This soft and fluffy homemade strawberry cake is made with fresh strawberries and topped with a creamy strawberry buttercream.
🖨 PRINTABLE FRESH STRAWBERRY CAKE RECIPE: freshaprilflours.com/fresh-st...
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CHAPTERS
0:00 Intro
0:10 Combine the dry ingredients for strawberry cake
0:20 Cream the butter and sugar with the vanilla
0:28 Add the egg yolks to the batter
0:36 Fold in the egg whites
0:40 Add the flour mixture to the wet ingredients
0:42 Blend in the flour
0:54 Add the fresh finely chopped strawberries
0:56 Stir the strawberry cake batter together
1:02 Pour strawberry cake batter into 8" round baking pans
1:09 Bake the strawberry cake layers
1:11 Blend freeze-dried strawberries for the strawberry frosting
1:20 Beat the butter until it is smooth
1:27 Add the powdered sugar, vanilla extract, and cream
1:35 Blend the ingredients for the frosting until smooth
1:40 Add the strawberry powder
1:42 Blend the strawberry powder into the strawberry frosting
1:52 Taste and add salt, then stir or blend again
2:02 Trim the strawberry cake layers
2:20 Assemble the strawberry cake
2:25 Garnish cake with fresh strawberries
2:42 Slice and serve fresh strawberry cake slices
3:00 Outro
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✅ INGREDIENTS
FOR THE CAKE
🔘3 and ¼ cups (390g) all-purpose flour
🔘4 teaspoons baking powder
🔘1 teaspoon salt
🔘1 cup (224g) unsalted butter softened to room temperature
🔘2 cups (400g) granulated sugar
🔘1 and ½ teaspoons vanilla extract
🔘3 large eggs
🔘1 large egg white
🔘1 cup (240g) milk any
🔘2 cups finely chopped strawberries
FOR THE FROSTING
🔘 1 cup (10-12g) freeze-dried strawberries
🔘 1 cup (227g) unsalted butter softened to room temperature
🔘 4 to 5 cups (480-600g) powdered sugar
🔘 ¼ to ⅓ cup (60-80mL) milk or cream
🔘 2 teaspoons vanilla extract
🔘 salt to taste
✅ INSTRUCTIONS
FOR THE CAKE
🔘 Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour two 8" or 9" round cake pans.
🔘 In a medium size bowl, whisk together the flour, baking powder, and salt. Set aside.
🔘 In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until pale (approximately 3 minutes). Add the eggs and egg white one at a time, allowing each to incorporate before adding the next one and scraping the. Scrape down the sides of the bowl when necessary.
🔘 Reduce the mixer speed to low and add the flour mixture in 2 parts, alternating with the milk. Gently fold in strawberries by hand.
🔘 Divide batter evenly between the two prepared cake pans. Bake cakes for about 40-44 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool completely in the pans on a wire rack before removing and assembling.
FOR THE FROSTING
🔘 Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
🔘 In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
🔘 With the mixer on low, add in the powdered sugar, vanilla, and milk or cream. Add the strawberry powder, increase mixer speed to medium, and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar. Add salt to taste.
ASSEMBLE THE CAKE
🔘 Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with strawberry buttercream frosting. Spread evenly with an offset spatula.
🔘 Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
🔘 Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
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