Strawberry Cake Recipe with Real Strawberries!

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One of the simple pleasures of the early summer is the ability to pick and eat fresh strawberries. The flavors of a fresh-picked strawberry far surpass the strawberries that can be found in the markets. When strawberries are allowed to perfectly ripen on the bush, it makes for a much sweeter fruit.

Besides eating them just as they are, it can also be fun to bake with the strawberries that you pick fresh. This cake recipes uses a puree of the fresh fruit and is a real treat during this time of year.

Strawberry Cake Ingredients:

  • 1 pound ripe strawberries, rinsed and trimmed (remove the tops)
  • 2 1/2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup room temperature unsalted butter
  • 1 3/4 cup granulated sugar
  • 5 large room temperature egg whites
  • 1/3 cup sour cream
  • 2 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup of the cooled, reduced strawberry puree
  • Icing of choice
  • Fresh, sliced strawberries – to garnish

Strawberry Cake Instructions:

Puree the fresh strawberries in a food processor and place in a saucepan. Set the heat to low and cook uncovered for about 30 minutes so they can reduce down to about half its bulk. Depending on the stovetop, the heat setting, etc it may take longer than thirty minutes to cook them down. Let cool completely.

Preheat the oven to 350 Degrees Fahrenheit. Spray 2 9-inch cake pans with cooking spray. Set aside.

Add the cake flour, baking powder, baking soda, and salt to a bowl and whisk until the ingredients are combined. Set aside.

In a separate bowl, cream together the butter and the sugar using an electric mixer set to medium speed. Add the egg whites, sour cream, vanilla extract, and milk and beat until smooth. Slowly add in the flour and beat until smooth. Stir in the strawberry puree with a wooden spoon.

Pour the cake batter into each of the cake pans and place in the center of the oven. Bake for 24-26 minutes or until a toothpick inserted into the center of each half comes out clean. Let cool in the pans on cooling racks.

Turn the cake halves over onto a dish and ice one half. Place the second half on top of the first and ice that so that it has a smooth appearance. Garnish with the fresh, sliced strawberries just before serving.

Variation:

You can actually make this cake using any berry you want! The method of creating the fruit puree is always the same. Just use 1 pound of whichever berry you want and proceed with the rest of the recipe.

To make an easy strawberry icing, mix a few drops of strawberry extract into prepared vanilla icing until desired flavor is achieved. You can also use a drop or two of red food coloring to give the icing a slightly pink tint.

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