Just imagine how a cake would manage to burst fresh strawberries over each bite! Then you have the Double Strawberry Cake that is meant to eradicate global hunger from strawberry lovers and create an ambience of charm at gatherings or ceremonies, whatever you choose. And the cake has strawberry puree in its layers and creamy pink strawberry-cream cheese icing on top, exciting the taste buds with a perfect blend of flavors along with a moist juicy soft texture. Whatever the reason: birthday happening, summery fun, or any reason just to make happy changes in life, the birthday cake will be a very popular choice. No reason this easy, delicious recipe should be put off.
Ingredients
For the Strawberry Cake:
- Fresh strawberries (1 ½ cups, pureed)
- All-purpose flour (2 ½ cups)
- Baking powder (2 ½ tsp)
- Baking soda (½ tsp)
- Salt (¼ tsp)
- Unsalted butter (½ cup, softened)
- Granulated sugar (1 ½ cups)
- Eggs (3 large, room temperature)
- Vanilla extract (1 tsp)
- Buttermilk (¾ cup, room temperature)
- Red food coloring (optional, for a deeper strawberry color)
For the Strawberry Cream Cheese Frosting:
- Cream cheese (8 oz, softened)
- Unsalted butter (½ cup, softened)
- Fresh strawberries (¼ cup, pureed)
- Powdered sugar (4 cups, sifted)
- Vanilla extract (1 tsp)
- A pinch of salt
Instructions
Begin by preheating the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper for easy removal.
Wash, hull, and puree fresh strawberries to make 1 ½ cups of strawberry puree. Set aside a quarter cup of the puree for the frosting later.
In a medium bowl, combine all-purpose flour, baking powder, baking soda, and salt. Whisk to ensure the dry ingredients are evenly distributed.
In a separate large bowl, beat softened butter and granulated sugar until the mixture becomes light and fluffy, approximately 3-4 minutes. Incorporate the eggs one at a time, beating well after each addition. Mix in vanilla extract and the prepared strawberry puree.
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined after each addition. If desired, add a few drops of red food coloring for a more vibrant strawberry hue.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely.
For the frosting, beat softened cream cheese and butter together until creamy. Add the reserved strawberry puree and vanilla extract, mixing well. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Increase the speed and beat until the frosting is fluffy. Add a pinch of salt to balance the sweetness.
To assemble the cake, place one layer on a serving plate and spread a generous amount of frosting over the top. Add the second layer and cover the entire cake with the remaining frosting, smoothing it with an offset spatula. Garnish with fresh strawberries or strawberry slices for an extra touch.
Serving and Storage Tips
For a more flavorful experience, serve this cake cool or at room temperature. Vanilla ice cream or whipped cream on the side go well with this cake. Any leftovers must be stored in an airtight container in the refrigerator for up to three days.
You can make the cakes in advance; just bake them a day before using. Store the unfrosted cakes in the refrigerator, wrapped well in plastic wrap, up to two days. For a fresher cake, frost just before consumption. For the longer term, wrap well in plastic wrap; then tightly in an aluminum foil, these unfrosted layers can be preserved for up to two months in the freezer.
Helpful Notes
Fresh, ripe strawberries will be the best for flavor and color when pureed. Frozen strawberries will do just as well if fresh ones are not available; let all juice thaw out, and do a good strain before pureeing them.
For a lighter cheese frosting, try using half cream cheese and half mascarpone or Greek yogurt.
If the frosting is too sweet, try cutting down the powdered sugar by a half cup, then add more slowly in order to maintain the ideal consistency you prefer.
A strawberry syrup filling may be prepared by slowly cooking down some strawberry puree with a little sugar (stirring it constantly) until a bit thick. Cool this mixture down completely, and then use it to spread in between the cake layers.
Tips from Well-Known Chefs
Nigella Lawson suggests a dash of fresh lemon juice in the strawberry puree.
Mary Berry says brush the cake layers with a syrup to keep them moist, made by boiling equal quantities of sugar and water.
Martha Stewart’s tip was for sifted powdered sugar to be added to the frosting to ensure there are no clumps and that the frosting is nice and smooth.
Frequently Asked Questions
Can Different Fruit Purees be Used For This Recipe?
Though a variety of fruit purees may be capitalized on to give this recipe a suitable flavor, especially raspberry, blueberry, or mango; the flavor profiles are infinite in this case.
In What Ways Then Can I Make This Recipe Gluten-Free?
Substitute any- purpose flour with a gluten-free flour blend, preferably, to make it gluten-free. Do choose gluten-free variations for other ingredients like baking powder is one of them.
Can I Use Low-Fat Cream Cheese For the Frosting?
Yes, one can utilize low-fat cream cheese, although the texture of the cream cheese may slightly appear to be less rich and smooth.
Then What If I Don’t Have Buttermilk?
You can stick half a tablespoon of lemon juice into a buttermilk substitute of 3/4 cup milk. After allowing it to rest for 5 minutes, it can be simply utilized.
May I Control the Use of Food Color?
Not a problem—food coloring will be all up to you, as it won’t alter the flavors of the subjective cake anyway if it is discarded. Remember, the strawberry puree alone would impart a lovely pink color to the final cake.
What Shall I Do If My Cake Sticks To the Pans?
Thoroughly greasing the pans with some parchment paper, layer the bottom ensures easy removal once baked.
Is it Possible to Prepare the Cake Layers in Advance?
Yes, they can be baked beforehand, cooled completely, wrapped in plastic wrap tightly, and kept at room temperature for up to two days, or freeze up to two months.
What if the frosting is runny?
Because it was ick runny air-cooled sit in the refrigerator for 10-15 minutes will be thick and whipped a little bit for moisture again. Optionally, sking some more icing sugar will help in thickening.
Can I steadily lay fresh strawberries between the layers?
Sure, by the way! Laying fresh, thinly sliced strawberries between the layers will contribute to a delightful and appetizing experience.
How can I keep my cake from drying?
Do not overbake your cake layers and even brush them lightly with syrup before frosting to maintain moisture.
Double Strawberry Cake: An urban take with fresh and fruity flavors is but a supreme treat!
