• By Admin
• 16 April
• 1 Comments

Making a strawberry cake with real strawberries can be a game changer for anyone who loves the sweet and tangy taste of fresh strawberries. This recipe uses a strawberry reduction, made by boiling down the pureed strawberries, to infuse the cake with intense strawberry flavor. Let's try out making a strawberry cake with real, fresh strawberries:

Know the Ingredients

• 1 cup all-purpose flour

• 32 ounces fresh or frozen strawberries

• 8 ounces of plain or unsalted butter (Room temperature)

• 10 ounces granulated sugar

• 6 ounces egg whites, room temperature

• 4 ounces milk, room temperature

• 6 ounces strawberry reduction, room temperature

• 2 ounces vegetable oil

• 1 tablespoon lemon juice

• 1 teaspoon strawberry extracts

• Pink food color (Optional)

• 1 teaspoon vanilla extract

Instructions

1. Make the strawberry reduction first: Blend strawberries into a puree form, then cook with sugar, lemon juice, lemon zest until it thickens to the texture of tomato sauce. This process will take at least 40 to 50 minutes.

2. Prepare the cake batter: Whisk together milk, vegetable oil, strawberry extract, pink food color (if using), and vanilla extract. In a different container or bowl, prepare a mixture of flour, salt, baking soda, and baking powder.

3. Mix both the wet and dry ingredients together: Beat the butter until smooth and gradually mix egg white, milk, and sugar mixture, alternating with the dry ingredients.

4. Bake the cake: Divide the batter evenly into the pan and bake at 350°F for 30 to 35 minutes.

5. Make the strawberry buttercream: Whip pasteurized egg white and powdered sugar together until it gets light and fluffy, then add strawberry reduction, vanilla extract, and softened butter.

6. Once the cake is done, remove it from the oven and let it cool down for 10 to 15 minutes. Then pour the strawberry buttercream mixture we prepared earlier over the cake.

Now you can devour the taste at a leisurely pace and enjoy your homemade strawberry cake!