Strawberry Cake

Of all the cakes, strawberry cake has been the most challenging to develop a recipe for.  I have created several recipes for strawberry cake, and ultimately none of them have been good enough, until now. This cake was inspired by a recipe in a book that came with my Kitchen Aid mixer. The original recipe is for orange cake, but it modified well for a strawberry cake.


There are a couple of things to consider. This batter is a lovely pink color before it goes into the oven, but then it emerges from the oven with much less pink. If the color is important to you, you can add food coloring to keep the pink hue. It will have a stronger strawberry flavor if you use concentrated strawberry juice instead of just drained juice. You can make your own by reducing the strawberry juice, or you can purchase strawberry juice concentrate online. The cake does still have a lovely taste if you just use strawberry juice drained from the berries, but it won’t have an incredibly strong strawberry flavor. You could also add a tablespoon of freeze dried strawberry powder to give it an extra strawberry kick. If you use the powder, you will also get a stronger color for the cake. If you have time and access to great local strawberries, make your own fruit powder. As I write this, we’re midway into strawberry season!! I usually freeze a lot of berries, but am ready to pull out my dehydrator this year to make some awesome fruit powder. Check out this the Cupcake Project to learn how to make your own.

Watch the Video

Strawberry Cake

From at

Prep: Cook: Yield: 10-12Total:

A delicious cake filled with strawberries! Who doesn't love strawberry everything? This is perfect for strawberry season or any season.

You'll Need...

  • 2 1/2 cups cupcake flour blend*
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened but still firm
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 3/4 cup strawberry juice (or 1/4 cup concentrated juice and 1/2 cup water)
  • 1/4 cup strawberry puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon strawberry powder, optional but helpful

Directions

  1. Preheat oven to 350 (325 convection)
  2. Sift the dry ingredients together. Add the strawberry powder to the dry ingredients if using.
  3. Cream the butter for 30 seconds and then add the sugar slowly. Beat until light and fluffy, 2-3 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
  5. Combine the strawberry juice, puree and vanilla.
  6. With the mixer on low, add some dry ingredients followed by some of the juice mixture. Continue alternating, ending with the dry ingredients. Scrape down the bowl as needed.
  7. Divide batter evenly between two 8 inch pans. Bake until firm in the center, about 25-30 minutes.
  8. Cool in pans.

Additional Notes

Use the cupcake flour blend in the "other recipes" section of my site. You may also use cake flour or a blend of cake flour and all purpose flour with similar results.

 

Strawberry Filling

I love to make strawberry filling for cakes. Somehow a cake filled with strawberries just says “summer” as you bite into it! The good news is that it is easy to make, works well with fresh berries or frozen berries, and can even be used as a pancake topping. 

I use cherry juice to make up the additional liquid because I find that the strawberries don’t give enough juice, but if you can find strawberry juice that’s even better. Of course you can find it on Amazon, but I haven’t found it locally yet.

The clear gel is a nice option to use instead of corn starch. It is supposed to be able to withstand freezing and thawing, but I’ve never tested that out yet!!

You control the thickness based on how much clear gel you add. If you want a thicker filling, add more clear gel. If you find that it isn’t thick enough at the end, don’t just dump more in, instead gently mix it with equal parts of water or juice and add to the mixture. Continue cooking until it thickens more.

Watch the Video

Strawberry Filling

From at

Prep: Cook: Yield: 2 cups of fillingTotal:

This filling is really quick to make and it is perfect as a cake filling!! You can even make it thinner and use it for a pancake topping.

You'll Need...

  • 1 pound of strawberries, pureed
  • 1/2 cup coarsely chopped berries (optional)
  • 1/2 cup water or cherry juice
  • 3-4 tablespoons cook type clear gel
  • 1/2 cup sugar

Directions

  1. Puree your berries. You can use fresh or frozen berries for this filling.
  2. Combine the sugar and clear gel in a sauce pan. Stir well.
  3. Add the berry puree and water and then cook the mixture over medium heat until thick.

Additional Notes

You may also add concentrated strawberry juice instead of cherry juice or water for a stronger flavor.

Adventures in Pie

Anyone who knows me, knows that I am not a pie baker. I’ve had people ask, “Do you think you could make me a pie?” more times than I can count. My standard reply is always a laugh, followed by, “You wouldn’t want ME to make you pie.”

But, the last few times I’ve been asked, “I could try” has just slipped out of my mouth. Hmm …. maybe that means I’m ready to venture into the world of pie.

Last week a couple I had planned to bake a wedding cake for in September got in touch to say that they really want PIE for their wedding. Could I let them know what the cost would be? Do I even do pie? I told them that if they gave me the weekend I would practice and let them know. Of course my family would be thrilled. After all, they only get pie when my mom makes any variety of berry or apple pie (lucky for them she actually makes pie a lot) and on Thanksgiving when Scott’s dad makes pumpkin pie. We have made a cheesecake 3 or 4 times and I think we’ve made a pie once or twice in our almost 19 year marriage!

Crust

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