In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Introduction

Welcome to Food Lovers Blog, where we transform simple ingredients into delightful culinary experiences! Today, we’re diving into the world of homemade desserts with our Strawberry Cake Recipe – From Scratch. This delightful strawberry cake combines the fresh, sweet essence of strawberries with a buttery, moist cake base, creating a dessert that’s perfect for any occasion. Whether you’re a seasoned baker or a kitchen novice, this recipe is designed to guide you through each step, ensuring a deliciously successful outcome. Let’s get started on this vibrant, mouth-watering journey!

Ingredients List

For the Cake

• 1½ cups cake flour
• 1½ cups all-purpose flour
• 1¾ cups granulated sugar
• 2½ tsp baking powder
• 1 tsp table salt
• 1 cup cold butter, cubed (2 sticks)
• 4 large eggs
• ¾ cup milk or buttermilk
• ¾ cup strawberry puree or strawberry jam
• 2 tsp vanilla extract
• Pink food color (optional, approximately 15-20 drops of gel)

For the Strawberry Buttercream Frosting

• 2 cups butter, room temperature
• 1 tsp vanilla extract
• ¼ tsp table salt
• 7 cups confectioner’s sugar
• ¾ cup strawberry puree or strawberry jam
• Pink food color (optional, approximately 15-20 drops of gel)

For Fresh Strawberry Puree

• 1½ cups fresh strawberries (about 10-12)
• 2 tbsp granulated sugar

Timing

• Preparation Time: 30 minutes
• Cooking Time: 35-40 minutes
• Cooling Time: 1-2 hours (including freezing time)
• Total Time: Approximately 3 hours

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them.
2. Combine Dry Ingredients: In a large mixing bowl, combine cake flour, all-purpose flour, sugar, baking powder, and salt.
3. Mix in Butter: Add cubed butter and mix until the mixture resembles coarse, moist crumbs.
4. Add Eggs: Beat in the eggs one at a time until well incorporated.
5. Mix Wet Ingredients: In a measuring cup, mix milk, strawberry puree, and vanilla extract.
6. Combine Wet and Dry Ingredients: Gradually add the milk mixture to the flour mixture, mixing until smooth. Add food color if desired.
7. Divide and Bake: Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 2: Prepare the Frosting

1. Beat Butter: In a large mixer bowl, beat butter on high until light and fluffy.
2. Add Vanilla and Salt: Mix in vanilla extract and salt.
3. Incorporate Sugar: Gradually beat in confectioner’s sugar, one cup at a time, until fully combined.
4. Mix in Strawberry Puree: Fold in the strawberry puree or jam and add food color if desired.

Step 3: Assemble the Cake

1. Level the Cakes: Once cool, level the cakes by trimming any domes with a sharp knife.
2. Frost the Cake: Place the first cake layer on a plate, add a layer of frosting, and top with the second cake layer. Apply a crumb coat and freeze briefly for easier decorating.
3. Final Frosting: Add a thicker layer of frosting and use a piping bag for decoration. Top with a fresh strawberry for garnish.

Nutritional Information

• Serving Size: 1 slice
• Calories: 731 kcal
• Carbohydrates: 97g
• Protein: 5g
• Fat: 37g
• Saturated Fat: 0.3g
• Cholesterol: 93mg
• Sodium: 528mg
• Potassium: 107mg
• Fiber: 1g
• Sugar: 77g
• Vitamin C: 21mg
• Calcium: 60mg
• Iron: 1mg

Healthier Alternatives for the Recipe

To make this Strawberry Cake Recipe – From Scratch a bit healthier, consider using whole wheat pastry flour instead of all-purpose flour for added fiber. Substitute half of the sugar with a natural sweetener like stevia or honey. Additionally, replace some of the butter in the frosting with Greek yogurt for a lower fat content.

Serving Suggestions

Serve this strawberry cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. For an extra touch, garnish with fresh strawberry slices and mint leaves.

Common Mistakes to Avoid

1. Overmixing the Batter: This can result in a dense cake. Mix just until ingredients are combined.
2. Not Leveling the Cakes: Trim the domes for even layers and a stable cake.
3. Skipping the Crumb Coat: This helps in achieving a smooth, professional-looking finish.

Storing Tips for the Recipe

Store the strawberry cake in an airtight container in the refrigerator for up to five days. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to two months.

Conclusion

This Strawberry Cake Recipe – From Scratch is a delightful addition to any dessert table. With its rich strawberry flavor and vibrant color, it’s sure to impress your guests. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is a must-try!

FAQs

Q: Can I use frozen strawberries for the puree? A: Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before pureeing.

Q: What can I use instead of food coloring? A: For a natural color, try adding a bit more strawberry puree, though this may alter the cake’s texture slightly.

Q: Can I make this cake gluten-free? A: Substitute the flours with a gluten-free baking blend. Ensure other ingredients, like baking powder, are gluten-free as well.

For more delicious recipes and baking tips, explore our other posts and join our community of food lovers!

Strawberry Cake Recipe – From Scratch

A delightful strawberry cake made with fresh strawberries and a rich buttercream frosting, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs

Servings: 1 cake

Course: Dessert

Cuisine: American

Calories: 731

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 1.5 cups cake flour
• 1.5 cups all-purpose flour
• 1.75 cups granulated sugar
• 2.5 tsp baking powder
• 1 tsp table salt
• 1 cup cold butter cubed
• 4 large eggs
• 0.75 cup milk or buttermilk
• 0.75 cup strawberry puree or strawberry jam
• 2 tsp vanilla extract
• 15-20 drops pink food color optional

Strawberry Buttercream Frosting

• 2 cups butter room temperature
• 1 tsp vanilla extract
• 0.25 tsp table salt
• 7 cups confectioner’s sugar
• 0.75 cup strawberry puree or strawberry jam
• 15-20 drops pink food color optional

Fresh Strawberry Puree

• 1.5 cups strawberries fresh, about 10-12
• 2 tbsp granulated sugar

Equipment

• Mixer
• Cake Pans
• Spatula

Method

 

1. Preheat the oven to 350 degrees.
2. Liberally grease and flour 2 – 8″ round cake pans. Set aside.
3. In a large mixer bowl, stir together the cake flour, AP flour, sugar, baking powder, and salt.
4. Add the cubed butter and mix until it looks like coarse, moist crumbs.
5. Beat in the eggs, one at a time.
6. In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.
7. With the mixer on low, carefully pour the milk/strawberry mixture into the flour/butter mixture, slowly beating until smooth.
8. Add in food color until you reach the desired color. Keep in mind that the color will intensify as it bakes.
9. Divide the batter between the two prepared cake pans.
10. Bake for 35-40 minutes or until the toothpick test comes out clean.
11. Cool completely before removing from the pan and frosting.
12. Place the butter in a large mixer bowl and beat on high until light and fluffy.
13. Add the vanilla and salt, mix until just combined.
14. Slowly beat in the confectioner’s sugar, 1 cup at a time making sure it is completely incorporated each time before adding the next cup.
15. Fold in the strawberry puree or jam.
16. Beat in the food color- if using.
17. Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.
18. Decorate the cake as desired. Top with a single strawberry in the center.

Notes

Food color is optional, but recommended as strawberry cake tends to have a grey color when baked. The color will intensify as it bakes. This recipe can be adapted for different pan sizes and cupcakes, so adjust the baking time accordingly. Freezing the cake before decorating helps prevent crumbs from disturbing the frosting.