Today I am adding to the desserts!
Fresh Strawberry Cake Recipe with Strawberry Glaze
This is strictly an old fashioned cake to be made with BUTTER and SUGAR and fresh strawberries for the batter. Strawberries were on sale…
24 Oz very ripe strawberries, hulled
1-2 Tsp sugar
1/4-1/2 cup milk, at room temperature
6 Large egg whites, room temperature
2 Tsp vanilla extract
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 Tsp baking powder
1 Tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), at room temp
For this fresh strawberry cake recipe, hull the fresh strawberries, slice them and mix in two teaspoons of sugar and cover. Let stand at room temperature 30 minutes to an hour. (Two hours were recommended.)
Once the berries are ready, drain off the juice and reserve for the glaze topping. Next puree strawberries in a food processor or blender. Then measure 3/4 of a cup of puree for the cake. Keep leftover puree to fill the cake and make the strawberry glaze.
Preheat oven to 350 degrees and prepare two 8 or 9-inch pans.
(I cut two parchment circles for 8” pans and greased the sides with butter. Remembered to put some butter between the parchment and pan.)
In small bowl, combine, ¼-cup milk ¾-cup of puree), 6 egg whites, 2 teaspoons of vanilla hand mixing with a whisk or fork – blend well.
Combine in a separate bowl or stand mixer the 2¼ cups of sifted flour, 1¾ of sugar*, 4 teaspoons of baking powder and 1 teaspoon of salt. (I sifted the flour, salt and baking powder together.)
Use a mixer, at slow speed, to add the 12 tablespoons of butter. Continue until the mixture looks like moist crumbs.
Time to add the wet ingredients to the dry ingredients, beat at medium speed for about 1 minute or until fully and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. (The batter will be pink. If it is not as pink as you wanted there is the option to add food coloring. I did not,)
While the author of this recipe says it takes 25 minutes or so to bake. My oven required a baking time of 35 minutes. I checked it as the 25-minute mark – inserting a silver knife.
Once removed from the oven the cakes rested in pan for about 10 minutes. I slid a knife along the sides before turning them out onto a wire rack to cool completely. (This can take a couple of hours – leaving time to do errands.) ♥♥♥♥♥
“Yields: One 2-layer cake (8 or 9 inches) or 24 cupcakes
Estimated time: 40 minutes”
Adapted from brewerandthebaker website Retrieved August 22, 2015
Strawberry Glaze Recipe adapted from Hoosierhomemade Retrieved August 22, 2015
This recipe was simple to follow.
1 Cup fresh Strawberries cleaned and mashed – you already have puree ready, yay!
1 Cup sugar
3 tablespoons cornstarch
¾ cup water (OR add in1/4 of the reserved strawberry liquid to ½ cup of water)
(I avoided the optional Red Dye)
Mash the Strawberries – use your left over puree here
In a saucepan, combine sugar and cornstarch. Stir in water and mashed berries.
Bring to a boil, stirring constantly!
(Stir in food coloring if desired)
Cook and stir 3 minutes until thick (I cooked it a few minutes longer.)
Remove from heat and transfer to bowl, cool 10-15 minutes (It took a long time for mine to cool.)
Proceed to put the cake together. Peal off the parchment paper from the cakes. Set the bottom layer on a plate and put a thin layer of glaze on top. Wait a few minutes for it to set up – then spread glaze again a couple of times or so. I did not put a lot of glaze in the middle. It would have been too slippery. (Whoops!)
Place the second layer on top of this to finish glazing the whole cake.
At this point, I wanted the cake to look really special. I picked out about 8 strawberries and sliced them to make a design on the top of the cake. Then I put the glaze on top of the berries, but regretted that move. So I carefully and gently removed a little of it. Instead I decided to carefully added glaze along the edges and let it drip down the sides. The process made it possible to control the drips and swoop the glaze along the sides. It really was bright red! (Like Vivid!)
Notes: The cake recipe author gave directions for using either frozen berries or fresh. (That was helpful, sorta’.) I cut the frozen berries directions out of the recipe. (Too confusing.)
The cake recipe’s author recommended butter cream frosting. (Not for me) However this cake was so Sweeeeet that my palate was relieved with the contrasting tartness of the strawberry glaze. (I would definitely cut back on the sugar in the cake, if I make it again.) Not using red dye resulted in a not so pink cake.
*I rarely bake a cake. Notably, the time involved to make this was not the forty minutes the author wrote. Ha! There’s a lot of waiting involved in between acts like waiting for the strawberries and sugar to meld, two hours for cake cooling and an indeterminable amount of time for glaze cooling. Not complaining mind you, it’s all a learning curve…now I know why all the fancy store cakes cost $$$.
HMMM. Now I have six egg yolks to use up…what next?
I gifted half of the cake to my dear friends Howie and Anna, who have included me in on many fine food experiences and special cakes. Belated Happy Birthday!
Bake a cake for a gift and see people smile.
Thanks for stopping by my kitchen.