Strawberry Cake recipe? No mixes, please!!!
My husband and I picked and processed 95 pounds (!!!) of strawberries this July and (even after giving jars of jam to practically EVERYONE we know on EVERY occasion) there are still lots of berries in our freezer in various states of preparedness. We love our freezer jam, so we have tons of that. We also have gallon bags of sliced and barely sweetened berries as well as gallon bags of mashed/sweetened berries.
SO, for his birthday at the end of this month he has requested a strawberry cake with vanilla icing. Not strawberry shortcake (we've had A LOT of that this year already) but cake with strawberries IN the batter. NOt sure if he pictures whole berries, slices or just a pink cake made with strawberry puree, but I can't find recipes that are made without the ubiquitous box of white cake mix (and many call for jello mix also!!).
Anyone have a T&T recipe that would save the day? I'm especially interested in a recipe that would allow me to use some of our hand-picked berries instead of buying those flavorless things that come out of California this time of year.
If only my gramma was still alive...I think she used to make a cake like this.
This is the closest I have to a strawberry cake recipe. When I have a bounty of fresh strawbs, this is my go to recipe.
You could easily adapt the frosting and/or fold your wonderful berries into the whipped cream/frosting. Enjoy!
Strawberries and Whipped Cream Cake
1 cup butter
1 1/4 cups milk
1/2 teaspoon salt
2 cups white sugar
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon vanilla extract
2 quarts fresh strawberries,
2 (8 ounce) packages cream
cheese, at room temperature
1/2 cup white sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy cream
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
2. In a small saucepan, combine the butter and milk. Warm until butter has melted, but do not boil. In a medium bowl, beat the eggs with 1/2 teaspoon of salt and 2 cups sugar. Stir in the warmed milk and butter and vanilla. Combine the flour and baking soda; stir into the batter just until blended. Pour into the prepared pan.
3. Bake for 55 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan for at least 15 minutes before removing and placing on a wire rack to cool completely.
4. In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, vanilla and salt. Beat at medium speed until smooth. Pour the heavy cream in a slow steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak. Don't let it get grainy looking though. Scrape the bottom of the bowl with a spatula occasionally to remove any lumps.
5. Slice the cooled cake horizontally into three layers. Arrange strawberries on the bottom layer with the top ends facing outward. Fill in the remaining space with more berries. Spoon some of the whipped cream over the berries and spread evenly. Place another layer of cake on top and repeat the process. Place the top layer on the cake and cover with the remaining cream. Arrange remaining berries over the cream.
This looks great. I love the icing recipe, it looks fluffy and not too sweet. I was headed in this direction (vanilla cake with fresh berries between layers) but he REALLY wants the OUR (frozen) berries IN the cake batter. I'm going to save this recipe for next summer, though...we will surely be out picking again (although maybe with a little more self-restraint this time).
maybe another chownd will know how to cook the berries into the cake?!
You might try experimenting with banana cake recipes, substituting strawberry puree for the mashed bananas. You'd need to alter the spices, nuts, etc. and perhaps reduce the amount of other liquids, as frozen strawberries are probably more liquid than mashed bananas. This might be a good jumping off point, though.
I was thinking the same thing. By making a puree of the strawberries you could incorporate them into the batter (altering the liquid measurements). I would allow the berries to thaw before pureeing them to allow most of the water to evaporate out first. You can then either use some whole defrosted berries in the middle of the cake or some of your jam with a pastry cream filling. I would then just do a 7 minute fluffy white frosting to top it all off.
Wow- I am now craving this cake myself!
Here's one from A World of Baking by Dolores Casella. I tried it once, and my notes say, "Easy, but a heavy cake."
Fresh Strawberry Cake
2-1/4 c sifted cake flour
1/4 tsp salt
2-1/2 tsp baking powder
1/2 c butter
1-1/2 c granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 c fresh crushed unsweetened strawberries.
Sift flour with salt and baking powder. Combine butter, sugar eggs, and vanilla, and beat for 3 minutes, scraping sides of bowl a couple of times. Then add flour mixture alternately with strawberries. Blend into the creamed mixture, then beat for 2 minutes. Turn batter into 2 8-inch round layer pants that have been buttered, lined with parchment, and buttered again. Tap pans to release excess air, bake at 350 for 25-30 minutes. Cook in pans 5 minutes, then turn out onto racks. Remove parchment while layers are still warm. When cool, frost with Uncooked Fruit Whip, using fresh strawberries, or whipped cream and sliced strawberries.
Uncooked Fruit Whip
1 c strawberries
1 c sugar
1 large egg white
Mach the fruit to a pulp, add sugar and egg white, and beat until light and thick. Use immediately.
Whole Foods Strawberry Cake
Use fresh strawberries to decorate the top of this decadent cake.
2 cups unbleached organic flour*
1 cup natural cane sugar
1 TB baking powder
1 tsp sea salt
1/2 cup unsalted organic butter, melted
1 cup pureed strawberries, fresh or frozen, thawed
1/2 cup organic milk
1 box powdered sugar
4 TB unsalted organic butter, melted
4–6 TB puréed fresh or frozen strawberries
fresh strawberries for decoration
Preheat oven to 350°F. Butter (or spray) and flour 2 9-inch round cake pans or one 9x13 cake pan. Set aside. Combine dry ingredients in a large bowl. In a separate bowl, beat remaining ingredients together. Add to dry, beating with a wire whisk. Pour into prepared cake pans. Bake the cake for 30-35 minutes or until done when tested with a toothpick.
To make the frosting, sift powdered sugar into melted butter. Add strawberry purée to spreading consistency. Frost the cake and decorate the top of the cake with fresh strawberries just before serving.
* If desired, you may substitute part of the unbleached flour with whole wheat pastry flour or white wheat flour
Per Serving (140g-wt.): 410 calories (120 from fat), 13g total fat, 8g saturated fat, 1g dietary fiber, 5g protein, 71g carbohydrate, 100mg cholesterol, 350mg sodium
I'm making this cake for the 2nd time tonight. My son requested strawberry cake for his 6th birthday and he can't have artificial food dyes. We tested this recipe a couple weeks ago and it's really good! Since it's a ghost cake (yes, a ghost cake for a December bday - I have the weirdest kid ever!) we're using whipped cream frosting but I like the sound of the frosting posted with it! Thanks for sharing! :D
I concur with amyzan. Just last night I baked an Apple Spice Loaf/Cake from Deborah Madison's Vegetarian Cooking for Everyone. It was easy, delicious and had a nice crumb. So my first thought when I read your question was that maybe you could substitute the applesauce in that recipe with your mashed berries and reduce the sugar a bit. You would probably want to replace the spices (cinnamon, nutmeg, clove and cardamom) with something more complimentary to strawberries. Maybe lemon or orange zest. In general, I think you could try any cake recipe that involves applesauce, mashed bananas or other mashed fruit for flavor and replace with mashed strawberries. And, since you have such a surplus, you could make a trial cake or two first! ;)