Homemade Strawberry Cake

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Introduction:
Homemade strawberry cake is a delightful, moist, and fluffy cake that bursts with fresh strawberry flavor. This cake is perfect for spring and summer celebrations, birthdays, or any occasion that calls for a deliciously fruity dessert. Made with real strawberries, this cake boasts a beautiful pink hue and is topped with a creamy strawberry frosting.

Ingredients:

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 1/2 cup strawberry puree (from fresh or frozen strawberries)
  • 1/2 cup milk, room temperature
  • 1/2 cup plain Greek yogurt or sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 4 large egg whites, room temperature
  • 1-2 drops red food coloring (optional, for a deeper pink color)

For the Strawberry Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup strawberry puree
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk (as needed for consistency)

Optional Additions:

  • Fresh strawberries, sliced, for garnish
  • Strawberry jam, for layering

Instructions:

1. Preheat and Prepare:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Make the Strawberry Puree:

  • In a blender or food processor, blend fresh or thawed frozen strawberries until smooth. Measure out 1/2 cup of the puree for the cake and 1/4 cup for the frosting.

3. Mix Dry Ingredients:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Combine Wet Ingredients:

  • In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy. Add the strawberry puree, milk, Greek yogurt (or sour cream), and vanilla extract. Mix until well combined.

5. Beat Egg Whites:

  • In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

6. Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. If desired, add a few drops of red food coloring to enhance the pink color.

7. Bake the Cake:

  • Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

8. Make the Strawberry Frosting:

  • In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition.
  • Add the strawberry puree and vanilla extract, and continue to beat until smooth. If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until you reach the desired consistency.

9. Assemble the Cake:

  • Place one cake layer on a serving platter. Spread a thin layer of strawberry frosting over the top. If desired, add a layer of strawberry jam.
  • Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
  • Garnish with fresh strawberry slices, if desired.

Tips for Success:

  • Ensure all ingredients are at room temperature for best results.
  • Use fresh, ripe strawberries for the puree to achieve the best flavor.
  • To prevent the cake from becoming too dense, fold the egg whites gently into the batter.
  • For a smoother frosting, sift the powdered sugar before mixing.

Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Calories: Approximately 450-500 per slice (based on 12 slices)
  • Total Fat: Approximately 20-25g
  • Saturated Fat: Approximately 12-15g
  • Cholesterol: Approximately 50-70mg
  • Sodium: Approximately 200-250mg
  • Total Carbohydrates: Approximately 65-70g
  • Dietary Fiber: Approximately 1-2g
  • Sugars: Approximately 50-55g
  • Protein: Approximately 4-6g

Recommendation:
Serve homemade strawberry cake as a centerpiece for birthdays, picnics, or summer gatherings. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. For a fun twist, add a layer of lemon curd between the cake layers for a tangy contrast to the sweet strawberry flavor. Enjoy this delightful, fruity cake that’s sure to bring smiles to everyone’s faces!

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