This is a solid recipe. WOW! It’s time to bring out your coffee or tea. Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. For the strawberry cream. Add the larger of the reserved egg mixture (about 1 1/2 cups) to the dry ingredients/butter mixture. Cake is best when stored well covered and eaten within 3-4 days. I thought it was my leaveners so I tested them and both are still good. When everything is baked in one, it ends up very thick and you have to cook it longer and it all becomes dense and unevenly baked. 24. I was wondering the cook times for a Bundt version of this and if I’d need to tweak any of the measurements for a Bundt. Can i put all the cake mix in that and after it baked slice the layers? Also, I’d like to put your strawberry whipped cream between the layers and your strawberry frosting on the outside. The simplicity of it holds such appeal and the photos are enough to propel me into the kitchen even on a sunny day like today. Anyway, that’s my only suggestion. https://www.tasteofhome.com/recipes/mamaw-emily-s-strawberry-cake can you use three 9 inch pans instead? This recipe sounds Amazing!! No, it’s not light or fluffy. Spoon into the paper cases to half fill them and top with a little jam. I wouldn’t suggestion adding all the batter to one pan. I’m not sure if you did something wrong or not. I used this recipe for my daughters 16th birthday and it was just perfect! Holy hell! It was the perfect time to make it really – it will now serve double duty. That said, the reverse creaming method tends to reduce a cake with a tighter crumb. 1. I will look out for other recipes of yours now! It is tender and full of flavor! I hope that helps. And while it is delicious, I’ve learned a few things since then and knew I could make it even better. 13. Can I use frozen berries? Rock on! I originally got it off of Smitten Kitchen and have made it at least 15 times since then. Hi!! It was nice that it's a small cake (although I'm sure it could easily be doubled) since it's just me and the hubby. Adding strawberry puree (even reduced puree) to the frosting is going to add too much liquid for the cream cheese frosting to hold up well. It’s possible that the batter is being over mixed after adding the wet ingredients. Thank you very much. This information will not be used for any purpose other than enabling you to post a comment. start creaming room temp butter Especially your cheesecakes recipes, they are my go to…..this strawberry cake the method of mixing I have seen it referred as reversed creaming method…is it the same thing here? Thanks so much Leisel! Strawberry Cheesecake The benefit of cooking down the strawberry puree is that it literally doubles the strawberry flavor. I even made it into a strawberry cupcake a while back. Thank you for sharing your great recipe. Hi Reina! I’m sure if you do a quick google search, you’ll find several options. Add the puree to a medium sized saucepan and cook over medium heat. Thank you so much! As mentioned before, I love cream cheese frosting with strawberry cake. You are so sweet with your comments, even when it’s the same comment a thousand times over or someone who expects you to decipher their baking tragedy from afar, you handle it with grace. if so, how long would the baking time differ? Pipe the shell border around the top and bottom of the cake. Slowly add remaining powdered sugar and strawberry powder and mix until smooth. Delicious cake! It’d probably be around 45-60 minutes or so. The fresh strawberries really add to the taste. Although, I find it helps to sift the dry ingredients together before adding the butter; this insures that there won’t be any big sugar crystals in the batter, which can make it a bit gritty. I haven’t ever made it as a bundt. Hi Lindsay, I am wanting to make this for a birthday cake and I only have one 11″ round tin. Honestly, I just started baking last year and didnt realize at first I didnt have enough batter to make my usual 2 inch layers. I have frosting left over. Moist strawberry cake layers are paired with a strawberry cream cheese frosting for the ultimate strawberry cake! Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup. A few questions- I’ve used your other strawberry cake recipe (with the elephant). 2 cups of freeze-dried strawberry To use fresh strawberries, I strongly recommend a regular buttercream, not cream cheese frosting. I haven’t tried this yet but plan to for my daughter’s birthday. I've been experimenting with different flours have have replaced some of the AP flour with everything from whole wheat flour to buckwheat flour. I haven’t frosted yet, in case I need to start over. Is it ok to do the same with this recipe? But it does have a tight crumb so you might say it’s dense. it’s similar to a cobbler and perfect when topped with vanilla ice cream or whipped cream. Do you think the whipped cream will go soggy if the cake is frozen before decorating? Just a few recommendations: use the food coloring. Increase the speed to medium high and beat until light and fluffy, about 45 seconds to one minute. . ), then added everything else once it was room temperature. You might even describe it as dense, but it’s not heavy. