Introduction

Bringing Holiday Joy One Slice at a Time

When the holiday season approaches, it’s the perfect time to delight your loved ones with a scrumptious Christmas Cranberry Cake. This festive treat embodies the essence of the season, and with this comprehensive recipe, you’ll master the art of making it. Join us as we delve into the history, ingredients, step-by-step instructions, and pro tips to ensure your cranberry cake is a holiday hit. Don’t forget to explore our FAQ section for answers to common questions about this delectable dessert.

History and Origins

Unwrapping the Legacy of the Christmas Cranberry Cake

The Christmas Cranberry Cake has its roots in traditional holiday baking. Cranberries, a native North American fruit, have been used in culinary creations for centuries. Their vibrant red color makes them a fitting addition to festive desserts. Combining cranberries with cake batter creates a delightful harmony of tartness and sweetness, making it a cherished treat during the holiday season.

Tools Needed and Serving Size

Essential Tools for Baking Joy: Servings for Eight

To create this delightful Christmas Cranberry Cake, gather the following tools:

• A 9-inch round cake pan
• Mixing bowls
• Electric mixer
• Whisk
• Measuring cups and spoons

This recipe serves approximately 8 people and requires about 1 hour and 15 minutes of preparation and baking time.

 

Ingredients and Possible Replacements

Baking Magic: Ingredients that Dance in Harmony

For this mouthwatering cake, you’ll need the following ingredients:

• 2 cups of all-purpose flour: Consider whole wheat flour for a nuttier flavor.
• 1 1/2 cups of granulated sugar: Brown sugar is a great alternative for a subtle caramel note.
• 1/2 cup of unsalted butter: Opt for coconut oil or vegetable oil for a healthier twist.
• 1 cup of buttermilk: Create your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
• 2 large eggs: Vegans can use flaxseed or chia seed “eggs” by mixing 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water for each egg.
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of vanilla extract
• 2 cups of fresh cranberries: Frozen cranberries work equally well.

Steps

Baking Bliss Step by Step

1. Preheat your oven to 350°F (175°C) and generously grease the cake pan.
2. In a mixing bowl, cream together the butter and sugar until the mixture is light and fluffy.
3. Gradually beat in the eggs, one at a time, and then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Slowly incorporate the dry ingredients into the butter mixture, alternating with the buttermilk.
6. Gently fold the cranberries into the batter.
7. Pour the batter into your prepared cake pan and smooth the top.
8. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Top 4 Mistakes to Avoid

Perfecting Your Cranberry Cake: Common Pitfalls to Sidestep

1. Overmixing the Batter

   Avoid overmixing to prevent a dense cake. Mix until the ingredients are just combined.

2. Skipping Greasing the Pan

   Properly grease the cake pan to prevent sticking. You can also use parchment paper for easy removal.

3. Not Using Fresh Cranberries

   While frozen cranberries work, using fresh cranberries yields the best results. Do not thaw them before adding to the batter.

4. Overbaking

   Keep a close eye on your cake towards the end of the baking time to prevent it from becoming dry. Insert a toothpick; if it comes out clean or with a few moist crumbs, it’s done.

FAQ – 5 Questions about this Recipe

Your Cranberry Cake Queries, Answered

1. Can I use dried cranberries instead of fresh? While dried cranberries can be used, be aware that they have a sweeter, chewier texture that will alter the cake’s overall taste and texture.
2. How should I store leftover cranberry cake? Store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
3. Can I enhance the flavor with nuts or spices? Absolutely! Chopped nuts like pecans or walnuts, and spices like cinnamon or orange zest, can elevate the cake’s flavor.
4. Can I prepare this cake in advance for the holidays? Yes, you can bake it a day or two ahead, but it’s best enjoyed within a day or two of baking for optimal freshness.
5. What are the best accompaniments for cranberry cake? This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm caramel sauce.

Conclusion

Bringing the Festive Spirit to Your Dessert Table

This Christmas Cranberry Cake recipe is a delightful addition to your holiday dessert repertoire. With its rich history, ingredient versatility, and comprehensive instructions, you’ll create a moist and flavorful cake that’s sure to impress your friends and family. Happy baking and may your holidays be filled with sweet moments!

