As summer is slowly making an appearance here in LA, the strawberry season is coming in strong! I had an abundance of strawberries in my fridge this past week because they were so cheap. Plus, my wonderful cousin brought back some fresh organic strawberries from Oxnard for me. I knew I wouldn’t be able to eat them ALL before they go bad, so of course I had to make use of them in a dessert…. AND OF COURSE I chose cake 😉
If you’ve ever made a cake with fresh strawberries, you’d know how hard it can be to get the texture and taste right. It’s a pretty difficult task to master. I’ve only made fresh strawberry cupcakes before using sprinkle’s recipe (which is awesome btw). This led me on a search online to find a recipe that sounded like it could work and taste great. It took me a while because I kept stumbling upon recipes that used gelatin or cake box mixes, and I was determined on making one from scratch. Then I found Taste of Lizzy T and thought, yes! this is gonna work!
I followed her recipe as close as I could, but a few major things I changed up was all purpose flour instead of cake flour, vanilla extract instead of strawberry, and whole milk instead of 2%. As I didn’t have any of that lying around at home and didn’t want to run to the store for it, I searched for a substitution for cake flour and came up with 1 cup of all purpose flour -2tbsp +2tbsp of cornstarch per cup of cake flour. I’m almost positive this was the reason why my cake didn’t turn out as fluffy or flavorful as it was supposed to, so I will have to try this again following the recipe to the T.
Although it came out a bit crumbier and denser than I liked, it’s still cake, so I enjoyed it haha! My best friend and boyfriend liked it too, though it tasted a bit more like vanilla cake with strawberry frosting. I ended up topping it with a strawberry buttercream frosting which you can find on her page in the link above. I found the frosting a bit hard to work with as it was a bit more liquid-y and gooey than regular buttercream, but I did halve the recipe for that as I don’t like too much frosting. Then I just decorated the top with some fruits and flowers from my backyard.
FRESH STRAWBERRY CAKE RECIPE
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter at room temp
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 1/2 cup reduced strawberry puree (~1lb fresh strawberries)
- 4 large egg whites
- Puree strawberries and cook it down till it’s reduced by half & let cool.
- Preheat oven to 350°F & butter/flour two 9in round pans.
- Sift dry ingredients in a bowl.
- Mix in butter, milk, and extract till all is incorporated.
- Beat in egg whites, but don’t over beat!
- Mix in strawberry puree.
- Pour into prepared pans.
- Bake for 25 mins & cool for 5 mins before transferring to a rack to cool completely before frosting.
“Life is tough, my darling, but so are you.” -Stephanie Bennett Henry