I’ve been on the hunt for a strawberry cake that uses real strawberries and not artificial flavored Jello. I previously used a recipe that is based on the Cooks Illustrated white cake with the substitution of strawberry puree for some of the liquid. I used that recipe once for someone’s birthday and it wasn’t pink, it didn’t have a really discernible strawberry flavor, and it was pretty finicky about rising.
When you Google “Strawberry Cake” you mostly get recipes that use boxed mixes or Strawberry Jello. When I made a vegan strawberry cake, I found a recipe that used freeze-dried strawberries and that was a big AH-HA moment for me. My son requested Strawberry Cake for his birthday, so I once again got to hunt down strawberry cake recipes on the Internet.
I made a Surfmark of the recipes I came across (by the way, I like using Surfmark to save my recipes because it actually saves the webpage and you don’t get broken links when a site goes down):
I found the KitchenSidecar blog to be really fun reading. I tried her recipe for my son’s Skull Island Pirate cake and one recipe filled the entire Wilton 3D Skull Pan. I modified her recipe slightly, adding in additional freeze-dried strawberries and adding in strawberry extract to intensify the flavor. The cake was a dense almost pound cake like cake which was perfect for this application. It would also make a good wedding cake, because you generally don’t want fragile cakes for your tiered monstrosities. The extra freeze dried strawberries and extract really made the cake taste like strawberry.
Summary: A different method for strawberry cake!
- 3 1/4 c cake flour, sifted and then measured (300g)
- 1 1/2 T baking powder
- 1/4 t salt
- 14 T unsalted room temperature butter
- 1 3/4 c sugar (345g)
- 10 T powdered freeze-dried strawberries (10 T)
- 1 T vanilla
- 1 1/4 c whole milk
- 6 large egg whites, room temperature (170g – I used 7 medium sized eggs from our chickens and weighed out the egg whites)
- optional: red dye (3 drops)
- 1/2 T strawberry extract
- Preheat the oven for 325F.
- Sift flour and measure. Combine sifted flour, powder, and salt. Whisk thoroughly (or sift if you have the patience). Set aside in a small bowl.
- In a large bowl, beat the butter and the sugar on high until fluffy. 3-4 minutes. The mixture should change to a lighter shade of yellow, almost white.
- Pulverize 2c dried strawberries in food processor or plastic bag with rolling pin (should be make 10T)
- Beat in powdered strawberries into the butter and sugar for a minute. The mixture should be pink.
- In a large glass combine vanilla and milk and strawberry extract.
- Beating the butter mixture on medium-high, add 1/4 of the flour mixture and blend until incorporated. Add 1/3 of milk mixture. Beat until fully incorporated. Continue to alternate the flour mixture and the milk until you end with flour.
- In a separate bowl or in standing mixer bowl, beat the egg whites to stiff peaks. Do not over beat.
- Fold a third of the egg whites into the strawberry gently to loosen the batter. Continue to add the egg whites. Be careful not to deflate the cake from overzealous hands.
- Pour into two lined 8″ pans. If cooking a thick cake, bake for 45-55 minutes until toothpick inserted comes out clean.
Preparation time: 30 minute(s)
Cooking time: 45-55 minutes