Introduction

Welcome, dear readers, to a citrusy journey of baking perfection! Today, we’re diving into the world of an Extreme Lemon Bundt Cake that’s bound to tantalize your taste buds. If you’re a fan of vibrant flavors and a moist, lemony crumb, this is the recipe for you. But before you grab your apron, let’s uncover the fascinating history behind this delightful dessert.

History and Origins of the Recipe

The origins of the Bundt cake trace back to Europe, where it was initially known as a Gugelhupf or Bundkuchen. The distinctive fluted shape we recognize today was popularized in the United States in the 1950s when Nordic Ware introduced the Bundt pan. As for the Extreme Lemon Bundt Cake, it’s a modern twist on a classic, with the zesty charm of lemons taking center stage to create a dessert that’s perfect for any occasion.

Tools Needed and Serving Size

Before we dive into the lemony goodness, let’s ensure you have the right tools on hand. You’ll need a Bundt cake pan, an electric mixer, mixing bowls, measuring cups and spoons, and a zester. This recipe serves approximately 12 people and takes around 1 hour and 15 minutes to prepare and bake.

Ingredients and Possible Replacements

Here’s a breakdown of the key ingredients for your Extreme Lemon Bundt Cake:

• All-purpose flour: You can substitute with cake flour for a lighter texture.
• Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
• Lemon juice and zest: Freshly squeezed juice and zest from lemons provide the best flavor.
• Unsalted butter: Margarine can be used, but butter offers a richer taste.

Steps

Step 1 – Preparing the Batter

Start by preheating your oven to 350°F (175°C). Grease and flour your Bundt cake pan generously, ensuring every nook and cranny is coated to prevent sticking.

Step 2 – Mixing Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.

Step 3 – Creaming Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until it becomes light and fluffy.

Step 4 – Incorporating Wet Ingredients

Beat in the eggs, one at a time, and then add the lemon zest, lemon juice, buttermilk, and vanilla extract. Mix until everything is well combined.

Step 5 – Combining Dry and Wet Mixtures

Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cake dense.

Step 6 – Baking the Cake

Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Top 4 Mistakes and How to Avoid Them

Mistake 1: Overmixing the Batter

Solution: Mix only until the ingredients are combined. Overmixing can lead to a tough cake.

Mistake 2: Not Greasing the Pan Thoroughly

Solution: Be generous with greasing and flouring the Bundt pan to ensure the cake releases easily.

Mistake 3: Using Old or Artificial Lemon Flavor

Solution: Always opt for fresh lemons to achieve that vibrant, natural lemon flavor.

Mistake 4: Baking Too Long or Not Long Enough

Solution: Check for doneness with a toothpick. If it comes out clean, the cake is ready.

FAQ for 5 Questions about this Recipe

1. Can I use store-bought lemon juice and zest?
   • While fresh is best, you can use store-bought lemon juice and zest in a pinch.
2. Can I make this cake gluten-free?
   • Yes, you can use a gluten-free flour blend, but ensure it contains a binder like xanthan gum.
3. Can I freeze the cake?
   • Yes, you can freeze the cake without the glaze for up to three months. Thaw and glaze before serving.
4. What’s the secret to a moist Bundt cake?
   • Using buttermilk and not overbaking are the keys to a moist cake.
5. How can I prevent the cake from sticking to the pan?
   • Ensure you thoroughly grease and flour the Bundt pan, and let the cake cool for about 15 minutes before attempting to remove it.

Conclusion

Now that you have the recipe, tips, and tricks in your baking arsenal, it’s time to embark on your journey to create an Extreme Lemon Bundt Cake that’s sure to impress. Whether you’re serving it for a special occasion or simply indulging your lemon cravings, this cake is a delightful treat that never goes out of style. So, roll up your sleeves, zest those lemons, and get ready to savor the zesty perfection that awaits!

