This Strawberry Cake is Made With Natural Ingredients
This Strawberry Cake was crafted for a special birthday where everything needed to be perfect. With a love for pink, I knew the cake had to capture that beautifully, using real strawberries for a natural hue. As I mixed the batter, the fresh strawberry aroma filled the kitchen, promising a delicious result. The fluffy pink buttercream, made with freeze-dried strawberry powder, added both color and rich flavor. Once assembled, the cake was the centerpiece, with layers bursting with fresh strawberry taste. It was a stunning and delicious way to celebrate with real, natural ingredients.
Did You Know?
Freeze-dried strawberry powder is a fantastic natural alternative to traditional food colorings. Made by freeze-drying fresh strawberries and then grinding them into a fine powder, it retains the fruit's natural color, flavor, and nutrients. This method of coloring is not only free from artificial chemicals, but it also adds a delicious, subtle strawberry taste to your baked goods. Unlike liquid food coloring, which can alter the consistency of your batter or frosting, strawberry powder blends smoothly, providing an even, beautiful color.
Yield:
14-16 servings
Ingredients:
Cake:
3 3/4 cups all-purpose flour
3 3/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups unsalted butter, softened
2 1/4 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup whole milk (or non-dairy milk option)
3/4 cup strawberry puree (made from fresh or frozen strawberries)
1/3 cup freeze-dried strawberry powder
Fluffy Pink Buttercream Frosting:
2 1/4 cups unsalted butter, softened
6 cups powdered sugar, sifted
1/3 cup freeze-dried strawberry powder
3-4 tablespoons heavy cream (or non-dairy cream option)
1 1/2 teaspoons vanilla extract
Pinch of salt
Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Personal Tip: Greasing and flouring the pans properly ensures the cakes come out cleanly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Personal Tip: Whisking the dry ingredients together helps evenly distribute the baking agents.
In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Personal Tip: Adding eggs one at a time helps the batter stay smooth and well-mixed.
In a separate bowl, combine the strawberry puree with the milk.
Gradually add the dry ingredients to the butter mixture, alternating with the strawberry-milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Personal Tip: Alternating wet and dry ingredients keeps the batter from getting too dense.
Gently fold in the freeze-dried strawberry powder until the batter is evenly colored and smooth.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Personal Tip: Cooling the cakes completely before frosting prevents the frosting from melting.
Make the Fluffy Pink Buttercream Frosting:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and freeze-dried strawberry powder, beating on low speed until well combined.
Personal Tip: Start on low speed to avoid a powdered sugar cloud!
Add the vanilla extract and salt, then beat on medium speed until the frosting is smooth and fluffy.
If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached.
Personal Tip: A little cream goes a long way in making the frosting extra smooth and spreadable.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a generous layer of buttercream frosting on top.
Place the second cake layer on top and repeat the frosting process.
Add the third cake layer and frost the top and sides of the cake with the remaining buttercream.
Personal Tip: For a polished look, use a cake scraper to smooth the sides after applying the frosting.
Serve:
Slice and serve the cake at room temperature. Store any leftovers in an airtight container in the refrigerator.
Personal Tip: For the best flavor, let the cake sit out for a few minutes to come to room temperature before serving.
Nutritional Information (Per Serving):
Calories: 490, Protein: 5g, Carbohydrates: 62g, Sugars: 47g, Total Fat: 24g, Saturated Fat: 15g, Sodium: 220mg, Fiber: 1g
Kitchen Tips, Great Ideas, How to Save Money
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Choosing Freeze-Dried Strawberries: Look for freeze-dried strawberries in the dried fruit section of your grocery store. They are easy to find and make an excellent natural food coloring.
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Making Strawberry Powder: To make strawberry powder, simply grind freeze-dried strawberries in a food processor until fine. Store any extra powder in an airtight container for future use.
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Strawberry Puree: Fresh or frozen strawberries can be used to make the puree. Simply blend them until smooth. If using frozen, be sure to thaw and drain excess liquid before pureeing.
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Non-Dairy Options: Substitute the whole milk and heavy cream with your preferred non-dairy alternatives for a dairy-free cake.
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Adjusting Color Intensity: If you want a deeper pink color, you can add more strawberry powder to both the cake batter and frosting. Just be mindful of the flavor intensity as well.
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Storing the Cake: This cake can be stored in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor and texture.
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Freezing the Layers: The cake layers can be baked in advance and frozen. Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw them in the refrigerator before frosting.
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Decorating Ideas: For a more festive look, consider decorating the cake with fresh strawberries, edible flowers, or a dusting of powdered sugar.
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Eco-Friendly Baking: Use reusable silicone baking mats instead of parchment paper, and opt for organic ingredients to reduce environmental impact.
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Cost-Saving Tips: Buy freeze-dried strawberries in bulk to save money, and make your own strawberry powder at home. Seasonal strawberries are also more affordable and flavorful.
Let’s Learn About Strawberries:
Strawberries are a wonderful addition to any recipe, but it’s important to know they’re part of the “Dirty Dozen,” a list of fruits and vegetables most likely to contain pesticide residues. To properly clean strawberries, soak them for about 10 minutes in a solution of 1 part vinegar to 3 parts water. This helps to remove most of the pesticide residues and any bacteria. After soaking, rinse them thoroughly under running water to ensure they’re clean and ready for use. Whenever possible, opt for organic strawberries. Although they might be slightly more expensive, they’re free from synthetic pesticides and offer a purer, fresher flavor. Choosing organic also supports sustainable farming practices, which is better for both your health and the environment.