Easy Strawberry Layer Cake with Freeze-Dried Strawberry Filling Recipe
This particular dessert offers a delightful twist on the classic, utilizing the concentrated flavor and vibrant color of freeze-dried strawberries to enhance both the filling and overall presentation. The use of freeze-dried fruit ensures a consistent strawberry flavor, even when fresh berries are not in season, making it a valuable option for bakers seeking quality and convenience.
Equipment
- Electric mixer (stand or hand-held)
- Mixing Bowls (various sizes)
- Measuring cups and spoons
- 9-inch round cake pans (3)
- Parchment paper rounds
- Rubber Spatula
- Wire Cooling Rack
- Offset spatula (for frosting)
- Serrated knife (for leveling cake layers)
- Cake turntable (optional, for easier frosting)
Ingredients
- For the Cake Layers
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- 1/2 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
- For the Strawberry Filling
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup freeze-dried strawberries finely ground
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- For the Frosting
- 1 1/2 cups 3 sticks unsalted butter, softened
- 6 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Optional: Freeze-dried strawberry powder for decoration
Instructions
- Cake Layers
- Preheat oven to 350F (175C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together cake flour, sugar, baking powder, salt, and ground freeze-dried strawberries.
- Add softened butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Strawberry Filling
- In a large bowl, beat softened butter until light and fluffy.
- Gradually add powdered sugar, beating until smooth.
- Add ground freeze-dried strawberries, heavy cream, and vanilla extract. Beat until well combined and creamy.
- Frosting
- In a large bowl, beat softened butter until light and fluffy.
- Gradually add powdered sugar, beating until smooth.
- Add milk and vanilla extract, beat until well combined.
- Assembly
- Place one cake layer on a serving plate.
- Spread a generous layer of strawberry filling over the cake layer.
- Top with the second cake layer and repeat with another layer of strawberry filling.
- Place the final cake layer on top.
- Frost the entire cake with the frosting.
- Optional: Decorate with freeze-dried strawberry powder or fresh strawberry slices.
- Refrigerate for at least 30 minutes before serving.
- Optional Tips: For a more intense strawberry flavor, soak the cake layers with a simple syrup infused with freeze-dried strawberries. Substitute almond extract for vanilla extract for a different flavor profile. Heavy cream cheese frosting can be used for frosting.
Notes
Variations
- Ingredient Swaps: For a richer flavor, substitute brown butter for regular butter in the cake layers. A splash of lemon extract or zest can brighten the overall taste. The heavy cream in the filling can be replaced with mascarpone cheese for a tangier profile.
- Regional Twists: A Southern-style adaptation could incorporate a buttermilk cake base. An Italian-inspired variation might include a layer of strawberry jam between the cake and the freeze-dried strawberry filling.
- Dietary Adjustments: For a gluten-free version, substitute the cake flour with a high-quality gluten-free all-purpose flour blend. Ensure all other ingredients are also gluten-free. A dairy-free adaptation is achievable by using plant-based butter alternatives and non-dairy milk and cream. Lower-sugar versions can be made by using sugar substitutes, keeping in mind that this may affect the texture and browning of the cake.
Serving Suggestions
This dessert is ideally suited for celebrations such as birthdays, anniversaries, and summer gatherings. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. It complements a light, fruity beverage, such as sparkling ros or strawberry lemonade. Serve chilled for optimal flavor and texture.
Storage Tips
To preserve freshness, the assembled cake should be stored in an airtight container in the refrigerator. It will remain palatable for up to 3-4 days. Individual slices can be wrapped tightly in plastic wrap and stored in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
- Question 1: Can fresh strawberries be used instead of freeze-dried strawberries?
Answer: While possible, using fresh strawberries is not recommended due to their high water content, which can make the cake soggy and dilute the strawberry flavor. If fresh strawberries are used, they should be very finely chopped and patted dry before incorporating them into the filling. - Question 2: Can the cake layers be made ahead of time?
Answer: Yes, the cake layers can be baked, cooled, and wrapped tightly in plastic wrap. They can be stored at room temperature for up to 2 days or frozen for up to 1 month. - Question 3: What is the best way to grind freeze-dried strawberries?
Answer: A food processor, blender, or coffee grinder can be used to grind freeze-dried strawberries into a fine powder. Ensure the equipment is completely dry to prevent clumping. - Question 4: Can I use a different type of frosting?
Answer: Yes, the buttercream frosting can be substituted with cream cheese frosting, whipped cream, or a ganache.