Introduction

Southern cuisine has a way of infusing comfort and flavor into every dish, and today we’re diving into a beloved classic – Southern Squash Casserole. If you’re seeking a delightful side dish that embodies the warmth of the South, you’re in for a treat. In this article, we’ll uncover the history, ingredients, and preparation of this heartwarming Southern staple.

History and Origins

The roots of Southern Squash Casserole can be traced back to the heart of Southern cooking, where simple, fresh ingredients take center stage. Squash, a summer vegetable often found in Southern gardens, becomes the star of this dish, providing a delightful and hearty side that complements a wide range of Southern main courses. Passed down through generations, this casserole showcases the essence of Southern comfort food.

Tools Needed and Servings

Before we embark on our culinary journey, let’s gather the necessary tools and understand the servings:

Tools Needed:

• A large skillet or saucepan
• A mixing bowl
• A baking dish
• Cooking spray or butter for greasing
• Aluminum foil

Servings: This recipe typically serves 6-8 people, making it perfect for family gatherings or special occasions.

Ingredients and Possible Replacements

Let’s explore the key ingredients that make Southern Squash Casserole so delectable, along with potential replacements:

Main Ingredients:

• 2 1/2 pounds of yellow squash, sliced
  • Possible Replacement: You can use zucchini or a mix of both yellow and green squash for a colorful variation.
• 1/2 cup chopped onion
• 1/4 cup unsalted butter
• 2 large eggs, beaten
• 1 cup mayonnaise
  • Possible Replacement: Greek yogurt can be used as a lighter substitute for mayonnaise.
• 1 cup grated cheddar cheese
• 1 cup crushed buttery round crackers
  • Possible Replacement: Ritz crackers or breadcrumbs can be used for a similar buttery texture.

Seasonings and Spices:

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

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Introduction

Prepare your taste buds for an irresistible journey into the world of delectable desserts. If you have a sweet tooth and a love for all things caramel, you’re in for a treat! Today, we’re diving into the history, preparation, and expert tips for making the Butterscotch Cake with Caramel Icing. Get ready to embark on a culinary adventure that will leave you craving just one more slice.

History and Origins

The Butterscotch Cake with Caramel Icing is a classic dessert that dates back to the early 19th century. The word “butterscotch” is believed to have Scottish origins, with “butter” referring to the primary ingredient and “scotch” potentially meaning “to score” or cut. This delightful cake embodies the rich, buttery, and caramelized essence of traditional butterscotch candies, making it a cherished creation that’s stood the test of time.

Tools Needed and Servings

Before we begin crafting this delectable delight, let’s gather our essential tools:

• Two 8-inch round cake pans
• Electric mixer or handheld whisk
• Mixing bowls
• Parchment paper
• Wire cooling rack
• Serving plates and cake knife

This recipe yields approximately 12 servings and takes about 1 hour and 30 minutes to prepare, including both active time and baking.

Ingredients and Possible Replacements

Let’s delve into the heart of the recipe—the ingredients. Here’s what you’ll need and possible replacements in precise quantities:

• 2 cups all-purpose flour
  • Possible Replacement: You can substitute with cake flour for a lighter texture.
• 1 cup butterscotch chips
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
  • Possible Replacement: If buttermilk is unavailable, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar as a substitute.

Note: Butterscotch chips are a key component in this recipe, so it’s best to use them if possible. They infuse the cake with a rich butterscotch flavor.

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Introduction

Welcome to the world of delightful desserts! If you’re a fan of sweet treats that are easy to make and absolutely delicious, you’re in for a mouthwatering ride. Today, we’re diving into the history, preparation, and insider tips for the Butter Pecan Praline Poke Cake. So grab your apron and let’s get started on this delectable journey.

History and Origins

The Butter Pecan Praline Poke Cake is a delightful creation with deep Southern roots. Inspired by the flavors of pecan pralines, a classic Southern candy, this cake offers a fusion of nutty goodness and sweet, caramelized sugar. While the exact origin of the recipe is unclear, it has become a cherished dessert, especially in the American South, where pecans grow abundantly.

