Strawberry Cake
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This strawberry cake is not just a dessert; it’s a celebration of flavors and textures that will tantalize your taste buds. With its light sponge and creamy strawberry frosting, this cake is perfect for birthdays, picnics, or any special occasion. Follow this simple recipe to create a stunning cake that will impress your family and friends alike.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, pureed
- 2 cups heavy cream
- ¼ cup powdered sugar
- Whole strawberries for decoration
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 30 minutes, and cooking time is 25-30 minutes.
Nutritional Value
Each serving (1 slice) of this strawberry cake contains approximately 320 calories, 15g fat, 45g carbohydrates, and 4g protein. This is based on standard serving sizes and may vary depending on specific ingredients used.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the pureed strawberries gently.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
- For the frosting, whip the heavy cream and powdered sugar until stiff peaks form.
- Once the cakes are cool, frost between layers and the top with whipped cream, decorating with whole strawberries.
Alternative Ingredients
If you want to make this cake gluten-free, you can substitute all-purpose flour with a gluten-free blend. For a dairy-free version, use almond milk and coconut cream instead of heavy cream.
Serving and Pairings
This strawberry cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served alongside fresh fruit for a refreshing dessert.
Storage and Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen, but it’s best to frost it after thawing to maintain texture.
Cooking Mistakes
- Not measuring ingredients accurately can lead to a dense cake.
- Overmixing the batter can result in a tough texture.
- Not allowing the cake to cool completely before frosting can cause the icing to melt.
- Using stale baking powder may prevent the cake from rising properly.
- Skipping the greasing of pans can lead to sticking.
Helpful Tips
- Use fresh strawberries for the best flavor.
- Whip cream just until stiff peaks form for a perfect frosting.
- Chill the cake before serving for easier slicing.
- Add a splash of lemon juice to the strawberries for a zingy flavor.
FAQs
Can I use frozen strawberries for this cake?
Yes, you can use frozen strawberries, but make sure to thaw and drain them to avoid excess moisture in the cake batter.
How can I make the cake more flavorful?
Adding a splash of almond extract or a bit of lemon zest can enhance the flavor profile of the cake.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it wrapped in plastic wrap until you’re ready to frost and serve.
What can I use instead of heavy cream?
If you don’t have heavy cream, you can substitute it with coconut cream or a whipped topping for a lighter option.
Is it possible to make this cake vegan?
Yes, by substituting eggs with flaxseed meal and using plant-based milk and cream, you can create a delicious vegan strawberry cake.
Conclusion
This strawberry cake is a delightful treat, perfect for any celebration or casual gathering. With its moist texture and fresh strawberry flavor, it’s sure to become a favorite in your dessert repertoire. Enjoy every slice and share the joy of baking with others!
Strawberry Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries pureed
- 2 cups heavy cream
- ¼ cup powdered sugar
- Whole strawberries for decoration
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the pureed strawberries gently.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
- For the frosting, whip the heavy cream and powdered sugar until stiff peaks form.
- Once the cakes are cool, frost between layers and the top with whipped cream, decorating with whole strawberries.
