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freeze-dried strawberry cake recipe

Easy Freeze-Dried Strawberry Cake Recipe!

Strawberry cake, in its various forms, represents a delightful intersection of baking and seasonal fruit. Often associated with spring and summer celebrations, variations can be found across different cultures and family traditions. The sweet and subtly tart flavor of strawberries lends itself well to cake, creating a dessert that is both comforting and refreshing. The incorporation of freeze-dried strawberries represents a modern twist on this classic, offering intense strawberry flavor even when fresh berries are not at their peak.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Servings 12 servings
Calories 320 kcal

Equipment

  • 9x13 inch Baking Pan
  • Mixing Bowls (various sizes)
  • Electric mixer (stand or hand mixer)
  • Whisk
  • Measuring cups and spoons
  • Rubber Spatula
  • Parchment paper (optional, for lining the pan)
  • Wire Rack
  • Wooden Skewer or Toothpick

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup freeze-dried strawberry powder

Instructions
 

  • Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan.
  • In a medium bowl, whisk together flour, baking powder, baking soda, 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.
  • In a small bowl, combine buttermilk and freeze-dried strawberry powder.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  • 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.
  • Frost with desired frosting (cream cheese frosting or strawberry buttercream recommended).
  • Optional Tips: For a more intense strawberry flavor, add 1/2 teaspoon of strawberry extract to the batter. Buttermilk can be substituted with milk mixed with 1 tablespoon of lemon juice or vinegar. For a gluten-free version, replace all-purpose flour with a gluten-free all-purpose flour blend.

Notes

Variations

The freeze-dried strawberry cake recipe can be adapted to suit different preferences and dietary needs. The consistent base allows for several variations, including:
  • Ingredient Swaps: For a richer flavor, brown butter can replace the melted butter. Nut milk (almond, soy, oat) is a suitable substitute for buttermilk for those with dairy sensitivities. The recipe can also be adapted by replacing 1/2 cup of all-purpose flour with almond flour for a slightly nutty flavor.
  • Regional Twists: A lemon zest addition to the batter can provide a bright, citrus counterpoint to the strawberry flavor, common in Mediterranean-inspired baking. Incorporating a pinch of cardamom, particularly popular in Scandinavian baking, can add a warm, aromatic note.
  • Dietary Adjustments: To create a gluten-free version, a 1:1 gluten-free all-purpose flour blend can be used. For a vegan version, the eggs can be replaced with a commercial egg replacer or flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), and ensure the butter is a dairy-free alternative. Reducing the sugar by 1/4 cup and adding a sugar substitute can lower the sugar content without significantly impacting the cake’s texture.

Serving Suggestions

The versatility of this cake allows for diverse serving options. It serves well as a centerpiece for afternoon tea, accompanied by a light, floral tea. For a more decadent dessert, a slice can be paired with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Consider serving with a side of fresh strawberries or a strawberry compote to amplify the fruit flavor. The cake also works as a celebratory dessert for birthdays or summer gatherings. Decorating with fresh edible flowers can further enhance its visual appeal.

Storage Tips

Proper storage is important to maintain the cake’s freshness and flavor. The cake should be stored in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to 5 days; allow the cake to come to room temperature before serving. To freeze, wrap individual slices tightly in plastic wrap, then place in a freezer-safe container or bag. Frozen cake can be stored for up to 2 months. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

  • Question 1: Can fresh strawberries be used instead of freeze-dried strawberries?
    Answer: While fresh strawberries can be added, the moisture content can affect the cake’s texture. Reduce the buttermilk slightly and consider adding a cornstarch coating to the strawberries to minimize moisture absorption.
  • Question 2: Can the cake be made ahead of time?
    Answer: Yes, the cake can be baked a day in advance and stored at room temperature in an airtight container. Frost just before serving for the best results.
  • Question 3: What kind of frosting is recommended?
    Answer: Cream cheese frosting, strawberry buttercream, or a simple vanilla buttercream are all excellent choices. A light glaze can also be used for a less sweet option.
  • Question 4: Can the recipe be halved?
    Answer: Yes, the recipe can be halved. Use a smaller baking pan (e.g., 8×8 inch) and reduce the baking time accordingly. Check for doneness using a wooden skewer.
Keyword Spring, Summer