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.

Vegan Gingerbread Cookies

It all started when I reached out to Linz Real Estate. I saw they had posted something on their Facebook page about treats so I asked see if they were interested in offering cookies as open house favors. “Sure I’d love to try some samples!” Lindsay replied. The first round of sugar cookies were lovely and delicious, but she and her mom (Linz Real Estate is a local mother/daughter duo) were a little concerned that they could be too sweet. Would spice work? Lindsay’s dad and sister are vegan so they asked if the cookies could be made vegan. My next step would be to work on a vegan gingerbread cookie recipe! Continue reading