Let’s dive into a strawberry cake that’s bursting with flavor, thanks to the magic of freeze-dried strawberries. This recipe is perfect for those who love a moist, flavorful cake with a hint of berry in every bite.
Why This Recipe Works
- Freeze-dried strawberries pack a punch, offering concentrated strawberry flavor without adding extra moisture to the batter.
- The combination of butter and oil ensures the cake is moist and rich, with a tender crumb.
- A simple glaze made from powdered sugar and pureed freeze-dried strawberries adds an extra layer of strawberry goodness.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 oz freeze-dried strawberries, crushed into powder
- 1 tsp baking powder
- 1/2 tsp salt
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9-inch round cake pan. In a bowl, whisk together the flour, baking powder, salt, and freeze-dried strawberry powder. This ensures your cake will have an even distribution of strawberry flavor.
Cream Butter and Sugar
Using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for incorporating air into the batter, leading to a lighter cake.
Add Wet Ingredients
Beat in the eggs one at a time, followed by the vanilla extract and vegetable oil. Slowly add the dry ingredients alternating with the milk, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
Bake to Perfection
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly pressed.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with strawberry glaze for extra flavor.
Tips and Tricks
For an even more intense strawberry flavor, you can add a few drops of strawberry extract to the batter. If you’re short on time, the cake can be served warm with a scoop of vanilla ice cream for a quick dessert. To ensure your cake is as moist as possible, don’t overmix the batter once the dry ingredients are added.
Recipe Variations
- Add a layer of fresh strawberries between the cake layers for a fresh twist.
- Substitute half of the all-purpose flour with almond flour for a nutty flavor.
- Top the cake with whipped cream and fresh berries for a summer dessert.
Frequently Asked Questions
Can I use fresh strawberries instead of freeze-dried?
While you can use fresh strawberries, they add extra moisture to the batter, which can affect the texture of the cake. Freeze-dried strawberries provide a more concentrated flavor without altering the batter’s consistency.
How should I store the cake?
The cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for best results.
Summary
This strawberry cake recipe with freeze-dried strawberries is a delightful treat that’s perfect for any occasion. With its moist texture and intense berry flavor, it’s sure to be a hit.
