Monday, April 27, 2020

Strawberry Cake

Recipe for Strawberry Cake by freshfromthe.com.

It's week... something... of the stay at home order, and everyone is joining in on this baking trend to the point where those of us that liked to bake beforehand can't find our normal ingredients. I'm looking at you, bread flour and yeast. And milk powder, too, of all things. But, hey! If you're one of those people who happened to stumble upon this post here, then welcome. Baking is fun, right? I just hope you don't have a bunch of partially used ingredients sitting in your pantry once all of this has passed. 

I was still able to make a cake this past weekend despite the above mentioned shortages, as luckily this cake uses ingredients that I have been able to find. Strawberry season is settling in, so what better time to make a strawberry cake? The cake has a delicate and light crumb, and the frosting is sweet without being overpoweringly so. Tip: I actually used a touch less powdered sugar than the recipe calls for below in my frosting, so feel free to do so too if you are wanting a bit less sugar in your diet.

Recipe for Strawberry Cake by freshfromthe.com.

I'll tell you what this cake really reminds you of: strawberry shortcake. In some ways it's really just strawberry shortcake mixed together in one cake. Just, you know, a bit more complicated. If what you're looking for is a strawberry shortcake fix, then maybe you should just do something a bit less time consuming, because in the end you're satisfying a very similar craving. But, if you want a cake, then take the time and make this. It'll certainly make you feel fancy.

Recipe for Strawberry Cake by freshfromthe.com.

I will say, the last cake I made from the Cook's Country website was cloyingly sweet to the point where I could hardly eat a slice. And I love sweets! I didn't even post about that cake here because honestly it was just way too decadent for my own tastes. I feel like I'd have to edit it and try it again with way less sugar before sharing it whole-heartedly here. This one is not too sweet, so it's definitely worth sharing!

Recipe for Strawberry Cake by freshfromthe.com.

Strawberry Cake

A light and fluffy cake that only uses real strawberries for flavor.

Ingredients:
    CAKE
  • 10 ounces frozen whole strawberries (about 2 cups)
  • 3/4 cup whole milk, room temperature
  • 6 large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (9 ounces) cake flour
  • 1 3/4 cups (12 1/4 ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut in 12 pieces and softened
  • FROSTING
  • 10 tablespoons unsalted butter, softened
  • 2 1/4 cups (9 ounces) confectioners' sugar
  • 12 ounces cream cheese, cut into 12 pieces and softened
  • pinch salt
  • 8 ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)
Instructions:

  1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
  2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
  3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
  4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)
  5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
  6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.)

    Recipe from Cook's Country
Recipe for Strawberry Cake by freshfromthe.com.

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