Strawberry Cake

Strawberry Cake

 Strawberry cake is one of the most loving cake,  uses fresh strawberries puree in the recipe of the strawberry cake and layered with strawberry jam. In a few variations of strawberry cheesecake; Ricotta cheese is used in the batter as well as on the topping, this cake has been served at the strawberry festival in the town of La Trinidad in the Philippines. This cake is best served on the occasion of Valentine’s Day

Strawberry cake
Strawberry cake
Lemon buttercream is one of the best options for strawberry, this makes the cake tastier. Another thing that I would suggest if you want to skip butter you can use a cup of vegetable oil to make this cake, oil makes your cake moist and give a lighter texture but somewhere you would compromise a bit with the richness of flavor. 

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes 
 
Ingredients:

For the Cake Layers
1 2/3 cup (205g) all-purpose flour + 1 tbsp cornstarch (or you can use cake flour or ready-made cake mix)
slice of strawberry cake
slice of the strawberry cake
1cup (200g) granulated sugar
6 Eggs at room temperature
¼ cup (120ml) whole milk
1 tsp (4g) baking powder
½ tsp (1g) baking soda
½ tsp (1g) salt
¾ cup (170g) butter
1 tbsp (15ml) vanilla extract
1tsp (1g) strawberry extract
3/5 cup (170g) pureed strawberries
7-8 drops pink food color (optional)
2-9” cake pans (greased and lined with parchment paper)

For the Frosting:
2 blocks (2x226g)of cream cheese at room temperature
½ cup (113g or 1 stick) unsalted butter at room temperature
1 tsp (1g) vanilla extract
4 cups (500g) powdered sugar
1 pinch salt
3-5 pink food color (optional)   
¼ cup (120g) strawberry jams (to spread between the layers of the cake while assembling the cake).

 Method:

 To make cake layers:
Preheat the oven to 350 degrees F. Grease & line the cake pan with parchment paper. Take a bowl cream the sugar and butter together, whisk the eggs on high speed for 1 minute gradually add vanilla and strawberry extract with the mixer on lastly add strawberry puree & food color. Beat until thick and fluffy. The use of an electric mixer is the best idea.

Sift the flour, baking powder, baking soda, and salt and fold in this dry mixture into the batter. Mix until no streaks of flour remain. Avoid over mixing

Divide batter equally between the cake pans and bake for 30 minutes (or until the top becomes golden brown) at 350 degrees F. Now follow the toothpick test; insert the toothpick into the center of the cake, comes out clean.
Remove the cake pans from the oven and let it cool to room temperature on a wire rack, peel back the parchment paper and slice the cake layers.

To make Frosting: Beat the cream cheese and butter for 1 minute until fluffy and gradually add the confectioner sugar and incorporate well, add vanilla extract, salt, and food color, Beat until gets smooth and desired stiffness reached.

To Assemble: Take a cake platter & move a slice of cake onto; first spread a layer of strawberry jam then scoop 2 cups of cream cheese frosting onto it, use a flat spatula to spread the frosting set the second layer of cake and do the same to make the rest of the layers.

After completing the layer covers the top and all around the cake with remaining frosting, use your spatula to cover the top and down the sides. Now your cake is ready, if you have fresh strawberries then slice them and garnish on the top of the cake, this is optional. You cake ready to serve. you can store this cake in the fridge for 5 days.

To make your cake tastier I would suggest using fresh strawberries to make a puree and use vanilla extract along with strawberry extract, this will taste great.

If you have leftover cream cheese frosting use it as a dip for fruit pretzels, and it would be tastier spread for your plain cookies.


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