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vanilla cake with freeze-dried strawberries

Easy Vanilla Cake with Freeze-Dried Strawberries Recipe!

The realm of desserts encompasses a vast array of baked goods, each with its own character and appeal. Simple cakes, often favored for their comforting familiarity, hold a special place in culinary traditions worldwide. They represent celebrations, everyday enjoyment, and the pleasure of shared moments, proving how basic ingredients can combine to produce something deeply satisfying. Their versatility allows for endless variations, adapting to different flavors and preferences, offering a canvas for creativity and personalization.
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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 300g all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup 226g unsalted butter, softened
  • 1 3/4 cups 350g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup 240ml milk
  • 1 cup 50g freeze-dried strawberries, crushed

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 extract.
  • Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
  • Gently fold in crushed freeze-dried strawberries.
  • Pour batter into 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 pan for 10 minutes before transferring to a wire rack to cool completely.
  • Optional: Dust with powdered sugar or top with frosting.
  • Optional Tips:
  • For a more intense strawberry flavor, reserve some crushed freeze-dried strawberries to sprinkle on top of the cake before baking.
  • Substitute almond milk for regular milk for a slightly nutty flavor.
  • For a gluten-free option, use a 1:1 gluten-free flour blend.

Notes

Variations

The recipe for this dessert offers numerous avenues for adaptation, catering to diverse tastes and dietary needs.
  • Ingredient Swaps: Substitute regular milk with almond, soy, or oat milk for a dairy-free iteration. Brown sugar can replace granulated sugar for a richer, molasses-like flavor profile. All-purpose flour can be exchanged for a 1:1 gluten-free blend to accommodate gluten sensitivities. Incorporating citrus zest, such as lemon or orange, adds a bright, aromatic dimension.
  • Regional Twists: Infuse the cake batter with spices like cardamom or nutmeg for an Eastern-inspired variation. A hint of rosewater can also be added to complement the strawberry flavor. In a nod to French patisserie, consider adding a layer of crme anglaise or a strawberry coulis after baking.
  • Dietary Adjustments: To reduce sugar content, consider using a sugar substitute such as erythritol or stevia, keeping in mind that the texture and browning may be slightly affected. For a vegan version, replace eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and ensure that butter and milk substitutes are plant-based.

Serving Suggestions

This cake’s inherent versatility allows for diverse serving presentations. It can be presented as a simple yet elegant dessert, dusted with powdered sugar. For a more elaborate presentation, consider topping with a buttercream frosting, whipped cream, or a strawberry glaze. Pairs well with fresh berries, a scoop of vanilla ice cream, or a dollop of Greek yogurt. The cake can be served as part of a brunch spread, afternoon tea, or as a concluding treat to a celebratory dinner. Garnishing with a sprig of mint or a few fresh strawberry slices enhances the visual appeal. Slicing and arranging the cake on a platter adds a touch of sophistication.

Storage Tips

To preserve freshness, the baked cake should be stored properly. If the cake is unfrosted, it can be stored at room temperature in an airtight container for up to three days. For longer storage, the cake can be refrigerated, extending its shelf life to approximately one week. When refrigerating, ensure the cake is well-covered to prevent drying. The cake can also be frozen for up to two months. Wrap the cake tightly in plastic wrap, then in aluminum foil, before freezing. Allow the cake to thaw completely at room temperature before serving. If the cake is frosted, refrigeration is recommended to maintain the integrity of the frosting. Avoid storing the cake in areas exposed to direct sunlight or excessive heat.

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 may affect the cake’s texture. It is recommended to reduce the amount of liquid in the recipe slightly and to pat the strawberries dry before adding them to the batter.
  • Question 2: Can the cake be made ahead of time?
    Answer: Yes, the cake can be baked a day or two in advance. Store it tightly wrapped at room temperature or in the refrigerator.
  • Question 3: How can I prevent the cake from drying out?
    Answer: Ensure the cake is properly stored in an airtight container. Avoid overbaking, and consider adding a thin layer of simple syrup to the cake after baking to retain moisture.
  • Question 4: What is the best way to crush the freeze-dried strawberries?
    Answer: The freeze-dried strawberries can be crushed by placing them in a zip-top bag and using a rolling pin or by pulsing them in a food processor.
Keyword Birthday, Spring, Summer