Tools Needed and Servings

To embark on this culinary adventure, you’ll need a few essential tools:

• A 9×13-inch baking dish
• Mixing bowls
• Electric mixer or whisk
• A wooden spoon or spatula
• A skewer or fork for poking holes
• Serving plates and forks

This recipe serves approximately 12 people and takes about 1 hour and 30 minutes to prepare, including both active time and baking.

Ingredients and Possible Replacements

Let’s dive into the heart of any recipe—the ingredients. Here’s what you’ll need and possible replacements in precise quantities:

• 1 box of butter pecan cake mix
  • Possible Replacement: If you can’t find butter pecan cake mix, a yellow cake mix can be used, and you can add chopped pecans for the flavor.
• 1 can of sweetened condensed milk (14 ounces)
• 1 jar of caramel topping (about 12 ounces)
• 1 container of whipped topping (8 ounces), thawed
• 1 cup of pecans, chopped
• 1/2 cup of toffee bits (optional)
• 1/2 cup of caramel chips (optional)

Note: The toffee bits and caramel chips are optional, but they add an extra layer of flavor and texture.

Introduction

As summer rolls around and peach season hits its peak, there’s no better way to celebrate the sweet, juicy goodness of this fruit than by indulging in a Peach Cobbler Pound Cake. This delectable dessert combines the comforting flavors of a classic peach cobbler with the dense, buttery goodness of a pound cake. If you’re ready to embark on a culinary journey filled with the essence of summer, you’ve come to the right place.

The Perfect Peach Cobbler Pound Cake Recipe

Ingredients You’ll Need

Before we dive into the baking process, let’s gather the essential ingredients for this delightful creation:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2-3 fresh peaches, peeled, pitted, and sliced
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk

Instructions

Let’s get started on the journey to creating your very own Peach Cobbler Pound Cake:

1. Prepare the Peaches

Begin by peeling, pitting, and slicing the fresh peaches. Drizzle them with lemon juice and sprinkle with cinnamon and nutmeg. Set them aside to macerate.

2. Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube or bundt pan.

Introduction

In the world of baking, few treats can rival the timeless charm of an Old Fashioned Sour Cream Pound Cake. With its rich, buttery flavor and dense, tender crumb, this classic dessert is a slice of nostalgia that never goes out of style. Whether you’re baking it for a special occasion or simply craving a comforting sweet indulgence, this recipe has got you covered.

Ingredients You’ll Need

Gather these ingredients to create your Old Fashioned Sour Cream Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

Baking Instructions

Let’s dive into the steps to bake your very own Old Fashioned Sour Cream Pound Cake:

1. Preheat the Oven

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube or bundt pan.

2. Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This typically takes about 5-7 minutes.

3. Add the Eggs

Add the eggs one at a time, beating well after each addition. This will ensure a smooth and even batter.

4. Sift the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the butter and sugar, alternating with the sour cream. Start and finish with the dry ingredients.

5. Flavoring the Cake

Stir in the vanilla extract and almond extract (if using). These extracts add depth and complexity to the cake’s flavor.

6. Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes. Keep an eye on it and use a toothpick or cake tester to check for doneness. When it comes out clean, your cake is ready.

7. Let It Cool

Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.

 

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Introduction

Welcome to the delightful realm of no-bake desserts! If you’re looking for a heavenly dessert that’s both easy to make and utterly delicious, you’ve come to the right place. Our focus today is on a scrumptious dessert known as No-Bake Chocolate Oreo Lasagna, and we’ll explore every layer of flavor in this fantastic treat. So, let’s dive in!

The Irresistible Allure of No-Bake Chocolate Oreo Lasagna

What Is No-Bake Chocolate Oreo Lasagna?

This delightful dessert is a heavenly concoction of creamy goodness and the irresistible crunch of Oreo cookies. It’s a layered dessert that requires no baking, making it a quick and simple option for satisfying your sweet tooth.

The Origin Story

The exact origins of this delectable dessert are unclear, but it has gained popularity as a no-fuss treat loved by people of all ages. Its simplicity and deliciousness make it a hit at family gatherings and potlucks.

