Strawberry Layer Cake
This Strawberry Layer Cake is a triple-threat of natural flavor, using fresh reduction and freeze-dried powder to achieve a deep strawberry taste without artificial extracts. This recipe moves away from the artificial "box mix" flavor and embraces the power of real fruit. By combining a velvety strawberry sponge, made with pureed berries and finely ground strawberry powder, with a tangy, naturally pink strawberry cream cheese frosting, we’ve created a show-stopping dessert that is as beautiful as it is delicious.
Equipment
Ingredients
STRAWBERRY PURÉE
- 350 g strawberries
STRAWBERRY CAKE
- 300 g granulated sugar
- 300 g cake flour if you using all-purpose flour, preferably use one with 9.5-11% protein
- 15 g freeze dried strawberry powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 120 g butter room temperature a
- 180 g cooked down strawberry purée
- 180 g sour cream room temperature
- 3 large eggs room temperature
- 1 ½ tablespoon vegetable oil
- 2 teaspoon vanilla extract
STRAWBERRY CREAM CHEESE FROSTING
- 300 g butter
- 150 g full-fat cream cheese
- 525 g powdered sugar sifted
- 15 g freeze dried strawberry powder
- ½ teaspoon vanilla bean paste
Instructions
STRAWBERRIES PURÉE
- Start by blending cleaned strawberries into a purée. Add the purée to a medium sized saucepan and let it come to a boil. Then reduce the heat and let it simmer, so the strawberry reduces to a thick purée. To test this, add a bit of the strawberries purée to the back of a spoon and if you can make a line down the middle, with your finger, without it moving, it’s done.350 g strawberries
- Weigh out the purée to make sure it’s 180 g (or slightly more). Place it in the fridge to cool down to room temperature.
STRAWBERRY CAKE
- Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm/8-inch baking pan with parchment paper.
- In a large mixing bowl add granulated sugar and sift together the cake flour, freeze-dried strawberry powder, baking powder, baking soda and salt. Add the butter, and using an electric hand mixer or a stand mixer, mix it on high speed for 3 minutes.300 g granulated sugar, 300 g cake flour, 15 g freeze dried strawberry powder, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt, 120 g butter
- Then add the sour cream, strawberry purée, eggs, vegetable oil and vanilla extract. Mix it together until smooth and combined.180 g cooked down strawberry purée, 180 g sour cream, 3 large eggs, 1 ½ tablespoon vegetable oil, 2 teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Divide the cake batter into the prepared pans and bake them for 19-20 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cake from the cake pans and let the cakes cool down completely.
STRAWBERRY FROSTING
- Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. If not a powder, blend the freeze dried strawberries until a powder. Sift the powdered sugar and freeze dried strawberry powder and set it aside.300 g butter, 150 g full-fat cream cheese, 525 g powdered sugar sifted, 15 g freeze dried strawberry powder
- In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
- Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.½ teaspoon vanilla bean paste
- Scrape down the sides of the bowl and on low speed, mix the sifted powdered/freeze dried strawberry powder sugar in 2 parts, letting it mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 1 minutes.
ASSEMBLING
- Place the first cake layer on your serving dish on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a crumb coat. Add the remaining frosting to a piping bag, fitted with a Saint honoré nozzle (or any other piping tip). Decorate with a swirly design, fresh strawberries and any little bit of leftover strawberry purée.
Nutrition
Carbohydrates: 93gProtein: 6gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 138mgSodium: 527mgPotassium: 164mgFiber: 1gSugar: 72gVitamin A: 1199IUVitamin C: 48mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!