Bake a Berry Best Freeze-Dried Strawberry Cake!
Cakes incorporating fruit powders represent a modern adaptation of classic baking techniques. Historically, cakes relied on fresh or preserved fruits for flavor and moisture. The use of dehydrated fruit in powdered form offers an intensified flavor profile and extended shelf life, catering to contemporary culinary preferences and ingredient accessibility.
Equipment
- 9x13 inch Baking Pan
- Mixing Bowls (various sizes)
- Whisk
- Electric mixer (stand or hand mixer)
- Measuring cups and spoons
- Rubber Spatula
- Parchment paper (optional, for lining the pan)
- Wire Rack
- Wooden Skewer or Toothpick (for testing doneness)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup 1 1/2 sticks unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup freeze-dried strawberry powder
- 1 cup 2 sticks unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1/4 cup freeze-dried strawberry powder
Instructions
- Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add softened butter and milk to the dry ingredients. Mix on low speed until just combined.
- Add eggs and vanilla extract. Beat on medium speed for 2 minutes until smooth and creamy.
- Gently fold in freeze-dried strawberry powder until evenly distributed.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- To make the frosting, beat softened butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar, beating until light and fluffy.
- Add milk and strawberry powder. Beat until well combined.
- Frost the cooled cake and decorate as desired.
- For a more intense strawberry flavor, increase the amount of freeze-dried strawberry powder. Cake flour can be substituted for all-purpose flour for a more tender crumb. For vegan option, substitute plant-based butter, milk, and egg replacements.
Notes
Variations
The recipe is amenable to several adaptations:
- Ingredient Swaps: Almond flour can partially replace all-purpose flour for a nuttier flavor and gluten-free option. Greek yogurt can substitute for milk to increase moisture and tanginess. Honey or maple syrup can replace granulated sugar for a different sweetness profile.
- Regional Twists: Incorporating lemon zest or a hint of rosewater into the batter offers a Mediterranean-inspired variation. Adding a sprinkle of cardamom or nutmeg evokes a more spiced, Middle Eastern flavor profile. A balsamic glaze drizzle provides an Italian-inspired touch.
- Dietary Adjustments: For a vegan version, replace butter with a plant-based alternative, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as an egg substitute, and ensure the milk is plant-based. To reduce sugar, use a sugar substitute like stevia or erythritol, adjusting the quantity to taste. Gluten-free versions can be prepared by substituting with a 1:1 gluten-free flour blend.
Serving Suggestions
The cake is suitable for various occasions. It can be served as a dessert after a meal, a snack with afternoon tea or coffee, or as part of a celebration. Garnishing with fresh strawberries or a dusting of powdered sugar enhances its presentation. Pairing with a scoop of vanilla ice cream or a dollop of whipped cream complements the flavors. The cake also serves well as a base for a trifle or other layered dessert.
Storage Tips
To preserve freshness, the unfrosted cake should be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. For longer storage, the cake can be frozen for up to 2 months. Thaw in the refrigerator before serving. If frosted, the cake should be stored in the refrigerator to prevent the frosting from melting. The refrigerated frosted cake will remain fresh for approximately 5 days.
Frequently Asked Questions
- Question 1: Can the freeze-dried strawberry powder be substituted with fresh strawberries? Fresh strawberries add too much moisture, altering the cake’s texture. Freeze-dried powder provides concentrated flavor without excess liquid.
- Question 2: Can the recipe be halved for a smaller batch? Yes, all ingredients can be halved proportionally. Reduce baking time accordingly, checking for doneness frequently.
- Question 3: What if the cake is browning too quickly in the oven? Tent the pan with aluminum foil to prevent excessive browning while allowing the center to bake fully.
- Question 4: Can other freeze-dried fruit powders be used in place of the strawberry powder? Yes, other freeze-dried fruit powders such as raspberry or blueberry can be used. Adjust the amount to taste based on the intensity of the powder.