In the Mediterranean, we wait for the strawberries to turn a deep, ruby red before we even think of picking them. It is a lesson in patience, ensuring that when the fruit finally meets the batter, the result is a fragrance that fills the entire kitchen with the promise of summer.
This recipe captures that vibrant essence, blending fresh puree with a touch of nostalgia to create a crumb that is impossibly soft. It is a cake that melts on the tongue, offering a velvety texture and a tender sweetness that pairs perfectly with afternoon tea.
The Texture Magic
It is all about the crumb. By using sifted cake flour and fresh puree, we achieve a texture that is light, airy, and moist without being heavy. The addition of gelatin provides a unique stability and a velvety mouthfeel that you simply cannot get with flour alone, resulting in a dessert that dissolves beautifully with every bite.
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Strawberry Cake
- Total Time: 50 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This vibrant Strawberry Cake combines fresh strawberry puree and gelatin to create an impossibly soft, velvety crumb with a naturally bright hue. It is a moisture-rich dessert that pairs the sweetness of summer berries with a delicate, airy texture perfect for any afternoon tea or celebration.
Ingredients
- 2 cups white sugar
- 1 cup butter, softened
- 1 package (3 oz) strawberry flavored gelatin
- 4 large eggs, room temperature
- 2 3/4 cups sifted cake flour
- 2 1/2 teaspoons baking powder
- 1 cup whole milk, room temperature
- 1/2 cup fresh strawberry puree
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the sugar, softened butter, and dry strawberry gelatin with an electric mixer until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure a smooth and cohesive emulsion.
- In a separate bowl, whisk together the sifted cake flour and baking powder.
- Gradually stir the flour mixture into the butter mixture, alternating with the milk, being careful not to overmix to preserve the tenderness.
- Blend in the fresh strawberry puree and vanilla extract until the batter is fragrant and uniformly pink.
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Let the cakes cool on a wire rack for 10 minutes before loosening the edges and inverting them to cool completely.
Notes
For the best results, ensure all your refrigerated ingredients like eggs and milk are at room temperature to prevent the batter from curdling. If you find your strawberry puree is too liquid, you can simmer it on low heat for a few minutes to concentrate the flavor before adding it to the batter. Always use a light hand when mixing the flour to maintain the signature airy texture of this cake.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
The Foundation
- White Sugar: The canvas for our sweetness, ensuring a tender crumb.
- Butter: Softened to room temperature for that rich, creamy base.
- Strawberry Flavored Gelatin: My secret for that vibrant pink hue and a texture that holds moisture beautifully.
- Eggs: Large and at room temperature, to bind our batter smoothly.
- Cake Flour: Sifted. This is non-negotiable for that melt-in-your-mouth lightness we cherish.
- Baking Powder: The lift that keeps the structure airy.
- Whole Milk: Adds richness and tenderness to the sponge.
- Strawberry Puree: The heart of the flavor. Using fresh berries gives it an authentic aroma.
- Vanilla Extract: A whisper of warmth to balance the bright fruit notes.
The Method
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Treat your pans with care—grease and flour two 9-inch round cake pans so the cakes release without a struggle.
Step 2: Create the Pink Cloud
In a large bowl, beat the sugar, butter, and dry strawberry gelatin together with an electric mixer. You want this to be light and fluffy, like a summer cloud. Add the eggs one at a time, beating well after each addition to ensure a smooth, cohesive emulsion.
Step 3: Mix the Batter
Combine the flour and baking powder in a separate large bowl. Stir this into the butter mixture alternately with the milk. Move gently here; we want to preserve the tenderness of the flour, so do not overmix.
Step 4: Add the Fruit
Blend in the strawberry puree and vanilla extract. Watch as the batter transforms into a fragrant, pink mixture that promises sweetness.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans. Bake in the preheated oven for 25 to 30 minutes. A toothpick inserted into the center should come out clean, and the tops should spring back slightly when touched.
Step 6: Cool and Release
Let the cakes cool on a wire rack for 10 minutes. Run a table knife gently around the edges to loosen them. Invert carefully onto a serving plate or cooling rack. Patience is key here; let them cool completely before frosting to ensure the perfect texture.
Mehmet’s Secrets
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature. This allows the batter to emulsify perfectly, creating a uniform crumb that is never dense.
- Sifting is Sacred: Always sift your cake flour. It introduces air and prevents lumps, ensuring that delicate texture we love.
- Enhance the Moisture: If you want an even moister result, similar to my favorite fruit cake, you can brush the warm layers with a simple syrup before frosting.
- Puree Consistency: If your strawberry puree is very watery, you might want to reduce it slightly on the stove to concentrate the flavor, a technique I admire in other variations like this strawberry cake recipe for added density control.
Flavor Twists
- Citrus Burst: Add a tablespoon of fresh lemon zest to the batter for a Mediterranean touch. It brightens the strawberry flavor beautifully, much like in our lemon rainbow cake.
- Cupcakes: This batter works wonderfully for cupcakes. Reduce the baking time to 18-20 minutes and watch them closely to ensure they remain moist.
- Nutty Texture: Fold in a half-cup of finely chopped pistachios or walnuts for a bit of crunch that contrasts with the soft sponge.
At the Table
Serve this cake in the afternoon, perhaps as the sun begins to dip. It pairs beautifully with a strong cup of Turkish tea or coffee to balance the sweetness. For a truly festive spread, serve it alongside a platter of fresh berries or a succulent fruit fusion salad to highlight the natural flavors.
The Sweet Truth
This strawberry cake is a celebration of texture and color, a joy to bake and even better to eat. It brings a touch of brightness to any table. If you enjoyed this, you must try our raspberry white chocolate cake for another berry-infused delight.
