Katie's Fresh Strawberry Cake FUSF. Fresh strawberries are in season in late spring and early summer. If you are used to the imported year-round strawberries at the supermarket—which are Note: while there are multiple steps to this recipe, this strawberry cake recipe is broken down into workable categories to help you better plan. A rich, moist vanilla pound cake is divided into three layers, and slathered with the most light and fluffy whipped cream and cream cheese frosting, overflowing with fresh strawberries.
The moist, fluffy cake layered with a fruity strawberry buttercream frosting make this dessert perfect for any occasion. Have I mentioned before that I LOVE CAKE? The best part about this cake, aside from the fluffy, moist chocolate cake, is the fresh strawberry puree in the buttercream frosting. You can cook Katie's Fresh Strawberry Cake FUSF using 12 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Katie's Fresh Strawberry Cake FUSF
- Prepare of For the strawberry puree:.
- Prepare 24 oz of very ripe strawberries, hulled (or no-sugar-added frozen strawberries).
- It’s 1-2 tsp of sugar (optional).
- Prepare of For the cake:.
- Prepare 1/4-1/2 cup of milk, at room temperature.
- It’s 6 of large egg whites, room temperature (4 whole eggs can be substituted, per reader comments).
- You need 2 tsp of vanilla extract.
- It’s 2 1/4 cup of cake flour, sifted.
- It’s 1 3/4 cup of sugar.
- It’s 4 tsp of baking powder.
- Prepare 1 tsp of salt.
- It’s 12 Tbsp of unsalted butter (1 1/2 sticks), at room temp.
This moist and tender Fresh Strawberry Yogurt Cake will make your day. Strawberry Mousse Cake made with fresh strawberry filling and strawberry jello! My Baked Strawberry Cake: https – P. Not only for the pastries, but I also like to see what's trending.
Katie's Fresh Strawberry Cake FUSF instructions
- If using frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in, pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard.
- If using fresh strawberries, just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy..
- Place strawberries in a food processor or blender and puree..
- Reserve 3/4 cup puree for the cake. (If you are using the cooked puree method from the FAQ above, you will only use 1/2 cup puree.).
- Use leftover puree to fill the cake or fold into the frosting, if desired (you will not have leftover puree if you use the cooked puree method). It's also fabulous spooned over ice cream… and eaten straight with a spoon..
- Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination)..
- In small bowl, combine puree, milk (if you used the cooked puree method in the FAQ above, you'll use 1/2 cup of milk and 1/2 cup of puree; if you did not cook your puree, use 1/4 cup of milk and 3/4 cup of puree), egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs..
- Add wet ingredients and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds..
- Note: The batter will not get any pinker in the oven so if you're disappointed in the color from your berries, maybe consider adding a drop or two of pink or red food coloring..
- Divide the batter evenly among the pans and smooth tops..
- Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours)..
This cake starts with two delicious layers of a Vanilla Genoise that are soaked with a sugar syrup. This cake is unlike anything I've had before. There is a lot of liquid in this cake plus loads of fresh strawberries. This cake called out for two types of strawberries, both fresh and also dried. First I reduced some fresh strawberries on the stovetop with a little bit of sugar and lemon juice.