Ingredients: What You’ll Need

To create this delectable No-Bake Chocolate Oreo Lasagna, you’ll need the following ingredients:

• 1 package of Oreo cookies
• 1/2 cup of unsalted butter, melted
• 8 oz cream cheese
• 1/4 cup granulated sugar
• 2 tablespoons of cold milk
• 12 oz Cool Whip
• 2 boxes of instant chocolate pudding mix
• 3 1/4 cups of cold milk
• Chocolate chips for topping

Preparing the Layers

To assemble the layers of this delightful dessert, follow these steps:

1. Prepare the Crust

Crush the Oreo cookies and mix them with melted butter to create the crust. Press this mixture into the bottom of a 9×13-inch baking dish.

2. Cream Cheese Layer

In a mixing bowl, combine the cream cheese, sugar, and 2 tablespoons of milk until smooth. Gently fold in 1 1/4 cups of Cool Whip. Spread this mixture over the crust.

3. Chocolate Pudding Layer

In another bowl, whisk the chocolate pudding mix and 3 1/4 cups of cold milk. Allow it to thicken slightly before spreading it over the cream cheese layer.

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Introduction

The quest for the perfect fresh strawberry cake is a labour of love, but the reward is worth every effort. This cake is a celebration of real strawberries and is unlike any other. To achieve the best results and indulge in the luscious flavour of fresh strawberries, let’s dive into the detailed steps to master this exquisite dessert.

Fresh Strawberry Cake – A True Delight

Many strawberry cakes rely on artificial flavours or Jell-O to achieve a strawberry taste, but this cake is in a league of its own. It’s all about real, fresh, or frozen strawberries, and a hint of lemon to bring out the strawberry flavour. This cake is incredibly moist and bakes into three layers with a tight and tender crumb. It’s a cake that has been refined to perfection, and while it’s not the easiest to make, the end result is well worth the effort.

The Secret of Real Strawberries

The journey to create the ultimate strawberry cake involved numerous trials and errors. Chopping up fresh strawberries and adding them to a vanilla cake recipe didn’t yield the desired result. The cake turned out wet, dense, and brown, with most of the strawberry flavour lost. Another experiment involved grinding freeze-dried strawberries and adding them to the dry ingredients, which improved the outcome but wasn’t quite perfect. The breakthrough came when the magic of strawberry emulsion and reduction was discovered.

 

The Art of Strawberry Reduction

To make this strawberry cake truly exceptional, a fresh strawberry reduction is essential. Here’s a step-by-step guide on how to create this crucial component:

Step 1: Begin by placing fresh or thawed frozen strawberries in a medium saucepan. If you prefer a smoother texture for the strawberry reduction, you can use an immersion blender to blend the strawberries.

Step 2: Heat the mixture on medium-high heat and add sugar if desired, along with lemon zest, lemon juice, and a pinch of salt. Stir occasionally to prevent burning.

Step 3: Once the mixture begins to bubble, reduce the heat to medium-low and continue to simmer until the berries break up, and the mixture reduces by about half. This process takes approximately 20 minutes. If the mixture has reduced by half but is still watery, continue cooking until all the liquid has evaporated.

Step 4: Stir the mixture occasionally to prevent burning, and you should end up with about 2 cups of thick strawberry reduction, resembling tomato sauce. Allow it to cool before use.

Step 5: You will use some of this reduction in the cake batter, some in the frosting, and the rest as a filling between the cake layers for added moisture. Any leftover reduction can be stored in the fridge for up to one week or frozen for up to six months.

Crafting the Cake

Creating the cake itself is a process that requires precision and attention to detail. Here are the steps to ensure the cake turns out perfectly:

Step 1: Start by bringing your butter, egg whites, milk, and strawberry reduction to room temperature, and prepare all your other ingredients. Using a food scale to measure the ingredients is essential for the best results, as converting the recipe to cups may lead to failure.

Step 2: Grease three 8″ cake pans with cake goop or your preferred pan release and preheat the oven to 350ºF (176ºC). While three 8″ pans are used in this recipe, you can use two 9″ pans if preferred.

