Add the puree to a medium sized saucepan and cook over medium heat. You should have about 1 1/2 cups of puree.Ģ. To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. No Bake Strawberry Cheesecake Shop The Postġ. You might even describe it as dense, but it’s not heavy. It’s not particularly light and fluffy, because it has a tight crumb. You’ll fall in love with the ease of the method and the tender cake it gives you. And if you’ve never tried the creaming method, this is a great chance to try it. This Homemade Strawberry Cake is soft, moist and full of strawberry flavor! It’s exactly what you’re looking in a strawberry cake. Another alternative would be to lighten things up with strawberry whipped cream. Check out my vanilla buttercream frosting and add some strawberry puree (reduced would give you even more flavor) in place of the milk. If you’ve really got your heart set on using strawberry puree for the frosting, I suggest using a regular buttercream. To fix that – freeze dried strawberries to the rescue! They add LOTS of great flavor without adding liquid, which is just what is needed. You could certainly use regular cream cheese frosting, but I decided to add even more strawberry flavor.Īdding strawberry puree (even reduced puree) to the frosting is going to add too much liquid for the cream cheese frosting to hold up well. As mentioned before, I love cream cheese frosting with strawberry cake. Once your cake is baked and cooled, it’s time to slather it in the best strawberry frosting! For the strawberry flavor, I used freeze dried strawberries. At this point I added a little bit of extract pink color to the batter, just to get a nicer shade of pink. This is when the air is incorporated into the batter and it gets wonderfully light and fluffy! Next, add the rest of the wet ingredients and mix well. Then you’ll add some of the wet ingredients and turn the mixer up to medium high and beat for about a minute. The mixer should be on low speed and will eventually the mixture will start to resemble wet sand. You’ll divide the wet mixture into two parts and set them both aside.įrom there, combine the dry ingredients and then slowly add the butter one tablespoon or so at a time. I added the milk and sour cream to it right away to help it cool down more quickly (impatience!), then added everything else once it was room temperature. So for this particular cake, you’ll combine the strawberry reduction with the rest of the wet ingredients. It’s on the more dense side, but it’s not overly heavy. I love it! That said, it has a tight crumb, so you don’t expect it to be a fluffy cake. Not only is this method easy, it produces the loveliest crumb and cake texture. Add the wet ingredients to the dry ingredient/butter mixture in two parts. Slowly mix the butter into the dry ingredients.Ĥ. Combine the wet ingredients, aside from the butter.ģ. I’ve actually kind of fallen in love with it, so you’ll see it around here more. While working with a new mixing method can seem a little intimidating at first, this method is super simple and is totally worth learning something new. Rock on!įrom there, you’ll actually use the reverse creaming method in this cake, as opposed to the regular creaming method, which you see most often around here. Ultimately you’ll pack one pound of strawberries into these cake layers in the form of three fourths cup of strawberry reduction. To make this amazing Strawberry Cake, you’ll start off with your strawberries, puree them and then cook them until reduced by half. So finally I decided to revisit my strawberry cake and try it out with a strawberry reduction. Then I discovered that method would work well with strawberry puree and used it for a Chocolate Covered Strawberry Cheesecake, No Bake Strawberry Cheesecake and even Strawberry Whipped Cream. I wanted plenty of champagne flavor, but just adding it as is wasn’t enough. I first started reducing champagne to use in recipes several years ago, starting with these Mini Strawberry Champagne Cheesecakes. And while it is delicious, I’ve learned a few things since then and knew I could make it even better. Then I decided the only thing better than that would be to have a strawberry cake made from scratch with all the flavor coming from real strawberries, so made I made this cake. I even made it into a strawberry cupcake a while back. As a kid, strawberry cake (from a mix) with cream cheese frosting was a fave. Strawberry cake is a favorite of mine and always has been.
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