Easy Freeze-Dried Strawberry Birthday Cake Recipe
Celebratory desserts hold a significant place in many cultures, often marking special occasions with unique flavors and presentations. Variations in cake preparation reflect regional ingredients and culinary traditions, creating a diverse landscape of baked goods enjoyed worldwide. The incorporation of freeze-dried fruits into such desserts represents a modern adaptation, offering enhanced flavor and shelf-life advantages.
Equipment
- 9x13 inch Baking Pan
- Mixing Bowls (various sizes)
- Electric mixer (stand or hand-held)
- Measuring cups and spoons
- Whisk
- Rubber Spatula
- Wire Rack
- Parchment paper (optional, for lining pan)
Ingredients
- Cake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- cup freeze-dried strawberry powder plus more for sprinkling
- Frosting
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- cup freeze-dried strawberry powder
- cup milk or more as needed
- 1 teaspoon vanilla extract
- Optional: Whole freeze-dried strawberries for decoration
Instructions
- Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Stir in cup freeze-dried strawberry powder.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, prepare the frosting: In a large bowl, cream together butter and powdered sugar until smooth.
- Beat in freeze-dried strawberry powder, milk, and vanilla extract until light and fluffy. Add more milk if needed to reach desired consistency.
- Once the cake is completely cool, frost the cake. Decorate with whole freeze-dried strawberries and/or a sprinkling of freeze-dried strawberry powder, if desired.
- For a gluten-free option, substitute all-purpose flour with a gluten-free all-purpose flour blend. Ensure all other ingredients are also gluten-free. For a more intense strawberry flavor, increase the amount of freeze-dried strawberry powder in both the cake and the frosting. For a vegan option, substitute butter with vegan butter, eggs with flax eggs, and milk with plant-based milk.
Notes
Variations
This dessert lends itself to numerous adaptations, accommodating different tastes and dietary needs:
- Ingredient Swaps: The milk can be substituted with buttermilk for a tangier flavor. Brown butter can replace regular butter in the cake for a nutty depth. Other freeze-dried fruits, such as raspberries or blueberries, can be used in place of or in combination with strawberries.
- Regional Twists: Incorporating citrus zest, such as lemon or orange, into the batter offers a bright, Mediterranean-inspired variation. Adding a touch of cardamom or rosewater evokes Middle Eastern flavors.
- Dietary Adjustments: A gluten-free version can be achieved by using a high-quality gluten-free flour blend. To make it dairy-free, replace butter with a plant-based alternative and use plant-based milk. For a vegan option, consider using aquafaba as an egg replacement and ensure all other ingredients are vegan-friendly. A sugar-free variation can be achieved by substituting granulated and powdered sugar with appropriate sugar alternatives; however, taste and texture might be slightly altered.
Serving Suggestions
The cake is ideally served at room temperature to allow the flavors to fully develop. It makes an excellent dessert for birthdays, potlucks, or any festive gathering. It pairs well with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of fresh berries. Slicing and arranging the cake on a decorative platter enhances its presentation. Consider serving it with a glass of sparkling wine or a cup of herbal tea.
Storage Tips
To preserve freshness, the cake should be stored in an airtight container at room temperature. When stored properly, it can maintain its quality for up to 3 days. For longer storage, the frosted cake can be refrigerated; however, this might slightly alter the texture of the frosting. The cake can also be frozen, either whole or in slices, for up to 2 months. Thaw completely before serving.
Frequently Asked Questions
- Question 1: Can fresh strawberries be used instead of freeze-dried strawberries?
Answer: While fresh strawberries can be used, the moisture content will significantly alter the cake’s texture and shelf life. Freeze-dried strawberries provide a more concentrated flavor and contribute to the cake’s stability. - Question 2: Can the cake be made ahead of time?
Answer: Yes, the cake layers can be baked and frozen ahead of time. Wrap them tightly in plastic wrap and thaw completely before frosting. The frosting can also be prepared a day in advance and stored in the refrigerator. - Question 3: What if the frosting is too thick?
Answer: Add milk, one tablespoon at a time, until the desired consistency is reached. Be careful not to add too much liquid, as this can make the frosting too thin. - Question 4: Can I use a different size baking pan?
Answer: Yes, but the baking time will need to be adjusted accordingly. A smaller pan will require a longer baking time, while a larger pan will require a shorter baking time. Monitor the cake closely to prevent overbaking.