Step 3: It’s crucial to bring your butter, egg whites, milk, and strawberry reduction to room temperature. Failure to do so may result in a curdled mixture and a ruined cake.

Step 4: In a separate medium bowl, combine the milk, strawberry reduction (or puree), strawberry emulsion (or extract), vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring. Whisk these ingredients together.

Step 5: In another separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 6: Place the room temperature butter in a stand mixer with the paddle attachment and beat at medium speed until the mixture is smooth and shiny, which should take about 30 seconds. If using a hand mixer, the process may take longer.

Step 7: Gradually add the sugar while beating, and continue until the mixture becomes fluffy and almost white, which should take 3-5 minutes.

Step 8: Add the egg whites one at a time, beating for 15 seconds between each addition. At this point, your mixture should appear cohesive. If it looks curdled and broken, it means your butter or egg whites were too cold.

Step 9: Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture. Continue this process two more times. Once the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you’ve done it right.

Step 10: Divide the batter evenly among the prepared pans, smoothing the tops with a rubber spatula.

Step 11: Bake the cakes at 350ºF (176ºC) until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it. This should take approximately 30-35 minutes.

Step 12: After baking, place the pans on a wire rack and allow them to cool for 10 minutes. Then, flip the cakes onto the racks and let them cool completely.

Step 13: Once the cakes are cool, wrap each layer in plastic wrap and refrigerate them before assembling your cake. Refrigerate for a minimum of 2 hours, or freeze for up to one week.

Step 14: If you desire even more strawberry flavor, consider spreading some of the extra strawberry reduction directly onto each layer before filling with buttercream and stacking.

Crafting Strawberry Buttercream

The strawberry buttercream is the crowning glory of this cake. Here’s how to create it:

Step 1: Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer, add the whisk attachment, and combine the ingredients on low. Then, whip on high for 5 minutes.

Step 2: Add the butter in chunks and whip on high for 8-10 minutes until the buttercream becomes very white, light, and shiny. Initially, it may appear curdled and yellow, but this is normal. Keep whipping.

Step 3: Add strawberry reduction, a pinch of salt, and vanilla extract, and continue whipping until incorporated.

Step 4: Optionally, switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. While this step isn’t mandatory, it will result in exceptionally creamy frosting.

Frequently Asked Questions

Q: What type of strawberries is best to use?

A: Hood berries are recommended. If they are in season, get the best strawberries you can from a local farmer’s market. If strawberries aren’t in season, try to find the best quality berries available at your local grocery store.

Q: Can I use strawberry jam or preserves?

A: Strawberry jam is essentially blended strawberries with sugar, so it won’t work for this recipe. If you absolutely cannot get fresh strawberries, you can use blended strawberry preserves, but be aware that it will be sweeter. A reduction is essential for this recipe to achieve the right consistency and amount of strawberry flavor.

Q: Can I use a flour substitute?

A: No, you cannot use almond flour, self-rising flour, or cake flour for this cake.

Q: What kind of strawberry emulsion is best?

A: Using strawberry emulsion or extract is crucial for a strong strawberry flavor. LorAnn’s strawberry emulsion is recommended for a robust taste.

Q: Can I use this for cupcakes?

A: Yes, this recipe can yield about 24 cupcakes.

Q: Is this cake suitable for use under fondant?

A: Yes, this cake can be used under fondant. However, it’s essential not to use cream cheese frosting beneath the fondant, as it may cause the fondant to melt.

Conclusion

The journey to creating the best fresh strawberry cake involves dedication and precision, but the result is a cake that captures the true essence of strawberries. With real strawberries, lemon zest, and a hint of pink, this cake is a testament to the beauty of natural flavors. Each step in this recipe is carefully crafted to ensure your cake is a stunning success. So, if you’re ready to embark on a cake-baking adventure and savor the authentic taste of fresh strawberries, this recipe is your guide to perfection. Your efforts will be rewarded with a delectable cake that tastes as wonderful as it looks.