soda ensures a perfect rise. Unsalted butter and granulated sugar form the foundation of a rich, flavorful cake. The essence of the cake comes from the strawberry reduction, made from fresh or frozen strawberries, enhancing the authenticity of the flavor. Egg whites keep the cake light and airy. The inclusion of lemon zest and juice adds a subtle tang, complementing the sweetness of the strawberries. Pink food coloring gives the cake a playful, inviting appearance. The buttercream frosting, enriched with more strawberry reduction, ties the cake together with its creamy, dreamy texture.
Step-by-Step Instructions For This Strawberry Cake:
Intro: Crafting this Fresh Strawberry Cake with Strawberry Buttercream is a delightful journey through flavors and textures. Each step, from preparing the strawberry reduction to assembling the cake layers, is crucial for creating a perfectly balanced and delicious cake.
- Strawberry Reduction: Start by making the reduction a day ahead. Cook strawberries with sugar, lemon zest, juice, and salt until thickened. This reduction not only flavors the cake but also adds moisture.
- Preparing Ingredients: Ensure all ingredients, especially butter, egg whites, and strawberry reduction, are at room temperature for optimal blending.
- Baking Prep: Preheat your oven and prepare cake pans. Mix the dry ingredients (flour, baking powder, baking soda, salt) in one bowl and the wet ingredients (milk, strawberry reduction, extracts, lemon zest and juice, food coloring) in another.
- Making the Cake Batter: Cream butter and sugar, then add egg whites. Alternate adding dry and wet mixtures to create a smooth batter.
- Baking the Cake: Divide the batter into pans and bake until a toothpick comes out clean. Allow to cool before assembling.
- Buttercream Frosting: Whip egg whites and powdered sugar, then add butter and strawberry reduction for a silky frosting.
- Assembly: Trim and layer cakes with buttercream and strawberry reduction. Frost and decorate as desired.
Storing this Fresh Strawberry Cake with Strawberry Buttercream requires a bit of care to maintain its freshness and texture. The assembled cake can be refrigerated for up to 5 days, ensuring it’s covered to prevent drying out. For longer storage, freezing individual cake layers wrapped in plastic wrap and aluminum foil is effective for up to 3 months. The buttercream can also be refrigerated in an airtight container for up to 2 weeks or frozen for 3 months. When ready to use, thaw everything in the refrigerator and bring it to room temperature for optimal taste and texture.
Variations and Substitutions:
- Dairy-Free Adaptation: Substitute the butter with high-quality vegan butter and use a plant-based milk alternative.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
- Berry Varieties: While strawberries are the star, feel free to experiment with raspberries or mixed berries for a different twist.
- Sugar Alternatives: For a less sweet version, reduce the sugar amount or use a substitute like honey or agave in the reduction.
- Color Variations: Natural food dyes can be used instead of artificial ones to achieve the desired color.
My name is Natasha and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!