Easy Strawberry Cake with Freeze-Dried Strawberry Frosting Recipe
The appeal of this type of cake lies in its ability to capture the essence of strawberry flavor in a concentrated and visually appealing manner. The use of freeze-dried strawberries intensifies the fruit's natural sweetness and tartness, providing a vibrant and distinctive taste experience compared to recipes relying solely on fresh or artificial flavorings. The resulting vibrant color and robust flavor make it a memorable and desirable treat.
Equipment
- Mixing Bowls: A set of various sizes is essential for preparing the cake batter and frosting.
- Electric Mixer: A stand mixer or hand mixer is recommended for creaming butter and sugar, and for making the frosting.
- Measuring Cups and Spoons: Precise measurements are crucial for baking.
- Spatulas: Flexible spatulas are needed for scraping bowls and spreading frosting.
- Baking Pan: A 9x13 inch baking pan is ideal for this recipe; alternatively, two 8- or 9-inch round cake pans can be used for a layer cake.
- Parchment Paper: Lining the baking pan with parchment paper ensures easy cake removal.
- Wire Rack: Used for cooling the cake after baking.
- Food Processor or Blender: For finely grinding the freeze-dried strawberries.
- Cake Tester or Skewer: To check for doneness during baking.
Ingredients
- Strawberry Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup freeze-dried strawberries finely ground
- Optional: 1/4 teaspoon red food coloring for enhanced color
- Freeze-Dried Strawberry Frosting
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup freeze-dried strawberries finely ground
- 1/4 cup milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Strawberry Cake
- Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter and beat with an electric mixer until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the ground freeze-dried strawberries (and food coloring, if using).
- Pour the 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 the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Freeze-Dried Strawberry Frosting
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the ground freeze-dried strawberries, milk (or heavy cream), and vanilla extract.
- Beat on medium-high speed until the frosting is smooth and creamy. Add more milk if needed to reach desired consistency.
- Assembly
- Once the cake is completely cooled, frost evenly with the freeze-dried strawberry frosting.
- Optional: Garnish with fresh strawberries or additional freeze-dried strawberry powder.
- Tips: For a more intense strawberry flavor, add 1 teaspoon of strawberry extract to the batter. To make a layer cake, divide the batter evenly between two 8-inch or 9-inch round cake pans and reduce the baking time accordingly. For a dairy-free option, use plant-based butter and milk substitutes. If you don't have freeze-dried strawberries, use strawberry jam instead for the batter and frosting, but reduce sugar for the best result.
Notes
Variations
- Ingredient Swaps: All-purpose flour can be substituted with gluten-free flour blend for individuals with gluten sensitivities. Dairy milk can be replaced with almond, soy, or oat milk for a dairy-free option. Unsalted butter can be replaced with plant-based butter. Granulated sugar may be swapped with coconut sugar, maple syrup, or honey while keeping the sweetness intact.
- Regional Twists: Incorporating a hint of rosewater into the batter and frosting provides a Middle Eastern flair. Adding a touch of lemon zest and juice to both the cake and the frosting evokes a Mediterranean vibe.
- Dietary Adjustments: For a vegan version, replace eggs with applesauce or flaxseed meal. Ensure all other ingredients, such as butter and milk, are also plant-based. Sugar-free alternatives can be used to reduce the sugar content for those with dietary restrictions.
Serving Suggestions
Strawberry cake with freeze-dried strawberry frosting serves as an excellent centerpiece for various occasions. It complements afternoon tea, birthday celebrations, and casual gatherings. Enhance the presentation by serving individual slices with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh strawberry slices or a sprig of mint make an elegant garnish. The cake pairs well with a light-bodied sparkling wine or a refreshing glass of lemonade.
Storage Tips
To preserve freshness, the frosted strawberry cake should be stored in an airtight container in the refrigerator. This will maintain its moisture and flavor for up to 3-4 days. For longer storage, unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2-3 months. Thaw completely at room temperature before frosting. Properly stored, it will retain most of its flavor. The frosting is not recommended to be frozen.
Frequently Asked Questions
- Question 1: Can I use fresh strawberries instead of freeze-dried strawberries?
Answer: While fresh strawberries can be used, the freeze-dried version provides a more concentrated strawberry flavor and vibrant color. Fresh strawberries will add moisture and may require adjustments to the liquid content in the recipe. - Question 2: Can the cake be made ahead of time?
Answer: Yes, the cake layers can be baked and stored at room temperature overnight before frosting. Wrap the cooled layers tightly in plastic wrap to prevent them from drying out. - Question 3: How do I prevent the cake from becoming dry?
Answer: Avoid overbaking the cake. Use a cake tester or skewer to check for doneness, and remove the cake from the oven as soon as it is baked through. Ensure proper measurement of ingredients, as excessive flour can contribute to dryness. - Question 4: Can I use a different type of frosting?
Answer: Yes, a vanilla buttercream or cream cheese frosting can be used as an alternative. However, the freeze-dried strawberry frosting complements the cake’s flavor profile most effectively.