Description
This Strawberry Cake 3 utilizes a unique reverse-creaming method and freeze-dried strawberry powder to create a velvety, moisture-rich crumb. Finished with a tangy cream cheese frosting and an optional syrup soak, it offers a concentrated burst of summer in every bite.
Ingredients
- 1 cup freeze-dried strawberries, processed into fine powder
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 5 large egg whites, room temperature
- 1 cup whole milk, room temperature
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 8 oz full-fat cream cheese, cold
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry simple syrup
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper.
- Pulse freeze-dried strawberries in a food processor until they form a fine powder.
- In a stand mixer, whisk together the strawberry powder, flour, sugar, baking powder, and salt for one minute to aerate.
- In a separate bowl, whisk together the milk, egg whites, vegetable oil, vanilla, and vinegar until frothy.
- On low speed, add softened butter to the dry ingredients one tablespoon at a time until the mixture resembles coarse sand.
- Slowly pour in one-third of the milk mixture and beat until a smooth paste forms, then scrape down the sides of the bowl.
- Add half of the remaining milk mixture and beat on medium-low speed for exactly 3 minutes to build the cake’s structure.
- Incorporate the final portion of the milk mixture (and pink food coloring if using) and beat for another 4 minutes until light and fluffy.
- Divide the batter between prepared pans and bake for 40-45 minutes until the centers spring back when touched.
- Prepare the frosting by beating butter until smooth, then blending in cold cream cheese, strawberry powder, and powdered sugar until billowy.
- Level the cooled cakes, brush each layer with strawberry simple syrup, and frost as desired before garnishing with fresh berries.
Notes
To ensure a perfect emulsion, it is vital that your milk and egg whites are at room temperature; cold ingredients will cause the butter to seize, resulting in a dense crumb. If you find the cake layers too delicate to assemble, chill them in the freezer for 30 minutes to make the frosting process much cleaner.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Reverse Creaming
- Cuisine: Mediterranean