![]() ![]() Cook over medium heat, stirring occasionally until the puree has thickened and reduced to ¾ cup (180 g). Transfer strawberry puree to a small saucepan.Add the chopped strawberries and to the bowl of a food processor and process until smooth.Cover the top and sides of the cake with the remaining frosting. Add the second cake layer, bottom side up. Spread about ⅓ of the frosting over the top. Place one cake layer onto a serving platter, top side up. After it is completely cooled, use a serrated knife to carefully level the tops of the cake layers. Add the remaining ¼ cup (60 g) strawberry puree and beat at medium-low speed until fully mixed in, about 30 seconds. The frosting should be soft and spreadable but not so loose that it doesn’t hold its shape. Check the consistency of the frosting and add more cream, ½ tablespoon at a time, if needed. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.) Turn the mixer up to medium-high and beat until it is well incorporated, about 3-5 minutes. With the mixer on low, slowly add 3 tablespoons of the heavy cream. Add the vanilla, strawberry emulsion, and salt. Then repeat with the remaining confectioners’ sugar – add it to mixture, beat on low just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes. Turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes. Then add half the powdered sugar and beat on low until the sugar has just fully moistened. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes. Remove from pans and cool completely on a wire rack. Bake for 20-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Divide the batter evenly between the prepared pans. Using a rubber spatula, gently fold in the remaining egg whites until well combined. Gently whisk ⅓ of the egg whites into the batter. Stir dry ingredients with a whisk and add it to the butter mixture alternately with the buttermilk, beating well after each addition. Combine the flour, baking powder, and salt in a medium bowl. Add in the vanilla extract, strawberry emulsion, and ½ cup (120g) of the strawberry puree. In a separate large bowl, beat the butter and remaining 1 cup (200 g) sugar together until light and fluffy, about 5 minutes. Turn the mixer up to high speed and whip the egg whites to soft peaks. Gradually add ½ cup (100 g) of the sugar while the mixer is running. In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Remove from heat and let cool, about 20 minutes, stirring occasionally. Transfer to a saucepan, cook over medium heat, stirring occasionally until the puree has thickened and reduced to ¾ cup. Add the chopped strawberries and to the bowl of a food processor and process until smooth. Preheat the oven to 350, grease two 9-inch round cake pans and line them with greased and floured parchment paper. To prep to make this cake, you will initially chop your strawberries. You can use frozen berries if they are your only option but you’ll get better flavor from fresh ones.īe sure to check out the full recipe and ingredient list below Make the cake I like to use fresh berries whenever I can. It has so much rich berry flavor you won’t believe it. You can buy an emulsion on Amazon, or at your favorite bakery supply store, but if you can’t find it, you can still make this cake. The strawberry flavor comes from a scrumptious mixture of a reduction made from pureeing strawberries and a strawberry emulsion. And a delightfully creamy, dreamy strawberry buttercream frosting. This cake has a tight crumb, but it’s still moist and delicious. Make my basic vanilla cake and tell me how much you love it. This strawberry cake recipe is not your typical light and fluffy cake. They are loaded with sweet strawberry flavor and are sure to be a favorite treat in your house. If you are looking for something lighter, and you’ve made macarons before – try these strawberry macarons. And my strawberry mousse cake? With it’s buttery crust and creamy strawberry mousse – it’s so good. It’s an easy way to serve strawberry shortcake to a larger group. My strawberry shortcake cake is one of my most requested recipes from family and friends. Strawberry desserts to me are the ultimate summer treats. Let’s get a few more delicious strawberry recipes in before the days start to shorten and the nights turn cool. ![]()
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