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 34 to 38 minutes. Your email address will not be published. Recommended. Mine was like a mauve color. I would think it’d work but am not sure of the measurements. Sometimes without it, the color that the strawberries give to the cake turns kind of brownish pink. Hey there. Strawberry Shortcake Cake It uses more strawberry purée that’s been reduced for a stronger flavor. I also added a thin layer of the strawberry reduction between the cake layers that I had thickened with ground chia seeds. Lovely! Then I discovered that method would work well with strawberry puree and used it for a Chocolate Covered Strawberry Cheesecake, No Bake Strawberry Cheesecake and even Strawberry Whipped Cream. I want to try it for my daughter’s birthday, will use strawberry frosting for filling and crumb coat but cover with fondant. My aunt has her heart set on it lol. A festive, holiday appropriate dessert – … Hope this helps, and good luck! Preheat oven to 350°F. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. fresh juice (from 1 lemon) 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 Thanks for convincing me to step out of the box. I was just wondering if this could work as a raspberry cake? If you’re talking about 15 to 20 minutes, it’ll be fine. . The mixer should be on low speed and will eventually the mixture will start to resemble wet sand. Love all the beautiful pictures as well! If you want to use fresh strawberries in your frosting, you’ll need a regular strawberry buttercream. Hello. I did add some pink color to the cake though. Sorry you weren’t happy with it and gave it such a bad rating. That said, it has a tight crumb, so you don’t expect it to be a fluffy cake. Turned out yummy. If you’d prefer not to use freeze dried strawberries, you can use fresh strawberries. Yes, sorry about that. When I do have to refrigerate it, I like to bring it back to room temperature (or close to it) before serving, which is what I’d recommend with this cake or pretty much any refrigerated cake. Is it airy and fluffy? Would this work for a sheet cake and if so, what would I multiply the ingredients by for a 18×26 sheet cake? Cold butter is hard so cakes made with butter when cold usually compromise the texture of the cake. 11. To make the frosting, add the freeze dried strawberries to a food processor and grind into a powder. Today I made this using the whole recipe and used the three 8inch tins. First off, lovely scripture of the day. But really, the reverse creaming method is SO simple, you shouldn’t have any problems with it. I added the milk and sour cream to it right away to help it cool down more quickly (impatience! This cake does have a tight crumb, which some may think of as dense. Add the French Vanilla cake mix to the top of the blueberries and strawberries. I haven’t tried raspberries, but would think that’d be fine. Has anyone substituted the pink dye with beet juice and if so how much beet juice would it require? If you want to color frosting, I would suggest a regular strawberry buttercream. Thank you. 22. Cheers,
By the way, my husband wants to thank you A LOT. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl. . However, the 3 layers of cake turned out to be very chewy and heavy. I’m so glad to hear you enjoy everything! Spoon 1 cup Strawberry Frosting … Divide the batter evenly between the three cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs. I’m so tired of pouring my heart into an amazing looking recipe only to have my cake collapse. Spread the batter into the prepared pan, and gently press the remaining fruit on top. Are you using 3 cups of strawberry purée for the cake?? Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. you are my newest favorite food blog!! Thank you, New methods always seem a little intimidating at first, for a lot of people, but that isn’t necessarily because they’re extremely tricky or fussy. ***beat till fluffy on high scrape always it makes it blend better. Notify me via e-mail if anyone answers my comment. You could try doing it in two halves. The only thing I would do differently next time is add a little splash of lemon juice to the puree before reducing it (would have done it this time but realized too late I had no lemons on hand) – like when making ththe jam, that touch of lemon juice helps brighten up the flavor a bit. ⅔ cup. I find that the majority of the time it is simply because you’re trying something different, something you aren’t familiar with doing. Thank you so much! Required fields are marked *. Combine the wet ingredients, aside from the butter. I want to use this cake recipe for cupcakes. Exactly how mine turned out, gummy texture, too. Add some salt, to taste. That usually means they have lots of flavor too. I am going to try to make this cake, but can you use cake flour instead of all purpose flour? Without the food coloring it’s not as bright for sure. 4. and who knew we weren't relegated to using dull silver pans! Thanks for the recipe and for a response. It’s on the heavier side compared to a cake that uses the more traditional creaming method, but I also think it has a wonderful texture to it. I made this for a work party and everyone LOVED it. Set both aside. Bake until cake is golden and a toothpick inserted in the center comes out clean Just check out my Homemade Strawberry Frosting. It was a good cake just no real strawberry flavor. I hope you enjoy it if you try it! I tend to hesitate with them because it’s hard to know when you buy them if they have a good flavor and you introduce the variable of additional water, which can keep you from getting as strong of a strawberry flavor. 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2020 strawberry blueberry cake