In a separate bowl, sift together the flour, sugar, baking powder and salt, then whisk until everything is evenly distributed.I added 2 small drops super red gel food coloring without the food coloring, the cakes will be a paler pinkish tan color. In a large bowl, whisk together the milk, lemon juice, 1/2 cup strawberry reduction, eggs, egg whites, vegetable oil, and vanilla extract until well combined.If making half the recipe for a smaller cake, use three 6-inch round cake pans. Spray the bottoms of three 8-inch round cake pans with non-stick baking spray. Preheat the oven to 350 F, and position a rack in the center of the oven.You’ll be using the strawberry reduction in both the cake and the buttercream. You can make the reduction up to 2 days in advance. Once reduced, transfer the strawberry reduction to a container, cool to room temperature, then refrigerate until needed.Over medium low heat, simmer the strawberries, stirring frequently to keep them from sticking to the bottom of the pan, until reduced to 3/4 cup. Scrape the pureed strawberries into a small saucepan.Wash and hull the strawberries, then use a small food processor to puree the strawberries.Instructions Make the strawberry reduction. This is optional, but you can add a few drops of red or pink gel food coloring to deepen the pink color of the buttercream. Gives the buttercream its strawberry flavor and a natural pale pink color. I use unsalted butter, but if you use salted, just leave out the extra salt. Makes a rich, buttery, fluffy buttercream. Granulated sugar adds sweetness and moisture. Flour gives a cake structure, and the lower protein content of cake flour makes a softer, fluffier cake than if you used all-purpose flour. The strawberry reduction gives the cake its strawberry flavor. The acidity in the lemon juice enhances the flavor of the strawberries and also makes the cake more tender. Adds moisture and fat for a tender, flavorful cake crumb. By simmering the strawberries, you’ll be cooking off some of the water for a more concentrated strawberry flavor in your cake. You can use either fresh or frozen strawberries for the reduction. See the recipe card at the end of the post for the full ingredients list and instructions. This look is sophisticated and a bit fancier. The other look I’ve featured is a cake with a deeper pink buttercream (helped by a few extra drops of food coloring), some simple piped rosettes and a few pink and gold sugar pears. This is a classic look, and always so pretty. One option is with a more natural, subtle pink buttercream, with frosting swirls on top of the cake and fresh strawberries. While recipe testing, I played around with a few different ways to frost and decorate my cake. And when I got it right, I knew this would be the strawberry cake recipe that high altitude bakers have been waiting for. I also compared the results of using sour cream, melted butter or vegetable oil, and oil was the clear winner for the softest cake with the best rise and most tender, fluffy texture. I thought that by reducing the sugar a little and adding a concentrated strawberry reduction, I could keep the cake’s soft, fluffy and light texture with as much natural strawberry flavor as possible. So I went back to my popular vanilla cake as the starting point. And I’ve tried strawberry gelatin, which made the worst cake of them all. I’ve tried simple pureed strawberries to replace the liquid, but the cake ends up gummy, dense and lacking in strawberry flavor. I’ve tried freeze dried strawberries, which add a strong strawberry flavor, but an odd texture. I’m not kidding when I say I’ve tested this strawberry cake recipe over a dozen times over the last few years to try to get it just right. You only need a bowl and whisk to make the cake batter! Made with Fresh Strawberries & Perfected for High Altitude. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. Looking for more strawberry recipes? You’ll love this strawberry pretzel pie, strawberry pop tarts with sprinkles, mini strawberry shortcakes, and strawberry vanilla bean ice cream. If you’re looking for a homemade high altitude strawberry cake that’s full of fresh strawberry flavor, made without any strawberry gelatin, boxed cake mixes or freeze dried strawberries, then you’ll love this cake! An easy, moist, fluffy, made-from-scratch strawberry cake made with fresh strawberries and frosted with strawberry buttercream.
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